CÉ LA VI presents the next generation of heritage chefs and master hawkers pioneering a new wave of Singaporean cuisine on its third edition.
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 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.