Rico Catering Singapore ✓ ACRA Verified

Rico Catering Singapore prices on a per-pax basis, with the exact rate depending on menu selection, buffet tier, and headcount. Singapore market benchmarks: standard buffets typically run S$15–25 per pax with a minimum of around 30–50 guests; premium buffets S$25–40 per pax; mini-buffets for smaller groups S$18–30 per pax with a lower minimum of 8–15 pax; and live-station or specialty spreads S$30–60 per pax. Beyond the per-pax rate, confirm what is included in the quote — delivery and setup, chafing dishes and warmers, serving tongs and utensils, and waste collection are sometimes bundled and sometimes billed separately. A buffet attendant on-site typically adds S$80–150 per person. Ask for a fully itemised written quote before paying any deposit, and confirm the GST position. See the full catering cost guide for Singapore →

Before booking, confirm whether Rico Catering Singapore holds a current MUIS halal certificate — a certificate issued by MUIS displaying a valid licence number and expiry date. 'Halal-friendly' or 'no pork no lard' without MUIS certification is not equivalent to certified halal and will not meet the standard for guests who require strict halal compliance. Also confirm the options for vegetarian (lacto-ovo, vegan, or Jain), no-beef (for Hindu guests), gluten-free, and nut-free requirements. For mixed dietary events, ask about cross-contamination protocols — separate serving utensils and preparation areas are the minimum expectation. A menu tasting session before booking is advisable for orders above a minimum value and helps confirm that the food quality and portion sizes meet your expectations.

Legitimate caterers hold an SFA Food Shop or Catering Licence with a hygiene grade — A is the highest, followed by B, C, and D. No regulatory licences are listed on Rico Catering Singapore's KakiList profile at this time, so you should ask the company directly to confirm its SFA licence number and current hygiene grade before booking. The licence and grade should also appear on the company's website or be available on request. For food safety, hot dishes should be served within a roughly two to three hour cooked-to-served window, held above 60°C. Confirm the setup arrival time, the replenishment protocol during the event, and the policy for safe handling of leftovers. For any events above 20 guests, avoid operators who cannot produce an SFA licence — without it, you have limited recourse if a food-safety incident occurs. Confirm the SFA Food Shop or Catering Licence (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.