Instant price
Price your banquet
Choose your tables and the price updates as you go. When you are happy, book your date online.
Your details
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The menu
Eight courses for good fortune
- 一Golden Cold Platter喜庆拼盘Prawn rolls, chicken ngoh hiang and seaweed chicken with Thai chilli dip
- 二Chicken & Sweet Corn Soup鸡茸粟米羹Served from the lidded gold tureen at the table
- 三Hong Kong Steamed Seabass港蒸金目鲈Whole fish with ginger, scallion and superior soy, on the 12-inch fish plate
- 四Cereal Butter Prawns麦片虾Crisp prawns tossed with curry leaf and chilli
- 五Crispy Roast Chicken脆皮烧鸡With prawn crackers, lemon and five-spice salt
- 六Broccoli with Shiitake香菇西兰花Braised in a halal mushroom sauce
- 七Braised Ee-fu Noodles干烧伊面With prawns, chicken, mushrooms and chives, for long life
- 八Chilled Mango Sago杨枝甘露With pomelo, in each guest's footed bowl
On every table
A full set of gold-rimmed porcelain
| Piece | Size | Qty |
|---|---|---|
| Footed rice bowl | 11.5 cm | 10 |
| Sauce dish | 10 cm | 10 |
| Porcelain spoon | 13 cm | 10 |
| Ceramic & gold-tipped chopsticks | - | 10 + 10 |
| Embroidered bowl mat | - | 10 |
| Deep serving plate | 21 cm | 6 |
| Shallow serving plate | 21 cm | 4 |
| Noodle bowl | 15.5 cm | 2 |
| Large platter | 26 cm | 1 |
| Oval fish plate | 31 cm | 1 |
| Lidded soup tureen & ladle | 22 cm | 1 |
| Swan & flower-basket centrepieces | 18 / 16 cm | 2 |
| Toothpick holder | 6.5 cm | 1 |
The day itself
What we bring, and what we need
We bring
- The 8-course menu, cooked in our halal-certified central kitchen
- The full porcelain set on every table
- Delivery and collection (one lorry for every 20 tables)
- Hot boxes to keep every course hot
- An on-site chef for every 15 tables
- One crew member for every 4 tables (minimum 2) who lays every table, brings each course to the table family-style, then clears and packs
- A banquet captain for 10 tables or more (one for every 50 tables) who runs the course timing with your emcee
Optional: table service, S$110 a tableOne server for every 2 tables serves the soup, portions the fish and changes plates.
We need from your venue
- Round tables of 10 with a lazy susan, and chairs
- A preparation room near the hall for our kitchen team, with power points and water nearby
- A loading bay or drop-off point with lift access and lorry parking during set-up
- Food warmers or a hot-holding area if the venue has them (if not, we bring our own hot boxes)
- For a void deck or home, you book the space and any permit or tent
Payments
How payment works
Prices are nett. What you pay to book depends on how far away your banquet is. Your dates are worked out for you as soon as you pick your date above.
120 days or more ahead
35% to book
35% due 120 days before
30% balance due 60 days before
60 to 119 days ahead
35% to book
65% balance due 60 days before
Under 60 days ahead
Full payment to book
Final table count 14 days before your banquet. All payments by PayNow.
Menu tasting
Taste it before you book
Menu tasting for up to 8 guests: S$288, Tuesday to Thursday at our central kitchen. Fully credited to your banquet when you book.
Book a tastingAfter you book
What happens next
- We confirm your date and venue with you on WhatsApp within 1 working day.
- We send you the menu tasting details.
- Your final table count is due 14 days before your banquet.
Ready when you are
Pick your tables and your date, and send your booking in a few taps.
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