From The Kitchen.
Real BBQ tips,
catering ideas and
recipes from our chef.
Latest From The Kitchen
Three Tajima Wagyu MB7/8 Ribeyes, around 4kg of large Tiger Prawns, Stingray and plenty of Chicken Satay show why some Singapore customers don't need a BBQ chef — they simply want good raw BBQ food ready to grill.
A private Singapore dinner brought together Tajima Ribeye Roast, Lamb Shank, colossal prawns, Truffle Somen, Bluefin Chutoro and Hyogo Oysters — proof that premium home catering doesn't need to follow one cuisine.
A National Day roast delivery with Australian grass-fed Ribeye, Lamb Rack, Roast Chicken, Salmon, Argentinian prawns and sides shows why premium catering can be as much about giving the host time back as serving a big meal.
A National Day BBQ in Singapore with garlic butter crayfish, prawns, sambal stingray, clams, satay, wings and a BBQ chef shows why public-holiday catering needs a little extra planning.
A 30-pax function-room gathering at Spring Grove shows how a simple cooked menu of Bee Hoon, Nasi Lemak Rice, Chicken Curry, Salted Egg Chicken, finger food and otah can make condo catering easy and practical.
114 Lavender Street, 2, #01-12 Food Street, CT Hub, 338729
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