💌 𝗖𝗲 𝗦𝗼𝗶𝗿 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 - 𝗣𝗼𝗿𝘁𝘀𝗱𝗼𝘄𝗻 𝗥𝗼𝗮𝗱
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Stepping inside, the first thing that captures attention is the elaborate overhead botanical and lighting installation.
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The restaurant blends Victorian elegance with natural textures, creating a romantic and dreamlike atmosphere.
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Helmed by Chef Seth Lai, the menu is inspired by his kampong childhood memories growing up in Malaysia.
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Instead of a traditional menu, diners receive an illustrated booklet sharing the memories and inspirations behind each course.
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We had the pleasure of trying their 8-Course Dinner Menu.
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- OBSIBLUE PRAWN.
- FOIE GRAS. MANDARIN.
- WAGYU. GREEN MANGO.
Served together with a miniature house concept.
The foie gras paired with mandarin was an unexpected highlight, while the wagyu with green mango brought an interesting Asian touch.
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HOKKAIDO SCALLOP
Refreshing with the cucumber. Also a pause before much savoury dishes.
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WINTERMELON
Served in the melon itself, the deeply savoury broth came with generous chunks of meat, adding texture to the dish.
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MADAI
Usually enjoyed as sashimi, the red sea bream was beautifully grilled with crispy skin while retaining its delicate sweetness.
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SIGNATURE SEAWEED BREAD
One of the surprises of the evening. Brioche paired with seaweed butter, bringing a strong savoury flavour.
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LOBSTER
Using shungiku, similar to our local “tang oh” vegetable, as part of the sauce created an interesting pairing with the lobster.
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QUAIL
The sauce delivered layers of umami from morel and marmite, with earthy and nutty notes. The quail was cooked beautifully with a tender pale pink centre.
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- 5-GRAINS. AYU
Packed with flavour. I was initially hesitant about the petai due to its strong aroma, but surprisingly there was no overpowering smell. The ayu fish also made a wonderful finger snack alongside the rice.
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- STRAWBERRY. BLACK GLUTINOUS RICE
- BLACK SESAME & MALTOSE
- KAYA-MISU
The desserts ended the experience with familiar Asian flavours presented through a refined French approach.
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An unforgettable dining experience. Ce Soir Restaurant
Dining at Ce Soir offers a unique sensory journey that transcends the usual meal. The thoughtful combination of Victorian ambiance with natural textures truly sets a romantic and dreamlike tone from the moment you step inside. One of the standout features is how each dish reflects Chef Seth Lai's kampong childhood memories, adding a personal and cultural depth that is rare to find. The illustrated booklet given to diners is a creative touch that enriches the experience by sharing the stories and inspirations behind each course. This storytelling aspect makes every bite feel more meaningful and connects you to the chef’s heritage. The 8-course dinner cleverly balances familiar and adventurous flavors—for example, the foie gras paired with mandarin offers a surprising, delightful citrus twist, and the wagyu with green mango introduces a refreshing Asian accent. The use of local ingredients like petai in the 5-grains dish shows a respect for traditional tastes without sacrificing sophistication. An interesting highlight is the signature seaweed bread served with seaweed butter, which delivers an umami punch and surprises the palate. The lobster dish’s inclusion of shungiku (similar to "tang oh" vegetable) adds a subtle bitterness that complements the sweetness of the shellfish beautifully. Desserts at Ce Soir deserve a special mention for their fusion of Asian and French techniques, such as the kaya-misu and black sesame with maltose, which round off the meal with comforting yet refined notes. Overall, the combination of intricate plating, thoughtful ingredient pairing, and meaningful storytelling makes dining at Ce Soir not just a meal, but a memorable cultural experience. It's a perfect spot for anyone seeking a romantic dinner with an Asian-French culinary twist.
