Our Success Story | Creative Eateries

Singapore International Festival of Arts (SIFA) 2019

26 Feb 2019 | | 200 Pax

Creative Eateries Catering is honoured to be part of Singapore International Festival of Arts 2019 (SIFA) Launch Announcement Party last night, showcasing an exquisite table set up and a scrumptious selection of savoury canapés and desserts.

Featured canapés and desserts include:

Pan-seared Bay Scallop with Lime Honey Soya Sesame
Honey Five Spices Chicken Skewers
Roma & Sun-dried Tomato Bruschetta
Hickory Boundary Peppered Duck Breast with Onion Jam
Chilean Smoked Salmon Roulade with Seaweed
Assortment of Mini Chocolate Brownies, Marble Cheesecake & Petit Red Velvet Cake
Assortment of Panna Cotta with Fresh Berries
Dark Chocolate Mousse

SIFA 2019 will commence 15 May 2019 to 2 June 2019 at The Arts House.

Find out more about our packages: (T) 6411 4999 | (E) sales@createries.com

Canapé Reception for Collyer Law LLC Anniversary

15 Nov 2018 | | 75 Pax

We are honoured to celebrate the third anniversary of Collyer Law LLC at the Arts House yesterday! Guests of the 75-pax event were treated to a feast, featuring sweet & savoury canapés packed with quality ingredients that are specially handcrafted by the skilled culinary team of Creative Eateries Catering. The sumptuous menu includes:

1. Smoked Duck breast with Pickled Cucumber and Asparagus
2. Spiced Chicken Brochettes with Chipotle Jam
3. Wagyu Beef Burger on Mini Brioche and Monterey Jack Cheese
4. Kaffir Lime Prawn with Guacamole
5. Spinach and Cheese Tartlet
6. Assortment of Panna Cotta with Fresh Berries
7. Dark Chocolate Tartlet with Pitted Cherries

We are beyond grateful to be part of this memorable milestone and the team sincerely wishes the folks at Collyer Law LLC a blessed anniversary!

View our full menu here: http://www.creativeeateriescatering.com.sg/menu/
Speak to our friendly team: (T) 6411 4999 | (E) sales@createries.com

Singapore Management University | AYOC 2018

24 Aug 2018 | | 500 Pax

Creative Eateries Catering had the kind opportunity to cater for Academic Year Opening Ceremony (AYOC) 2018, proudly organized by Singapore Management University (SMU) last Friday, 17 August.

In celebration of the theme "Imagine Better", a delightful sit-down dinner reception is prepared by the team of Creative Eateries Catering, alongside an elegant table set-up that captivated the guests.

To complement the whimsical cloud-like light fixtures adorning the hall, long tables were also illuminated by strings of warm lights and tall jars. The night was further made better with the exquisite dinner, specially handcrafted by the experienced kitchen team of Creative Eateries Catering.

Featuring a 4-course menu, the ravishing dishes include:

1. Kabayaki Smoked Duck | Accompanied with Orange Salad, Red Radish, Garden Leaves and Housemade Ponzu Dressing
2. Butternut Squash Soup | with Watercress Purée
3. Signature Farmed Poulet | Brined Chicken Leg with Mashed Potato and Roasted Vegetables Mushroom Ragout
4. Belgian Chocolate Mousse Tart | Summer Berry Compote topped with Fresh Mango, Pomelo and Lime Foam

It was definitely a night to remember and Creative Eateries Catering is beyond honoured to be part of the stunning welcome for the 19th freshman cohort.

View our full menu here: http://www.creativeeateriescatering.com.sg/menu/
Speak to our friendly team: (T) 6411 4999 | (E) sales@createries.com

Shepherd’s Night

31 Jul 2018 | | 220 Pax

We recently held a sit-down dinner reception for the Roman Catholic Archdiocese of Singapore last Saturday, 28 July 2018.

Before the commencement of dinner, guests of the 220-pax event were treated to the savoury canapés that were specially handcrafted by the skilled culinary team of Creative Eateries Catering. Some of these delightful canapés include the Hickory Peppered Duck Breast with Onion Jam, Pan-seared Bay Scallop with Lime Honey Soy Sesame and the Olive Vine Tomatoes with Chard Vegetables.

The event was further made perfect with the elegant table set up, featuring a blue and golden theme. It was definitely a night of scrumptious indulgence! Some of the food served include:

View our full menu here: http://www.creativeeateriescatering.com.sg/menu/
Speak to our friendly team: (T) 6411 4999 | (E) sales@createries.com

All Things Beautiful | Wedding Ceremony

24 Jul 2018 | | 70 Pax

Here in Creative Eateries, we believe your wedding day is an event you’ll never want to forget! Let us help you capture the memories you need to relive these special moments. Our set up for a recent wedding offers a little touch of luscious magic, accompanied by a special union of both sweet and savoury treats:

1. Vine Tomatoes with Truffle Cream and Olive Soil
2. Spanner Crab with Fried Mantou and Cucumber, topped with Chilli Jam
3. Salmon Gravlax with Marinated Beetroot and Guacamole
4. Foie Gras Terrine with Raspberry Gel on Puff Pastry
5. Duck Rillette with Pickled Onion on Brioche Toast
6. Pork Jowl with Cauliflower Puree and zesty Tomato Mango Relish
7. Assortment Of French Petite Four

Speak to our friendly team today to find out what other thematic events we can offer to suit your needs!

T: 6411 4999 | E: sales@createries.com

An Evening @ The Art With Chef Immanuel Tee

17 May 2018 | Sit Down Dinner | Pax

Continuing our partnership with Assumption Pathway School (APS), Creative Eateries Catering had the honours to celebrate Mother’s Day with the student of APS, joining hands to prepare an exquisite 3-course dinner over at The ART Restaurant!

Brought to you by the Executive Chef of Creative Eateries, Chef Immanuel Tee, this dinner showcase the ultimate union of French and Japanese flavours, specially crafted using only ingredients of the highest quality. A crowd-pleaser of the night belongs to the Signature Farmed Poulet; brined chicken leg, served with wild mushrooms ragout, rigatoni pasta gratin and grilled broccolini. Another favourite from the dinner is the Baked Honey Miso Salmon, paired with crispy kale & garlic quinoa, beetroot puree, ratatouille vegetables and yuzu beurre blanc.

The dinner was also a prime opportunity to connect with the students, offering a platform for them to learn and better understand what goes behind-the-scenes in the kitchen.

Cocktail Reception (Butler Style) for Calvin Klein

16 May 2018 | | 40 Pax

Creative Eateries Catering hosted an intimate event for the folks at Calvin Klein last Friday to celebrate the launch of their latest Jeans collection! Featuring a delectable cocktail delights of sweet & savoury, it was the perfect night to unwind and mingle. Some of the items featured include:

1/ Crab Meat Salad Tart With Blueberry
2/ Mini Beef Wellington
3/ Sweet Potato And Kale Ball
4/ Sea Salt Caramel Mini Cube With Black Currant
5/ Mini Lemon Tart

View our full menu here: http://www.creativeeateriescatering.com.sg/menu/
Speak to us: (T) 6411 4999 (E) sales@createries.com

Spectrum Global

22 Jan 2018 | Cocktail Reception, Live Stations | 600 Pax

Creative Eateries Catering is honoured to be part of SPECTRUM official debut launch on 16 January 2018! Featuring multiple live stations, as well as a sous-vide machine* on site, guests had the opportunity to try out a selection of Western, Japanese and fusion delight.

Live Stations include:

Laksa Prawn Aglio Olio
This aromatic dry laksa was inspired by the iconic noodle dish! Adding a western touch, our chef replaced the usual thick rice vermicelli noodles with thin Angelhair Pasta. Further sizzled with herb laksa pesto, prawn stock and garlic, this dish excites your tastebuds with every bite.

Chicken Rice Risotto
Fresh chicken breast is sous-vide constantly at 62 degrees, retaining the tenderness and natural flavours of the meat. Paired with the fragrant Chicken Risotto and the homemade Ginger Shoyu dressing, this dish offers a refreshing twist to the famed local delight.

*Fun Fact - What is Sous Vide?
Sous-vide, which represents “under vacuum” in French, is a culinary technique of vacuum-sealing food in a bag, before cooking it under a precise and consistent temperate in a water bath.

• Consistency - Because food is cook under a precise and consistent temperature for a fixed period of time, results will be consistent.
• Taste - Using this technique, food is slow-cooked in its natural juices, ensuring juicy and tender results.
• Waste reduction - Traditional cooking method food tends to dry out and result in wastage.
• Flexibility - The precise temperature control allows food to be cooked to perfection, while eliminating the concerns about overcooking.

Charcoal Aburi Wagyu
Fresh tapioca is boiled in charcoal powder for the charcoal effect, and topped with flamed, succulent Aburi Wagyu beef.

View our menu here: http://www.creativeeateriescatering.com.sg/menu/
For more information on menus, please call 6411 4990 or email sales@createries.com.

Ahoy, mate!

22 Jan 2018 | Buffet Catering | 280 Pax

Ahoy, mate! Creative Eateries Catering's second project at The Chapel @ Imaginarium features a carvery station and a delectable western menu, presenting a myriad selection of sweet and savoury.

View our menu here: http://www.creativeeateriescatering.com.sg/menu/

Live Sushi Station

23 May 2017 | Live Stations | 30 Pax

Get ready to wow your guests with our live sushi station! Featuring an array of freshly cut sashimi slices and many other appetizing makis to choose from, your upcoming event will be a blast!

View our menu here: http://www.creativeeateriescatering.com.sg/menu/

- Creative Eateries Catering

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