You probably know Ce La Vi Hong Kong for the impressive views of Central from its Skydeck, but did you know the LKF clubbing destination also has a restaurant? With a new chef on board and new menus to tempt taste-buds, you may want to check this out next time you’re out with your lady friend.
Having cut his teeth in Hong Kong at Bibo, Tri and 12,000 Francs, American chef Conor Beach is now bringing his culinary skills to Ce La Vi. With his new a la carte menu, Beach takes diners on a culinary journey through Asia, from Bali to India via Japan and China.
Starters bring some Japanese, Korean and tropical flavours to the table. The Smoked Ikura is a small buckwheat tart with coconut and lemon balm topped with a salty explosion of salmon roe. The Uni Croquettes, which combine smoked potato with kimchi and Korean sea urchin, are bites of fried goodness and are best described as upscale comfort food.
For a light touch, the Seafood and Tofu Salad is a good combination of flavours and textures that provides a nice balance to the rest of the meal. The Japanese flavours continue with the Vadouvan Tempura, where tempura-battered prawns, pumpkin and maitake mushroom sit on a bed of Indian-accented curry sauce.
If there is one let down on the menu, it would be the Pork Sate Lilit, a thick grilled pork satay served on lemongrass skewers with
The Typhoon Xinjiang, which has its origins in Northwest China, is made with New Zealand Te Mana lamb shoulder, spiced garlic and peppers; it’s a delightfully piquant dish, and the sweet goji berry sauce that accompanies it is the perfect foil. However, the pancakes that are also served with the dish are rather too heavy and don’t seem to appropriately set off the meat.
Ce La Vi has also revamped its brunch offerings with a new menu. A set offering, the whole table will start by sharing a smorgasbord of hot and cold starters like sushi rolls, freshly shucked oysters, Vadouvan Tempura and Okonomiyaki.
Diners will then get to choose their own main from a selection that includes Grilled Organic Chicken, Red Curry Barramundi, and Crispy Pork Belly. The meal finishes on a sweet note with the pastry chef’s dessert of the day.
Ce La Vi’s new brunch can be enjoyed on its own, or accompanied by a free-flow drinks package that includes Veuve Clicquot Champagne, red and white wines, and classic cocktails like Bloody Marys and Screwdrivers.
Check out Alpha Men’s Wining & Dining page for the latest F&B in Asia.