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CÉ LA VI - LKF Summer Vibes 4-Course Tasting Menu


* Dietary Restrictions can be accommodated, please specify in special request.

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Up-and-coming Executive Chef Kun Young Pak lends his deep passion for Japanese, Korean and pan-Asian cuisine in line with CÉ LA VI’s modern, signature twist. This beer infused menu emphasizes on the freshness and quality of seasonal ingredients.

Highlights include:

1. Homemade Bulgogi Bao Bun

2. Stuffed Calamari

3. Chocolate Trio

The calamari is stuffed with rice and cooked whole in a pan deglazed with Asahi beer and miso garlic butter; served on a bed of sautéed baby spinach, shallots, garlic and Thai bird chili.

Chef Pak was inspired by the many beer-drinking occasions with his friends in the summer. “There would always be many sorts of snacks and the one thing that was always on the table was boiled or dried calamari accompanied with a spicy dipping sauce,” he explained.

Check out the reviews by Yan Lo, Tim Jai and Foodie Philip

For chic luxury, a leading 360 degree panoramic city view, and Modern Asian cuisine all rolled into one, CÉ LA VI boasts a restaurant located 24 floors up in the heart of the city’s bustling social scene. With the recent introduction of highly anticipated Executive Chef Jason Au; who lends 15 years of international culinary experience primarily garnished from NOBU, the world's most acclaimed Japanese restaurant - in line with CÉ LA VI’s Modern Asian signature twist. Produce is sourced from every corner of the globe and is fresh and chilled including sustainable Tuna from Boston, Salmon from Norway, crab from the waters of Alaska and various seafood sourced from Japans iconic Tsujiki market and Hokkaido. Serving the Softshell Crab, Hokkaido Scallop, and Mojito Mousse, CÉ LA VI brings the freshest produce, unique creativity, and uninhibited gastronomic indulgence.


25/F, California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Central



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