Deli Hub Catering ✓ ACRA Verified

Deli Hub Catering prices on a per-pax basis at a mid-range tier. Singapore market norms for reference: standard buffets run S$15–25 per pax with a minimum of roughly 30–50 guests, premium buffets S$25–40 per pax, mini-buffets for small groups S$18–30 per pax (minimum 8–15 pax), and bento delivery S$8–18 per pax. Live-station catering typically runs S$30–60 per pax. Beyond the per-pax rate, confirm whether a delivery and setup fee applies for your venue address, whether equipment such as chafing dishes and warmers is included or billed separately, and whether a buffet attendant on-site (typically S$80–150 per attendant) is available. GST and any service charge should be confirmed in writing before you commit. Ask about the deposit and balance schedule — a 30–50% deposit on signing with the balance due closer to the event date is standard. See the full catering cost guide for Singapore →

Before booking, confirm whether Deli Hub Catering holds a MUIS halal certificate — this should display a licence number and validity dates. 'No pork no lard' or 'halal-friendly' without MUIS certification is not the same as certified halal and will not meet the standard for guests who require strict compliance. Ask to see the certificate directly, as it should also appear on their website or be available on request. Also confirm options for vegetarian (lacto-ovo versus vegan), no-beef (for Hindu guests), gluten-free, and nut-free requirements. For events with a mixed dietary guest list, ask specifically about cross-contamination protocols — separate serving utensils, separate warming stations, and segregated preparation areas are what to look for. A menu tasting before signing is the most reliable way to assess quality and consistency across dietary categories.

Legitimate caterers in Singapore hold an SFA Food Shop or Catering Licence with a hygiene grade — A is highest, followed by B, C, and D. Deli Hub Catering does not currently list regulatory licences on their KakiList profile, so you should request their SFA licence details and hygiene grade directly before booking. If halal certification is required, a MUIS certificate should be produced separately. For food safety, hot dishes should be held above 60°C and served within a 2–3 hour cooked-to-served window per SFA guidelines. Ask about the setup arrival time relative to your event start, buffet replenishment intervals, and the protocol for safe handling of leftovers. Confirm the policy if a delivery runs late or a dietary-specific dish is unavailable on the day — a clear contingency plan is a mark of a well-run operation. Confirm the SFA Food Shop or Catering Licence, 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.