Located in the world famous Marina Bay Sands, CÉ LA VI is a rooftop restaurant and bar with a fantastic 360 view of Singapore at the 57th Floor. Usually one of the hot spots for travellers visiting Singapore, since the reopening post Circuit Breaker due to the pandemic, the place is still very much popular, so make you book in advance if you want to enjoy all that it has to offer!
Singapore has a very rich and huge food culture. In a nutshell, Singaporeans are obsessed with food! To our benefit, the industry has come up with experiences like the Sky High Hawker initiative, launched in honour of Singapore’s vibrant culinary scene. It also gives support to the food and beverage community especially as we all are recovering from a post-Covid 2020.
CÉ LA VI’s Sky High Hawker experience hosted us to a seated dining experience to rediscover local dishes prepared by veterans in the F&B industry. We got to taste a combination of rare and authentic dishes from some of Singapore’s Heritage chefs and hawker centre cooks as well.
Join the sixth edition of Sky High Hawker on the 9th and 10th of January 2021
Participating chefs are as follows:
- Cedric Tang from Ka-Soh
- Woo Wai Leong from Restaurant Ibid
- Douglas Ng from Fishball Story
- Manjit Kaur from Moghul Mahal
- Eugenia Ong from Table at 7
- Danny Chew from Bonding Kitchen
The guest chef offerings are accompanied by a selection of BAO burgers by CEì LA VI Group Executive Chef Joey Sergentakis, desserts by CEì LA VI Pastry Chef Kelvin Chia and cocktails by CÉ LA VI Lead Mixologist Andrew Hyman.
CÉ LA VI Sky High Hawker
Date: 9 & 10 January 2021 (monthly series)
Time: Saturday & Sunday 12 PM – 10:30 PM
Dress code: Casual, lah!
Pricing: Dishes from S$10++, complimentary entry with mandatory table reservation (No age restrictions, kids welcomed)
Reservations: Hawker-style dining in an open-air venue | 90 minute timeslots. Book via their website here, +65 6508 2188, [email protected]. Limited table availability. Bookings of up to 8 guests per table.
We attended an edition in November and our experience was very enjoyable! Our first dish was from Wee Liang Lian, the second-generation owner of Wee Nam Kee, famous for their iconic Chicken Rice and it was simple yet tasty. We loved the little spice kick with it and the chicken was nice and tender to enjoy.
Project Cookoh is a project that started during the Circuit Breaker, helping stay-home mothers in Jalan Kukoh start home-based businesses, so they can earn income for their families. Our mumpreneurs are part of ReadAble, a literacy non-profit (www.readablesg.com)
While we were here, we also enjoyed tastings on the Bao Menu from chef Joey Sergentakis. The menu is an east meets west fusion of Bao and Burger. This is the staple menu on the rooftop and we chose the Smoked Pastrami and Tempura Prawn Bao. We also took some Truffle Fries, and as expected, they were a great addition to our Bao meals. PS: The baos are huge just like a burger, which are very satisfying to eat and filling!
The drinks at CÉ LA VI are top and the cocktails are designed and prepared by lead mixologist Andrew Hyman, which tried his Golden Age (S$18) made of Bacardi Rum, lime and lemongrass.
Kino Soh from Brass Lion Distillery is a guest-mixologist for the Sky High Hawker. From the menu for the occasion, we tried his Dandy Lion (S$19), with Brass Lion Singapore Dry, passionfruit, salted honey, Pomelo Sparkling.
Marina Bay Sands is one of the most iconic hotels in the world. The rooftop, expanding over 12000 square meters, has a massive infinity pool and CÉ LA VI is located on the East end of the roof. From CÉ LA VI, you can really see all of Singapore. If you are lucky on a clear day, you may also be able to see Indonesian islands over the water as well.