Hosting An Intimate Dinner Or Large-Scale Event? Let Creative Eateries Sort Your Catering Needs
There are so many things to consider when hosting a holiday party, so if you’re pressed for time, why not leave the catering to the professionals instead? Here’s where Creative Eateries—the same F&B group that brought us Patara Fine Thai Cuisine and Vineyard at HortPark—comes in.
Chief operating officer Bonnie Wong tells T.Dining that the company launched its catering arm in 1998 to fill the gap in the local market for more creative catering concepts. At the time, Creative Eateries was already running successful restaurants serving various fare, and Wong confessed that “we were also getting multiple requests from customers to provide catering services tailored to suit their needs”.
It started from there and two decades later, the company counts big names like Esplanade, Marina at Keppel Bay and Chijmes among its regular clients. To date, it has successfully catered for a wide range of services spanning weddings, private and office parties, and sit-down receptions.
“The key is to always understand the customers’ needs,” quips Wong, whether it’s a big celebration or a private function that's being catered for. Moreover, the company offers end-to-end services from menu customisation, décor, equipment rental to staffing. These, of course, are dependent on the client’s budget, event size and preferred menu.
As for the food, the culinary team is led by executive chef Derrick, who has over a decade of experience working for lauded restaurants such as Tippling Club. He is supported by his fellow chefs from Creative Eateries, including chef de cuisines Chimkit Khamphuang (Patara Fine Thai Cuisine) and Jun Cheong (Jùn Restaurant). Wong believes this is the edge that Creative Eateries has over other groups—it can easily prepare delectable dishes from different cuisines, whether it’s local, Western, Thai or Japanese.
Cooking is done in the 12,000 sqft Halal-certified central kitchen (which also supports its local restaurants). The massive space is furnished with state-of-the-art equipment such as combination ovens, blast ovens, sous vide machines and smoking guns, making it easier and more efficient to prepare food for the clients. “We can cook dishes for up to 10,000 people per day,” Wong notes.
(Related: How Does Aaharn's David Thompson Keep His Faith In Thai Cuisine?)
For example, at a recent NTUC event that saw 500 guests, the client requested for Japanese-, Taiwanese- and Singapore-themed live stations. The catering team came up with well-curated menus of sumptuous bites served at beautifully-decorated booths. As Wong puts it: “The design aspect has grown to be a significant part of many of our clients’ events.”
At another function for carmaker Ferrari, the client wanted a Taiwanese street food-themed event; with the help of the folks at Ferrari, the chefs created a delicious menu featuring delectable dishes from Eat at Taipei. The chefs also provided helpful advice on which food items would be suitable for a large-scale celebration. For Wong and the culinary team, it’s all about delivering unique and memorable events for clients.
Creative Eateries Catering | 05-03, 211 Henderson Road, S(159552) | 6411 4999 | email@example.com
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