CÉ LA VI

One reason to eat at this brasserie-style restaurant is the view, and what a view it is—gardens by the Bay, Marina East and the Singapore Strait unfurling from this vantage point on the 57th floor of the Marina Bay

Sands. The food whipped up by executive chef Joey Sergentakis is modern Asian, with dishes such as the kataifi-wrapped prawns, which melds a fabulous, mildly spicy mangocorn-pomegranate chutney with an excess of fried floss-style pastry spun around the prawn. One standout is the side of Bombay potato—half-potatoes in a creamy, chilli-laden sauce that’s truly addictive. The interiors are grand, including the restaurant’s bar; its drink shelves tower all the way up to the metal ceiling installations that look like incense coils at a Chinese temple. There’s an interesting and extensive wine list thanks to Mathias Camilleri, a master sommelier. The restaurant is popular with locals and tourists alike, so when it’s packed, it takes work to get the attention of the welcoming staff.