Richfood Catering ✓ ACRA Verified

Richfood Catering prices on a per-pax basis at a mid-range level, consistent with the Singapore buffet catering market where standard buffets typically run S$15–25 per pax with a minimum of around 30 pax, premium buffets S$25–40 per pax, and mini-buffets for smaller groups S$18–30 per pax with a minimum of 8–15 pax. Bento delivery and live-station formats sit at different price points and should be confirmed directly. Beyond the headline per-pax rate, confirm what is included: delivery and setup fee for your venue, equipment rental such as chafing dishes and warmers, a buffet attendant on-site (typically S$80–150 per attendant), waste collection, and GST. Non-central or landed addresses sometimes carry a delivery surcharge. Request an itemised written quote before committing. See the full catering cost guide for Singapore →

Contact Richfood Catering directly to confirm which dietary options are available and whether any hold MUIS halal certification. For events with Muslim guests, a valid MUIS certificate — displaying the licence number and validity dates — is the required standard; 'no pork no lard' without MUIS certification does not meet the same threshold and may not satisfy guests who require certified halal food. Also confirm availability of vegetarian (lacto-ovo vs vegan), no-beef for Hindu guests, and any gluten-free or nut-free options. For mixed dietary events, ask about cross-contamination protocols — separate serving utensils and preparation areas matter as much as the menu labels. Most caterers offer a menu tasting for orders above a minimum value. Request one before paying any deposit, as it gives you a reliable read on portion size, flavour, and presentation before the event day.

No regulatory licences are currently listed on the Richfood Catering profile. Before booking, ask the company directly for its SFA Food Shop or Catering Licence number and hygiene grade — A is the highest, followed by B, C, and D — and, where halal is required, a copy of the MUIS certificate. Both should be available on request and ideally displayed on the company's website or marketing materials. From a food-safety standpoint, cooked hot dishes should be served within roughly 2–3 hours of preparation, held above 60°C, and cold items kept below 5°C in line with SFA guidelines. Confirm the caterer's setup arrival time relative to your event start, the buffet replenishment schedule for longer events, and the policy for safe handling or disposal of leftovers. For events above 20 pax, avoid caterers who cannot produce a valid SFA licence — in the event of a food-safety incident, an unlicensed operator leaves you without meaningful recourse. Confirm the SFA licence and hygiene grade in writing before signing any agreement.