ELEVATE YOUR PARTY- PLANNING

Throw a party that will be talked about and remembered, with a little help from hosting and catering experts.

Tim Meijers founder and chef, Tim’s Fine Catering Services PUT YOUR GUESTS FIRST

“Consider the preferences and needs of the guests you will be inviting— their likes and dislikes, personalities, appetites, and dietary restrictions. The guest of honour, if there is one, is always the most important. Your theme, venue, and type of event (e.g. canape cocktail, buffet, sit- down luncheon) should also be in harmony.”

HAVE CONTINGENCY PLANS

“For outdoor parties, always arrange for a marquee and/or a back-up venue in case of bad weather. And it’s not always about rain or thunderstorms—it can get too hot and humid in the afternoons sometimes, for day events. It’s also safer to have more than enough food and drinks than to under- cater and run out partway through.”

David Lee consultant, Greenwood Fish Market USE QUALITY INGREDIENTS

“Once you’ve established your guests’ preferences and dietary restrictions (if any), the gourmands at the gourmet retailers you frequent should be able to recommend a customised feast catered to your needs. After all, their years of expertise would have given them priceless knowledge of their own products.”

PLAN AHEAD FOR BETTER OPTIONS

“By starting your preparations early, you’ll have a broader list of options to choose from. Greenwood Fish Market is able to source almost any fresh seafood you might want, with prior notice— from fresh sardines from Holland, to Dover sole from the North Sea and wildcaught Western Australian prawns.”

Lim Jing Zhe managing director, 1855 The Bottle Shop MATCH DRINKS TO YOUR THEME

“Consider the occasion, theme, and your guests’ preferences when selecting the wines and whiskies to be served at your event. Or plan the party around a wine theme. For example: A French wine and cheese party could feature Rothschilds wines ( Lafite/mouton/opus One/almaviva), or a vertical tasting of Paul Jaboulet Anie Hermitage La Chapelle—1998,1999 & 2006.”

PLAN YOUR WINES WELL

“The general rule for wine serving sequence and food pairing: light to fullbodied, low to high alcohol content. Start with champagnes and whites (sauvignon blanc, chardonnay), then reds ( pinot noir, merlot, shiraz/cabernet sauvignon), then dessert/ice wines and whiskies. And ensure there is enough for everyone— one bottle pours about five glasses.”

Adeline Koh marketing manager, Refinery Concepts THINK IN TERMS OF EXPERIENCE

“The most successful events are those that leave the greatest impact on and are remembered by their guests. For a truly unique and delightful event, consider experiences such as enjoying a cooking demonstration by a talented chef, having a wide variety of premium options, anticipatory service, and other touches that provide comfort and ease.”

PAY ATTENTION TO DETAILS

“Keep in mind details like the type and manner of food served, and the ingredients used. Having options that are more substantial than canapes for evening events, or catering to interests such as bespoke health- conscious preferences (e.g. superfoods), will be well appreciated. Also, find out and avoid any ideas that your guests don’t or won’t like.”

Eric Chan co-founder, Mad About Sucre LISTEN TO YOUR PLANNER

“We’re hired for our expertise and creative vision, and as experts in our field, we know what works and what doesn’t. Every client has his or her own aspirations and fancies, and we try to incorporate as many of the elements they want as possible, but our priority is to execute and complete the event with grace and finesse— we cannot blindly follow a brief.”

BEGIN WITH THE END IN MIND

“A good dessert course leaves delightful memories of the entire event, and should encompass varying textures, flavours, and curative styles using finely curated ingredients, coupled with creative presentations. Keep warm or alcoholic desserts for dinner or supper events. Citrus- oriented desserts should be considered at heavy luncheons, and stronger flavours at a tea event can give a lazy afternoon a delightful jolt.”

TAKE NOTE OF DEMOGRAPHICS

“Men often prefer dishes and desserts with stronger flavours or which contain alcohol. Women have a tendency to pick lighter textures and citrus flavours. Seniors tend to like sponge-textured desserts, while most children prefer mousse-based confections (especially if they resemble ice cream).”

(Above) Canapes, like these by Tim’s Fine Catering, are an elegant way to serve food at cocktail parties. (Below right) Greenwood Fish Market’s gloriously broad selection of the freshest seafood is sure to meet your catering needs.

(Above) 1855 The Bottle Shop can help to match wines to the time, place, and theme of your party. (Below) Kitchen Language Catering by Refinery Concepts offers a wide variety of menus and set-ups.

(Above) Elegant desserts, like those by Mad About Sucre's chef Lena Chan, are a great way to round up a party. (Right) Popular confections, like Lady M’s bestselling mille crepes, are sure to make your guests smile.