Shiok BBQ Singapore ✓ ACRA Verified

Shiok BBQ Singapore is listed at a mid-range price point, though a specific per-pax figure is not published. As a reference, Singapore market norms for event catering run roughly S$15–25 per pax for a standard buffet, S$25–40 for premium spreads, and S$30–60 for live-station formats, all subject to a minimum headcount of around 30 to 50 pax. Bento delivery for smaller groups typically runs S$8–18 per pax with a lower minimum. Beyond the per-pax rate, confirm whether delivery and setup are included, whether chafing dishes, warmers, and serving equipment are provided or billed separately, and whether a buffet attendant on-site carries an additional charge (typically S$80–150 per attendant). GST and any surcharge for non-central delivery addresses should also be clarified in writing before signing off. See the full catering cost guide for Singapore →

No MUIS halal certificate is listed for Shiok BBQ Singapore. Guests who require strictly certified halal food — not merely no-pork-no-lard — should raise this directly before booking, as 'halal-friendly' menus without MUIS certification do not meet the standard for guests observing halal dietary requirements. For mixed-dietary events, it is worth asking about vegetarian options, no-beef dishes for Hindu guests, and any cross-contamination protocols if multiple dietary groups are being served from the same setup. Confirm whether a menu tasting is available before committing to a deposit — most caterers offer this for orders above a minimum value, and it gives you a reliable sense of portion size, flavour, and presentation before the event day. Always get the dietary mix, specific dish list, and any substitution terms confirmed in writing.

No SFA Food Shop or Catering Licence is listed for Shiok BBQ Singapore at the time of this listing. Before booking, ask the provider directly for their SFA licence number and hygiene grade — A is the highest, followed by B, C, and D. For events above around 20 pax, working with a licensed and graded caterer gives you recourse if a food-safety issue arises. For hot food served at events, SFA guidelines recommend a cooked-to-served window of roughly 2–3 hours, with hot-hold maintained above 60°C and cold dishes held below 5°C. Confirm setup arrival time relative to guest arrival, how food is replenished during the event, and the protocol for safe handling of leftovers. Confirm the SFA 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.