CÉ LA VI and San Pellegrino present Sky High Gourmet Fiesta: A Dirty Dozen Edition in Celebration of the World’s 50 Best Restaurants 2019!

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CÉ LA VI and San Pellegrino present Sky High Gourmet Fiesta: A Dirty Dozen Edition on Tuesday, 25 June 2019 – a gastronomical experience bringing over twelve innovative chefs and mixologists together to stir things up in Singapore like never before! This is in celebration of the World’s 50 Best Restaurants 2019 being held in Singapore, a historic milestone that puts the island nation on the global culinary map.

From Celebrity Chef Janice Wong and Asia’s Best Pastry Chef 2019 Fabrizio Fiorani, to masters behind Burnt Ends and those behind Ola Cucina Del Mar, this incredible line up of food czars will unleash their imagination at CÉ LA VI.

Feast on the Uni Bibimbap and Iberico Secrato Bossam by Chef Louis Han from Kimme, Gazpacho OLA, Ceviche Negro and Gambas by Chef Daniel Chavez from Ola Cucina Del Mar, Ceviche Nikkei, Causa Lima and Causa Tono by Chef Tamara Chavez Lopez from Tono Cevicheria.

Sticky Cumin Lamb Ribs, Sisig Kathi, Eel and Bone Marrow by Chef Jake Kellie, Chef Kurt Jon Advincula Sombero, and Chef Dave Pynt of Burnt Ends and Meat Smith. Corn Cake with Black Rice, Signature Monkfish Liver and Sea Eel Sushi by Chef Kenjiro Hashida of Hashida Sushi.

Chef LG Han from Labyrinth will present Local Satay Trio and Otah Silver Perch; while Chef Mano Thevar from Thevar serves up Chittenard Chicken Roti, Crispy Pork and Buttermilk Pani Puri.

Joining S.Pellegrino Young Chef (SPYC) 2018 Singapore alumni Chef Jake Kellie and Chef Louis Han is its third edition global winner Yasuhiro Fujio from Japan, who is visiting Singapore and showcasing his cuisine for the first time. Formerly with Osaka’s award-winning restaurant La Cime, the young chef has since been on a global SPYC tour after winning the coveted title.

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The traditional Kaya pancake is given a twist with the Nonya Kaya Pancake and Chicken Floss Pancake by Chef Victor Yong of The Pantree and Stormshell Clam, Pork Pluma and Nduja Stuffed Chicken Wings by Chef Joey Sergentakis and Chef Joeri Timmermans of CÉ LA VI.

A delicious spread of Sweets, Candies, Lollipops and Chocolate Bonbons will feature at the dessert station by Chef Janice Wong and Chef Fabrizio Fiorani. Pastry chef Fabrizio Fiorani who was recently named Asia’s Best Pastry Chef 2019, is renowned for his modern dessert interpretations, using high-quality ingredients to showcase creative constructions.

Native Singaporean Chef Janice Wong will also be presenting an original Edible Dessert Wall, making this a truly unforgettable experience. Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. As a visionary, artist, author, culinary stylist and photographer, Chef Janice Wong’s philosophy is a continuous inspiration for her world of edible art.

To quench your thirst , beautiful 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 are available.

While Tea Forte, the exclusive tea purveyor for the James Beard Foundation, presents premium teas and innovative brews with Sanpellegrino Italian Sparkling Drinks, Acqua Panna still and Sanpellegrino sparkling waters complete the offerings. Tipples include spice extracts by, none other than the artisanal spice-craft brand, Malabar Secrets.

Set against the stunning Singapore skyline, this ultimate Sky High Gourmet Fiesta marks the historic occasion by presenting the most iconic experience at the most iconic destination.

Attended by the crème de la crème of the industry, the event will take place on Tuesday, 25 June 2019, from 12.00 noon to 3.00 pm.

Limited tickets now available via: https://ticketing.igo.events/e/448/sky-high-gourmet-fiesta

For reservations please call: +65 6508 2188 or email: reservation-sg@celavi.com

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