Chilli Api Catering ✓ ACRA Verified

Chilli Api Catering prices on a per-pax basis, in line with Singapore event catering norms. Standard buffets in the Singapore market typically run S$15–25 per pax with a minimum of around 30 pax, premium buffets S$25–40 per pax, mini-buffets for smaller groups S$18–30 per pax (minimum 8–15 pax), and bento delivery S$8–18 per pax. Live-station setups generally start from S$30–60 per pax. When requesting a quote, confirm what is included: delivery and setup fees (especially for non-central locations), equipment such as chafing dishes and warmers, a buffet attendant on-site (typically S$80–150 per attendant), waste collection, and whether GST and any service charge apply on top of the per-pax rate. Get the full cost breakdown in writing before paying any deposit. See the full catering cost guide for Singapore →

Confirm directly with Chilli Api Catering whether they hold a MUIS halal certificate — this is distinct from a "halal-friendly" or "no pork no lard" claim, and Muslim guests who require strict halal will need to see the MUIS certificate number and validity dates. Ask about vegetarian options (lacto-ovo vs vegan), no-beef dishes for Hindu guests, and any gluten-free or nut-free alternatives. For mixed-dietary events, ask about cross-contamination protocols — particularly whether halal and non-halal items are prepared and served on separate equipment. Most reputable caterers offer a menu tasting session for orders above a minimum value, which is a good opportunity to verify taste, portion size, and dietary handling before committing. Confirm the full dietary mix your guests require at the point of enquiry so the menu can be tailored accordingly.

Legitimate caterers in Singapore hold an SFA Food Shop or Catering Licence with a hygiene grade — A is the highest, followed by B, C, and D. Chilli Api Catering operates from a registered kitchen address in Bedok North; confirm the SFA licence number and hygiene grade directly, as no regulatory licences are currently listed on this profile. If halal certification is relevant to your event, ask for the MUIS certificate as well. From a food-safety standpoint, hot dishes should be served within a 2–3 hour cooked-to-served window, with hot-hold maintained above 60°C and cold items below 5°C per SFA guidelines. Confirm the setup arrival time, replenishment protocol during the event, and the policy for safe handling or disposal of leftovers after the buffet closes. Confirm the SFA Catering Licence and hygiene grade (and MUIS halal certificate where required), book a tasting before paying the deposit, and put the per-pax rate, minimum headcount, dietary mix, delivery and setup window, and balance schedule in writing.