In celebration of its 15th anniversary, Cé La Vi has unveiled a top-to-toe refresh of its restaurant atop Marina Bay Sands in Singapore.

Designed by Prospect Design International, the venue now seats 151 guests across a series of distinct zones: a main dining space crowned by a striking bar, an expanded private dining room, and an open-air, ocean views terrace.

Style meets edge in the main dining room, where a mirror-stretched ceiling integrated into wooden panels reflects the rhythm of the city skyline by day and enhances state-of-the-art lighting by night. Elsewhere, burgundy-stained wood and rich textures accented by bamboo pillars subtly honour Southeast Asian craft, and an onyx stone bar is framed by a dramatic sculptural wooden column backdrop and softly lit panels showcasing a selection of premium spirits.

The ceiling is once again a spectacle in the dining room. Adorned in botanical wallpaper and accented with brass detailing, it’s complemented by plush wraparound seating and marble-topped tables. Outside and the ocean view terrace stretches along the Marina Bay Sands balustrade, now reimagined with ambient lighting and textured flooring.

“This transformation marks a defining moment in our 15-year journey, a celebration of how far we’ve come, and a bold statement about where we’re heading,” says Harry Apostolides, Cé La Vi CEO and co-founder. “We’ve reimagined every element to deliver an immersive, modern Asian experience where culinary artistry, striking design, and vibrant entertainment come together, all framed by our signature rooftop settings atop landmark locations.”

As such, the menu has also received an update, pairing bold Asian flavours with global influences, and interpreting traditional dishes with a modern twist. There’s now a five-course degustation menu, and an à la carte menu spotlighting dishes that originate in Singapore with contributions from the chefs at Cé La Vi outposts overseas. A4 Miyazaki beef tataki, served with turmeric leaf oil, balsamic pearls, and smoked soy aioli, and fluke sashimi, featuring delicate yuzu soy, and tosazu, topped with crispy leek and aromatic ginger.

Asian spirit also resonates in the updated cocktail programme. Standouts include The Silent Gold, a bright citrus-forward take on a classic margarita that nods to the tropics. Tequila is enlivened with passion fruit, pineapple and lemon, while fragrant shiso leaf adds an aromatic garnish. For those who favour a bolder serve, Bar Manager, Eduardo Musteata lends his name to Ed’s Favourite Negroni, offering a sophisticated reinterpretation of a White Negroni. Botanist Gin meets Suze bitter and Lillet Blanc, with subtle notes of white crème de menthe and saline, for a clean, herbal finish.