Food Review: CÉ LA VI Singapore – Gorgeous Views and New Menu

Mention Cé La Vi casually to Singaporeans and most are likely to identify it as that bar atop Marina Bay Sands. However, few would know anything about the food offering. No doubt the location and the views have attributed to the venue’s success over the years – the place is simply spectacular whether during sunset or late at night – that people would automatically consider coming here even without knowing anything about the menu.

That is set to change as Cé La Vi brought in a new Executive Chef recently. Chef Maksym Chukanov joined Cé La Vi in April 2022 and brings with him a wealth of experience in many notable restaurants, most recently at Cure in Keong Saik Road where he was instrumental in getting it a Michelin star. Under his watch, there is a deliberate effort by Cé La Vi to make its food options a top reason to come rather than just for the views. 

Along with his arrival comes a revamp in Cé La Vi’s menu. While diners can expect new dishes, the venue stays true to its modern interpretation of Asian flavors and this can be seen not just in the mains but also in the bar bites and even desserts. 

Those coming here for after-work drinks for example, can expand their palate beyond the cliched fries or chicken wings. The Thai Baby Corn (S$25) is a must-order. The puffed quinoa crust and prominent adobo chipotle flavor add a new dimension to the usual baby corn. I loved its crispy texture and smoky, slightly heaty aroma. 

Alternatively, go for the Tempura Zucchini Flower (S$35) which comes with an irresistible wasabi dip.

Those dining in the restaurant section can also order slightly more substantial starters. The Hokkaido Scallop (S$28) is served ceviche style with plump, raw scallops sitting on an open shell with green apple and yuzu kosho dressing. 

Among vegetarian options, the Genting Highlands Cherry Tomato (S$25) is a personal favorite. The tomatoes were especially supple and juicy and carried a refreshing sweet and fruity taste.

The Australian Octopus (S$35) teases the diner with generous servings of the mollusk hidden beneath a cheese-like layer of smoked potato espuma. The octopus tail was soft to the bite and thankfully did not possess the rubbery texture that can easily happen with octopus.

The mains selection has something for everyone and covers most edible types of red meat as well as a good range of seafood. In particular, the New Zealand Whole Lemon Sole (S$68) comprises an entire fish topped with lala clams and gently flavored with a butter-tinged lemon sauce.  Both the fish and clams came fresh and sweet, with the lemon sauce something I would imagine going well with a piping hot bowl of rice.

The New Zealand Maimoa Young Lamb Chop (S$58) crusted with Indian spices was notable for lacking any gamey flavor, a disinct result of using spring lamb. The meat came tender and brimming with fat. 

Diners can choose a variety of sides to go along with their mains. I particularly loved the Miso Mashed Potato (S$18). The spring onions and garlic that topped the buttery mash was just perfect and added a clever Asian dimension to this Western side dish.

I ended the meal with Sinfully Chocolate (S$26), a rich chocolate mousse with 55% cacao, hazelnut brownie on the side as well as a scoop of homemade Ecuadorian chocolate ice cream. For chocolate lovers, this is an excellent way to try different preparations of chocolate all in one dish.

For those considering to dine here, do note that the indoor restaurant area features open-air windows to allow the fresh air to come in (this is the 57th floor after all). While there is air conditioning, it’s not really on full blast due to the partially open concept. It is advisable to wear something lighter for dinner.

Cé La Vi
1 Bayfront Avenue
Marina Bay Sands, Hotel, Tower 3
Singapore 018971