Playing with your food is now an option for diners, as guests seek different and more unique serving methods. Photo Credit: Lavish
Healthier, more sustainable food, personalised options for enhanced
cultural engagement and artisanal boards are just some of the latest
trends influencing event catering and menus.
Plant-based and flexitarian options have graced many an event over
the last year, in line with global concerns over climate change, but
with wellness a growing focus, event catering now often incorporates
elements of health and nutrition education too.
“This is where technology is influencing catering services, with the
use of cutting-edge food technologies like plant-based proteins,
cultured meats, and precision fermentation reshaping catering services,”
said Lorela Chia, founder and managing director of Gr8t Dreams.
Keep it all natural
“Menus now include more fruits, vegetables, whole grains, and lean
proteins. These choices not only cater to nutritional needs but also
enhance overall health, helping attendees maintain energy levels and
cognitive function during events.”
Chia adds that menus reflect a heightened awareness of dietary
concerns too - there is more emphasis on accommodating various dietary
requirements, including gluten-free, dairy-free, nut-free and vegan
options. This inclusivity ensures that all attendees can enjoy their
meals without health concerns and aligns with a broader commitment to
wellness.
The trend is moving towards less complicated food, with a focus on letting the natural flavours shine.
Richie Ling, director, Lavish Dine Catering
Richie Ling, director at Singapore-based caterer Lavish Dine
Catering, part of Neo Group, says purity and taste is increasingly
coming to the fore as clients opt for simple, authentic tastes.
“The trend is moving towards less complicated food, with a focus on
letting the natural flavours shine,” he said. “This means minimal use of
sauces and sodium, allowing the quality of the ingredients to take the
spotlight. It’s all about purity and taste, providing a genuine
gastronomic experience.”
Meatless is more, according to increasingly discerning tastebuds, and guests are more aware than ever of how what they eat affects the environment.In terms of presentation, chafing dishes are proving less popular,
with clients increasingly interested in different serving methods, such
as platters, artisanal boards and interactive stations. Ling says these
not only enhance the visual appeal but also engage guests in a unique
dining journey.
Ling adds that the Singapore Health Promotion Board’s (HPB)
Nutri-Grade labelling system is playing a pivotal role in guiding
healthier beverage choices.
“The grading system focuses on the sugar content in beverages and
categorises drinks into grades A, B, C, and D,” he said. “The preference
is for beverages to be graded either A or B, indicating a lower sugar
content. This aligns with the nation’s efforts to combat diabetes and
promote wellness through informed choices.”
There are also options of pairing meals with non-alcoholic options;
in Lavish’s case there is sparkling tea. Ling says this concept offers a
refreshing alternative to traditional wine pairings, catering to those
seeking non-alcoholic options without compromising on sophistication and
taste palate.
Offering non-alcoholic options while preserving sophistication is increasingly on the menu, with drinks like sparkling tea in high demand.Live interaction and engagement
CaterCo Concepts, also part of Neo Group, is seeing a shift towards
more personalised dining experiences, with clients increasingly
interested in interactive live stations where they can engage with chefs
and watch live cooking.
“This trend enhances the vibrancy and overall atmosphere of an
event,” it said. “We have expanded our range of pop-up live stations in
response to this, providing local options such as Hainanese Chicken Rice
and Crispy Rojak Fish Skin to cosmopolitan variants such as carvery
stations and sous vide eggs,” according to a spokesperson.
[Pop-up live stations] enhance the vibrancy and overall atmosphere of an event.
CaterCo Concepts
CaterCo Concepts also notes a growing demand for smaller, plated
dishes and gourmet canapes, which it says encourage greater interaction
amongst guests while maintaining a sophisticated presentation. With
sustainability in mind, it also uses environmentally-friendly materials
such as bagasse and areca leaf serving ware, which it says are both
minimalist and elegant.
“There is also added interest in more personalised thematic events,
where the menu is cohesively designed into the event theme,” it adds.
More hands, more collaboration
A ‘Four-Hands dinner’ – where two renowned chefs work together to
create set menus, is also proving popular for events. Lavish’s Ling says
this reflects what has been happening in restaurants and the culinary
world globally.
“It’s all about the cross-exchange of ideas, either cross-border or
cross-cultural collaboration,” he says. “We have curated a ‘Friends of
Lavish’ programme, in which our chefs’ friends from the industry come
onboard with their signature menus. In the panel of chefs, there are
exciting menus and cuisine from Modern-Malay (Mod-Malay), classic
European and Japanese-Italian, each highlighting and showcasing their
best menu creations.”