Chinese Buffet 1

Buffet
/
4 courses
/
$ 93.00
/
19+ people

Chinese Buffet Catering Menu by Clubvivre

Choose any 12 items

SIDES

BROCCOLI MUSHROOMS

Broccoli with assorted mushrooms in oyster sauce

CHIVES DUMPLING

Garlic chives dumpling with black vinegar dip

BEIJING RICE

Fried rice with Jin Hua ham and Beijing cabbage

QUAIL NOODLES

Braised noodles with mushrooms, white leeks and quail eggs

MAINS

CRABMEAT

Crabmeat with fish maw and 64C sous vide egg

PU NING CHICKEN

Pu Ning chicken roulade with spring onion ginger confit

TEOCHEW PORK BELLY

Teochew braised pork belly with steamed buns and pickled vegetables

CRISPY PRAWNS

Crispy prawns with salted egg mayo

BARRAMUNDI

Wok fried barramundi fish with Thai basil and lemongrass tamarind sauce

SWEETS

MANGO POMELO

Chilled mango puree with pomelo and lychee pearls, vanilla ice cream

CHINESE NEW YEAR SPECIALS

YUSHENG

CNY Yusheng platter with smoked salmon

CNY COOKIES

Assorted Chinese New Year cookies

Chef Clubvivre Team's reviews

John Seetoh

I was very impressed with Chef Genevieve's food, she was very punctual, meticulously prepare her food and delivered great flavour and food presentation. The miso glazed beef was absolutely tasty and my wife and I enjoyed it very much. We highly recommend Chef Genevieve for lovers of French cuisine.

Lim Wei Ming

I booked my condo bbq pit for a casual gathering with my family and friends. It was my first time trying a Caribbean BBQ and Chef Hasan's food was very good. I like that set-up was prompt and the service team were independent and meticulous. Looking forward to trying the service again.

Ling Wei Kong

The BBQ was great. Chef Rinat did a fantastic job! The meat was brilliantly done! He brought some great flavour and personal touch from his hometown and we all loved it! All my guest were amazed by the food and asked me for the details! The fruit was cut and presented nicely. I will definitely have Chef Rinat over again when I have the BBQ party next time!

Jan

The dinner was great! Everything went well. Compliments to the dedicated Chef Fabrizio who went to lengths to get 8 ducks to get enough fat to prepare duck confit for my guests. He woke up very early to prepare the ingredients and made sure everyone enjoyed. A very obliging and polite chef who has no airs. We enjoyed our wine and champagne session with him joining us at the end of dinner. He is someone who takes pride in cooking and is very humble when exchanging pointers on different styles of cooking. Truly commendable. On the hindsight, I should have discussed with him and changed the menu(to pasta etc)since the chef was different. To a menu more suited for him to cook.