THE ULTIMATE PARTY PLANNER CHECKLIST
Throw a soiree to remember with these hosting tips from the pros
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.”
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.