CÉ LA VI Sky High Hawker (All-Women Edition)

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  • CÉ LA VI Sky High Hawker (All-Women Edition)

Following the successful launch of Sky High Hawker over the National Day weekend, iconic rooftop lifestyle destination CÉ LA VI announces the second edition presenting an all-women line-up of Singapore’s brightest and most innovative chefs.

The program features renowned chefs and sensational local hawkers who have shot to fame by creating waves in their specialties. 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, Petrina Loh, owner of Morsels restaurant and World Gourmet Summit Chef’s Choice (Western) in 2017 and Eugenia Ong, Executive Chef and Co-Owner of Table at 7, who is known to have whipped up meals for Prime Minister Lee Hsien Loong and former President S. R. Nathan.

Other culinary masters with inspirational stories include Aisha Hashim, a fifth generation and current owner of Haig Road Putu Piring, which started out as a humble pushcart stall in the 1930s and was recently featured on Netflix’s Street Food: Asia, Jasmine Tan from Mui Siong Minced Meat Noodle, a stall started by three siblings named after a stall their mother first started in hope that the brand will stay strong; Claire Ariela Shen, Managing Director of Rainbow Lapis, who, since taking over the family business, has modernised, innovated and incorporated healthier ingredients in the hope of preserving the heritage of Nonya kuehs and Zirah & Ijah from the Cookoh Project, a home-based business kick-started by resourceful stay-home mums during the circuit breaker period.

The event is in collaboration with CÉ LA VI Group Executive Chef Joey Sergentakis who will be serving his BAO BY CÉ LA VI menu that launched in August 2020, a delicious East meets West fusion of bao and burger.

Guests are in for a treat as they indulge in an array of local dishes and sweet delights from the talented chefs. Each chef will showcase one of their signature offering and create one dish exclusively for this occasion.

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 the brightest talents in the industry, paired with innovative Peranakan- inspired cocktails in collaboration with Brass Lion Distillery.

With dishes starting at S$10, guests are welcome to 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.

PROGRAM CURATION BY JEREMY NGUEE Jeremy Nguee is a chef-consultant who is most passionate about Singapore\’s heritage cuisine. He creates programs globally to help others discover our wonderful local food culture.

CÉ LA VI Sky High Hawker Date: 5 & 6 September 2020 (monthly series, first weekend of each month) Time: Saturday & Sunday 12 – 10pm Dress code: Casual, lah!

PRICING From S$10 per dish Complimentary entry with mandatory table reservation (No age restrictions, kids welcomed)

TABLE RESERVATIONS Sit-down dining in an open-air venue | 90 minute timeslots Book via event link| Call +65 6508 2188| Email reservation-sg@celavi.com Limited table availability. Maximum of 5 per table.

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