Chef Maksym Chukanov wants to make Ce La Vi ‘an amazing food destination’

·2-min read

It’s where you take tourists to and go to party decadently, but Maksym Chukanov is banking you’ll soon head to Ce La Vi for the food.

The new executive chef at Singapore’s most famous rooftop destination has been tasked making the food loftier than the venue’s 57th-floor perch, with the aim of cementing Ce La Vi in diners’ minds.

Manning the kitchen since late April 2022, Chukanov has maintained Ce La Vi’s focus on contemporary Asian cuisine, but builds on it with high-quality seasonal produce. “We focus a lot on the ingredients,” he said. “It could be something from Asia, or something from Europe and we put Asian touches on it, like through the cooking or the flavours.”

Chef Maksym Chukanov (Image credit: Ce La Vi Singapore)
Chef Maksym Chukanov (Image credit: Ce La Vi Singapore)

Chukanov has also refined the plating. Dishes are more restrained and minimalistic now, a holdover from his time at the one-star modern Irish restaurant Cure Singapore.

His presence is already felt in the restaurant’s à la carte menu, as well as Skybar and Club Lounge’s casual dining offerings, which all feature a number of new and revamped dishes. More changes will happen in the coming months.

“It’s a challenge, but we want to make Ce La Vi an amazing food destination,” Chukanov said. “If any accolades come our way, we appreciate it.”

New Ce La Vi dishes to order

Thai baby corn (Image credit: @celavisingapore / Instagram)
Thai baby corn (Image credit: @celavisingapore / Instagram)

Thai Baby Corn

A showcase of the kitchen’s inventiveness and lighthearted approach, crunchy Thai baby corn are perked up with adobo chipotle mayonnaise and puffed red quinoa.

S$25

Silver Fern Farms beef tenderloin tartare (Image credit: @celavisingapore / Instagram)
Silver Fern Farms beef tenderloin tartare (Image credit: @celavisingapore / Instagram)

Silver Fern Farms Beef Tenderloin Tartare

Smoked tallow brings together rich New Zealand beef tenderloin, egg yolk, Dijon mustard, and chives, tempered by a topping of red oxalis and crispy rice puffs.

S$30

Hokkaido scallop (Image credit: Ce La Vi Singapore)
Hokkaido scallop (Image credit: Ce La Vi Singapore)

Hokkaido Scallop

The saline flavour of a smooth Hokkaido scallop crudo is teased out with refreshing green apple and yuzu kosho, and herbaceous green oxalis.

S$28

New Zealand whole Dover sole (Image credit: @celavisingapore / Instagram)
New Zealand whole Dover sole (Image credit: @celavisingapore / Instagram)

New Zealand Whole Dover Sole

Pan-seared and dressed in creamy yuzu butter sauce, the meaty fish is accompanied with locally-sourced lala clams, fried capers, sea asparagus, and dill.

S$68

New Zealand Maimoa Young Lamb Chop (Image credit: @celavisingapore / Instagram)
New Zealand Maimoa Young Lamb Chop (Image credit: @celavisingapore / Instagram)

New Zealand Maimoa Young Lamb Chop

Beautifully caramelised, the umami lamp chop is garnished with chimichurri and raw shallots. Mint and green pee pureé bring a bright counterpoint.

S$58

Ce La Vi is located at 1 Bayfront Avenue Marina Bay Sands, Hotel, Tower 3, 018971. Book here.

The post Chef Maksym Chukanov wants to make Ce La Vi ‘an amazing food destination’ appeared first on Lifestyle Asia Singapore.

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