1 Bayfront Avenue
Level 57 Marina Bay Sands SkyPark
Singapore 018971

(open in Google Maps)

Sunday:
12:00pm - 03:00pm
05:00pm - 09:00pm

Monday:
05:30pm - 10:30pm

Tuesday:
05:30pm - 10:30pm

Wednesday:
05:30pm - 10:30pm

Thursday:
05:30pm - 10:30pm

Friday:
05:30pm - 10:30pm

Saturday:
12:00pm - 03:00pm
05:30pm - 10:30pm

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Reviews

From the Burpple community

Next was the New Zealand Whole Lemon Sole ($68) cooked with locally famed lala clams and sea asparagus in a rich yuzu cream sauce. The kitchen team has nailed the flavours here, balancing the savouriness with a touch of tanginess and the firm meat texture of the fish is able to latch onto the sauce well. To complement the mains, we got the Avocado & Gem Lettuce Salad ($15) and Miso Mashed Potato ($18), the latter a unique rendition of mashed potato with a pronounced miso flavour, accompanied by the scallion oil and crispy garlic topping.

We ended the meal with the Sinfully Chocolate ($26), a rich and decadent dessert of hazelnut brownie, chocolate dome made up of 55% cocoa mousse and salted caramel, and Ecuadorian chocolate ice cream.
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✨ CÉ LA VI Singapore
📍 1 Bayfront Avenue, Marina Bay Sands Singapore, Tower 3, Singapore 018971
🍴 [Media Invite]

1 Like

With newly appointed Executive Chef Maksim Chukanov comes refreshed menus across the Sky Bar, Sky Lounge and Restaurant, and with over 16 years of refining his craft in Michelin restaurants worldwide, Chef Maksim aims to bring to the table his take on contemporary Asian dishes.

From the new menu dishes, diners will get to experience different layers of flavours and textures starting with the Foie Gras Hibiscus Lolli ($30 for 5 pcs) that is shaped as a lollipop which contains duck liver mousse and hibiscus soy, a unique combination that is not found elsewhere. It was followed by three vegetarian-friendly dishes of Thai Baby Corn ($25) that is coated with puffed quinoa, Tempura Zucchini Flower ($35) that comes with a wasabi mayo furikake dip and Genting Highlands Cherry Tomato ($25) paired with whipped burrata and wakame oil. The zucchini flower and cherry tomato were perhaps my favourites as one has the addictive crunch and killer dip while the other gives an appetising opener to the meal.

The other two starters that we have gotten are the New Zealand Beef Tenderloin Tartare ($30) served with toasted bread and Hokkaido Scallop ($28), a refreshing take on chopped scallops with diced green apples and yuzu kosho.
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✨ CÉ LA VI Singapore
📍 1 Bayfront Avenue, Marina Bay Sands Singapore, Tower 3, Singapore 018971
🍴 [Media Invite]

1 Like

As part of the celebration platter:
Sadly Pandan Tiramisu wasn't available, so they offered to replace it with "Fly me to the Moon", which was a blue-ish grey "moon-like dessert" with a biscuit base, and had coffee flavours within.

NGL the food overall wasn't amazing, but the view & vibes definitely made up for it. Would really reco heading there for their drinks and ambience instead, but do note that you may have to wait q some time for your food esp when it gets busy in the evening.

2 Likes

Celebration Platters (Small - $36)
Selection of chef's favourite desserts & home-made ice cream.

2 Likes

Chilled Ramen Noodles ($22)
Wasabi aioli | Shredded nori | Shiso
This was really strong on the wasabi flavour, so you got to be a fan of wasabi to appreciate this. Noodles were of good texture, and although I personally dislike wasabi, I didn't exactly hate this dish, altho I knew it wouldn't be my favourite.

2 Likes

CÉ LA VI, DUBAI
Black Truffle "Sushi Rice" Risotto (V) ($32)
This dish came with Parmesan emulsion and black truffle - NGL the flavour was pretty good, but the sushi rice was what "killed" the dish. It was really mushy and stuck to our teeth/ gum so it felt kinda weird. If the rice was changed up I would have really enjoyed this.

2 Likes
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