Since its debut in 2010, CÉ LA VI Singapore has consistently stood out above the rest. Perched on top of the Marina Bay Sands, with a bird’s eye view of the city on one side and the ocean on the other, there is arguably no better view in town than the one from here. Be it National Day celebrations, F1 exuberance, New Year’s Eve or simply a magnificent Singaporean sunset, CÉ LA VI is a class apart.
Marking their 15th anniversary, the iconic rooftop bar and restaurant underwent a massive renovation earlier this year and have reopened with a new look, but the same vibe. Three distinct spaces allow for a variety of experiences. For a sunset cocktail from their extensive beverage menu, nothing beats a seat on the outdoor deck near the bar.
The bar itself has been refurbished with its floral canopy resembling the supertrees below. Relaxed seating, good music, and their signature red sun-umbrellas above, should it rain, make for a delightful setting for a sundowner.
The beverage program has been reimagined with new cocktails as well as old favourites. A big hit on our table was Silent Gold, a citrus forward margarita. The growing number of diners these days, such as me, who prefer non-alcoholic options would be happy with the mocktails on offer.
I tried the Hamami Mist, made less sweet on request. With lychee undertones, the mocktail was refreshing and perfect to sip on as we watched the sun dip down and light up the sky in hues of orange and pink.
We stepped into the main dining room, where style and edge danced theatrically beneath a mirrored ceiling that reflected the city by day and glowed with luminous energy by night. Surrounded by burgundy wood, rich textures, and bamboo pillars, we felt the warmth and subtle homage to Southeast Asian craft. At the heart, the glowing onyx bar drew us in—cocktails, conversation, and a sculpted wooden backdrop framing premium spirits.
A few steps up led us into an intimate private dining space. Perfect for small gatherings and events, the space cleverly opened up to the ocean and sky on one side, and carved bamboo poles on the other which doubled as a sliding door for easy exit.
Like the interiors, the food too has been reimagined to incorporate varied flavours from Asia, elevated and translated into elegance on a plate. Many on our table were fans of the Fluke Sashimi, a delicate dish with a touch of soy and topped with hot oil just before serving. And the octopus was undoubtedly another crowd favourite, cooked to perfection and not rubbery like it is in many other restaurants.
But my favourite appetizer of the day was the A4 Miyazaki Tataki. Slightly seared and served with a smoked soy aioli topped with a drizzle of turmeric leaf oil, balsamic pearls and pickled mustard seeds, the meat simply melted in the mouth. Not too heavy as to be weighed down with the cream, the dish is light and flavourful, an easy accompaniment to a glass of wine.
Risotto made with sushi rice was a surprising twist for our next course, topped generously with shaved black truffle. The parmesan foam surrounding the risotto made the dish irresistible, especially if paired with a rosé such as Whispering Angel, the pairing of choice by the sommelier.
Mains continued the journey of flavours through the continent with a reimagined Roast Chicken Breast served with coconut rice and an addictive peanut sauce, inspired by the ever-popular Nasi Lemak. I suspect the chicken was prepared sous vide, a technique that keeps the breast tender, juicy, and full of flavour.
For me, the standout dish that belied the effort and detailing that hid behind its deceptively simple facade was the Miso Chilean Seabass. Marinated for four days in miso, the fish took on flavours at its very core, served with a surprisingly citrusy Szechuan green chilli sauce.
The sauce brought back memories of the Vietnamese condiment, muối ớt xanh, popular in southern regions like Phu Quoc. Refreshingly tangy, without a bite, it managed to smoothen the hint of miso incorporated into the fish and bring some freshness to the plate.
Dining at CÉ LA VI is incomplete without dessert and we were happy to oblige. The Chocolate Mousse was unlike any mousse I’ve had, but delicious nevertheless. Served frozen, encased in a raspberry casing, the mousse had layers of coconut earl grey sorbet as well as a hibiscus rose compote. Beautiful to look at, and every bite hiding a little surprise for your palate.
I also quite enjoyed the Dulce Miso Toffee, a playful plate with gula melaka caramel, ice cream, caramel popcorn and my favourite part - a delectable sticky date pudding. Order one for the table and see it vanish in seconds!
With its refreshing new look and delicious dining, CÉ LA VI has proven that in a land where restaurants close every other day, this one is here to stay. A beacon of light, shining bright, it remains a top choice for business dinners, tourist tick-marks, date nights and celebratory events. Not many places can wear so many hats at once!
a. 1 Bayfront Avenue Marina Bay Sands, Hotel, Tower 3, Singapore 018971
fb. www.facebook.com/celavisingapore
Did You Know?
Did you know that CÉ LA VI Singapore has just celebrated its 15th anniversary with a complete redesign and a refreshed dining concept? From sunset cocktails to elevated Asian flavours, the venue continues to set new standards in Singapore’s dining scene. Read more on the transformation here
