Cé La Vi
Executive chef Joey Sergentakis combines innovative cooking techniques with his strong understanding of Asian flavours to create re-imagined takes on beloved Asian fare
For re-imagined takes on your favourite Asian fare, head to Cé La Vi. At the helm is group executive chef Joey Sergentakis, who combines innovative cooking techniques with his strong understanding of Asian flavours and ingredients to create dishes that keep diners coming back for more. This is clearly evident in dishes such as Hokkaido scallop ceviche, where the plump seafood is bathed in a pomelo, lemongrass and coriander vinaigrette for bursts of sweet and citrusy flavour. Local favourites have also been given a modern spin, like the pork satay, which uses the coveted Iberico variety and is grilled over binchotan charcoal to render the meat succulent and lightly smoky.
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|Private Room Description||1|
|Dress Code||Smart casual|