Where To Eat This Week: Cé La Vi, Sear, Ding Dong, Capella Singapore, Golden Peony, Pollen
1/6Cé La Vi
It may be known as a clubbing destination, but Cé La Vi's restaurant is also worth a visit. Executive chef Joseph Sergentakis makes it worth your while with a revamped menu showcasing bold Asian flavours—starting with a seared king salmon tataki. It’s as fresh as can be, and is enhanced with a tangy jalapeno dressing, with a bit of crunch from taro root and smoked ikura.
Just wait until you reach the mains, which are divided into premium signature dishes and shared dishes. The must-tries include slow-roasted black cod on a bed of mashed potato, braised lentils and charred Chiang Mai sausage; roasted Rangers Valley “Black Market” rib-eye; and tiger prawns in coconut green curry. Ask master sommelier Mathias Camilleri for recommended wine pairings, and he might just surprise you with an interesting pick, such as Gewürztraminer.
Newly minted executive chef Erik Gustafsson has injected his Nordic influences (he hails from Sweden) to the restaurant's meat-centric offerings with a four-course, spring-inspired dinner menu, which is available until June 30.
His goal is to introduce diners to lesser-known ingredients that are often used in Scandinavia. So, you’ll find Swedish vendace roe atop a toasted brioche lathered with crème fraiche, or Swedish cloudberries mixed with caramelised pears, yogurt and vanilla. Let’s just say your palate is in for a surprise.
Head chef Miller Mai wants to take you on a gastronomic journey through Asia and back. This was made possible with the help of executive chef Ryan Clift; the duo have added 18 new dishes to Ding Dong's already extensive a la carte menu.
Start with crowd favourites such as kueh pie tee and Singapore chilli crab, before moving on to the tuna tataki with cucumber carpaccio and calamansi sorbet, and the lamb shank (braised for 12 hours for fall-off-the-bone meat). The latter is doused in a sweet-sour sauce merah and served with chickpeas. There are lots of new dishes to try, so bring your food-loving friends along for your next meal here.
Ding Dong | 115 Amoy Street, S(069935) | 6557 0189 | firstname.lastname@example.org
The Spanish Gourmet Extravaganza has finally reached Singapore; it takes place from May 31 to June 3 at Capella Singapore. Trust us, it will be a star-studded cast with chefs from Michelin-starred restaurants to renowned Spanish sommeliers hosting a ton of exciting events.
Do check out the Spanish Gourmet Trade fair on May 31 at Bob’s Bar, where you’ll have access to the best foods and drinks Spain has to offer. But when you want to be pampered with an unforgettable lunch or dinner, the Spanish brunch at The Knolls on June 3, or the six-course dinner at Chef’s Table is the one for you.
Capella Singapore | 1 The Knolls | Sentosa Island, S(098297) | 6591 5046 | email@example.com
Chef Ku Keung is teaming up with Master Wang to create a luscious six-course meal on June 2, featuring everyone’s favourite xiao long bao. In addition to the traditional version—minced meat in hot broth, wrapped in translucent skin—you’ll also be served several variants whose fillings include Bedford scallops, foie gras with London duck, and chilli crab.
Did you know that these steamed dumplings pair well with champagne? Champagne Gosset’s cellar master, Odilon de Varine, will be pairing the chefs' creations with a number of fine vintages—from the Grand Blanc de Blanc NV to the Grande Rose Brut N.V. How’s that for a Saturday treat?
Golden Peony | Level 3, Conrad Centennial Singapore, S(038982) | 6432 7482/88 | firstname.lastname@example.org
6/6Book Ahead: Pollen
After a successful vegetarian dinner last month, head chef Steve Allen has decided to dedicate Tuesday evenings to vegan nights (though everyone is welcome to join), with a special five-course tasting menu.
The dishes often change depending on the produce available, but you can look forward to offerings such as Vegan Garden 2.0 which comprises apple, lemon, thyme and kombucha; potatoes and caviar (made with warm red grapes); and braised fennel with pickled cherries and burnt onions.
Pollen | 01-09, The Flower Dome, 18 Marina Gardens Drive, S(018953), 6604 9988 | email@example.com