CÉ LA VI Presents November SKY HIGH HAWKER
Rare and Authentic Dishes by Singapore’s Heritage Chefs and Master Hawkers
Singapore, 30 October 2020 – In the fourth edition of the Sky High Hawker initiative, iconic rooftop lifestyle destination CÉ LA VI presents rare and authentic dishes by some of Singapore’s most established heritage chefs and master hawkers.
This month’s edition will be held on 7 and 8 November and will feature an exceptional line-up of local chefs and hawkers, each of whom will present their signature dish as well as a special dish curated only for this occasion. Participants include Wee Liang Lian, the second-generation owner of Wee Nam Kee, famous for their iconic Chicken Rice, Phillip Chia a distinguished culinary figure from The Real Peranakan, whose love for local flavours has developed from the age of six, and Vivian Pei, a cooking instructor specialising in traditional Shandong-style Dumplings as well as a writer and consultant who has worked with Anne Willan on the James Beard award-winning The Country Cooking of France.
Other known chefs include Jo Ann Ng, who first opened Bee Kee Wanton Mee at Lorong Lew Lian and has gone on to open two more outlets with a growing reputation for their Truffle Braised Pork Noodles, Chung Deming chef-owner of The Quarters, who is passionate about straits ingredients and is a rising star of Mod-Sin cuisine and Zirah and Ijah from the Cookoh Project who started their home-based business selling popiah and spring rolls during the circuit breaker period.
The kitchen is led by 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.
Heading the bar will be CÉ 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 in support of 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. 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 atop the 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.
CÉ LA VI Sky High Hawker Date: 7 & 8 November 2020 (monthly series)
Time: Saturday & Sunday 12PM – 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 our link here | Call +65 6508 2188| Email firstname.lastname@example.org
Limited table availability. Maximum of 5 per table.
Precautionary measures are in place to ensure the safety of guests and staff. Frequent cleaning and disinfection of public areas and common touch points will continue, and hand sanitisers will be available across the venue. All guests and staff will have their temperatures screened at the door with mandatory SafeEntry digital check-in system. All staff in operation will be wearing masks at all times. The Restaurant and SkyBar will operate at reduced capacity with tables set at least 1m apart and staggered reservations limited to groups of five and below.
CÉ LA VI will make menus available to guests to view on their own devices via a QR code to reduce contact. CÉ LA VI will continue to remain vigilant in the current situation, maintain rigorous and ongoing staff training procedures, and take all necessary steps to protect the health of all guests and staff.