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THE LAVISH EXPERIENCE

Catering Redefined

 

At Lavish, we re-think the way food is created and enjoyed.

We do not wait for others to put a label on what we do, and are constantly on a journey to reinvent how culinary treasures are crafted. We conceptualise and execute superior dining experiences served by creative chefs and attentive Service Ambassadors.

Since 1998, our name has been synonymous with premium fares and excellent service. We have attended to some of the most esteemed guests in town, including royalties, foreign dignitaries, delegates, captains of industry and international celebrities. Be it M.I.C.E events, corporate and private banquets, product launches, corporate dinner and dance or parties, we have ushered in bespoke menus and uniquely-designed themes for both in-house and off-premise occasions.

Motivated by a strong desire to bring quality food and unparalleled dining experience to a new dimension, we seek to delight even the most discriminating gastronomists.

 

 

ABOUT

THE TEAM

Alfred Lin

Alfred Lin

Managing Director

A founding member of Lavish Dine, Alfred is in charge of the front-end operations, business and product development of the Company. Alfred’s love with the food industry began at a tender age, where as a young boy in Taiwan (Alfred hails from Taiwan but is now a full-fledged Singapore citizen) he would dream of owning his own food stall where he could serve, as well as savour, authentic Taiwanese street food everyday.

Arriving in Singapore with his family, he wasted no time in enrolling himself in Singapore’s premier hospitality school – SHATEC. Alfred graduated in 1993 and his passion for higher learning led him to Lucerne, Switzerland, where he earned himself a higher diploma in hotel management. In 1998, together with some buddies from the hotel industry, he set up Lavish Dine, fulfilling his childhood dreams of setting up a food business. Now, more than just serving Taiwanese delicacies, Lavish Dine is a top-notch caterer catering to the elite and high-end corporate clientele.

Alfred has been instrumental in Lavish Dine attaining the prestigious SMBA (Promising Companies) Award in 2012, Asia Pacific Brand Award in 2012, and many of the Company’s accreditation awards such as OHSAS 18001 and ISO 22000.

 

Jerry Sim

Jerry Sim

Strategic Business

Jerry joined LAVISH in 2004. He graduated from SHATEC in 1986. With over 18 years of experience in the banquet and outdoor catering industry, he is backed by a wealth of F&B knowledge gathered along his life journey rubbing shoulders with celebrity chefs and guests.

Coupled with his relentless pursuit in visual presentation, Jerry has brought about a paradigm shift in the way events are designed and hosted at LAVISH. Together with the creative team, he conjures up fun and unique elements into food pairings, presentation and ambient décor. Examples of his creativity include edible mahjong tiles and edible Chinese chess pieces. Jerry blends nostalgia with what is contemporary, sometimes playful, and works with Chef and his team to translate food ideas into inviting masterpieces that will tantalise not only the taste buds, but also all senses to the success of each and every event, delighting hosts and guests alike.

Jerry’s touch in handling catering events has brought LAVISH to greater heights. He has garnered many fans and friends along the way. His genuine desire to work closely with clients has contributed greatly to the success of their events. Personal attention is given to every detail, ensuring that clients and guests enjoy an exquisite culinary experience.

 

Jerry Sim

Chef Teo Yeow Siang

Executive Chef

Beating a path in territories where others fear to tread or even dream of, ‘Chef Siang’ joined the LAVISH team in 2013 with 13 years of culinary experience in the industry. He is passionate about food, and it is this passion which has driven him to represent Singapore and win in numerous culinary competitions around the world.

Chef Siang was part of the team that was crowned world champions at the Expogast Culinary World Cup 2014 in Luxembourg. His honours also include the Gold medal in Oceanafest 2013 (Perth), Gold medal in FHA 2012 (Singapore) and the Gold medal in Hofex 2011 (Hong Kong).

Chef Siang was also a member of the Singapore National Culinary Team that represented Singapore in the prestigious Culinary World Masters in Basel in 2013. He has previously worked for top hotels in Singapore.

At LAVISH, Chef Siang has developed a 2.0 menu of modern contemporary cuisine, placing particular emphasis on Asian flavours, diverse textures and extraordinary presentations. He challenges existing boundaries and relentlessly innovates to present a whole new experience for each guest.

“Every year is a milestone for me,” Chef Siang says. Everything he does, he does it from his heart.

 
 

PROFILE

Vision

We aim to redefine catering and set the standard for
culinary innovation.

 

Mission

We create exceptional fine dining experiences that are manifested through high-quality cuisines, impeccable service and flawless execution.

 

Values

We are firmly rooted in the following values that define who we are and what we stand for.

 
Passion
Fervently and tenaciously passionate about what we do, we are constantly inspired to achieve excellence in all our endeavours.
 
Integrity
We will always deal fairly with all who cross our path because we believe that integrity is the key to our success.
 
Sincere
We provide honest, good food, produced with fresh ingredients and authentic flavours. We are sincere in our efforts, and unassuming in our achievements while striving to attain the best for our clients.
 
Creativity
We are the trendsetter of the industry and seek to remain at the forefront of food innovation. We foster true creativity in every piece of our work, which embodies our thoughts, emotions and passion.
 
Customer-Centric
Our success is centred on our clients’ satisfaction. Entrenched in our team is a genuine interest in serving them. We listen, so that we can deliver our promises in accordance to our clients’ requirements.

 

Sensational Experience

The thing that sets us apart from the others is the way we advocate for holistic dining experience. Yes, we are food people – in fact, food people who care a lot about quality – but we also believe that a truly memorable dining experience should satisfy not just the palate, but all senses at the same time.

We want your event to be the talk of the town. That’s why over the years, we have become increasingly good at creating sensational themes for a diversity of events. The reason? Simply because we do not settle for the ordinary.

Different occasions call for different themes and ambience to create one-of-a-kind experiences. From Walking Croquembouche Cocktail, Emperor’s Feast, Kampong-styled banquet to Ethnic-themed party, we make sure that every detail is captured as an experience to remember.

 

Created by the Mind of an Awarding-winning Chef

Helming our kitchen is our multi-award-winning Executive Chef Teo Yeow Siang who has brought with him more than 13 years of experience in the food and beverage industry. Having worked in some of the leading hotels in Singapore including Conrad Centennial Singapore and Sentosa Resort & Spa, he is no stranger to fine dining and culinary innovation.

 
 

CLIENTS

Our Clients

 

mobile_clients

Bloomberg LP

UBS Wealth Management Singapore

CitiBank

JP Morgan

Marina At Keppel Bay

Host by 1-Rochester Group

Facebook (Singapore) Pte Ltd

DBS Bank Ltd

Allianz SE, Singapore Branch

Dimension Data Asia Pacific Pte Ltd

Royal Selangor (S) Pte Ltd

Singapore Exchange Limited

Allianz SE Insurance Management Asia Pacific

Credit Suisse (Singapore) Limited

Starwood Asia Pacific Hotels & Resorts Pte Ltd

MediaCorp Pte Ltd

L’oréal Singapore Pte Ltd

Airbnb Singapore Pte Ltd

UBS AG

Temasek Holdings

 

TESTIMONIALS

What Our Clients Say

 

“Everyone I spoke to keep saying how incredibly well organized it was. It was an excellent evening with wonderful food and it was seamlessly organized and 
executed.”

Ms. Sinead Creaner,
Embassy of Ireland

 

“The exquisite food and attentive catering staff on site were exceptional.”

Benjamin Fox,
ISES- Singapore President International Special Events Society

 

“Lavish was more than a caterer. They approached the job with great sense of responsibility and ownership and without doubt, Lavish will handle all catering needs with great success.”

Mr Kevin Tan,
Asst Director, Asian Civilisations Museum

 

PARTNERS

VENUE PARTNERS

Venue Partners

 

mobile_venue_partners

Asian Civillisation Museum

Gardens By The Bay

Marina Bay Cruise Centre

Marina @ Keppel Bay

National Gallery

National Museum of Singapore

The Peranakan Museum

National Parks Venues

One Rochester 

Red Dot Museum

SinExpo

Singapore Expo/MAX Atria

The Esplanade Co Ltd

 

SOLUTION PARTNERS

Solution Partners


Solution Partners

Eventspartner LaBonnie mixesfrommars

CURATED MENUS

Curated Menus


Western Canapés

Western Canapés


Mod-Asian Canapés

Mod-Asian Canapés


Gourmet Buffet Dinner

Gourmet Buffet Dinner

 

Western Set Course

Western Set Course


Mod-Asian Set Course

Mod-Asian Set Course


6 Course Chinese Buffet

6 Course Chinese Buffet

WESTERN CANAPÉS

Western Canapés

Western Canapés

Foie Gras Dome, Port Wine Jelly, Beetroot Meringue

Cauliflower & Truffle Jelly, Savoury Biscuit, Beetroot Gel

Marinated Smoked Eel, Tomato Tart, Trout Roe

Deep Fried Lobster Fritters with “Espuma Batter”, Aioli

Sautee Wild Mushroom Ragout, Potato Foam, Crispy Puffed Rice

Beef Marmalade, Toasted Brioches, Mustard Cream

Chocolate Vibrational

Apple Delice

 
 

CLIENT

Luxury Lifestyle Horological Watch Launch

VENUE

Lifestyle Venue @ one of the most sought after address in town

THE BRIEF

Client requested for an underlying touch of sophistication with subtlety, very much in line with the whole concept and branding of the particular brand. Luxurious yet understated. As guests were primarily the who’s who in the industry and generally male dominated, the culinary team has curated a canapes menu that is slightly heavy but can still be passed around.

The Foie Gras Dome is lovingly hand made one at a time in a labour of love from the chef.

 

Download This Menu

 

MOD-ASIAN CANAPÉS

Mod-Asian Canapés

Mod-Asian Canapés

Cold Chawanmushi, Tartar of Hokkaido Scallop, Spring Onion Foam

Braised Daikon, Fungus Salad, Deep Fried Lotus Roots

Spicy Roast Duck, Charcoal Cone, Coconut Espuma

Grilled Unagi with Mantou, Pickle Cucumber, Mentaiko Cream

Mini Pie Tie Shell, Beef Rendang, Curry Cream

Chicken Rice “Sushi”

Gula Melaka Mousse with Mango Jelly

Chocolate Banana Tart

 
 

CLIENT

Incentive Trip for Global Logistic Conference

VENUE

Silver Leaf, Gardens by the Bay

THE BRIEF

Guests are all flown in from all parts of the world for a F1 experience. Part of the fringe pre F1 activities.

We showcased the best of Asian delights into bite sized hors-d’oeuvre before they proceed to the Hospitality Suite for Singapore GP.

Chicken Rice, Roast Duck, Beef Rendang – all the hot favourites and much loved delights are given a modern twist in presentation whilst still maintaining its original taste.

 

Download This Menu

 

GOURMET BUFFET DINNER

Gourmet Buffet Dinner

Gourmet Buffet Dinner

Appetizer

Compressed Watermelon, Marinated Seafood, Petite Cress
21st Century Mushroom Salad
Sous Vide Pickled Vegetable, Candied Walnut, Citrus Yogurt Dressing

Soup Kettle

Potato & Leek Soup, Herb Crouton

Lavish Show Kitchen

Sous Vide Egg with Smoked Salmon, Ginger Shoyu, Puffed Quinoa
Deep Fried Stuffed Lychee, Potato Flakes

Main

Slow Cooked Veal Shank, Root Vegetable, Merlot Jus
Gratin Ocean Catch, Thermidor Cream, Sautee Leek
Baked Chicken, Creamy Cabbage, Gravy
Roasted Vegetable, Tomato Coulis, Pine Nuts
Dauphinoise Potato
Seafood Rice with Squid Ink, Chunky Sausage & Herbs

Dessert

Yuzu Granny Smith Mousse
Mini Cheese Cake, Strawberry Wrap
Mosaic of Rum & Chocolate Ganache
Gula Melaka Mousse, Mango Jelly
Valrhona Variation with Cocoa Croustillant

 
 

CLIENT

Awards Night for Creative Industry

VENUE

Marina Bay Cruise Centre

THE BRIEF

A Grand affair where the creative industry recognises and pay tribute to its leaders and movers.
Organiser’s theme was “Ordinary yet Different”.

Hence, we have come up with Seafood Rice with Squid Ink, Chunky Sausage & Herbs.
The famed Spanish paella is given an Asian make-over complete with “wok hei”.

The local breakfast of half boiled eggs with soya sauce was also given a new lease of life
– Sous Vide eggs and with savory toppings and voila, it’s become a dinner item.

 

Download This Menu

 

WESTERN SET COURSE

Western Set Course

Western Set Course

Appetizer

55 Degree Confit Salmon, Puffed Quinoa, Beetroot Gel, Pickle Salad, Oyster Beignet

Soup

Smoked Potato & Charred Leek Soup

Main Course

Sous Vide Baby Chicken Ballantine with Red Wine Jus, Pumpkin Puree
Vine Tomato, Spring Vegetable, Potato Tart

Or

Pan Seared Seabass, Cauliflower Puree, Seafood Brandade with Brick Pastry
Vine Tomato, Spring Vegetable

Dessert

“Texture of Chocolate”

Beverage

Gourmet Coffee
Lavish Bespoke Tea

 
 

CLIENT

Dinner & Dance Gala Set Course Dinner

VENUE

MAJ Hangar (Outdoor)

THE BRIEF

Annual Dinner and Dance and celebrating 25th year anniversary, the Gala Dinner was a star-studded affair complete with celebrities. Event was held at an aircraft hangar and servers were dressed in aviation industry attire.

Dessert finale was a special creation by the pastry team in creating “textures of Chocolate”.

 

Download This Menu

 

MOD-ASIAN SET COURSE

Mod-Asian Set Course

Mod-Asian Set Course

Appetizer

Slow Cooked Salmon & “Otah” Roulade, Asian Slaw, Stuffed Lychee Fritters

Soup

Double Boil Chicken & Oriental Porcini Soup

Main

Baked Spiced Cod Fish, Assam Curry Foam
Baby Bok Choy, “Chili Crab” Seafood Tart, Eggplant Puree

Or

Pan Seared Beef, Beef Rendang Brioches, Pumpkin Puree, US Asparagus
& Spring Vegetable

Dessert

Coconut Mousse, Mango Parfait, Almond Crumble

Beverage

Gourmet Coffee
Lavish Bespoke Tea

 
 

CLIENT

Dinner & Dance Gala Set Course Dinner

VENUE

Capitol Theatre

THE BRIEF

It was a East Meet West affair.
Client wanted to serve local food like otah, beef rendang, curry fish in a refined dinner setting. As such, we served them beef done 2 way – Pan-Seared Beef & Beef Rendang Brioche or Baked Spiced Cod Fish, Assam Curry Foam & “Chilli Crab” Seafood Tart.

 

Download This Menu

 

6 COURSE CHINESE BUFFET

6 Course Chinese Banquet

6 Course Chinese Buffet

Oriental Platter

Crispy Salmon Skin, Drunken Chicken Roll, Deep Fried Scallop with Yam

Soup

Superior Broth with Five Treasures
(Scallop, Fish Maw, Prawn, Crab Meat, Sea Cucumber)

Fish Entrée

Spring Onion Crusted Chilean Seabass, Angel Hair Pasta, Collagen Broth,
Asian Greens

Meat Entrée

Crispy Duck with Hoisin Glazed, Lemon Puree, Pickled Vegetable

Rice

Steamed Glutinous Rice with Chicken & Sausage

Dessert

Mango Soup with Pomelo & Sago
Chilled Mango Puree with Pomelo Pulps & Sago

Beverage

Premium Chinese Tea

 
 

CLIENT

Dinner & Dance Gala Set Course Dinner

VENUE

Singapore Expo

THE BRIEF

Instead of the traditional communal family style Chinese sit down dinner, we proposed for a Modern Chinese Dining with course by course individual presentation. The 1st course of Oriental Platter was given a modern interpretation to it, being beautifully plated up & inventive dishes such as Crispy Salmon Skin.

 

Download This Menu

 

CONTACT

Let’s Get In Touch

Indulge your guests in a culinary adventure that guarantees to impress. LAVISH offers exclusive, customised epicurean surprises that will transform your event into a raving success.

More Info

Address :
20 Bukit Batok Crescent
#11-13 Enterprise Centre
Singapore 658080

Telephone : +65 6392 2688
Fax : +65 6392 3829

Email : sales@lavish.com.sg

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