KU DÉ TA | Review
The buzz: Much of the hip crowd has already been here, we dare say all of them came out in force for the launch party awhile back. But that was more about the view, the club, the novelty, and the free flow booze could’ve played a minor part. So we came back, and stayed mostly sober this time, to find out what’s going on in the kitchen.
The vibe: The concept here is very much an open one. There aren’t any quiet, cozy corners to hide in, and the establishment is entirely open air. On cool evenings, it’s a dream. But beware those balmy nights. Fortunately, the infinity pool’s just a trot away, if you get too hot and bothered.
The food: We were undeniably thrilled when we found out that executive chef Dan Segall, of award winning Zuma (Hong Kong) and M1NT (Shanghai), would be the main man responsible for all things edible. He brings his distinctive modern Asian sensibility to this menu, with dishes such as spicy ‘bo ssam’ pork belly salad with house-made pickles and cucumber vinaigrette, crispy skin bamboo-steamed duck accented with kaffir lime and blood plum sauce and seared Hokkaido scallops with Nashi pear, wasabi leaves and kecap manis. We’ve got our money on the crisp, subtly sweet sticky baby squid, with the barest hint of black pepper and a lime drizzle to balance the dish. There’s also pressed baby spinach, tossed in a sesame dressing and sprinkled with crisp garlic chips and toasted sesame seeds, which struck us as a contemporary interpretation of a Shanghainese classic. A decadent option is the pan-seared foie gras and salmon belly ‘bacon’ strips, with sour cherries and Shimeji mushrooms with a tart, vinegar-like finish. If you miraculously still have room for dessert, the steamed palm sugar cake with salted caramel foam is an interesting flavor combination, while Apple & Honey is a lighter, fruit-centric option.
The drinks: They aren’t pulling any punches when it comes to the alcohol, having scored themselves chief sommelier Dario Buonavoglia (previously head sommelier at London’s Michelin-starred Hakkasan). As expected, the very personal wine menu is an extensive one, without taking itself all too seriously, while still offering up worthy options for the more demanding connoisseurs. Wines go from $18/glass, while the bubbly stuff starts at $33/glass. Those who favor cocktails will enjoy an exquisite Sunset Martini —Grey Goose happily married to lychee liqueur, shaken with apple juice and lemongrass syrup—we sure did. Or sip on an early grey martini, composed of Bombay infused with earl grey tea, double strained, chilled overnight, then shaken with fresh lemon juice and egg white.
Why you’ll be back: We reckon the exceptional skyline alone could be reason enough. Aside from that, few things in life top having several glasses, nay bottles, of exceptional wine, as you enjoy the splendid company of friends and good food.
This much-talked-about rooftop club and lounge also has a solid restaurant serving modern Asian cuisine with fresh ingredients, like pork belly lollipop and spicy sashimi salad. The wine menu is an extensive one, so even demanding connoisseurs will be spoilt for choice. While you could sit indoors, we suggest a table on the patio. The view is breathtaking.
Feast your eyes on a new modern Asian a la carte menu by chef Frederic Faucheux as you enjoy stunning views of the city from high above. Dishes on offer include savory treats like pan-fried foie gras with deep-fried eggplant and sake jelly ($38) and grilled Australian lamb rack with walnut jus ($48), and as for dessert: there's the cheese and white chocolate with honey mango compote ($18) and the unique garam masala chocolate cake with red berries sorbet ($18).
Ku De Ta has been rebranded and renamed to Ce La Vi. Head to this link for updated details.
|Address:||KU DÉ TA | Review, 57/F SkyPark Marina Bay Sands, Tower 3, 1 Bayfront Ave., Singapore, 018971 Singapore|
|Open since:||September, 2010|
|Opening hours:||Mon-Fri noon-3pm; daily 6-11pm; Sat-Sun 11:30am-3:30pm|
|Alfresco, Reservation recommended, Parking available, Dress requirements|
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