Festive and New Year's Eve Menus at CE LA VI

Instead of elbowing your way to the fore of the buffet queue, consider dining on a 12-course sharing menu of modern Asian dishes with a holiday twist at CÉ LA VI. 

The restaurant's executive chef Frederic Faucheux works in whiffs of cinnamon into the restaurant's signature bowl of wok-fried fruity shishito peppers, globs cranberry gel on creamy Irish Kelly oysters, and steeps Bresse chicken leg meat in cider, all in a bid to conjure the warm fuzzy feeling of the festive season as you dine. 

Main course also includes wagyu cheeks and Scottish salmon fillet, and the meal ends with a palate-lifting plate of gingerbread, vanilla custard, almond genoise, yuzu and apples chunks. Guests who opt for this menu on New Year's Eve will also enjoy free access to CÉ LA VI's SkyBar and Club Lounge to ring in 2016 at the top of Marina Bay Sands.