Introduction: The Year of the Fire Horse Arrives
As we gallop into the Year of the Fire Horse on February 17, 2026, Singapore’s catering scene has pulled out all the stops to deliver reunion dinners that honor tradition while embracing innovation. After reviewing the extensive offerings from 12 top caterers, I’ve identified standout dishes, value propositions, and hidden gems that deserve your attention.
The Premium Tier: When Budget Meets Luxury
CaterCo: The Award-Winning Heavyweight
Recognition: Top Brand Event Caterer by Influential Brands, Prestige 100, and Tatler Asia
CaterCo distinguishes itself with premium ingredients and contemporary twists on classics. Their Deluxe Auspicious Treasure Pot (S$298+, serves 4-6) exemplifies this approach. The inclusion of 10-head abalone immediately signals quality—these smaller abalones offer tender texture and concentrated umami that larger specimens often lack. The braised sea cucumber adds gelatinous richness, while dried scallops provide sweet, briny depth. Fish maw contributes silky texture and serves as a collagen-rich luxury ingredient traditionally associated with beauty and health benefits.
The Truffle Roasted Duck (S$98.80+) represents a bold fusion move. Duck’s natural fattiness pairs brilliantly with earthy truffle, though execution will be crucial—over-truffling can overwhelm the bird’s inherent gaminess. The roasting method should render the skin crackling-crisp while keeping the meat succulent.
Their Fortune Chestnut Chicken (S$58.80+) taps into nostalgia. Chestnuts bring earthy sweetness and mealy texture that complements chicken’s mild flavor. This dish typically features soy-based braising that penetrates the meat deeply, with chestnuts absorbing the savory sauce while maintaining their distinct character.
Value Assessment: At S$22.99+ per pax for the Blessed Harvest buffet (minimum 60 pax), CaterCo positions itself competitively while maintaining premium standards. The Halal certification expands accessibility without compromising on traditionally non-Halal favorites.
Purple Sage: Haute Cuisine Meets Heritage
Theme: ‘Crimson Elegance·盛世雅宴’ (Prosperous Era Elegant Banquet)
Purple Sage’s Prosperity Pen Cai showcases ingredient hierarchy done right. Japanese scallops bring sweet brininess and firm bite, tiger prawns contribute snappy texture and oceanic sweetness, while monkey head mushrooms (lion’s mane) offer meaty substance with subtle seafood-like flavor—a brilliant vegetarian-friendly element in an otherwise seafood-forward dish. The layering matters: premium ingredients crown the top, with braised components below absorbing the drippings.
The Double Fortune Barramundi demonstrates technical ambition with its dual preparation: yuzu soy offers citrus brightness cutting through the fish’s natural oils, while the fiery pepper version delivers Hunan-style heat that doesn’t mask but rather amplifies the barramundi’s clean, mild sweetness. Barramundi is an excellent choice—its firm flesh holds up to bold sauces without falling apart.
The Salmon “Yu Sheng” Canapés reimagine tradition through modern presentation. Compressing the sprawling yu sheng into bite-sized portions is clever, though it loses the communal tossing ritual’s significance. The yuzu plum dressing updates the traditional sweet plum sauce with citrus acidity.
Promotional Edge: DBS/POSB cardmembers enjoy 8% off (capped at S$288), and early bird ordering by January 27 secures free delivery—strategically timed to capture planners before the January 20 Chinese New Year rush.
Mid-Range Champions: Quality Without the Premium Price Tag
How’s Catering: “Too Huat to Handle”
The Royale Huat iHEAT Mini Buffet (S$498+ per set) merits attention for its curated best-of selection. The iHEAT self-heating technology addresses the perennial catering problem: food arriving lukewarm. This system maintains optimal serving temperature, crucial for dishes like the Cantonese-style Lotus Leaf ‘Rice Berry’—the rice should be steaming hot to release its fragrant oils from Chinese mushrooms, lap cheong (Chinese sausage), and fried shallots.
The Wok-Fried Asparagus with Scallops in XO Sauce exemplifies wok hei (breath of the wok) technique. Fresh asparagus retains crunch while absorbing XO sauce’s complex flavors: dried scallops, dried shrimp, chili, and garlic create layers of umami and heat. Scallops should be barely kissed by flame—overcooked scallops turn rubbery.
Fortune Braised Irish Duck with Tangerine, Plum Sauce & White Radish showcases excellent ingredient pairing. Duck’s richness needs cutting agents; tangerine provides citrus brightness while plum adds sweet-tart complexity. White radish (daikon) serves dual purposes: its mild flavor absorbs the braising liquid beautifully while its natural enzymes help digest rich meats—a thoughtful inclusion for heavy reunion meals.
The 10-head Abalone with Wawa Cabbage in Chicken Collagen Broth deserves special mention. Wawa cabbage (baby bok choy) offers crunch and sweetness that contrasts with abalone’s tender chew. The chicken collagen broth indicates long-simmered depth—true collagen extraction requires hours of gentle cooking, resulting in lip-coating richness. The addition of fa cai (black moss) and wolfberries adds symbolic prosperity and subtle sweetness.
Innovation Factor: The Western-style menu option breaks CNY orthodoxy, appealing to younger generations and mixed-cultural gatherings.
Lavish Dine Catering: 20+ Years of Refinement
The Golden Blossom Seafood Platter with Thai plum chili dip demonstrates understanding of texture variety. Breaded crab claws provide crunch exterior with sweet crab meat, lychee prawn balls marry fruit sweetness with seafood salinity, crispy scallops should shatter then dissolve into sweet scallop flavor, and golden money bags (fried wontons with filling) add crispy indulgence. The Thai plum chili dip bridges Chinese and Southeast Asian flavors—appropriate for Singapore’s multicultural palate.
Hong Kong Style Steamed Cod represents minimalist excellence. Cod’s delicate flakes require gentle steaming to maintain moisture. The soy-based sauce shouldn’t overwhelm—it should enhance the fish’s natural sweetness with aromatic ginger and scallions providing sharp counterpoints.
The Smoked Duck Claypot Rice offers comfort with complexity. Smoked duck contributes both rich meat and subtle smokiness that permeates the rice. Mushrooms add umami earthiness, xiao bai cai (baby bok choy) provides vegetable freshness, and wolfberries contribute medicinal sweetness and visual appeal. Claypot cooking creates crispy rice at the bottom—the prized socarrat of Chinese cuisine.
Promotional Advantage: Early bird S$30 off Premium Auspicious Treasure Pot (order by January 23) rewards decisive planners.
Hidden Gems: Regional Specialists
Penang Culture Catering: Heritage Recipes Shine
The Bountiful Yam Puff with Seafood Treasures deserves culinary acclaim. Executing yam puffs requires skill: the yam must be mashed to perfect smoothness, mixed with savory elements, encased in crispy pastry, then deep-fried to golden perfection. The exterior should shatter while the interior remains creamy and luxurious. Seafood treasures likely include dried shrimp, scallops, or crab, adding briny complexity to earthy yam.
Steamed Chicken with Ginger Dip exemplifies Hainanese chicken rice principles applied to CNY. The chicken should be poached just until cooked—any longer yields dry meat. Immediate ice bath stops cooking and tightens skin. The ginger dip, intensely aromatic and spicy, cuts through chicken’s richness while warming the body (important in TCM food philosophy).
Braised Ee Fu Noodles carries deep symbolism—noodles represent longevity. Ee fu noodles, made from eggs and alkaline water then fried, have unique bouncy texture and ability to absorb sauce without becoming mushy. Proper braising creates sauce that clings to each strand, with dried scallops and mushrooms providing umami depth.
Peach Gum Snow Fungus Soup concludes the meal with wellness. Peach gum (resin from peach trees) offers collagen-like texture and is prized in traditional Chinese medicine for skin health. Snow fungus adds crunchy-gelatinous texture while being nearly flavorless, allowing subtle sweetness to shine. This dessert hydrates and soothes after rich savory courses.
Value Proposition: At S$26.88+ per pax for the 9-course Harmony Package (minimum 40 pax), Penang Culture delivers authentic flavors at accessible pricing.
Chen’s Kitchen: MICHELIN Bib Gourmand Excellence
Four-time MICHELIN Bib Gourmand recognition validates Chen’s Kitchen’s quality-to-value ratio. The Japanese-Szechuan fusion creates intriguing tension.
Chen’s Sweet and Sour Pork (黑糖醋古老肉) updates the classic with black sugar vinegar, which offers deeper molasses notes compared to regular rice vinegar. The pork should be double-fried: first frying cooks the meat, second frying (at higher temperature) creates crackling crust that stays crispy even after sauce application.
Kungpao Chicken (宫保鸡丁) must balance sweet, salty, sour, and spicy. Dried chilies provide toasted spice rather than raw heat, Sichuan peppercorns contribute numbing sensation (málà), and peanuts add crunch and nutty richness. The chicken should be velveted (marinated in egg white and cornstarch) for silky texture.
Chen’s Abacus Seeds (算盘子) deserve special attention. These yam and tapioca dumplings shaped like abacus beads symbolize wealth calculation and prosperity. The QQ (chewy-bouncy) texture comes from perfect yam-to-tapioca ratio, while the filling typically includes minced meat, mushrooms, and preserved vegetables for savory umami.
Promotional Value: 15% early bird discount (reserve by January 31) and 20% off for CITI cardmembers make MICHELIN-quality accessible.
Modern Innovators: Tradition Reimagined
The Soup Spoon: Health-Conscious Yu Sheng
The Soup Spoon tackles yu sheng’s hidden health concerns with intelligence. Traditional yu sheng can exceed 500 calories per serving due to sweet plum sauce (high sugar), fried crackers (high fat), and generous oil drizzling.
Auspicious Lo Hei innovations include:
- Arugula: Peppery greens add bite and vitamins A, C, K
- Toasted almond slices: Healthy fats, protein, and crunch without deep-frying
- Quinoa: Complete protein and fiber, adding nutty flavor and texture
- Pumpkin seeds: Zinc, magnesium, and satisfying crunch
The 20 individually packaged ingredients address hygiene—crucial for communal tossing where multiple hands touch the food. The packaging-printed step-by-step guide with auspicious phrases is brilliant UX design, eliminating the awkward phone-checking mid-ritual.
At S$38.80 (discounted from S$55), the value becomes compelling. The Mushroom Medley vegetarian version (S$38.80) uses maitake (hen-of-the-woods), brown shimeji, and white shimeji mushrooms—each offering distinct texture and umami profiles that satisfy without meat.
Halal certification expands the traditionally Chinese celebration to Singapore’s diverse community.
Stamford Catering: Visual Drama Meets Tradition
The Prosperity Red Dragon Fruit Seafood Buttered Rice with Pistachio Nut wins awards for audacity. Dragon fruit juice provides natural pink-red coloring (symbolically auspicious) without artificial dyes, while contributing subtle sweetness and antioxidants. Butter-fried rice gains richness, seafood adds protein and ocean flavor, and pistachios provide green visual contrast plus nutty crunch. This dish photographs spectacularly—crucial for social media-savvy younger generations.
Bountiful Treasures Abalone Pun Choy demonstrates proper pun choi construction. The bowl’s architecture matters: premium ingredients (scallops, sea cucumber, abalone) crown the top for visual impact and easiest access, fish maw and prawns form the middle tier absorbing flavors while contributing their own, roasted duck and chicken provide the base with rendered fats enriching everything above, and conpoy (dried scallop) sauce ties it together with concentrated umami.
Steamed Ancient Method Chestnut Chicken references traditional herbal steaming—likely includes Chinese herbs like dang gui (angelica root), goji berries, and possibly ginseng for warming properties. This preparation honors TCM principles of food as medicine.
The Specialist: Manna Pot Catering
Chef’s Special Tiger Prawn with Yuzu Sweet Spicy Glaze demonstrates modern Asian fusion. Tiger prawns offer superior size and sweetness compared to regular prawns. Yuzu brings Japanese citrus complexity—more floral than lemon, less bitter than grapefruit. The sweet-spicy glaze should caramelize slightly under heat, creating sticky coating that clings to prawn shells.
Golden Pumpkin Pearl Rice with Sakura Ebi & Lap Cheong layers umami brilliantly. Pumpkin purée mixed into rice adds natural sweetness and vibrant color. Sakura ebi (tiny dried shrimp) provide concentrated ocean flavor and crispy texture. Lap cheong contributes fatty richness and sweet-savory complexity from rose wine and sugar curing. Pearl rice’s short grains create sticky, satisfying texture.
Longevity Ee-Fu Noodle with Dried Scallop & Truffle Soy represents luxury fusion. Dried scallops must be rehydrated and shredded, releasing intense seafood essence. Truffle soy (likely truffle-infused soy sauce) adds earthy depth without overwhelming dried scallops’ delicate sweetness.
Promotional Hook: Free abalone can with early bird orders (by February 8) adds tangible value—canned abalone retails S$20-40+ depending on quality.
Value Analysis: What’s Worth Your Money?
Best Overall Value: Penang Culture Catering
At S$26.88-28.88+ per pax for 9-course buffets with setup (minimum 40 pax), Penang Culture delivers authentic heritage flavors with modern convenience (self-heating sets for mini buffets).
Best Premium Experience: Purple Sage
The “Crimson Elegance” concept with no-pork-no-lard options, contemporary haute cuisine techniques, and early bird free delivery creates luxury accessible to diverse dietary needs.
Best Innovation: The Soup Spoon
Reimagining yu sheng for health-conscious consumers while maintaining tradition shows market understanding. The 8-for-7 deal (buy 8 sets, get 1 free) makes group ordering economical.
Best MICHELIN Value: Chen’s Kitchen
Four-time Bib Gourmand recognition at S$288++ for 4-pax set menus delivers restaurant-quality execution at home prices. The 15% early bird discount sweetens the deal.
Best Technology Integration: How’s Catering
iHEAT self-heating technology solves temperature maintenance—a critical pain point in catering. Food quality suffers dramatically when served lukewarm.
Red Flags to Watch
- Minimum Order Quantities: Some caterers require 30-60 pax minimums. Small families should focus on reunion bundles or party sets.
- Delivery Timing: CNY Eve (February 16) sees extreme demand. Order early and confirm specific delivery windows.
- Ingredient Quality Variance: “Abalone” can range from farmed 2-head to premium wild 10-head. Cheaper options may use smaller, less tender specimens.
- Hidden Costs: Many prices exclude GST and delivery charges. Calculate 9% GST plus S$30-80 delivery when budgeting.
Final Recommendations
For Large Corporate Events (50+ pax): CaterCo or Lavish Dine Catering—proven track records, awards, and operational capacity for high-volume demands.
For Intimate Family Reunions (8-10 pax): How’s Catering Royale Huat iHEAT Mini Buffet or Stamford Bountiful Reunion Bundle—complete menus with heating technology ensuring optimal serving temperature.
For Health-Conscious Groups: The Soup Spoon yu sheng paired with lighter options from Manna Pot Catering’s Fortune Party Sets.
For Food Enthusiasts: Chen’s Kitchen MICHELIN Bib sets—restaurant-caliber execution with Japanese-Szechuan fusion creativity.
For Traditional Purists: Penang Culture Catering—heritage recipes, authentic flavors, generous portions.
For Mixed Dietary Needs: Purple Sage—no pork/lard options with premium ingredients satisfy both Halal requirements and luxury expectations.
The Verdict
Singapore’s 2026 CNY catering scene demonstrates maturity and diversity. Technology (self-heating), health consciousness (low-sugar yu sheng), fusion creativity (truffle-everything), and traditional respect (heritage recipes) coexist beautifully. The Fire Horse year gallops in with options for every budget, dietary requirement, and culinary philosophy.
May your reunion dinner overflow with prosperity, your table groan with delicious abundance, and your Year of the Fire Horse bring 马到成功 (swift success). Gong xi fa cai!