We ventured to CÉ LA VI’s Singapore flagship to see where the brand started and whether this rooftop restaurant is worth the hype.
CÉ LA VI is one of those global restaurant brands that arrives pre-loaded with expectations. The sky-high setting. The dress code. The promise that dinner comes with a view and a pulse. With outposts now perched above Address Sky View in Dubai, Paddington Square in London and Nanshan in Taipei, it is easy to forget that the blueprint sits right here in Singapore, cantilevered from the 57th floor of Marina Bay Sands like a sleek pontoon pointed at the skyline.
The ascent is part of the theatre, but it is what happens once you step out onto the wraparound terrace that sets the tone. A hostess in vermilion couture ushers us through a dining room pitched between intimacy and spectacle, but it’s the views that have us enraptured. Red parasols dot the deck, cocktails arrive with practised ease, and if you arrive at sunset, you can watch the city soften as the sun drops behind the buildings, then trade golden hour for the spectacle of the Spectra water show and the Supertrees’ nightly illumination over at Gardens by the Bay. Down below, the public observation deck is busy with tourists and phone cameras, close enough to remind you where you are, far enough to make the restaurant feel like its own world.
The question, of course, is whether the food can stand up to the setting. Rooftop dining is often a hostage to its own hype, leaning hard on scenery while the kitchen serves competent but forgettable plates. CÉ LA VI Singapore is smarter than that. The menu sits in that modern Asian lane the brand has made its calling card, with flavours that nod to the region. That said, anyone familiar with the Dubai outpost may notice that the superb sushi that anchors the UAE menu is missing, shifting the focus to hot dishes and a more structured, course-led experience.
We opt for the five-course dégustation, priced at 198 Singapore dollars, which feels surprisingly reasonable given the location and the brand’s status as a nightlife magnet. In a room designed for a day-to-night crowd, the tasting menu creates rhythm, pulling your attention back to the plate between the distractions of skyline selfies and a soundtrack that grows more insistent as the evening deepens.
It begins with Hokkaido Scallop Tartare, dressed with wasabi buttermilk and lifted with pickled apple. This is a confident opener, clean and controlled. The scallop is sweet and cold, cut small enough to feel delicate but not so fine as to lose character. The wasabi brings a subtle warmth rather than a nasal blast, the buttermilk keeps everything glossy, while the pickled apple is the clever detail, adding crunch and acidity.
Next comes the signature Black Truffle “Sushi Rice” Okayu, a playful FACT favourite that could easily veer into gimmickry. Instead, it lands as a comforting, autumnal bowl that makes sense of its components. The rice porridge has the soft savouriness of okayu, enriched with butternut squash for sweetness and body, while shimeji mushrooms bring an earthy bite. A parmesan mousse sounds like a dare, but the kitchen uses it as a light, aerated salinity rather than a heavy-handed Italian flourish. The truffle is unmistakable, but it does not dominate.
The main seafood course, line-caught Red Snapper with laksa, shrimp oil and celeriac purée, is where the menu shows its ambition. Laksa can be an aggressive flavour profile, all coconut richness, chilli heat and pungent aromatics, but here it is handled with a degree of restraint. The snapper arrives well-cooked, opaque and flaking with gentle pressure, and the laksa element works more as a sauce than a soup, coating rather than drowning. Shrimp oil adds depth and a pleasing slick of umami, while the celeriac purée brings a quiet sweetness that steadies the spice. If anything, the plate could benefit from a touch more brightness, a sharp squeeze of citrus or herbaceous lift to cut through the richness, but it is a strong, coherent course.
Black Angus Tenderloin follows with black pepper sauce and truffle potato purée. This is the most classic moment of the menu, and arguably the least surprising, but it is executed well. The beef is tender, the pepper sauce has real warmth rather than hollow heat, and the potato purée is luxuriously smooth.
A Calamansi Bon Bon acts as a pre-dessert cleanser, delivering a liquid citrus core that pops on the palate. It does its job neatly, setting up the final act: Dulce Miso Toffee with gula melaka caramel and sticky date pudding. This is where the kitchen leans into Southeast Asian sweetness in a way that feels both indulgent and rooted. It is a satisfying finish that lingers pleasantly as the room shifts into full nightlife mode.
Service is amiable and prompt, although slightly hurried, which feels more like a symptom of the venue’s pace. This is a busy restaurant that doubles as a launchpad for a night out as well as a tourist attraction, and staff moves with that brisk efficiency that keeps tables turning while still maintaining warmth.
Marina Bay Sands is not short on culinary heavyweights, from Spago by Wolfgang Puck to the ever-popular LAVO and Mott 32. CÉ LA VI Singapore cements its place among them by understanding its own proposition. It is a true day-to-night destination, equally suited to a leisurely lunch, sunset cocktails, or dinner that slides seamlessly into the lounge for late-night revelry.
There is a reason CÉ LA VI has collected FACT Dining Awards in Dubai. It knows how to make a crowd happy while still giving the kitchen something meaningful to say. Miami may be next on the brand’s expansion map, but Singapore remains the original blueprint and, crucially, the clearest expression of the concept. Come for the view, yes. Stay because the food rises to the occasion.
GO: Visit https://sg.celavi.com for more information.