Serving Contemporary Asian cuisine from the masters in the kitchen straight to your plate.
Atop Singapore’s iconic Marina Bay Sands Skypark sits CÉ LA VI - Southeast Asia’s renown rooftop restaurant with a stunning view of the Singapore skyline from 57 floors up. Join us in the pursuit of life’s pleasures with quality food from the restaurant, and drinks from the bar.
Looking for open-air restaurants in Marina Bay? CÉ LA VI offers both indoor and al fresco dining at its breezy SkyBar and restaurant, complete with a semi-private dining area and a bird’s eye view of the city skyline and Singapore Straits. Read on to discover more about the dining experience at the SkyBar and restaurant.
A ROOFTOP RESTAURANT PERCHED ATOP MARINA BAY SANDS
Take your friends on a journey of the five senses at CÉ LA VI’s contemporary Asian Restaurant for your next celebratory event. The restaurant and bar menu features creative dishes that bring to life Asia’s most intriguing flavours and ingredients combining both tradition and modernity. From the masters in the kitchen, straight to your plate.
Enjoy panoramic views at the top of MBS with exquisite dishes of the highest quality from the restaurant’s menu which includes Spiced Pumpkin Veloute, Burrata Di Bufala, Iberico Pork Satay and many more Asian fusion dishes.
Joey’s love for Asian food and his search for best produce and new cooking methods pushed him to venture into some of the most progressive kitchens in Asia across Vietnam, Thailand, Shanghai, Japan, Malaysia, and Indonesia, further fueling his passion for local ingredients and building a wealth of knowledge in the marrying of Asian flavours with contemporary European cooking techniques.
Spearheading CÉ LA VI Group's culinary direction, Joey showcases his interpretation of Asian cuisine that layers bold, complex flavours against a playful contrast of the region’s finest ingredients.
A native New Yorker, Joey’s strong culinary roots can be traced back to his humble beginnings in Brooklyn, where food is the heart of his family’s businesses. Joey embarked on his culinary journey at the tender age 16 as a professional chef, and developed a foundation in fine French cuisine before he found his calling in Asian flavours. He honed his methodical fundamentals by pursuing international stints in Switzerland and France and worked alongside celebrated Michelin Star chefs such as Daniel Boulud and Philippe Rochat.