Catersmith Taste Tests Tambuah Mas' New Catering Menu

Here’s unveiling the latest addition to Catersmith’s great group of restaurant partners - Tambuah Mas, one of Singapore’s oldest Indonesian...

Catersmith Taste Tests Four Season’s Dim Sum Catering Menu

Did you know? Dim sum was first created around 2,500 years ago, for the tired merchant looking for a rest stop on the silk road, and then for the...

Thai Fish Cakes: Soi-style Beauty In a Patty

Here’s a wager: The average Singaporean knows Bangkok’s food streets better than his way around Dempsey Hill. There’s just so much love for Thai...

The oddball of Cantonese cuisine: Braised Beef Brisket

The irony isn’t lost on me. For all its accolades of being “fast”, Hong Kong is home to Braised Beef Brisket, and its not-so-brisk preparation.

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Hanoi Pork Skewers, and how they set a city on fire

Every delicacy has its story. Hanoi Pork Skewers began theirs in 1959.

A taste of diversity with Penang Rojak

It’s in the way we speak; the people we meet; the neighbourhoods we build. Rojak is a microcosm of our region, because we simply love mixing...

Light up the party with Kimchi Pancakes

I know a party starter when I see one. It’s the uncanny ability to stand out, draw a crowd, and get everyone stoked. Seoul Yummy Catering’s Kimchi...

Going All Soft Over Soft Shell Crab

First, a confession. I’ve a soft spot for Soft Shell Crab with Yellow Curry. That lovely crunch; the delicate flesh beneath; that oh-so-tangy...

A 7000-mile Roast Duck Delivery to your Buffet Line

I’ve been to meet-and-greets, but I’m unusually jumpy today. Maybe this is what it feels like to be star struck. I mean, how many of us can boast...

Arrival of a well-travelled indulgence: Vietnamese Samosas

Samosas are a common sight on catering lines. We always think of them as factory-made, frozen triangles of ancient food, deep-fried in huge...