#TheWeekendList: 25-27 January
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25-27 January: Feast on unique reunion dinners, have fun at more CNY festivities, celebrate 200 years of Singapore history through art
1. Savour a creative reunion dinner with your loved ones
If your New Year’s wish for 2019 is for success in your career, look no further than CÉ LA VI’s Contemporary Asian Lunar New Year Menu. Available for dinner from 28th January to 10th February 2019, the menu presents a variety of Chinese dishes with a modern twist, to usher in a year of fortune and prosperity.
The set menu showcases CÉ LA VI’s Executive Chef Joey Sergentakis’ creativity and unique approach towards Asian cuisine, with modern interpretations on Chinese heritage. Dishes include: Yu Sheng with salmon, peanut and sesame drizzled with honey plum sauce; Steamed Sea Bass with Crushed Chilli & Soy Beans, and served alongside taro root, Chinese Sausage, lily bulbs & shitake mushrooms; Sucking Pig Roulade with truffle, pearl barley, crispy shallots and Chinese ham; and Mandarin Orange Cheesecake served with vanilla ice cream for dessert.
No good meal will be complete without drinks! Guests can choose to pair the menus with a wine pairing option, a selection of wines hand-picked by Master Sommelier, Mathias Camilleri. These include; Crios Torrontés, Crios, Susanna Balbo Wines (Mendoza, Argentina 2017), Pinot Noir, Dalrymple (Tasmania, Australia 2015) and Couvent Des Jacobins (Saint-Émilion Grand Cru, Bordeaux, France 2006).
Celebrate the Lunar New Year at CÉ LA VI by enjoying the amazing view of the Singapore cityscape while tucking into a delicious feast, and toast to wealth and 步步高升 (direct translation: rising higher with every step of the way; referring to a job promotion) for the New Year!
CÉ LA VI’s Lunar New Year Menu is available for dinner from 28th January to 10th February, at S$178++ (28th January to 3rd February & 7th to 10th February) and at S$198++ (4 to 6 February). The wine pairing option is available at S$178++.
For reservations, call +65 6508 2188, or email: email@example.com
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