Premium catering extraordinaire
LAVISH rebranded at its 18th Anniversary gala extravaganza in late January, where the company also unveiled the future of catering with a combination of food technology and science. The company is well-known for its experience in helming catering for MICE, corporate galas, private banquets, product launches, after-parties, as well as dinner and dance functions.
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Source: LAVISH. The gala dinner was held
at Gardens by the Bay. |
Jerry Sim, Director of Strategic Business at LAVISH said, “We recognised at the outset that as Singapore modernised to become an important MICE hub, so would the demand for world-class indoor and outdoor catering. As the average spend per head has more than tripled over the last 10 years from S$70 to S$250, we leveraged on food technology and invested in our long-serving team to develop their passion and skills. Our Service Ambassadors are trained to provide intuitive service before the guests even ask for it. We relooked each aspect of our business and even went on learning trips to enable the company to lead in the catering industry.”
LAVISH’s Executive Chef Teo Yeow Siang (Chef Siang), a member of the internationally acclaimed Singapore National Culinary Team, presented a unique spread of food fashion that invited gastronomists to expect the unexpected. The menu included local favourites, all reinvented to showcase LAVISH's vision of 'dining 2.0'.
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| Source: LAVISH. The team preparing for the gala dinner. |
Chef Siang said, "Ten years ago, the catering brief was generally: give us good food and feed us till we are full. Today, we must help make the host look good as well.” Dragon’s Pearl, the chef’s adaption of frozen citrus foam, thrilled guests as they expelled vapours through their nostrils on consuming the mythical pearl - just like mythical dragons. Instead of live cooking or carving stations, LAVISH had a standing degustation menu of intricately created tasting portions inspired by sushi, served on a conveyor belt at a 3m x 3m live station. Dishes included the Reversed Chawanmushi, consisting of cold chawanmushi, scallop tartar, wasabi yuzu, and spring onion foam, as well as Earth, a sous vide egg, wild mushroom ragout, truffle crumble, and porcini foam.
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| Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt. |
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| Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt. |
Chef Siang also showcased some of the dishes that had won awards at international culinary competitions. The
Taste of Chef's Award Winning Culinary Journey menu included lobster fritters, mentaiko aioli and seaweed dust, which won an award at the
Culinary World Cup 2014; pan seared king crab in brick pastry, lemon puree, a winner at
FHA 2012, and braised beef cheek, char leek, bush tomato, smoked onion & potato foam, which made waves at the
Culinary World Cup 2010.
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| Source: LAVISH. Canapes. |
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| Source: LAVISH. Hainanese chicken rice, LAVISH style. This dish showcased local favourites in the earlier part of the dinner. |
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| Source: LAVISH. Charcoal Cones containing marinated Thai beef and coconut espuma (a culinary foam). LAVISH had in the past used spicy shredded duck as an alternative for those who do not take beef. |
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| Source: LAVISH. A croquembouche adds interest as a centrepiece. |
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| Source: LAVISH. Edible mahjong tiles. |
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| Source: LAVISH. The exquisite dessert selection. |
Sim observed, “We are taking the road less travelled by providing the overall dining experience. Our planning would take into consideration the décor to ambient lighting, the wow factor as well as minding cultural etiquette. Gone are the days when special diet means vegetarian or meat-free. Now, we have gluten-free, no shellfish, no flour, no mushrooms, no pepper…Jain and kosher are no longer the only special cultural dietary requirements.”
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| Source: LAVISH. From left: Teo and Sim. |
"It’s my own level of wow. My team is very passionate about what we do. We try to surpass ourselves because to us, each event is a special event,” Chef Siang added.
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