Hock Lian Heng Catering ✓ ACRA Verified

Hock Lian Heng Catering uses a per-pax pricing model, in line with the Singapore catering market. Standard buffets typically run S$15–25/pax with a minimum of around 30 pax, premium buffets S$25–40/pax, and mini-buffets for smaller groups S$18–30/pax with a minimum of 8–15 pax. Bento delivery generally falls between S$8–18/pax. Live-station catering runs higher at S$30–60/pax. Beyond the base per-pax rate, confirm whether the quote includes delivery and setup to your venue, equipment such as chafing dishes and warmers (sometimes bundled, sometimes billed separately), and an on-site buffet attendant (typically S$80–150 per attendant). Surcharges may apply for non-central or landed addresses. GST and any service charge should be stated clearly in writing before you confirm the booking. See the full catering cost guide for Singapore →

No regulatory licences — including a MUIS halal certificate — are on record for Hock Lian Heng Catering. If your guest list includes Muslim guests who require certified halal food, ask the provider directly whether a MUIS certificate is held and request to see it before booking. Note that 'no pork no lard' or 'halal-friendly' without a MUIS certificate is not the same as certified halal and will not meet the standard for guests with strict requirements. For other dietary needs — vegetarian, no-beef for Hindu guests, or gluten-free — confirm availability and cross-contamination protocols when you enquire. Ask whether the menu can be adjusted for mixed dietary events and whether a tasting session is available prior to committing. Most reputable caterers offer a tasting for orders above a minimum value, and this step is strongly recommended before paying a deposit.

No SFA Food Shop or Catering Licence is on record for Hock Lian Heng Catering in the information provided. Legitimate caterers hold an SFA licence with a visible hygiene grade — A is highest, then B, C, D — and should be able to provide this on request. Ask Hock Lian Heng Catering directly for their SFA licence number and hygiene grade before committing to a booking. For food safety at the event itself, hot dishes should be served within a 2–3 hour cooked-to-served window, held above 60°C in chafing dishes and warmers. Confirm the setup arrival time, replenishment schedule, and the policy for handling leftovers safely. For events above 20 pax, caution is warranted with any operator that cannot provide documentary evidence of an SFA licence — any food-safety incident without a licensed and insured caterer leaves the event organiser without formal recourse. Confirm the SFA Food Shop or Catering Licence and hygiene grade, 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.