CE LA VI reveals redesigned Asian restaurant interior alongside new culinary programme by new Executive Chef Joey Sergentakis
The new interior pays homage to its Asian heritage and will be officially opened on 15 May 2017. Along with the restaurant opening, CE LA VI will be raising the bar for service standards in Asia with the launch of its very own full programme Hospitality Training Academy.
SINGAPORE – CE LA VI’s restaurant unveils a brand new interior that will officially open its doors on 15 May 2017. The new interior pays homage to its Asian heritage, as it draws architectural inspiration from the cultural landmarks of Cambodia to the wild foliage of Bali. Along with the restaurant opening, CE LA VI raises the bar for service standards in Asia with the launch of its very own full programme Hospitality Training Academy.
CE LA VI Restaurant
Spanning 7,000 square feet, the all-new CE LA VI Restaurant is sentimentally reminiscent of the Asian tropics, with lush bamboo and stone lamps emulating archetypal Balinese rice field shrine monuments paving the way at the entrance. Pillars of temple discs embody the grandeur of Angkor Wat temples with gleaming candles that extends a warm welcome to all patrons from the region and beyond.
Textural Asian elements made with organic materials hailing from the greater Asian region, the likes of polished dark marble and raw stones to vertical foliage draping the wall are melded seamlessly to enhance the immersive dining environment. Natural walnut wood fills the space, amplifying the depth of greys, greens and light and shadow. Unique relief ceilings with interwoven sculptural brass lighting adds another dimension to the sensual dining ambience.
Extending from the restaurant interior is a stunning outdoor deck space that reaches out onto an ocean-facing verandah featuring its own ‘secret garden’, providing an intimate area for private hostings and exclusive Chef events.
The restaurant’s distinct Asian features complement new Executive Chef Joseph Sergentakis’ interpretation of contemporary Asian cuisine. His creations in CE LA VI’s new culinary programme boast complex layers of bold flavours that playfully showcase the regions’ finest ingredients, thoughtfully put together with culinary finesse and skilful modern techniques.
The interior focal point directs to a spectacular floor-to-ceiling bar with rustic bronzed mirror backdrop as a clever rendition to expansive shelves exhibiting rare spirits and liquor. The new restaurant bar will showcase Head Mixologist Din Hassan’s Asian-themed Signature Mixology Programme officially rolling out in June 2017.
CE LA VI Hospitality Training Academy
Supporting the restaurant opening is the announcement of CE LA VI’s very own Hospitality Training Academy. Recognising the significance of stellar service as a key pillar to success, CE LA VI is blazing the trail to exemplary Asian hospitality with recently launched built-in training programmes conducted by in-house trainers and external experts. Offering staff and trainees the opportunity to advance their knowledge base, skills and quality of service enables individual talents to be empowered with the abilities to contribute to the growth and expansion of the company.
David Sarner, CEO of CE LA VI, says, “We saw an opportunity to delve into a new CE LA VI restaurant design that speaks more strongly to our Asian heritage, and reflects the culinary direction led by our new Executive Chef, Joey Sergentakis. Coupled with our own Hospitality Training Academy, we look forward to treating guests to an unparalleled Asian dining experience that delivers on fine food, great cocktails, amazing ambience, and first-rate service.”
The new CE LA VI restaurant officially opens its doors on 15 May 2017.