Dining at an establishment with a stunning view is likely to increase one's appetite. Take CÉ LA VI, for example. Perched on top of the iconic Marina Bay Sands Singapore, the restaurant and SkyBar known for its brunches offer breathtaking views of the city's skyline. Hungry for more after having its signature Sky High Brunch? You're in luck. The restaurant will be hosting a Sky High Gourmet Fiesta: A Dirty Dozen Edition together with Sanpellegrino.
In celebration of the upcoming inaugural World’s 50 Best Restaurants awards, this one-off gastronomical event will feature an eclectic menu prepared by over 12 notable local and international chefs and mixologists. Below are some of the attending chefs and their delectable creations.
- Burnt Ends and Meat Smith (Chef Jake Kellie, Chef Kurt Jon Advincula Sombero, and Chef Dave Pynt)
Sticky Cumin Lamb Ribs, Sisig Kathi, Eel and Bone Marrow
- Hashida Sushi (Chef Kenjiro Hashida)
Corn Cake with Black Rice, Signature Monkfish Liver and Sea Eel Sushi
- Labyrinth (Chef LG Han)
Local Satay Trio and Otah Silver Perch
- Thevar (Chef Mano Thevar)
Chittenard Chicken Roti, Crispy Pork and Buttermilk Pani Puri.
- Kimme (Chef Louis Han)
Uni Bibimbap and Iberico Secrato Bossam
- Ola Cucina Del Mar (Chef Daniel Chavez)
Gazpacho OLA, Ceviche Negro and Gambas
- Tono Cevicheria (Chef Tamara Chavez Lopez)
Ceviche Nikkei, Causa Lima and Causa Tono
- The Pantree (Chef Victor Yong)
Nonya Kaya Pancake and Chicken Floss Pancake
- CÉ LA VI (Chef Joey Sergentakis and Chef Joeri Timmermans)
Stormshell Clam, Pork Pluma and Nduja Stuffed Chicken Wings
After sampling the savouries, set aside some stomach space for dessert prepared by Singaporean Chef Janice Wong (who will be presenting an original Edible Dessert Wall) and Pastry Chef Fabrizio Fiorani (who was recently named Asia’s Best Pastry Chef 2019). The latter is known for his modern dessert interpretations, using high-quality ingredients to showcase creative constructions.
What's a gourmet fiesta without liquor? Make merry with artisanal spirits including Iron Balls Artisanal Gin, Grey Goose Vodka, Jose Cuervo Tequila, Copper Dog Whisky, Zacapa Rum, Bira Craft Beer, Petra Hebo 2017 Red Wine, San Pellegrino Italian Drinks and Bellavista Franciacorta Alma Cuvée Brut.
Tea Forte, the exclusive tea purveyor for the James Beard Foundation, will offer non-alcoholic alternatives such as premium teas and innovative brews with Sanpellegrino Italian Sparkling Drinks, Acqua Panna still and Sanpellegrino sparkling waters.
CÉ LA VI's Sky High Gourmet Fiesta will happen on 25 June from 12pm to 3pm at Marina Bay Sands Singapore.