For renamed Ku De Ta, life goes on

THE FUNKY restaurant and bar Ku De Ta, which debuted in Singapore four years ago and has since garnered a lot more friends with its branch in Bangkok, is now aiming at Dubai and Taipei – but first, a change in the name.

Ku De Ta is now Ce La Vi, a moniker borrowed from the French for “that’s life” with typical playfulness in the spelling. Rolling off tongues at a red-carpet “rechristening” party in Singapore last week, the new name was necessitated by a court’s ruling that a beachfront bar in Bali also named Ku De Ta – and for longer – “owns the copyright”.

It’s a bit of a shame for Bangkok in particular, since Ku De Ta sounds so much like “coup d’etat”, but, as they say, “C’est la vie!”

The renaming is only the first “modification” being undertaken by L Capital Asia, the investment arm of Moet Hennessy Louis Vuitton, which took over the chain last year. Next month it’s opening another outlet in Hong Kong. On the horizon are the Middle East and Taiwan.

Zara Paz, the global public relations and marketing director for Ce La Vi, said the changes have been in the works since January 2014, when L Capital came on board. He calls the partnership “incredible, because LV has over 70 iconic brands that are not franchises”. 

“We will take this brand to the next level and put it in ‘Louis Vuitton mode’ by creating an experience for consumers who are passionate about design.”

The Singapore restaurant occupies the entire roof of the Marina Bay Sands Resort, offering a “sky bar”, lounge and dining areas both indoors and alfresco, with a 360-degree view of the bay and downtown. Celebrity DJs took turns last week keeping the Gatsby-

 style atmosphere lively with a variety of musical styles.

The architecture and interior decor are more akin to the Khmer era than America’s Roaring Twenties, right down to the wall prints and woodwork. “We wanted an iconic interior,” Paz said. 

“Asia has an incredible history. It started with the Khmer Empire in the ninth century. Angkor was the biggest city in the world. Look at Angkor Wat, with all its symbolism and iconography. We wanted to take those elements and put them into a brand-new design. When you look around, you see it in every niche.”

The kitchen is in the hands of executive chef Frederic Faucheux, who has worked in various Michelin-star institutions and was in Cape Town for the launch of the famed Japanese restaurant Nobu. In Singapore he offers an eclectic range of “modern Asian” dishes with Japanese twists, using the best 

 cuts of imported beef.

For a mob of visiting reporters, Faucheux prepared a lunch that began with delectable California Rolls filled with crab, avocado and cucumber. We also enjoyed melt-in-the-mouth Seared Black Angus Beef Tataki in wafu sauce, showered with pickled radish and black sesame seeds; an Heirloom Tomato Salad with coriander, lime and cucumber in spicy yuzu dressing; Crispy Sticky Baby Squid; and crunchy Tiger Prawn Tempura 

 with yellow curry, topped with miso-mustard sauce.

And that was all before the main dish – tender US Prime Brandt Beef Rib-eye Steak served with wasabi salsa, spinach and goma dressing. We had a choice of side dishes, like green asparagus mixed with yuzu and dried miso, spicy fried mushrooms with erynji, shimeji, chilli garlic and sake soy, and Shiro Flower Fried Rice on an ohba leaf with yamasa shoyu and sesame oil.

To end the meal there was Mango-Passion & Fromage Blanc – smooth cream cheese mousse on a bed of ginger crumble, filled with fruit and served with jelly and mango sauce. 

Meanwhile head mixologist Knut Randhem whipped up four different cocktails for us to try. The Storm Cooler is Grey Goose vodka, passion fruit, 

 honey and raw liquorice powder, and the Ce La Vi Mai Tai is a shake with lime and orange, served it in a mist. 

The Whisky Charlie Mango marries smooth Auchentoshan Three Wood single-malt whisky, homemade mango cordial, zesty lemon and fiery chilli bitters, and the Sweet Heat is made with Don Julio Tequila, passion fruit, lime, Japanese shishito peppers and vanilla.

Renovations are planned for this summer, though the overall Asian concept will remain. Award-winning Hong Kong firm AB Concept is handling the design with an eye to a more fashionable and chic appearance using alluring lighting effects. 

“It’s about rebirth,” Paz said. “When you come out of the elevator you’ll immediately get the idea – the sky bar, cocktails and cuisine, entertainment and a party. It’ll be a much better welcome. AB Concept designed the W Hotel in Hong Kong. 

“There are a few things to do in Thailand, too, but smaller changes. Bangkok is a very important market for us. Thai people love parties and good food. They know how to celebrate – and how to dance!”

 

SPIRITS IN THE SKY

Ce La Vi is in the SkyPark of Tower 3 at the Marina Bay Sands Resort in Singapore. 

It’s open daily for lunch and dinner. Saturday and Sunday brunch is 11.30am to 3.30pm.

Learn more at (065) 6688 7688 and www.CeLaVi.com.

Bangkok outlet is at Sathorn Square on Sathorn Road |(BTS station: Chong Nonsi)