For the third edition of its Sky High Hawker initiative, iconic rooftop lifestyle destination CÉ LA VI presents the next generation of heritage chefs and master hawkers pioneering a new wave of Singaporean cuisine.

Held on 3 and 4 October, this edition of Sky High Hawker will feature local chefs and hawkers, presenting their much-loved signature dish along with a special dish, curated only for this occasion.

Participating chefs include Janice Wong, owner of 2am:dessertbar who has been named Asia’s best pastry Chef and Pastry Chef of the Year in the World Gourmet Summit Awards in 2011, 2013 and 2015, Pang Seng Meng, Co-Founder and Chief Operating Officer of New Ubin Seafood, who is constantly innovating and determined to forge the identity of “Singapore cuisine”, Gwyneth Ang, owner of One Prawn Noodle, a culinary school graduate who was convinced prawn noodles would be her “last meal” and opened her own stall specialising in the dish after 10 years’ experience as a professional chef. 

Other culinary masters include Hassan Abdul Majeed, owner of Café Mariam, a third generation hawker who specialises in his family’s biryani recipes and has worked alongside globally renowned chefs Gordon Ramsay and Marco Pierre White, Lynna and Shima Haron from Haron Satay at East Coast Lagoon Food Village, who historically supplied their satay to Singapore Airline’s business and first class passengers, Chef Tan Poh Chye, owner of Authentic Chai Chee Minced Meat Noodle, beloved for their Bak Chor Mee, Fish Ball Noodles, Chicken Feet Noodles, Pig’s Trotter Noodles and Xiao Wan Mian and brother duo Chang Voon Hong and Chang Voon Fei from Yu Huang Roasted Delight, known for their legendary Roasted Duck and Pork Belly at Bedok North.

The kitchen is led by CEě LA VI Group Executive Chef Joey Sergentakis who will be serving his BAO by CEě LA VI menu that launched in August 2020, a delicious East meets West fusion of bao and burger.

Heading the bar will be CEě LA VI Lead Mixologist Andrew Hyman, serving a selection of his cocktail creations, such as Once in a Lifetime, a unique combination of vodka, ginger, wasabi and honey that is sure to tickle your tastebuds. Joining him will be Kino Soh from Brass Lion Distillery Singapore serving refreshing cocktails such as the Dandy Lion, a mix of gin, passionfruit, salted honey and sparkling grapefruit juice.

The Sky High Hawker initiative was launched in honour of Singapore’s vibrant culinary scene, to rally the wider community to support Singapore’s local food and beverage industry during this challenging period. Guests are invited to this seated dining experience to rediscover local dishes prepared by veterans in the F&B industry, where each chef will showcase one of their signature offerings and create one dish exclusively for this occasion.

With dishes starting at S$10, guests can enjoy a delectable spread of local cuisine while enjoying a breath-taking view of the Singapore skyline from 57 floors up at CÉ LA VI’s iconic venue, atop Marina Bay Sands.

In view of the COVID-19 situation, guests are required to check in via the Safe Entry app upon arrival and will be ushered to their seats. Guests can browse through the QR code menu and place all orders with CÉ LA VI staff to enjoy at their table. In line with social distancing requirements, each chef will be allocated to their own individual space within the venue and will be limited to no more than three dishes in order to keep preparations to a minimum. There will be no communal provision of cutlery, crockery or glassware served in the Restaurant in order to maintain the highest level of hygiene.

CÉ LA VI Sky High Hawker

Date: 3 & 4 October 2020 (monthly series) | Time: Saturday & Sunday 12 – 10pm | Dress code: Casual, lah!

PRICING

Dishes from S$10 | Complimentary entry with mandatory table reservation (No age restrictions, kids welcomed)

TABLE RESERVATIONS

Hawker-style dining in an open-air venue | 90-minute timeslots |Book via the link here | Call +65 6508 2188| Email reservation-sg@celavi.com | Limited table availability. Maximum of 5 per table.