Chef Au's passion lies with his philosophy and approach to culinary experimentation. An advocate of using fresh ingredients, intense spices and simple plating he joins CÉ LA VI with nearly 15 years of international culinary experience.
Our Anniversary menu is a mish-mash of old and new; start your culinary journey with an amuse-bouche serving of a signature starter in CÉ LA VI's culinary kitchen worldwide: Spicy Tuna. The crispy rice is paired with shiso, tomato salsa. Sashimi Tartare is next served as an offering of assorted sashimi's infused with avocado & wasabi puree. The fish is Chef Jason Au's selection of fresh Sashimi using only the freshest catches of the day, which is flown in from Tsujiki market. Miso soup provides beneficial Probiotics, as well as helps improve digestion to get you bellies set for the menu-journey that lies ahead.
Chef introduces a new dish with the Yellow Pepper Clams cooked with crispy bacon, garlic, yellow pepper coulis, sake. The Hokkaido Scallop is flown in fresh from Hokkaido itself and recognized as the finest scallops Japan has to offer. Cooked in shiso, red onion, rice vinegar to elevate their naturally sweet taste,
A delicate balancing act of "fish and meat" mains means there is something for everyone. The Line Caught Snapper is served in a coriander & jalapeno dressing, along with red onion, cucumber, while the Australian Angus Filet Mignon plays with pickled wasabi, white onion, ponzu, green onion, and fried garlic.
Last but not least comes Chef's newly created Coconut & Cinnamon Tart. Enjoy the combination of cream cheese, umeshu gel, fresh mango, coconut & lime ice cream to close your set menu journey in true CÉ LA VI's modern Asian innovative flair.
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.