Angmoh In An Asian Kitchen: Chef Joey of CÉ LA VI Reimagines Local Cuisine

A Modern Asian adventure awaits both locals and tourists as CÉ LA VI’s new Executive Chef Joseph Sergentakis (aka Chef Joey) unveils his novel culinary programme in conjunction with a dramatic new restaurant design.

Drawing inspiration from his extensive experiences in a number of highly acclaimed restaurants in Asia, including Café Gray Deluxe and Mr and Mrs Fox in Hong Kong, Chef Joey’s creations feature his keen understanding of Asia’s bold flavours, the region’s nest produce and cutting-edge cooking techniques.

Chef Joey’s experiences in some of the world’s best kitchens have propelled his out-of-the-box approach and innovative cooking techniques, as evident in the ‘Warm Salad of Tochigi Wagyu Beef’ ($28). The Tochigi beef is thinly cut and lightly seared for a caramelised texture, then sous vide at a low temperature to give the meat a tender bite.

Chef Joey works his magic creating layers of textural and flavour complexity in all his dishes. In his inventive ‘Tuna Tartare Jicama Rolls’ ($20), he wows guests with freshly minced Japanese bluefin tuna with mango coulis and Yuzu dressing rolled into thinly sliced Jicama (Mexican turnip) and topped off with crispy taro root, delivering bursts of fresh flavour.

Tuna Tartare Jicama Rolls
Tuna Tartare Jicama Rolls

Blooming Passion Fruit - Coconut Mousse
Blooming Passion Fruit – Coconut Mousse

Chef Joey’s strong culinary roots have imbued in him an unyielding desire to ensure that his ingredients and produce hail from the nest sources.

Having personally sourced the elusive “Black Market” beef and built a relationship with the widely sought after Australian producer, Rangers Valley, Chef Joey utilises the premium beef to reconstruct his version of the meat with layers of tantalising meat and buttery fat, ensuring diners get the most succulent beef with the ‘Cast-Iron Roasted Rangers Valley “Black Market” Ribeye’ ($55).

Cast-Iron Roasted Rangers Valley “Black Market” Ribeye

While working alongside Michelin Star Chef Daniel Boulud on fresh seafood, Chef Joey was inspired to create the palate opening ‘Hokkaido Scallop & Oyster Ceviche’ ($34), where whole scallops are halved to envelope whole oysters, which are then layered and tossed in a refreshing local citrus juice featuring calamansi, blood orange, pomelo and belimbing wuluh (a Southeast Asian star fruit).

Hokkaido Scallop & Oyster Ceviche
Hokkaido Scallop & Oyster Ceviche

Rose & Watermelon Petit Gateau
Rose & Watermelon Petit Gateau

Launched to compliment Chef Joey’s new culinary programme is the newly-redesigned interior of CÉ LA VI’s Restaurant designed by local Singaporean Designer Brendon Lim of Imajin Design (which only took five weeks of renovation!).

Reminiscent of the Asian tropics, the interior design pays homage to a host of cultural landmarks including the Khmer architecture of Cambodia and the temples in the lush tropical forests of Bali.

I’m excited to lead the culinary team here at CÉ LA VI, where the new kitchen and restaurant offers our team a great opportunity to create an exciting Modern Asian menu that pushes the region’s flavours to the forefront. – Chef Joey

This was an invited tasting. 

CÉ LA VI Singapore

Address: Marina Bay Sands, Tower 3, 1 Bayfront Avenue Singapore 018971

Tel: +65 6508 2188

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