From The Kitchen.
Real BBQ tips,
catering ideas and
recipes from our chef.
Latest From The Kitchen
Five Western Rock Lobsters, each around 750–850g and prepared with Garlic Butter, made up an unusually simple Singapore seafood delivery — proof that one premium ingredient can be enough to centre an entire dinner.
A Far East Plaza corporate catering order combined Tajima Wagyu Ribeye Roast, Akabuta Pork Loin, Roast Chicken, Salmon, Tiger Prawns, Truffle Somen and Lobster Mac & Cheese — bringing a restaurant-style spread into the workplace.
A National Day delivery to Katong Regency paired a USDA Choice Tomahawk Roast with 100 sticks of Chicken Satay, Pork Jowl, sausages, Mac & Cheese and fried rice — premium beef without turning dinner into a formal affair.
A Singapore condo function-room gathering featured Tajima Fullblood Wagyu Ribeye Roast, Lamb Rack, Roast Chicken, Salmon, Argentinian Shrimp and generous sides — proof that function-room catering can be casual and premium at the same time.
A 30-pax office catering order at Aperia paired nasi lemak with Beef Rendang, Salted Egg Fried Chicken, Pollock Fish, Sayur Lodeh and Sambal Goreng — a practical local spread built for a Singapore lunchtime crowd.
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