Artisanal catering from Rasel

Rasel Catering Singapore, a premium halal catering service, has expanded its capabilities to take their brand to pole position.

Alan Tan, Co-Founder and MDof Rasel Catering Singapore said, “Rasel meets the world at MICE events and weddings. We observe the worldly palates of today’s customers and need for upscale halal food. Service today means augmenting not only the taste of a dish and look of a buffet but also sharing our expertise to add value throughout the entire service experience for our customers.”

“From the scale of the occasion, to overcoming the design challenges of the chosen venue and expectations of their families or superiors, our customers can expect the full spectrum of halal service solutions which is Rasel’s new hallmark. They can rely on our professional advice and deep knowledge to overcome even the most unexpected of challenges to make their occasion a truly original one,” said Chris Loh, Co-Founder and Creative Director of Rasel Catering Singapore.

Newly appointed as Director of Culinary at Purple Sage Group and Rasel Catering Singapore, Chef Teo Yeow Siang will oversee the Rasel kitchen. Executive Chef Boey Min Hwa will helm the kitchen itself. Selected from to support the Singapore National Culinary Team, Chef Hwa has a strong passion for the culinary arts and continues to hone his craft.  He has assisted both the Hot Cooking and Hot Present Cold categories which clinched Singapore’s first-ever double gold medals including Best Overall Champion at the 2016 IKA Culinary Olympics in Germany.

Chef Hwa marries his Western skills to inject fresh vigour into Rasel’s premium repertoire. Chef Hwa said, “I belong to the crossover generation and so I understand the changing demands of baby-boomers as much as Xennials (those born between the late 1970s and early 1980s).  It excites me to craft old favourites as new creations and present it to delight our customers who are looking for something original to surprise their guests at their events.”

Leveraging digital technology advancement, Rasel also introduced the iBox as a queue-cutting solution at MICE events to increase efficiency in food service. Participants at such large-scale events can order their food via mobile phone. With the given code, they can just key the code in at an iBox to retrieve their meal.

Rasel continually observes, listens and acts on strengthening its core competency in food service to cater to clients with different needs.  As such, it also launched Simply Buffet which is small on price but big on taste. This new tier provides an alternative for customers who prioritise price without compromising the quality of the food.

Tan said, “Simply Buffet was created to complete our spectrum of solutions for our customers. Depending on our guest’s occasion, Rasel has extended our menu to include another joyful feature to meet our customers’ more specific needs.”

Some of the food served at the launch included:

Source: Rasel Catering. Chilled soya curd with lemongrass syrup.

Source: Rasel Catering. Crispy kale, Asian slaw and seaweed tofu.

Source: Rasel Catering. Jasmine and lychee cake.

Source: Rasel Catering. Satay-marinated leg of lamb with homemade peanut sauce.

LAVISH introduces new level of premium catering to Singapore

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.

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'. 

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.

Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt.

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. 

Source: LAVISH. Canapes.

Source: LAVISH. Hainanese chicken rice, LAVISH style. This dish showcased local favourites in the earlier part of the dinner. 

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.

Source: LAVISH. A croquembouche adds interest as a centrepiece.

Source: LAVISH. Edible mahjong tiles.

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.”

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.

Interested?

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