Cé La Vi

Perched on the 57th floor of the iconic Marina Bay Sands, this modern Asian restaurant draws its inspiration from the region. Starters tend to have more creative flair, such as the Hokkaido scallop and oyster ceviche with a pomelo, lemongrass and coriander vinaigrette; the burrata with XO dressing; and the beef tartare with bonito emulsion. Some mains are perfect to have with rice, such as steamed sea bass with a Thai nam jim dressing, while the unconventional addition of tamarind to Hong Kong-style typhoon shelter prawn gives the dish a sweet and savoury tang. A selection of steaks and other proteins with an Asian-inspired condiment or two breathes life into the same-old offerings. Aside from the two chocolate options, the inspiration for dessert is largely based on tropical fruits; the jackfruit pavlova with custard and ice cream is recommended.

TATLER TIP

The revamped wine list is surprisingly excellent, bringing together top labels alongside less obvious picks such as South African chenin blanc.

SIGNATURE DISHES

1. Grilled prawns

2. Steamed Kühlbarra seabass and nam jim dressing 3. Kagoshima A5 full-blood Wagyu striploin

4. Chef’s selection of premium desserts