The renowned catering company, LAVISH, celebrated its 18th anniversary with a gala in late January. The event served as a platform for the brand’s revitalization and showcased their forward-thinking approach to catering, blending culinary arts with technology and science. LAVISH is well-regarded for its expertise in catering a variety of events, from large-scale conferences and corporate gatherings to intimate private dinners and celebratory functions.

Source: LAVISH. The gala dinner was held
at Gardens by the Bay.

Jerry Sim, Director of Strategic Business at LAVISH, highlighted the company’s understanding of Singapore’s evolution into a major hub for meetings, incentives, conferences, and exhibitions (MICE). He explained that as the city modernized, the need for sophisticated catering services, both indoors and outdoors, grew. Over the past decade, the average spending per guest on catering has increased significantly, from S$70 to S$250. This shift prompted LAVISH to invest in food technology and cultivate the talents of their dedicated team. Sim emphasized that LAVISH’s Service Ambassadors are trained to anticipate and fulfill guests’ needs proactively. The company continuously seeks improvements, even embarking on educational trips, to retain its leadership in the catering industry.

LAVISH’s Executive Chef, Teo Yeow Siang (Chef Siang), who holds a prestigious position on the Singapore National Culinary Team, curated a distinctive menu that defied expectations. Showcasing a blend of familiar local dishes, each transformed to embody LAVISH’s concept of “dining 2.0,” the culinary spread was an invitation for guests to experience familiar flavors in innovative ways.

Source: LAVISH. The team preparing for the gala dinner.

Chef Siang observed a change in catering expectations. He noted that while in the past, the primary focus was on plentiful, tasty food, today, the catering needs to reflect positively on the host. An example of Chef Siang’s modern approach was his “Dragon’s Pearl” dish. This innovative take on frozen citrus foam delighted guests with a whimsical touch: upon consumption, the “pearl” released vapors, mimicking a mythical dragon. Moving away from traditional live cooking or carving stations, LAVISH featured a “LAVISH Culinary Theatre.” This interactive culinary experience offered guests a standing degustation menu of exquisitely crafted tasting portions, inspired by sushi, presented on a conveyor belt. Some standout dishes included the “Reversed Chawanmushi” - a cold chawanmushi served with scallop tartar, wasabi yuzu, and spring onion foam - and “Earth,” a composition of sous vide egg, wild mushroom ragout, truffle crumble, and porcini foam.

Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt.

Source: LAVISH. The LAVISH Culinary Theatre featured small bites on a conveyor belt.

Chef Siang also took the opportunity to showcase some of his award-winning culinary creations. The “Taste of Chef’s Award Winning Culinary Journey” menu featured dishes like lobster fritters with mentaiko aioli and seaweed dust (an award winner at the Culinary World Cup 2014); pan-seared king crab in brick pastry with lemon puree (a winner at FHA 2012); and braised beef cheek with char leek, bush tomato, smoked onion, and potato foam, a dish that garnered acclaim at the Culinary World Cup 2010.

Source: LAVISH. Canapes.

Source: LAVISH. Hainanese chicken rice, LAVISH style. This dish showcased local favourites in the earlier part of the dinner. 

Source: LAVISH. Charcoal Cones containing marinated Thai beef and coconut espuma (a culinary foam). LAVISH had in the past used spicy shredded duck as an alternative for those who do not take beef.

Source: LAVISH. A croquembouche adds interest as a centrepiece.

Source: LAVISH. Edible mahjong tiles.

Source: LAVISH. The exquisite dessert selection.

Sim further emphasized that LAVISH is committed to providing a comprehensive and impressive dining experience. He explained that their meticulous planning takes into account various elements, including décor, lighting, the “wow” factor, and cultural sensitivities. Recognizing the increasing diversity of dietary needs, LAVISH goes beyond simple vegetarian or meat-free options. Sim stated that they cater to a wide range of preferences and requirements, including gluten-free, shellfish-free, flour-free, mushroom-free, and pepper-free diets, as well as Jain and Kosher meals.

Source: LAVISH. From left: Teo and Sim.

In closing, Chef Siang commented, “My team is extremely passionate. We consistently strive to outdo ourselves, viewing each event as unique and special, deserving of our very best.”

Interested?

View LAVISH’s curated menus