February 4, 2016

Lavish Dine Catering, Singapore’s leading premium catering company, has rebranded with the unveiling of its new brand image as LAVISH, at its 18thAnniversary celebratory gala – an all-sensory, holistic gastronomic experience entitled LAVISH 2.0 specially for 300 guests.

Curated by Executive Chef Teo Yeow Siang, a member of the Singapore National Culinary Team which won numerous awards at prestigious international F&B competitions, most recently beating over 60 countries and over 150 international chefs to snare the Expogast 2014 Culinary World Cup for the third consecutive time, the repertoire contrasted the old with the new with a spread it calls ‘a culinary theatre experience’ never offered before in catering.

Foie Gras Dome and Scallop Spring Onion and Yuzu- 2

Mr Jerry Sim, Director of Strategic Business at LAVISH, who steered LAVISH through its rapid growth and rebranding said, “We recognised at the onset that as Singapore modernised to become an important MICE hub, so will the demand for world-class indoor and outdoor catering.”

“As the average spend per head 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 re-looked each aspect of our business and even went on learning trips to enable the company to lead in the catering industry,” he added.

One of the offerings which delighted guests was the Singapore Sling Pop. Instead of it being served in a tall glass, Chef dreamt it up as a Singapore Sling sphere with mint granite, giving the eponymous cocktail a sensual twist, using an encrusting technique known as spherification.

Dragon’s Pearl, chef’s adaption from frozen citrus foam, thrilled guests as they expelled vapours like a dragon through their nostrils on consuming the mythical pearl, taking them beyond the typical catering experience of chaffing trays, canapes and food stations.

Chicken rice 2

Chicken rice sushi

Inspired by the special and sometimes challenging requests to create something new or unique for his customers’ events, Chef enjoys watching his customers’ face light up when he meets their catering briefs.  LAVISH’s Executive Chef Teo Yeow Siang said, “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.”

Instead of sushi, a standing degustation menu of intricately created tasting portions known as small plates were served on a conveyor belt at the 3m x 3m live station helmed by qualified chefs at the gala. This concept requires immense planning to present to diners an all-sensory gustatory experience from delicate flavours to the fine presentation, a marked difference from regular live carving and cooking stations popular in recent years at catered events.