Event Catering Singapore for 50 to 10,000 Guests | Build Your Menu & See the Price | Alangkaar
Gold buffet stations dressed in maroon and marigold in a Singapore ballroom
Alangkaar Catering · Singapore

One kitchen. Seven cuisines. 50 to 10,000 guests.

Pick your dishes, add live stations and canapés, choose buffet, table service or plated, and see your price a guest while you build. Weddings, corporate dinners, temple functions, festivals and family celebrations, from our own halal-certified central kitchen.

Build your menu · see the price WhatsApp a planner
from $12.90a guest, vegetarian · $14.90 Indian · $17.90 international
7cuisines: South & North Indian, vegetarian, Malay, Chinese, Western, international
10,000guests served in one sitting, buffet lines and crew scaled to the count
Halalcertified central kitchen · no beef, no pork, no lard, no alcohol in food
Halal-certified central kitchen (MUIS)No beef, no pork, no lardBuffet · table service · platedLive stations & canapésPrices nett, no GST, no service charge
Teams and venues we have fed and styled

Every cuisine your guest list needs

Tap a cuisine to start building with it. South and North Indian share one ladder from $14.90; vegetarian from $12.90; Malay, Chinese and Western from $22.90; the international mix from $17.90.

Dish photographs are illustrative; the plate at your event is cooked by our own kitchen team.

Build your menu

Seven short steps. Your food price a guest updates as you tap. Logistics are confirmed by your planner after the venue is known, so what you see here is the food and service you are choosing, nett.

1Your event

Minimum 50 guests. Above 1,000 we add buffet lines, chefs and crew in proportion, so the price a guest holds.

2Cuisine & menu level

Every level is strictly additive: a step up never removes a dish. Feeding a mixed crowd? Add a second cuisine line and split the guests between them.

3Pick your dishes

Each course shows how many you choose at your level. Want one more than the count? Tap it anyway: the extra dish prices itself a guest, so your menu is never locked.

4Add-ons & live stations

Signature seafood and lamb sit at the top levels on purpose, so a step up is always the better buy than stacking extras. Live stations come with a chef cooking to order; the minimum covers the station and the chef.

Extra dishes for this menu

Live stations

Seasonal seafood (prawn, sea bass, crab) is confirmed at booking and is never lower than the price shown.

5Canapés & cocktail hour

For a reception before dinner, a product launch, a networking evening or a cocktail-only event. Butler-passed means our team walks the room with trays, one server for every 25 guests.

Need a bar with mocktails or licensed service? Plan your bar separately and we bring the two together.

6Serving style, tableware & logistics

Buffet, served to the table on sharing platters, or plated at every seat: your level in step 2 sets the style. Here you choose what the guests eat from. Crew, delivery and venue set-up are planned around your venue by your planner, not guessed online.

Included with every booking: service crew (2 + 1 for every 50 guests on buffet; 1 server for every 2 tables on table service; 1 for every table at Royal Banquet), buffet set-up and styling, clearing, washing and disposal, delivery within Singapore for a standard 4-hour service. Priced by your planner after the venue is known: extra crew, late finish, long carries or stairs, on-site cooking, generators, tentage, furniture.

7Send it to a planner

Your menu reaches our catering desk with a reference number. A planner replies on WhatsApp within working hours, checks the date and venue, and sends a quotation with a payment link. Nothing is charged here.

Tastings are S$40 a person (minimum S$120), credited in full to your booking. Prices nett a guest; Alangkaar is not GST-registered, no service charge.

Why the big events come to us

Catering at scale is a logistics business. We run it like one.

One halal-certified kitchenEvery cuisine is cooked in our own central kitchen, MUIS-certified, so a Malay wedding, a temple lunch and a corporate dinner all share the same standard. No beef, no pork, no lard, no alcohol in food.
Built for 10,000Buffet lines are added for every 200 guests, crew for every 50, chefs for every live station. For stadium, parade and festival numbers we split the floor into zones with their own line and captain, so queues stay short.
Buffet, table or platedThe same menu can be served on a gold buffet, brought to tables on sharing platters, or plated at every seat with one server a table. Change the style; the dishes stay.
Cuisines mixed on one floorIndian and Chinese lines side by side, a Western line for the overseas team, a vegetarian line for the temple committee: each line priced on its own guest count.
Dietary tables, handledVegetarian, Jain, no-onion-no-garlic, gluten-aware and allergy tables are plated separately and labelled. Tell us the number; the price a guest stays the same.
A planner, not a hotlineOne person owns your event from menu to teardown, walks the venue, writes the run sheet and is on the floor on the day.
Gold dome sharing tray with four curries, rice and marigolds Chef cooking at a live station in front of guests Western buffet in ivory and gold with pampas styling Malay wedding buffet in emerald and gold with kuih Corporate tea break with copper urns, kueh and brownies Chefs at work in the central kitchen

Styling and plates are illustrative; your event is photographed by our own team.

Questions we get every week

Is the price on this page final?

It is the nett food and service price a guest for what you chose. Your planner confirms it in a written quotation after checking the date, the venue access and the service time. Logistics that depend on the venue, such as extra crew for a late finish or a long carry, are priced then, never guessed here.

Can we taste the food first?

Yes. Tastings are S$40 a person, minimum S$120, at our kitchen showroom from Tuesday to Thursday, and the full amount is credited to your booking.

How far ahead must we book?

Two weeks for a buffet under 300 guests; four to six weeks for table service, plated dinners, or anything above 1,000 guests. Festive weekends fill first.

Do you cater at hotels and temples?

Yes. We are on the caterer list at the main Hindu temple halls and work in hotel ballrooms, country clubs, offices, tentage and open fields. For a hotel wedding with the venue inside one price, see venue + catering packages.

What about a Chinese sit-down banquet?

Eight-course plated banquets are run by our Ivory Catering team at S$888 a table. See the banquet menu, or build a Chinese buffet here.

How do we pay?

A 35% deposit holds the date, by card link or PayNow to Alangkaar Pte Ltd, UEN 202025555W. The balance is due one month before the event. Prices are nett: no GST, no service charge.

$0.00a guest · food & service
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