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Posts Tagged ‘CÉ LA VI’

The existing menu of modern tapas at Salt Tapas & Bar has been revived with the arrival of Executive Chef Ronald Li. Formerly from KU DÉ TA (now CÉ LA VI), Chef Ronald has created a menu celebrating hearty, slow-cooked fare. More impressive is that although this is essentially still a “bar”, he pays close attention to presentation – every plate arrives on the table looking beautiful and artistic.

Menu highlights include the grilled eryngii mushrooms on a bed of chive aioli which I love. There’s minimal seasoning so the natural sweetness of the juicy mushrooms shines through. Even though the menu has supposedly an “Australian twist”, I find that there’s a bit of Middle Eastern influences too – curried roast pumpkin with labneh and dukkah; golden and red beets with ricotta and fresh figs; haloumi paired with eggplant and chickpea. All three were very tasty and I can see myself coming back for more!

Out of the new “mains to share” section, the “fish to share” features a 400g slab of grilled barramundi. Accompanied by tangy mango salsa and sautéed broccolini, the moist and delicate fish is simply grilled with a dash of yuzu to highlight its natural delicate flavor. I heard another noteworthy main to share is the paella with lashings of creamy saffron rouille but I gave that a miss since I’m not keen on carb-heavy rice dishes.

If there’s only one dessert I can have, it’s definitely going to be the gooey chocolate tart crowned with a scoop of mango sorbet. I can never resist dark chocolate – especially when thin buttery crust and non-icy sorbet are part of the deal. And be warned, get the dulce de leche semifreddo only if you have an extreme sweet tooth!

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Grilled Eryngii Mushroom ($9++)
chive aioli

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Taco of Tempura Prawn ($12++)
pineapple salsa, chipotle aioli

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Beets, Ricotta, Fig ($15++)
pickle green chilli, honey & thyme dressing

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Haloumi, Eggplant, Chickpea ($13++)
dried tomatoes, herbs, tahini dressing

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Curried Roast Pumpkin ($14++)
capsicum, labneh, dukkah & coriander

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Scallops, Pancetta ($25++)
green tomato, chutney, apple & chives

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Fish to Share – Grilled barramundi ($60++, 400g)
mango salsa, sautéed brocolini

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Gooey Chocolate Tart ($14++)
mango sorbet

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Dulce de Leche & Salted Pecan Semifreddo ($13++)
strawberries, coconut wafer

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Thank you, Ada, for hosting dinner!

Salt Tapas & Bar
#01-22A, Raffles City Shopping Centre
252 North Bridge Road
6837 0995

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Have you heard, have you heard??

The well-known KU DÉ TA in Singapore is now known as CÉ LA VI, after a rebranding exercise led by L Capital Asia, the Asian private equity business sponsored by LVMH Moet Hennessy Louis Vuitton. Abbreviated from the French phrase, ‘C’est La Vie’ (‘This is life’), the newly launched CÉ LA VI at Marina Bay Sands Skypark will undergo a significant renovation this summer and I’m so thankful that I went for dinner a couple of weeks prior to the official announcement!

I must admit that I went with quite a low expectation of the food because the venue itself is already larger than life – iconic rooftop location commanding breathtaking views in a spectacular setting (go in the evening to catch the sunset!) – and will not have any problem attracting diners even if the cuisine is mediocre. But how wrong I was! True, I still think it’s a “to see and be seen” type of dining location but the Modern Asian cuisine churned out by the kitchen was impressive and I’d say 80% of the dishes we ordered were above average, cross my heart.

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To kick start dinner, the crispy-sticky baby squid is a must-try! It was literally that – fried to a crisp with a thin sticky batter and this addictive bar bite disappeared from our table very quickly!

Crispy-Sticky Baby Squid ($19++)
black pepper, lime drizzle

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Personally sourced by Executive Chef Frederic Faucheux, the swordfish is imported fresh from South Africa, where he was based for four years to help pioneer the highly lauded opening of Nobu in Cape Town. The firm and meaty texture of the swordfish made this a delightful starter.

Line Caught Wild Snapper Sashimi and Fresh Summer Truffle ($42++)
alba oil, roasted shallot, truffle salt

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I’ll never say no to fatty melt-in-the-mouth chutoro (upper tuna belly section)! So fresh!

Sliced ‘Chūtoro’ Semi-Fatty Southern Bluefin Tuna ($48++)
wasabi soy, hajikame, lime

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To balance the rich and sinful food to come, the grilled prawn salad was competently assembled though not particularly outstanding.

Grilled Prawn Salad ($22++)
baby spinach, parmesan, dried miso, truffle oil

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The spicy tuna roll features prawn tempura atop maguro tuna and asparagus sushi. This was pretty normal and I prefer to get my fix of maki elsewhere!

Spicy Tuna Roll ($23++)
maguro tuna, prawn tempura, asparagus, spicy dressing

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Miso eggplant is a love-it-or-hate-it kind of vegetable. Luckily for me, two of my dining companions didn’t like it which means all the more for me, yay! The grilled eggplant here is thick and heavily coated with the dark sweet-salty miso dressing.

Aubergine ($12++)
den miso, bonito shavings, sesame seed

Background: Pan Seared Hokkaido Scallops ($36++)
edamame, cauliflower purée, soy emulsion

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An exceptional seafood option would be the signature roasted black cod (you gotta remember Chef used to be from Nobu!), expertly cooked to a tender succulent texture served with shishito, pickled red onions and lemon. The pan seared jumbo Hokkaido scallops matched with delicate flavours of cauliflower puree, soy emulsion and tempura edamame were also excellent!

Roasted Black Cod ($56++)
shishito, pickled red onions, lemon

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For meat lovers, K highly recommends the Prime ‘Brandt Beef’ ribeye accompanied by homemade wasabi salsa, spinach and sesame dressing. I kept stealing bites of the blanched spinach on the side because of the fragrant sesame sauce! Honestly, it’s so delicious that it deserves a spot on the a la carte menu as a side dish.

U.S. Prime ‘Brandt Beef’ Ribeye ($54++)
wasabi salsa, spinach, goma dressing

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Desserts at CÉ LA VI are difficult to pass on with the group’s Global Executive Pastry Chef and recent Iron Chef Thailand champion, Jason Licker’s philosophy to craft inspired Modern Asian desserts that’s irresistible even after a heavy meal!

Toasted Citrus Gateau ($18++)
kalamansi curd, blood orange, guava sorbet

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If I can only pick one dessert (I hope this won’t ever happen!), it will definitely be the goma cake. I’m naturally inclined towards anything black sesame and with green tea in the mix? Just take my money! I love how the various components gel together and this is one beautiful dessert that is hard to forget!

Goma Cake ($18++)
black sesame cake, apricot, raspberry, matcha ganaché

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Although it’s said to be an all-time favourite and signature dessert, I didn’t take to the white chocolate-junmai, with different elements and textures of yuzu scented fruits, salted toffee and white chocolate-sake cream. Can’t appreciate this, somewhat too complex to me.

White Chocolate-Junmai ($18++)
yuzu scented fruits, salted toffee, white chocolate-saké cream

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#2 in my heart after the goma cake is the tropical coconut-pandan verrine since – yes, you guessed right – I’m also biased towards anything coconut and pandan! Love how refreshing it is, though I do wish there’s more of coconut sorbet in it.

Coconut-Pandan Verrine ($18++)
tropical fruit cream, coconut sorbet, pandan foam

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My special thanks to Francesca and Megan for hosting dinner with such a fab view!

CÉ LA VI (Formerly KU DÉ TA)
SkyPark at Marina Bay Sands, Tower 3
1 Bayfront Avenue
6688 7688

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