Catering is often judged by the food alone. How’s Catering wants to change that.
As the homegrown halal certified caterer celebrates its 35th anniversary, the company is unveiling its most ambitious collection to date, introducing five immersive dining concepts designed to transform catering into a multi sensory experience where storytelling, presentation and interaction are just as important as what is served on the plate.
The new showcase has been two years in the making, with each menu built around its own narrative, visual identity and live dining experience. Rather than offering a traditional buffet or grazing table, the collection invites guests to interact with food through themed culinary journeys inspired by nature, local heritage and contemporary dining.
“Each concept was developed from the ground up, bringing together flavour, design and interaction because, for us, the future of catering lies in how it makes people feel. We don’t create events. We design moments,” says Managing Director Lyor Loh.
Five concepts, five different stories
Leading the collection is The Canvas, an interactive grazing experience presented like a work of art. Instead of conventional cheese and charcuterie boards, guests can explore six handcrafted compound butters ranging from Black Garlic and Nori Miso to Yuzu Acacia Honey, accompanied by three flavoured cream cheeses arranged across edible “canvases” decorated to complement each flavour profile.
Seafood takes centre stage in The Shoreline, inspired by Singapore’s coastal landscape. Highlights include Pearl of the Tide, featuring Miyagi oyster with Ossetra caviar, Tidepool Relic, a blue crab creation presented to resemble coastal rock formations, and After Tide, a black sesame matcha dessert shaped like a smooth pebble.
Celebrating Singapore’s hawker heritage, The Stall gives familiar local dishes a contemporary interpretation. Chicken rice is transformed into How Kee Ji Fan, where crispy chicken skin crackers are topped with chicken mousse, puffed rice, achar, chilli and ginger. Laksa is reimagined as How Shi Laksa, featuring homemade prawn and scallop tortellini, fish noodles and laksa espuma.
For guests who enjoy live cooking, The Wheel centres around a dramatic Parmigiano cheese wheel station. Fresh pasta is tossed twice, first in a cream sauce with locally sourced wild mushrooms before being finished inside the cheese wheel and topped with freshly grated Parmigiano for maximum richness and flavour.
Completing the collection is The Hearth, a menu inspired by fire and slow cooking. Standout dishes include fork tender Angus Beef Short Rib served with celeriac purée, asparagus and barbecue sauce, alongside Charcoal Reverie, a steamed tapioca dessert cleverly disguised as a piece of charcoal and paired with gula melaka mousse and coconut ice cream.
New canapés and bespoke event styling
Alongside the experiential menus, How’s Catering has also introduced a selection of sweet and savoury canapés, including Pandan Kaya set in coconut jelly, Lychee Rose inspired by the brand’s signature roulade, and Ayam Buah Keluak served in charcoal brioche.
For clients looking to create a fully immersive event, the caterer also offers customised styling services including bespoke backdrops, floral installations, props and event décor, allowing the dining concepts to extend beyond the food itself.
Founded in 1991, How’s Catering has spent the past three and a half decades evolving from a traditional catering company into what it describes as an experience first caterer. The 35th anniversary collection reflects that philosophy, demonstrating how catering has increasingly become an extension of event design rather than simply a meal service.
Pricing
The new experiential menus start from S$8 per person for selected concepts, with The Canvas priced at S$65 per person, inclusive of floral décor. Cocktail reception packages begin from S$35 per person, while canapé boxes start from S$120 for 24 pieces. Prices are subject to prevailing GST, delivery and service charges.