THE UL­TI­MATE PARTY PLAN­NER CHECKLIST

Throw a soiree to re­mem­ber with these host­ing tips from the pros

Singapore Tatler Best of Singapore - - Best Club Men’s Suits The Bespoke - By Denyse Yeo

Chris Loh co-founder and cre­ative di­rec­tor, Rasel Cater­ing SHOW YOUR CRE­ATIV­ITY

“Par­ties should be fun, and they re­ally can be with good or­gan­i­sa­tion and early plan­ning. The event theme goes be­yond the dress code. For in­stance, at our mas­quer­ade party, guests were greeted with a dis­play of Mardi Gras masks and bright se­quins, as well as themed food, such as Sin­ga­pore Sling Panna Cotta, to com­plete the event.”

RE­PLACE FOR­MAL DIN­NERS WITH BUF­FETS OR COCK­TAIL PAR­TIES

“As party hosts, our job is to make ev­ery guest feel com­fort­able and wel­come so they en­joy the party. Buf­fets are great for in­ter­ac­tions; guests can move freely and eat any­thing they want with­out re­stric­tions. When your guests have a great time, you know your party is a suc­cess.”

Pang Kok Keong chef, An­toinette HAVE AN AS­SORT­MENT OF DESSERTS

“The dessert ta­ble should of­fer a good va­ri­ety of desserts, such as mousse, choux pas­try, cakes, tarts, fruits and even ices. I am also fond of build­ing a tall cro­quem­bouche on a nouga­tine base for the height it gives to the whole ta­ble. It is also im­por­tant to have a theme for the dessert ta­ble, whether it is artsy, cutesy or classy, so that all the desserts fall in line to­gether.”

DON’T FOR­GET THE FIN­ISH­ING TOUCHES

“Vin­tage sil­ver­ware brings charm and warmth to the ta­ble, while flo­ral ar­range­ments add life and colour.”

Caleb Tan busi­ness de­vel­op­ment di­rec­tor, Megu Cater­ing Con­cepts MATCH THE FOOD TO THE EVENT

“If you are hav­ing a Mex­i­can party, serve Mex­i­can food to bring out the mood at your event. The first thing guests should see as they en­ter your home is the food ta­ble. Dis­play your food neatly on plates, then add dec­o­ra­tions that match the theme around the ta­ble to make the food en­tic­ing to guests.”

OUT­SOURCE YOUR COOK­ING

“Hire a chef for live cook­ing to pro­mote guest in­ter­ac­tion. There’s some­thing cap­ti­vat­ing about watch­ing a pro­fes­sional prep­ping food in front of you. Hav­ing a chef also means that food can be tai­lored to your taste buds.”

Eric Chan as­so­ciate, Mad About Su­cre KNOW YOUR GUESTS

“Men of­ten se­lect desserts with stronger flavours, such as those with al­co­hol. Women on the other hand pick desserts with a lighter tex­ture and cit­rus flavours. Older peo­ple tend to like sponge desserts, while chil­dren pre­fer mousse-re­lated desserts that re­sem­ble ice cream with their de­light­fully soft and creamy tex­ture.”

CHECK THE TEM­PER­A­TURE

“In a trop­i­cal city like Sin­ga­pore, cli­mate and stor­age can af­fect the choice of desserts. An out­door en­vi­ron­ment with re­frig­er­a­tion means that French and Euro­pean gateaux and cakes can be served but should be con­sumed im­me­di­ately. If re­frig­er­a­tion is not avail­able, Bri­tish desserts (such as tea cakes and tarts) are more suit­able.”

Patrick Sng

CEO, 1855 The Bot­tle Shop A PERFECT RED AND WHITE

“Amarone, one of Italy’s most sym­bolic wines, is perfect for the hol­i­day sea­son. Its dry, rich ap­proach is suit­able with meats and strong cheeses. Try the Roberto Mazzi Amarone della Valpo­li­cella Cas­tel, which has aromas of jam, dried flow­ers and choco­late, and a vel­vety finish. White wine is equally as im­por­tant. The Wil­liam Fèvre Ch­ablis is el­e­gant on the palate, ideal with var­i­ous seafood and oys­ters.”

A SPARKLY TO RE­MEM­BER

“For a cel­e­bra­tory pop, try the Freix­enet Cor­don Ne­gro Cava Brut NV.

This crisp, well-bal­anced and ver­sa­tile sparkling wine pairs with just about ev­ery­thing.”

(This page) Hir­ing a re­li­able caterer like Megu Cater­ing Con­cepts for your event takes the stress out of party plan­ning.

(Left) Rasel Cater­ing’s mas­quer­ade din­ner com­plete with Mardi Gras masks. (Be­low) A fin­ish­ing touch by An­toinette chef Pang Kok Keong: dessert served on vin­tage sil­ver­ware.

A be­spoke cake from Mad About Su­cre (above) and a se­lec­tion of fine wines from 1855 The Bot­tle Shop (right) will add sparkle to your event.

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