STANDARD BUFFET - Occasionsoccasions.sg/files/Buffet.pdf · Neau Pad Med Ma Moung Stir Fried Wagyu...

8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437

TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg

STANDARD BUFFET

Inclusions: • Full complete buffet presentation with covered and skirted table • Full set of bio-degradable cornware, serviette and garbage bag provided • Food warmer for hot food • Beverage served in cold dispenser

Extras Chargeable:

Transportation charge at S$45.00 for delivery to non CBD areas. Additional S$10.00 will apply for delivery to CBD areas denoted by

the first 2 digits of the postal code: Robinson – 01, 04, 05, 06, 07, 08; Marina Square – 03, 17; Orchard – 22, 23; Brash Basah –

18, 19

Transportation charge at S$150.00 for delivery to Jurong Island, Sentosa and other restricted zones/secured zones.

For venues without direct lift access, there will be an additional charge of S$50.00 for every 24 steps or 2 stories

Catering charges might apply.



Peranakan Delights

S$20.00 per person with a minimum of 30 (thirty) persons S$24.00 per person less than 30 (thirty) persons

S$28.00 per person less than 20 (twenty) persons

A P P E T I Z E R Gado Gado

Fresh Cucumber, Fried Tempeh, Deep Fried Bean Curd, Hard Boiled Egg, Blanched String Bean, Shredded Cabbage, Beansprout, Chinese Spinach, Potato served with Spicy Tamarind Peanut Sauce accompanied with Keorpok

D I Y S T A T I O N Traditional Mee Siam

Lightly cooked Rice Vermicelli and Beansprout with Sambal Chili served with Prawn, Deep Fried Bean Curd, Hard Boiled Egg accompanied with chopped Chives, Calamansi halves and Sambal Chili on the side with Spicy Tamarind Gravy

Kueh Pie Tee

Braised Shredded Turnip and Carrot accompanied with Fresh Crab Meat, Chopped Hard Boiled Egg topped with Coriander Leaves, Grounded Peanut and Homemade Garlic Chili served in Kueh Pie Tee Shell

H O T E N T R E E S

Signature Mutton Rendang Slow Cook Mutton Cube in Rich Spiced Coconut Milk

Ayam Pong Teh

Nonya Style Free Range Chicken and Potato Stew flavoured with Fermented Soy Bean Sauce

Homemade Otah Otah Oven Baked Fish Mousse blended with Coconut Milk, Light Spices, Aromatic Herbs

Ngoh Hiang with Homemade Chili Dip

Deep Fried Rolls of Five Spiced Minced Chicken and Prawn in Beancurd Skin

Chap Chye Mixed Vegetable Stew in Flavourful Prawn Stock

Steamed Fragrant Jasmine Rice

D E S S E R T S Chilled Chendol

Red Bean, Pandan Flavored Jelly Noodle served in Fresh Coconut Milk sweetened with Gula Melaka

Fresh Cut Fruit Platter

B E V E R A G E Blood Orange Juice / Pomegranate / Cloudy Apple



Italian Flavours



A P P E T I Z E R S Insalata di Arugula (V)

Arugula Salad with Freshly Cracked Black Pepper, Shaved Parmesan Cheese, Garlic Crouton Hazelnut Balsamic Vinaigrette

Traditional Caprese Salad (V) Buffalo Mozzarella Cheese with Heirloom Tomato, Sweet Basil, Spanish Extra Virgin

S O U P

Classic Minestrone Soup (V) with Bean, Pasta, Melody Of Garden Vegetable

H O T E N T R E E S

Grilled Free Range Chicken with Spicy Pomodoro Sauce

Pan Fried Sutchi Fillet

with Citrus Pesto Sauce

Sauteed Assorted Seafood with Anchovy Sauce, Capers, Olives, Sweet Basil, Lemon Jus

Oven Baked Beef Meatball

with Bechamel, Parmesan Cheese

Ratatouille (V) with Fine Herbs

Spaghetti Aglio e Olio with Bird's Eye Chili

D E S S E R T S

Lavender Scented Panna Cotta topped with Mixed Berries Compote

Fresh Cut Fruit Platter

B E V E R A G E

Blood Orange Juice / Pomegranate / Cloudy Apple



Local Favourites



A P P E T I Z E R Top Shell in Oriental Vinaigrette

Chopped Onion, Chili, Cilantro with Shredded Carrot, Cucumber topped with Pomelo

D I Y S T A T I O N Occasions Laksa Lemak

Thick Vermicelli Rice Noddle accompanied with Prawn, Sliced Fishcake, Hard Boiled Egg, Stuffed Tau Pok topped in Fragrant Spicy Coconut Gravy served with Finely Chopped Laksa Leaves and Homemade Sambal Chili

H O T E N T R E E S

Signature ‘Samsui’ Chicken Juicy, Succulent ‘White Cut Chicken’ served with Homemade Ginger Sauce accompanied with Fresh Lettuce and Cucumber on the side

Teochew Style Braised Duck

240-minutes Slow Braised Duck with Asian Aromatic Spices

Assam Ikan Pedas Mackerel Fillet cooked in Tamarind Juice accompanied with Aubergine, Okra and Tomato

Stir Fried Cereal Prawn

Tiger Prawn with Crispy Oatmeal topped with Bird’s Eye Chili and Curry Leaves

Steamed Assorted Dim Sum with Homemade Chili Dip Prawn Har Kow and Chicken Siew Mai

Steamed Silken Tofu with Assorted Mushroom (V)

Shiitake, Enoki and Shimeji

Poached Local Spinach with Chopped Egg Trio (V) Local Spinach in Vegetable Broth topped with Chopped Hard Boiled Egg, Salted Egg and Century Egg

Garlic Olive Fried Rice (V)

Olive Vegetable and Scallion topped with Diced Long Bean and Carrot

D E S S E R T S Chilled Eight Treasure Cheng Teng

Gingko Nut, Lotus Seed, Dried Longan, Red Date, White Fungus, Pearl Barley, Dried Persimmon, ‘Pang Da Hai’

Chilled Mango Pudding topped with Mixed Fruit Cocktail

B E V E R A G E




Morden French



A P P E T I Z E R Miniature Tart Shell Cheese Fondant

Home Baked Fresh Mozzarella in Mini Tart

D I Y S A L A D S T A T I O N Nicoise Salad

Tuna Chunk, Potato, Tomato, Red Spanish Onion, Extra Fine Bean, Hard Boiled Egg, Black Olive, with Dijonnaise

S O U P Classical French Onion Soup

served with Thinly Sliced Baguette on the side

H O T E N T R E E S Lamb Stew

with Herbs de Provencal

Baked Marinated Free Range Chicken with Sage, Paprika, Cajun Spice

Pan Fried Tasmania Salmon Fillet

with US Asparagus, Raisin Caper Sauce

Sautee Assorted Seafood with Sweet Basil, Caper, Black Olive, Saffron Cream Sauce

Broccoli and Cauliflower (V)

with Swiss Gruyere, Parmiggiano Reggiano, Mornay Sauce

Olive Oil Scented Mashed Potato (V) with Fine Herbs

Classical Pilaf Rice (V)

with Toasted Almonds, Californian Raisin

D E S S E R T S Vanilla Profiterole

with Chocolate Sauce at the side

Lemon Meringue Pie Lemon Curd filled Pastry with a Fluffy Meringue Topping

B E V E R A G E




Essentially Thai



A P P E T I Z E R Satay Gai

Thai Styled marinated Chicken Breast served with Thai Peanut Sauce and Cucumber Chili Sauce

Poh Piah (V) Vegetable Spring Roll served with Garlic Thai Chili Dip

Tod Man Pla

Curried Fish Cake served with Coriander Thai Chili Dip

S A L A D Yam Som-O

Fresh Pomelo Salad with Tiger Prawn, Roasted Shallot and Garlic, Grounded Peanut, Coconut Flakes in Sweet and Sour Chili Dressing

Som Tam (V) Fresh Green Papaya Salad with Cherry Tomato, Chopped Long Bean, Roasted Peanut in Chili Lime Dressing

S O U P

Tom Yam Talay Assorted Seafood in Spicy and Sour Soup with Mushroom Trio, Galangal, Lemongrass, Shallot and Bird’s Eye Chili

H O T E N T R E E S

Neau Pad Med Ma Moung Stir Fried Wagyu Beef with Cashew Nut and Capsicum Duo in Roasted Chili Paste

Gaeng Kiew Wan Gai

Green Curry with Thai Eggplant, Sweet Basil and Free Range Chicken

Pla Kapong Khao Neung Manao Steamed Sea Water Sea Bass Fillet with Garlic Lime Chili Sauce

Pad Broccoli Hoy Shell

Wok Fried Broccoli with Scallop in Oyster Sauce

Khao Pad Sapparot Goong Sod Pineapple Fried Rice with Prawn accompanied with Black and Golden Raisin

D E S S E R T S

Tab Tim Krob Tapioca Flour coated Water Chestnut served in Fresh Coconut Milk

‘Red Rubies’

Man Cheam Steamed Sweet Tapioca with Coconut Cream at the side

B E V E R A G E




American Favourites



A P P E T I Z E R Prawn Cocktail with Salmon Roe

Tiger Prawn with Iceberg Lettuce, Sliced Avocado, Sweet Mango Cubes in Cocktail Sauce topped with Salmon Roe accompanied with Lemon Slice and Tabasco Sauce at the side

Grilled Vegetable Platter (V)

Aubergine, Zucchini, Sun-Dried Tomato and Champignon Mushroom with Herbs and Extra Virgin Olive Oil accompanied with Feta Cheese and Kalamata Olive

S A L A D Cob Salad

Air Flown Mesclun Green, Tomato, Shredded Chicken Breast, Chopped Hard Boiled Egg, Sliced Avocado, Feta Cheese, Balsamic Vinaigrette

Cold Penne Pasta Salad (V) with Shredded Chicken Breast, Sun-Dried Tomato, Basil Pesto

S O U P

Wild Mushroom Soup Scented with White Truffle Oil (V) served with Thinly Sliced Baguette on the side

H O T E N T R E E S

Tuscan Rotisserie Free Range Chicken with Fresh Rosemary Jus

Pan Fried Sea Water Red Snapper Fillet

with Lime Zest and topped with Lemon Dill Butter Sauce

Oven Baked Mussel with Capers, Coriander, Fresh Tangy Tomato Sauce

Assorted Sausage Platter with Mustard Peppered and Cheese Chicken Sausage

Summer Vegetable (V)

with Shallot and Pine Nut, Olive Oil

Baked Tomato Rice (V) with Mixed Garden Vegetable

D E S S E R T

Bread and Butter Pudding with Chocolate, Walnut, Raisin, served with Vanilla Sauce

Lavender Scented Panna Cotta

topped with Mixed Berries Compote




Authentic Chinese



A P P E T I Z E R Chef’s Oriental Cobb Salad (V)

served with Assorted Homemade Chef’s Dressing (3 selection)

S O U P Slow Cook US Duckling Consomme

180-mintues stew of US Duckling with Winter Melon

H O T E N T R E E S Deep Fried Chicken Mid Joint

Perennial Singaporean Favourite, Locally known as Har Cheong Kai. Deep Fried, Shrimp Paste coated, Chicken Mid Joint

Mongolian Style Free Range Chicken Battered Chicken Chop in a Peppery Sauce with Bird’s Eye Chili

Sweet and Sour Sea Water Grouper Fillet

accompanied with Fresh Pineapple Cube, Sliced Japanese Cucumber, White Onion and Capsicum

Squid with Celery Oriental Style Oil Blanched Squid topped with Lily Bud with Oyster Sauce

Steamed Assorted Dim Sum with Homemade Chili Dip

Prawn Har Kow and Chicken Siew Mai

Signature Homemade Tofu Braised with Mushroom Duo

Cabbage with Sea Snail

In Homemade Oyster Sauce topped with sliced Sea Snail and Dried Chili

French Bean with Minced Chicken Stir Fried with Homemade ‘XO’ Sauce

Braised Ee Fu Noodle (V)

with Assorted Vegetable and Mushroom Trio

Deluxe Seafood Fried Rice with Chopped Long Bean Prawn and Calamari Ring

D E S S E R T

Water Chestnut Red Bean Paste topped with toasted Pine Nut

Chilled Ice Jelly

topped with Mixed Fruit Cocktail




Western Selection



A P P E T I Z E R Salmon Gravlax

Accompanied with Pickle, Chopped Caper, Sliced Shallot, served with Honey Dijon, Sour Cream and Dill Mayonnaise

Antipasti Platter Beef Salami, Smoked Chicken, Fresh Mozzarella, Marinated Olive, Balsamic Onion with Grilled Mushroom, Artichoke, Capsicum, Tomato and

with Flatbread and Breadstick

S A L A D Salad Bar

Air Flown Mesclun Green, Heirloom Cherry Tomato, Red Spanish Onion, Red and Green Capsicum, Carrot Julienne accompanied with Black Olive, Chopped Hard Boiled Egg, Garlic Crouton, Parmesan Cheese

served with Homemade Caesar Dressing, Japanese Sesame Dressing, Balsamic Vinaigrette

Traditional Caprese Salad Buffalo Mozzarella Cheese with Garden Tomato, Sweet Basil, Spanish Extra Virgin

S O U P

Vichyssoise Potato, Leeks, Shredded Chicken Breast served with Thinly Sliced Baguette on the side

H O T E N T R E E S

Hungarian Beef Goulash Braised Beef Shin with Caramelized Onion, Paprika

Parmentier of Lamb Ragout

with Vegetable Root

Capsicum Crusted Sea Water Grouper Baked to Fragrance, Capsicum Crust served with Tomato infused Cream Sauce

180-minute Slow Roast US Duckling

topped with chopped Fruits served with Natural Jus

Grilled US Asparagus and Cauliflower Glazed with Homemade Hollandaise sauce

Chunky Potato Gratin

Baked with Fennel and Cheesy Mornay

Cheesy Tomato Rice with Pecan Baked Tomato Rice with Diced Cheeses and Pecan Crumble

D E S S E R T

Banana Chocolate Mousse with Sliced Strawberry

Cheese Cake Duo

New York and Oreo




PREMIUM BUFFET

Inclusions: • Full complete VIP buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table Full set of porcelain ware, stainless steel flatware, glassware (highball glass only), good quality serviette and garbage bag provided • Food warmer for hot food • Beverage served in cold dispenser

Extras Chargeable:

Transportation charge at S$45.00 for delivery to non CBD areas. Additional S$10.00 will apply for delivery to CBD areas denoted by

the first 2 digits of the postal code: Robinson – 01, 04, 05, 06, 07, 08; Marina Square – 03, 17; Orchard – 22, 23; Brash Basah –

18, 19

Transportation charge at S$150.00 for delivery to Jurong Island, Sentosa and other restricted zones/secured zones.

For venues without direct lift access, there will be an additional charge of S$50.00 for every 24 steps or 2 stories

Uniformed service staff at S$100.00 for a duration of three hours *Recommended ratio at one service staff is to twenty guests – Mandatory

Chef on site at S$150.00 for a duration of three hours *Recommended ratio at one chef is to fifty guests – Mandatory Catering charges might apply.



International Menu A



A P P E T I Z E R

Cold Cut Meat Platter Beef Salami, Honey Baked Chicken Ham and Smoked Chicken accompanied with Gherkin and Caper

Assorted Japanese Sushi Maki

Fine Selection of Japanese Sushi Maki served with Wasabi, Japanese Soy Sauce and Preserved Ginger

Salmon Gravlax

Accompanied with Pickle, Chopped Caper, Sliced Shallot, served with Honey Dijon, Sour Cream and Dill Mayonnaise

S A L A D

Smoked Chicken Caesar Salad Cos Lettuce, Garlic Crouton, Shaved Parmesan Cheese with Homemade Caesar Dressing

Whitebait Grapefruit Thai Salad

Deep Fried Baby Whitebait, Pink Grapefruit, Cucumber, Capsicum and Shallot served with Minty Thai Dressing topped with Unsalted Cashew Nut

S O U P

Spicy Tomato Soup with Fresh Crab Meat served with Thinly Sliced Baguette on the side

L I V E S T A T I O N Peking Duck

Roasted Crispy Duck wrapped with Egg Crepe accompanied with Spring Onion and Cucumber served with Homemade Plum Sauce

H O T E N T R E E S Chicken Essence Braised Bone-in Pullet

Slow Cook Pullet with Red Date and Wolfberry

Pla Kapong Khao Neung Manao

Steamed Sea Water Sea Bass Fillet with Garlic Lime Chili Sauce

Braised Lamb Leg Stew

240-minute Slow Cook with Root Vegetable and Fresh Herbs

Stir Fried Vegetable Medley Oriental Style with Mushroom (V) Shiitake, Enoki and Shimeji

Stir Fried Udon Korean Style with Tiger Prawn and Kimichi

D E S S E R T

Oriental Cupbliss Taro Paste with Gingko Nut, Red Bean Paste with Lotus Seed

Assorted Nonya Kueh Chef’s Choice

Bread and Butter Pudding with Chocolate, Walnut, Raisin,

served with Vanilla Sauce

B E V E R A G E




International Menu B



A P P E T I Z E R

Bow Thai Combo Platter Assorted Thai Styled Beef and Chicken Satay, Spring Roll, Thai Fishcake, Thai Papaya Salad served with Coriander Thai Chili Dip and Spicy Peanut Sauce

Oriental Seafood Cold Platter

Marinated Japanese Baby Octopus with Homemade ‘XO’ Sauce, Prawn Cocktail with Fresh Melon Ball, Jelly Fish with Micro Green in Japanese Soy Dressing, Topshell with Thai Green Mango Slaw, Fresh Crab Meat with Mixed Fruit Salad

Cheese Board (V) Chef’s Selection of Hard, Soft, Artisanal Cheese accompanied with Fresh and Dried Fruit and Assorted Nut

S A L A D Grilled Wagyu Beef Musclun Green

Grilled Beef with Air Flown Musclun Green topped with Dried Cranberry served with Hazelnut Vinaigrette

Japanese Teriyaki Chicken Salad

Free Range Chicken lacquered with Teriyaki Sauce accompanied with Shredded Cabbage and Carrot served with Japanese Soy Dressing

S O U P Seafood Chowder

Mussel, Clam, Scallop, Shrimp, Potato, Leek, Celery Root served with Thinly Sliced Baguette on the side

L I V E S T A T I O N

Occasions Vegetable Carving Station (V)

Assorted Grilled Premium Vegetable served with an array of Chef-made Dips

H O T E N T R E E S

Western Curried Free Range Chicken Slow Braised with English Picked Fresh Herbs and Root Vegetable

Duck Confit

Slowly Cooked in Herbs and Roasted Garlic, Brown Sugar Glaze

Spiced Norwegian Salmon Fillet

Pan Fried with Indonesian inspired Spices

Golden King Prawn

Oil Blanched Prawn served with Pumpkin Puree topped with Bird’s Eye Chili and Curry Leaves

Oven Baked Lotus Leaf wrapped Rice with Dried Conpoy and Preserved Chinese Chicken Sausage

D E S S E R T

Assorted Miniature Tart Shell Cream Cheese and Grilled Peach, Blue Cheese and Fuji Apple, Mascarpone and Chopped Apricot

Kueh Lapis Malay Layered Cake

Sesame Glutinous Rice Ball served with Ginger Scented Tea

B E V E R A G E




International Menu C

S$65.00 per person less than 30 (thirty) persons S$70.00 per person less than 30 (thirty) persons


A P P E T I Z E R

Iceberg of Seafood Bar Tasmania Oyster, King Prawn, Sea Scallop, Slipper Lobster, New Zealand Green Lipped Mussel

Oriental Meat Platter

‘White Cut’ Chicken, Braised Chicken and Roasted Duck served with Homemade Ginger Chili, Sambal Chili and Roasted Duck Sauce

Antipasti Platter

Marinated Fresh Mozzarella, Olive, Balsamic Onion with Grilled Mushroom, Artichoke, Capsicum, Sun-dried Tomato, Zucchini Duo and with Flatbread and Breadstick

S A L A D Smoked Duck Micro Green

Smoked Duck, Roasted Garlic, Triple Cream Brie, Candied Red Onion, Micro Greens

Beef Carpaccio

Fleur de Sel, Freshly Cracked Black Pepper, Shaved Parmesan Cheese, Rocket Salad drizzled with Olive Oil

S O U P Fish Maw Soup ‘Sze Chuan’ Style

Spicy and Sour Sze Chuan Soup with Fish Maw

L I V E S T A T I O N

Whole Leg of Lamb Roasted to Perfect Medium Well Citrus Rosemary marinade served with Homemade Mint Jelly

H O T E N T R E E S Stuffed Turkey Breast

Water Chestnut Stuffing served with Cranberry Jam

Pacific Halibut with Singapore ‘Chili Crab’ Sauce Pan Fried with Homemade Spicy Sauce

‘Yellow Crystal’ King Prawn Oil Blanched coasted with Salted Egg Yolk

Premium Roasted Summer Vegetable (V)

with Sundried Tomato Aioli

Saffron Rice (V)

Accompanied with Golden Chanterelle Mushroom and Pine Nut

D E S S E R T 240-minutes Double Boiled Rock Sugar Hashima

with Red Date, Wolfberry and White Fungus

Cheese Cake Duo

New York and Oreo

Chocolate Pralines

B E V E R A G E


STANDARD BUFFET - Occasionsoccasions.sg/files/Buffet.pdf · Neau Pad Med Ma Moung Stir Fried Wagyu...

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