Jan 2020 update: CÉ LA VI Hong Kong has closed its doors on Dec 31, 2019
by Aude Camus
Opened 4 years ago, CÉ LA VI isn’t exactly the new kid in the block yet, no matter how many restaurants tastings I’m invited too and how much I dislike Lan Kwai Fong, I’m always pretty happy when I’m heading there for dinner because I know I’m in for a yummy meal in a beautiful setting.
And today, I’m actually pretty excited about tonight’s dinner because the restaurant is also welcoming a new Executive Chef – Chef Conor Beach – and we are going to be among the first one to give a go to his new dishes. God, I always love a yummy sneak peek.
Well, I would usually offer to meet you on the Sky-Deck on 26thfloor so that we can sip on cocktails while enjoying 360-degree views of the Central’s skyline but it’s pouring today! Well no rooftop then. But that doesn’t mean we shouldn’t enjoy a cocktail at the bar before making our way down to our table.
If you’ve been here before (I’ve been quite a few times myself but not sure I’ve taking you with me for dinner already or not) you may remember that CÉ LA VI’s cuisine was very much Japanese inspired. Well, I hope you are ready for some changes because Chef Conor has decided to expand the culinary horizons of the place taking us on a trip across all of Asia: from Japan to Indonesia through China. The 20+ new dishes imagined by the chef draw inspirations from those different countries and are served family-style … well, I guess I’ll have to share my dishes with you tonight. But you know what they say: sharing is caring.
Let’s start our culinary journey on the shores of Japan. If I’m being honest, the Seaweed & Tofu Salad(HKD 108) – using three different types of Japanese seaweed – was the dish I was the less excited by.
by Aude Camus
Opened 4 years ago, CÉ LA VI isn’t exactly the new kid in the block yet, no matter how many restaurants tastings I’m invited too and how much I dislike Lan Kwai Fong, I’m always pretty happy when I’m heading there for dinner because I know I’m in for a yummy meal in a beautiful setting.
And today, I’m actually pretty excited about tonight’s dinner because the restaurant is also welcoming a new Executive Chef – Chef Conor Beach – and we are going to be among the first one to give a go to his new dishes. God, I always love a yummy sneak peek.
Well, I would usually offer to meet you on the Sky-Deck on 26thfloor so that we can sip on cocktails while enjoying 360-degree views of the Central’s skyline but it’s pouring today! Well no rooftop then. But that doesn’t mean we shouldn’t enjoy a cocktail at the bar before making our way down to our table.
If you’ve been here before (I’ve been quite a few times myself but not sure I’ve taking you with me for dinner already or not) you may remember that CÉ LA VI’s cuisine was very much Japanese inspired. Well, I hope you are ready for some changes because Chef Conor has decided to expand the culinary horizons of the place taking us on a trip across all of Asia: from Japan to Indonesia through China. The 20+ new dishes imagined by the chef draw inspirations from those different countries and are served family-style … well, I guess I’ll have to share my dishes with you tonight. But you know what they say: sharing is caring.
Let’s start our culinary journey on the shores of Japan. If I’m being honest, the Seaweed & Tofu Salad(HKD 108) – using three different types of Japanese seaweed – was the dish I was the less excited by.
It ended-up being one of my fav dishes of the night! The texture and taste of it are addictive. I could totally come here for lunch and just order this one.
The refreshing Smoked Ikura (HKD 58) appetizer – a buckwheat tart filled with creamy coconut and smoky salmon roe, was also perfect for a salmon roe lover like me.
Moving on to the larger plates to share but staying in Japan with the Vadouvan Tempura (HKD 128) featuring tempura-battered prawns.
Moving on to the larger plates to share but staying in Japan with the Vadouvan Tempura (HKD 128) featuring tempura-battered prawns.
What makes this dish very unique tough is the sweet and spicy French Indian curry that comes with it for you to dip the tempura in. India meets Japan and it’s yummy!
I was very intrigued by the Rougail Dumpling (HKD 118) and this homemade pork and vegetable dumplings served in a spiced tomato sauce didn’t disappoint! Another yummy thing to try is the Balinese inspired Grilled Hamachi Collar (HKD 178). It comes with Bali BBQ Sauce and the yummiest smoky taste. Last but not least, for those looking for something meaty, I did enjoy very much the North-West Chinese flavors infused Typhoon Xinjiang (HKD 378) featuring New Zeland Te Mana lamb shoulder and to wrap in pancake (just like Peking Duck) before dipping in a sweet goji sauce.
You know what, I was actually sharing my feelings on this meal with my neighbor and we both came to the same conclusion: we both had our share of very enjoyable dinners and lunchs at CÉ LA VI but this one was the best one so far. We actually spent more than 3h there, making our way through (way too much food), cocktails and wine and chit-chatting with the chef. The only thing I wasn’t a big fan of are the two desserts I try: the Sesame & Pandan and A Tropical Escape (I blame the lychee on this one as I absolutely don’t like lychees at all).
CÉ LA VI
25/F, California Tower, 30-36 D’Aguilar Street – Central
You know what, I was actually sharing my feelings on this meal with my neighbor and we both came to the same conclusion: we both had our share of very enjoyable dinners and lunchs at CÉ LA VI but this one was the best one so far. We actually spent more than 3h there, making our way through (way too much food), cocktails and wine and chit-chatting with the chef. The only thing I wasn’t a big fan of are the two desserts I try: the Sesame & Pandan and A Tropical Escape (I blame the lychee on this one as I absolutely don’t like lychees at all).
CÉ LA VI
25/F, California Tower, 30-36 D’Aguilar Street – Central
This write-up is based on a media tasting hosted by CÉ LA VI. No money was paid by CÉ LA VI for publishing this feature.
