A classic caesar normally doesn't include cherry tomato or egg, but we added both to make it more wholesome and filling. Romaine tossed in our housemade caesar dressing with crisp ciabatta croutons and shaved parmesan. Pairs with most mains, especially Western spreads.
Korean bibimbap inspired but without the rice. Five-spiced tau kwa for the protein, with baked shiitake, blanched spinach, Korean beansprout and broccoli florettes tossed in sesame oil and finished with toasted sesame. Plant-based protein that doesn't lean heavy and starchy like some vegetarian mains.
Our everyday salad. Tricolour quinoa, sweet corn, cherry tomatoes and mesclun in a roasted sesame dressing. Vegetarian and light. Most clients reach for this first when they want something familiar that goes with everything. Can be customised with add-on smoked salmon or piri piri chicken.
King oyster and shiitake mushrooms baked till the edges crisp up, then tossed in a sweet balsamic sundried tomato paste. Earthy and meaty. Been on the menu for years because both vegetarians and meat eaters love it. Recommend when clients want a salad with bite. Vegetarian.
Couscous tossed with plum-vinegar marinated apple cubes, raisins, mint and arugula. A bright, fruity salad that cuts through richer mains, think anything creamy or tomato-based. Vegan.
Our greenest salad. Citrus aioli, dill and basil vinaigrette, and crumbles of feta over leaves. Built by one of our ex sales reps with culinary training, who kept getting vegan requests and wanted to make a salad anyone could enjoy. Herby and bright, holds up well in a Western spread.
Old ginger blended into oil for the dressing base. Broccoli, cabbage and carrot steamed just 8 to 10 minutes so they hold their crunch, finished with kizami nori, tricolour quinoa and a yuzu soy-sesame dressing. Tastes healthy without being boring. Vegan.
Inspired by the potato salads our chefs kept buying out of Japanese supermarkets. Creamy with golden russet potatoes, sweet corn and a housemade Japanese mayonnaise. A side that tastes like a treat.
Avocado cubes marinated for at least an hour with mayo, dijon, dill, celery and red onion, layered with poached prawns over arugula and finished with tobiko and a virgin mary tomato sauce (a non-alcoholic bloody mary). Cold and a little spicy.
Our House Mesclun with cold-smoked salmon laid over the top. Recommend this when clients want a salad that feels like a meal.
Charcoal-grilled chicken inner fillet sliced over our House Mesclun. Smoky and lightly spiced from the piri piri marinade. Recommend this when they want a salad with protein that everyone will eat.
The blue isn't food colouring. It's natural butterfly pea flowers steeped during cooking, finished with shallots, coriander and our supergarlicfied oil. Adds colour to a buffet line.
Two kinds of garlic. Confit garlic slow-cooked into a thyme-infused oil for the mellow sweetness, plus fried garlic for the kick. Tossed with linguine, slow-baked cherry tomatoes and fresh thyme. Vegetarian.
Brown rice, toasted oats, black beans and pumpkin seeds. We refused to put plain white rice on the menu, so this is our neutral but wholesome alternative. Goes with everything. Recommend when clients want a healthier carb. Vegan.
Paella-inspired. We build a smoked paprika onion oil with sweet paprika, garlic and butter, then bake it through jasmine rice with turmeric for depth. Tricolour capsicum tossed in. Goes especially well alongside the Cajun Seafood Stew or our Grilled Farm Fresh Chicken.
Our Smoked Paprika Rice loaded with green-lipped mussels, flower squid and baby prawns. A seafood paella for clients who want the rice to double as a centrepiece.
Inspired by the brown rice that comes with lei cha fan. Barley multigrain rice tossed with both Thai and European basil for that herbal punch. Wholegrain and fragrant. Goes with almost any protein on the menu.
Linguine tossed in our houseblend laksa rempah with dried shrimp and a touch of coconut cream. All the flavour of a bowl of laksa, but built to hold up over a long lunch.
Claypot noodle adapted for the buffet line. Wok-tossed with dried shiitake, koo chye and Korean beansprout in a dark soy glaze. Our whole team wiped this clean at the first tasting.
Pink sauce, no dairy. Built on oat milk and our tomato base, finished with soy-glazed shiitake and basil oil. The pasta to recommend when clients have a dairy-sensitive crowd.
A dish our chef built for his fiancée, who was craving honey mustard chicken. The original recipe used a mustard with no halal version, so he tested combinations till he landed on hot english plus dijon. That's the duo. Chicken thigh baked in the marinade and served with maple soy baked potato.
We bake our chicken first before braising it in the curry. That extra step renders out the fat, so the curry stays fragrant and rich without feeling heavy. One of the few curry chickens you can serve at a corporate lunch without inducing food coma.
Our signature since 2016. We've reworked it many times over the years as tastes change and as we've scaled to bigger volumes with new equipment. Show clients the photos of how it's evolved if they want the story.
A collab dish with the Michelin-awarded Hjh Maimunah. Lemongrass sambal-marinated chicken in their masak merah sauce, layered with cardamom, cinnamon, star anise and kaffir lime leaf. Sweet with a touch of spice.
Born out of a leftover french onion chicken stew our chefs kept eating for staff meals. Yellow onions slow-caramelised with thyme and star anise for 12 hours till they hit deep, dark chocolate notes. Simmered into a chicken jus and finished with torched parmesan flakes. Took 30+ rounds of testing to nail.
Herb-marinated chicken alongside a slow-braised eggplant, caper and olive caponata. Mediterranean through and through. A strong choice for clients tired of Asian-leaning chicken options.
Built for the lean-protein crowd. Chicken breast glazed with Japanese white miso, served with roasted carrot, shiitake and spring onion. The chicken to recommend when clients ask for high-protein and lower fat without going dry.
Our halal-friendly take on Taiwanese san bei, Taiwan's favourite comfort dish. San bei means "three cups": sesame oil, soy sauce, rice wine. Ours skips the wine so everyone gets to enjoy it. Sticky, sweet, savoury, with a peppery warmth from Thai basil and addictive crunch from cashews. Took 12 rounds to balance the proportions.
Chicken thigh marinated in honey and ginger, baked, then tossed in our teriyaki glaze built on smokey BBQ sauce and cooking caramel for the deep colour. Served with baked shiitake, king oyster, baby bok choy and cherry tomato.
Our most popular fish dish. Dory in a garlic cream sauce we build lighter than most, so it doesn't get jelak. Layered with plum-poached cherry tomato, wilted spinach, sundried tomato and black olives. Kid-friendly and a safe pick for any crowd.
Dory braised in a tomato sauce we deglaze with white grape vinegar to lift the acidity, built on fennel, onion and chilli, finished with capers, black olives and a swirl of green pesto over flash-fried tricolour capsicum. Simple Italian comfort, and a safer fish recommendation for clients new to bolder flavours.
Dory in a Thai-Nyonya assam pedas with lemongrass, ginger flower and laksa leaf, finished with tamarind for the tang. Served over eggplant, okra and cherry tomato. Aromatic without going full Peranakan heat. The fish for clients who want SEA flavours without the fire.
Dory in a Thai green curry built on smashed lemongrass and kaffir lime leaf, with ginger, green chilli and a touch of cream to round out the heat. Aromatic and spicy.
Dory in a bright lemon-butter sauce with capers, dill and sundried tomato. Tangy and a bit different, the pick for clients who want a more unique flavour.
Cantonese-style steamed dory finished with wok-fried Thai aromatics and a ginger-infused superior soy. Light and clean. Older guests love this one, and it tends to bring repeat orders.
Dory baked over a slow-cooked white mirepoix of leek, fennel and onion, finished with a dill-basil oil. Subtle and clean. Good for Western or Mediterranean spreads.
Dory glazed in maple butter, served on a Spanish romesco sauce with raisins and pickled cherry tomatoes for the tart edge. Sweet and balanced.
Our spin on sweet and sour, perfumed with rose essence and lychee from the Ispahan combination. We use parrotfish because the texture is closer to sea bass than the usual cheap dory. Marinated overnight, dry-coated with potato starch and double-fried till crispy. Sauce poured only right before serving so the crust stays crunchy.
Our Tuscan Garlic Cream Dory upgraded with sea bass. Same plum-poached cherry tomato and wilted spinach base, just a flakier, firmer fish for premium spreads.
Our Marinara Stew with parrotfish in place of dory. Texture closer to sea bass, so the bite holds up better through a long lunch. Recommend when clients want a hearty Italian fish dish that feels a step up.
The same Thai-Nyonya tamarind sauce as our dory version, this time over parrotfish. Texture closer to sea bass, so the spice clings better and the fish doesn't fall apart on the buffet line.
Not celery, not lettuce, celtuce. A Chinese stem vegetable our chefs picked over the usual leafy greens because the texture is more interesting. Braised in a silky ginger white sauce with black fungus, finished with goji berry, coriander and fried tau kwa cubes for protein. Vegan and allergen-friendly.
Eggs baked into our romesco sauce with garlic spinach and torched parmesan. A hearty vegetarian centrepiece, or a hot side that brings a bit of theatre to any spread.
Made by our Chinese chef, inspired by the wok-tossed greens he grew up eating back home in China. Bok choy, beech mushrooms and confit garlic in a light soy. Authentic flavours and the kind of vegetable side older guests reach for. Vegan.
A signature for years. Four vegetables, broccoli, potato, carrot and eggplant, roasted in our cajun oil till the carrots go sweet, the broccoli chars, and the eggplant soaks up the spice. The vegetable side that's almost always the safest call. Vegan.
Broccoli and shiitake in a superior soy sauce with tricolour capsicum. Familiar, comforting Chinese-style greens. Vegan.
Our homemade lemon-tahini hummus topped with roasted cauliflower and sliced fennel, properly seasoned and tender, not burnt or over-charred like you often get. Dusted with pink peppercorn and fennel seed. Vegan.
We added lotus root for crunch, tau kwa for protein, and oil-poached gingko nut for a quiet sweetness. A vegetable side with proper texture, not just there to fill the green slot. Vegan.
Nai bai poached in a silky egg white sauce with oil-poached gingko and dual shimeiji mushrooms. A delicate side, especially nice for older guests. Vegetarian.
Nai bai and black fungus in a superior mushroom oyster sauce with fragrant oil. A no-fuss Chinese green that pairs cleanly with most Asian mains. Vegan.
Mini choux pastry filled with creamy custard and finished in a dark chocolate glaze. Easy to eat standing up. The dessert clients pick when they don't want to commit to a full slice.
Our take on the Portuguese egg tart with a flaky shell and housemade egg custard. Always one of the first dessert items to disappear off a buffet line.
Browned butter and almond meal financier with a hidden hit of raspberry and rose water. Small but full of flavour. Pairs especially well with coffee.
Made with one of our pastry chefs who was formerly head pastry at a restaurant we can't name. It earned two Michelin stars after repeatedly placing highly on Asia's 50 Best Restaurants list. Spiced raspberry compote under an oat and polenta crumble, finished with a hit of lemon zest. Push this when clients want a dessert that feels restaurant-quality.
Blueberry twice over, swirled into the batter as a purée and folded in whole. A solid breakfast or coffee-break pick clients can hand around without much fuss.
All the flavours of an ondeh ondeh in cake form. Pandan sponge, gula melaka compote and toasted coconut flakes. Good for events that want something local on the spread.
Made with Valrhona's Satilia dark chocolate. Three layers of chocolate sponge and cacao mousse, intentionally not too sweet so it lands well with adult palates.
French butter sponge with a tangy cream cheese frosting and toasted walnuts. Pairs well with coffee or English breakfast tea.
Vanilla bean sponge layered with pistachio purée and a real matcha cream. Bittersweet and nutty without tipping into too sweet. Strong choice for Japanese-themed spreads.
Whatever fruit's at its peak that week, sliced fresh that morning. The lighter dessert when clients want a clean finish to a heavier spread.
A classic pandan swiss roll, fragrant sponge wrapped around light cream. Familiar and not overly sweet. An easy hand-around at coffee breaks.
Earl grey-steeped sponge with a lavender buttercream and dried lavender flowers on top. Floral but balanced. Recommend for high tea spreads especially.
Crispy spring rolls filled with braised cabbage, tofu and wood ear mushroom. Vegan, and a reliable hot side that works across cuisines.
Steamed translucent skin filled with braised turnip, carrot and dried shiitake. A dim sum classic that holds well on a buffet line.
Cod fish paste set into soft tofu cubes with tricolour capsicum, served alongside Thai sweet chilli sauce. Mild enough for kids but interesting enough for adults.
Our ngoh hiang baked instead of fried, so you get the flavour without the oil load. Chicken mince, prawn paste and finely chopped vegetables wrapped in beancurd skin. Served on banana leaf with Thai sweet chilli and kichap manis dips.
Tofu puffs stuffed with mushroom-infused chicken mince and squid paste, served alongside our house-blend chilli bean sauce. A Hakka-style side that brings a bit of heat.
Cabbage rolls wrapped around prawn and chicken paste, served in a silky egg white sauce with hot oil-poached ginger and goji berry. Rolled in cabbage instead of dumpling skin, so it's a low-carb pick and healthier than most dim sum. Clean and delicate.
Beancurd skin rolls filled with prawn and chicken paste, braised in egg white sauce with black fungus. Wrapped in beancurd skin instead of dumpling skin, so it's also a low-carb pick. The more umami-forward sister to the cabbage roll.
Honestly, our chefs aren't fans of most plant-based meats. This one, though, they were dabao-ing home leftovers. Pan-fried gyoza with poached garlic, a ginger-scallion oil and a black vinegar sweet soy on the side. Vegan.
Inspired by a dish our team couldn't stop ordering on an R&D trip to Japan. Deep-fried chicken bites tossed in our housemade Nagoya seasoning, savoury and peppery.
Fried golden mantou stuffed with hand-picked crab meat, served alongside our traditional chilli crab sauce. A Singaporean signature in a single bite.
Charcoal-grilled chicken satay served with our housemade peanut sauce, diced red onion and Japanese cucumber. A buffet workhorse that always sells.
Mac and cheese with brie cubes baked into a nutmeg-laced bechamel, plus a mozzarella and cheddar blend. The truffle paste only goes on the middle of the dish after baking, so guests who want it scoop from the centre and those who don't can serve from the sides. The premium pick when they want comfort food with a bit more to it.
You can't even tell this is plant-based. Layered with a fennel-scented mirepoix, roasted cauliflower and a two-cheese blend of mozzarella and parmesan. Recommend when clients want a meat-free centrepiece that doesn't feel like a compromise. Vegetarian.
Bergedil reimagined. A potato cake spiced with our seven-spice oil, scattered with turmeric egg floss and a curry-leaf cereal crunch.
Chicken drumlets marinated in paprika chilli, finished in our housemade buffalo wing sauce. Spicy in an addictive way, the kind guests keep reaching for.
Purple and orange sweet potato cubes glazed in a cinnamon-maple syrup and baked till caramelised. Finished with Sarawak black pepper and flash-fried crispy kale. Sweet and warming. Vegan.
Japanese-style chicken meatball skewers in a sweet soy glaze, finished with bonito flake and Japanese mayo. A clean, smoky protein side that travels well.
Octopus-stuffed batter balls with the full Osaka treatment, bonito flake, sesame and Japanese mayo on top. The novelty side for Japan-themed events.
A whole piece of baked brie with truffle paste, hazelnut, honey and dried fruit. People notice it when it comes out. Easy sell for premium grazing spreads.
Our take on cereal prawn, with rolled oats folded in alongside the classic butter egg floss. We tested this obsessively because most cereal prawn out there is soggy and we weren't having that. Shell-on prawns stay crunchier but are a pain for guests to peel; shell-off prawns leak moisture and soften the cereal. We worked through the trade-off to keep ours crunchy. The prawn dish clients order again and again.
A Cajun seafood stew with mussels, prawns, flower squid and parrotfish over a tomato-paprika base built on fennel and deglazed with white grape vinegar. The seafood centrepiece when clients want bold flavour and something that looks generous on the line.
Plant-based calamari over a Sicilian-style eggplant caponata with capers and olives. Vegan and surprisingly hearty. Even seafood eaters tend to come back for seconds.
Mussels, prawns and sliced tako in a Thai-leaning sambal lifted by kaffir lime leaf. Bright and hot. The seafood dish for clients who want SEA flavour with proper kick.
Salmon cubed and confit so it stays flaky and moist on the buffet line, served over pumpkin, wilted kale and spinach. The pickled artichoke is there to cut through the garlic cream sauce.
An infusion of orange-scented rose water, lemongrass and kaffir lime leaf. Floral and aromatic, holds up at room temperature so it works for long lunches.
Our chilled lime lemon tea built on an aromatic tea base with fresh lime juice and lime leaf. Tart and bright. The safest non-coffee drink to recommend.
Blue pea flower and lavender steeped into our tea base. Naturally vivid blue and gently floral. No syrups or artificial colour.
Tightly rolled Taiwanese oolong with a honeysuckle fragrance. Our most popular tea and 100% sugar free. The premium tea pick when clients ask for something less ordinary than English breakfast.
Chamomile and mint with honey and a squeeze of lemon. Caffeine-free and calming. The easy recommendation for evening or wellness-leaning events.
Freshly brewed Arabica blend. The default coffee that nobody complains about.
Hot English breakfast, freshly brewed. Reliable and exactly what most clients expect at high tea.
Our housemade orange marmalade thinned with elderflower syrup, passionfruit and kaffir lime leaf. Sweet and tart with an unexpected edge. Bring this up when clients want drinks that feel more thought-through.
Egg mayo done right. We mix soft-yolk eggs into the chunkier hard-boiled base for that konbini (Japanese convenience store) texture, with French butter and a hint of dijon. Always a safe-bet sandwich.
Avocado folded with poached prawns, dill, celery and red onion. Cold and fresh. A sandwich that feels a notch above the usual.
Cold-smoked salmon with a caper and dill cream cheese, on charcoal and wholemeal bread. The sandwich for premium high tea spreads.
Avocado folded with diced Japanese cucumber, dill and onion, mixed with a sautéed minty green pea spread. Cool, fresh and full of herbs. The vegan pick that holds its own next to anything else on the spread.
An upgraded PB&J that stays crunchy by the time it reaches the client. Our housemade peanut butter mixed with white chocolate for the crunch, similar to Dubai chocolate texture but in a sandwich. Layered with our punchy strawberry jam. We tested 15 to 20 versions to land on the right hold.
Baked unagi laid over avocado mix with bonito flakes, finished with a roasted sesame mayo. The Japan-leaning sandwich for premium spreads.
Four cheeses, brie, blue, mozzarella and red cheddar, in a croissant with a drizzle of honey to balance the sharpness. Vegetarian. A savoury pastry that's more interesting than it looks.
Croissant with chicken breast, turkey bacon, red cheddar and béchamel. Halal-friendly with the bacon swap, and a more substantial pick for breakfast spreads.
Three of our most-asked-for danishes in one platter, salted caramel plait, strawberry crown and lemon cheesecake cornet. Variety in one order so guests don't have to pick.
Pain au chocolat finished with toasted almonds and a chocolate drizzle. Rich and flaky. A high-tea favourite.
Our halal siew mai with minced chicken, shrimp, shiitake and fragrant oil. The dim sum staple that travels well and pleases everyone.
Loh mai kai built on a mix of glutinous and purple rice for colour and bite, with baked chestnut and fragrant oil. A more wholesome take on the classic.
Flaky pastry filled with five-spice BBQ chicken, like a curry puff's smoky cousin. Pairs especially well with morning coffee.
Black carrot cake the way you'd want it, fried with confit garlic, chai po, sweet dark soy and a generous stir of egg. The hawker classic that always lands.
A layered kueh with taro, pumpkin and mochi rice cake stacked together, scented with pandan coconut milk. Vegetarian, lightly sweet.
Wholegrain pau skin filled with chopped roasted duck in our char siew sauce. The pau pick when clients want a slightly more luxe protein.
A matcha pau with a custard centre and red bean. Delicate green sweetness, a strong dessert-leaning dim sum item.
Diced chicken thigh marinated in white pepper, with turnip and shallot oil. The everyday savoury pau, reliable across the board.
A pau filled with fragrant yam paste. Vegetarian and almost dessert-like. The quiet favourite for anyone who grew up on yam pau.
Chilli crab sauce with real crab, squid and prawn, packed into a soft pau. A signature in pau form, plays especially well with international guests.
Halal char siew pau with braised chicken thigh in our lightly-smoked house sauce. The familiar comfort pau, no pork needed.
The same smoky char siew sauce, this time over braised soy protein. A vegan pau that doesn't taste like a compromise.
Cabbage rolls wrapped around prawn and chicken paste, served in a silky egg white sauce with hot oil-poached ginger and goji berry. Rolled in cabbage instead of dumpling skin, so it's a low-carb pick and healthier than most dim sum. Light and delicate.
Beancurd skin rolls filled with prawn and chicken paste, braised in egg white sauce with black fungus. Wrapped in beancurd skin instead of dumpling skin, so it's also a low-carb pick. The more umami-forward sister to the cabbage roll.
Soft, buttery scrambled eggs with toasted black pepper and parsley. Goes in any breakfast or brunch box.
Baked chicken bratwurst with roasted baby potatoes and cherry tomato. Halal and a hearty add for breakfast or treat boxes.
A savoury tart layered with mushroom parfait, soy-glazed shiitake, pickled mustard lettuce and garlic chive flower. Vegetarian, and the tart that catches eyes on a high tea spread.
Chicken pie with a nutmeg béchamel, minty green peas and shredded mozzarella under a flaky lid. More layered than the average pie.
Focaccia is something the team has been wanting to play with for years. We finally landed on a soft, herb-oil scented bread (garlic, thyme, rosemary) loaded with sundried tomato and pickled artichoke. Took 12 to 15 rounds to nail the texture. Vegetarian.
Quiche lorraine traditionally uses bacon. Ours swaps in turkey bacon to keep it halal, alongside sautéed leek and slow-caramelised onion. The savoury tart for tea spreads that wants to feel European.
A savoury tea cake with eggplant and capsicum baked into the sponge, topped with a roasted tomato cream cheese. Most cakes at high tea lean sweet, this one's for guests without a sweet tooth. Vegetarian.
Our cottage pie gets amazing reviews at Christmas every year, so we made this bite-sized version. Slow-braised beef ragu, nutmeg béchamel and fresh basil oil under a flaky lid. The premium savoury for clients wanting beef on the spread.
A green-on-green tea cake, broccoli baked into the sponge with a pesto cream cheese on top, finished with fried basil. Sister cake to our caponata one, also savoury for guests without a sweet tooth. Vegetarian.