CÉ LA VI presents new menu developed by newly appointed executive chef. Here’s what we enjoyed

Iconic lifestyle destination CÉ LA VI has appointed Chef Maksym Chukanov, as its new executive chef.

Chef Maksym Chukanov, CE LA VI
Chef Maksym Chukanov

With 16 years of culinary experience in Michelin restaurants worldwide under his belt, Chef Maksym has worked in renowned kitchens, including the two-star Ikarus Hangar-7 in Austria to world-famous Noma 2.0, in Denmark. He was also integral in the development of Cure Singapore’s ‘Nua Irish’, which is pivotal in the restaurant’s success in achieving its one-Michelin star.

At his new appointment at CÉ LA VI, known for its interpretation of traditional Asian flavours, Chef Maksym injects his culinary artistry across the Restaurant, SkyBar and Sky Lounge menus, focusing on putting a spotlight on fresh produce, turning them into dishes that are executed precisely and presented in an artistically minimal manner.

With Chef Maksym onboard, CÉ LA VI introduces a new food menu that is developed by the newly appointed executive chef.

AVENUE ONE attended a tasting and here are some of our highlights.

CÉ LA VI food review

CE LA VI FOIE GRAS LOLLIPOP
Foie Gras & Hibiscus Lolli

Dinner started with the Foie Gras & Hibiscus Lolli.

Presented just like a lollipop and completed with an eye-catching red hue from the rosella, you’d have expected the dish to taste sweet – like I did. Well, it didn’t, which I’m pleasantly surprised by.

What I was greeted by was a decadent duck liver mousse that can be enjoyed perfectly in one bite. It was delightful and was a good start to the meal.

CE LA VI Hokkaido Scallop
Hokkaido Scallop

The next dish that I really enjoyed was its Hokkaido Scallop. Great as an appetising starter, this was served with green apple and dressed with yuzu kosho – both of which invigorated the taste of the scallop. Its refreshing flavour helped prep the palate for mains later. This was also one of the most beautifully presented dishes, so don’t forget to feast your eyes on it first.

The A4 Miyazaki Striploin was a huge highlight at dinner.

Cooked to the perfect temperature, these beautifully marbled strips of beef were lightly dressed in sanbaizu; I appreciate that it wasn’t drenched in sauce so that the great flavour of premium beef comes through.

I don’t typically eat a lot of beef, but I found myself going for a third helping because I loved how nuanced its flavours were; there was always something to look forward to with every bite.

CE LA VI A4 MIYAZAKI WAGYU NIGIRI
A4 Miyazaiki Nigiri

CÉ LA VI also highly recommends its A4 Miyazaki Nigiri. This features strips of glossy richly fat-marbled Japanese beef on vinegared aromatic rice served with caviar and smoked ponzu. Given my memorable experience with the A4 Miyazaki Striploin, I believe this would be delectable too.

Other dishes CÉ LA VI recommends and you can consider include:

CE LA VI PATAGONIAN ARGENTINIA RED PRAWN
Patagonia Argentinian Red Prawn
  • Patagonia Argentinian Red Prawn: This is dressed with spicy & tangy Tom Yum sauce with heads fried crisp and seasoned with Togarashi.
  • Iberico Pork Schnitzel: Crisped to perfection, the well-marbled Spanish pork is accompanied with fresh watercress and pomelo on the side.
  • Japanese King Crab Leg: Look forward to succulent and fresh Japanese king crab leg doused with smoked butter, jalapeno and coriander.

As for dessert, I tried the Sinfully Chocolate, put together with hazelnut brownie, 55% cacao mousse, salted caramel, and Ecuadorian chocolate ice cream. This decadent dessert is super indulgent and ends dinner on the sweetest note. It’s a must-order if you’re a chocolate-lover.

CÉ LA VI is located at 1 Bayfront Avenue, Level 57, Marina Bay Sands SkyPark, Hotel Tower 3, Singapore 018971. Menu mentioned is now available at the restaurant. See menu here.

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