Corporate occasions. Personal celebrations.
A table worth gathering around.
Catering for the conversations, celebrations and everything in between.
CONCEPT GATHERINGS
140 guests · seven passed items · three hours · four crew
Colourful bites, shared platters and room to mingle.
Canapé reception at S$38 a guest: seven passed items, two stations and four crew, with the bar team hired separately. The run sheet timed the passes to the speeches, and every dietary item travelled on its own tray with its own tongs. Setup started two hours before the doors and the room was cleared by 10.40pm.
80 guests · one buffet line · marquee on standby
Fresh air, a generous spread and a slower afternoon.
Buffet with crew at S$28 a guest, laid out from a covered holding area with a marquee held on standby. The site had one power point and no washing-up, so crockery went back with the crew. Holding times were written into the run sheet, and the seating plan left the tables closest to the line for guests who needed a shorter walk.
60 guests · three courses · five servers and a kitchen hand
One long table, one service window and a menu read out room by room.
Plated service at S$58 a guest: three courses, five servers to sixty covers, and a kitchen hand carried in because the venue kitchen was booked. Two courses had a dietary cover built on the same plate rather than a substitute course, and both covers were named in the service plan so the right plate landed in the right seat.
They show how a gathering is qualified, staffed and served.
Good hosts think of the little things.
A menu that fits
Occasion, appetite, budget and dietary needs.
A setup that works
The venue, access, table space and service flow.
A day that runs well
Arrival, serving, clearing and collection.
A little menu inspiration
A reception menu to start the conversation.
Make it a welcome drink, a whole evening, or the break everyone looks forward to.
Build a menu for your gatheringBooking terms
Four questions decide whether a date works: how far ahead, whether we come to you, who sets up, and who answers on the day.
| The question | Our answer |
|---|---|
| How far ahead | Two working weeks for a standard menu, three for a reception with stations, five for a plated dinner over 200 guests; December adds two weeks |
| Do you come to us | Island-wide, delivered by our own crew. Delivery is charged by zone and waived above S$2,000; a venue outside the zones is quoted per trip rather than refused |
| Who sets up | Our crew, two hours before the serving window, and cleared within an hour after it. Where the venue kitchen cannot be used, the food is carried in sealed and held on site |
| Who answers | One named coordinator from setup to clear-down, and a line answered 8am to 8pm every day including the event day. Guest questions about ingredients are answered by the crew rather than referred back to you |
| What you keep | The written menu with every dish marked by requirement and allergen, the serving plan, the venue approval, and a close-out note listing what was served where and what to change next time |
Service styles
The style decides how the room works, how many people are on the floor and what the evening costs. Choose it before the menu.
| Style | Suits | What it needs from your venue |
|---|---|---|
| Canapés & stations | Launches, receptions, standing crowds | Room to move; no seating needed |
| Buffet & shared | Teams, family celebrations, longer meals | A table run of 4–6 metres and queue space |
| Drop-off & bento | Office lunches, tighter budgets | A counter or pantry; no crew on site |
| Plated service | Dinners, award nights, seated programmes | A seat for every guest and a service window |
| High tea | Afternoons, launches, previews | Long tables or ledges, and a warm-holding point |
| Live station | Shows, sponsors, interaction | Power, ventilation space and 3 metres of clearance |
Mix two styles — canapés before a seated dinner, a live station inside a buffet — and say which parts are staffed.
Talk through your eveningWhat it costs
Bands per guest for a Singapore event, with the crew ratio written in the last column. Guest numbers, venue approvals and peak dates move the figure.
| Format | What the band includes | On the floor | From, per guest |
|---|---|---|---|
| Drop-off spread | Delivered hot and set out in your own dishes · minimum 20 guests | No crew on site | S$18 |
| Buffet with crew | Chafing dishes, skirting, crockery and service staff · minimum 30 guests | One server per 25 guests | S$28 |
| Canapé reception | Passed canapés, six pieces per guest, stations included | Two crew per 40 guests | S$38 |
| Plated dinner | Three courses, seated service, a dietary cover built on the same plate | One server per 12 guests | S$58 |
| Live station | Cooking on site at your clearance, our own gas and holding trays | A crew of two per station | S$45 |
A minimum spend of S$900 applies to a staffed reception and S$1,200 to a plated dinner; under the minimum the booking is quoted as a drop-off. A party of fifteen or fewer is priced per box from S$18 rather than refused. Hired furniture, floral styling and any charge the venue makes sit outside these bands and are quoted as their own lines.
Start with a guest countHow a booking runs
Occasion, date, venue, guest count and any dietary requirement.
A per-guest figure with minimums, staffing and equipment stated.
Dishes confirmed, allergens checked in writing.
The date is held; the balance is settled after the event.
Kitchen to venue, with setup and teardown windows agreed.
Crew on site, and the room left as it was found.
Practical limits
The questions a host asks first, answered before you have to ask them.
| Item | How it works |
|---|---|
| Minimum guests | 20 for drop-off, 30 for a buffet with crew, 50 for plated service, 40 for a canapé reception |
| Minimum spend | S$900 for a staffed reception, S$1,200 for plated service; under the minimum the booking is quoted as a drop-off |
| Order cut-off | 5 working days for a standard menu, 10 for a reception with stations, 15 from December; a plated dinner over 200 guests is booked 5 weeks out |
| Final numbers | Confirmed 7 days before the event and billed on that count. Additions are taken up to 48 hours ahead where the kitchen can cover them; a reduction inside 7 days is still charged |
| Cancellation | More than 14 days out, nothing is charged. Inside 14 days the deposit is retained, inside 72 hours half the confirmed value is charged, and the cost of food already bought is billed on any cancellation |
| Staffing | One server per 12 seated guests, one per 25 on a buffet, two per 40 at a standing reception, plus one crew member for every two live stations |
| Setup & teardown | Crew on site two hours before the serving window and cleared within one hour after it; a venue with a late licence keeps the same ratio past 11pm at an hourly rate |
| Dietary & allergies | Counts per requirement confirmed with the final numbers. The kitchen states in writing what it can and cannot cover, and whether it holds a halal certificate |
| Rain plan | An outdoor booking carries a covered holding area and a marquee set-up time; if the plan is used, the marquee is billed at cost and the menu does not change |
| Answer window | A person answers 8am to 8pm, seven days a week, including the day of the event; the coordinator on site is reachable for the whole service window |
Client perspective
“The food gave everyone a reason to gather. The thoughtful setup meant we could actually enjoy it, too.”
Corporate gathering · sample story
Sample story. Not a real customer review.For the host
Coverage first, then the money, then the food.
Island-wide. Sentosa, the CBD, one-north, the industrial estates and the heartland community halls are all on the round, and the venue is the first question we ask because it decides what we can carry in and how the food is held. Where a venue's kitchen cannot be used, everything is cooked in our kitchen and carried in sealed with its own utensils.
We file it. A community hall needs a booking permit, a ballroom needs the hotel's written approval for an outside caterer, and an office needs a loading slot. We send the document set their office asks for a week before the event, and we tell you what a late approval does to the service plan rather than absorbing it quietly.
One server per twelve seated guests, one per twenty-five on a buffet, two per forty at a standing reception, plus a crew member for every two live stations. A coordinator is named to you before the day and is on site from setup to clear-down.
Food, crew, chafing dishes, crockery, cutlery, skirting, set-up and clearing. Hired furniture, coloured linen, floral styling, a bar team and any charge the venue makes are separate lines on the quotation, so you can see what each one costs instead of finding it inside a lump sum.
Yes, and the count per requirement is confirmed with the final numbers seven days out. Each requirement travels on its own tray with its own utensils and is labelled in the same format as the rest of the menu, so nothing has to be identified by asking. Where a requirement cannot be met in full, we say so and build a cover we can stand behind rather than a reassurance.
Additions are taken up to 48 hours before the event where the kitchen can cover them. Final numbers are due seven days out and are what we bill on, so a reduction inside that window is still charged — the food and the crew are already committed.
Send one line with the new date and the last run sheet becomes the draft: same menu, same staffing ratio, same set-up times, with the per-guest figure held for twelve months. Most of the bookings we do are repeats, because the second one takes a paragraph rather than a meeting.
Start a conversation
Big occasion or a small gathering. Tell us what you are planning.
Concept only. Nothing is sent or booked.