Stamford Catering ✓ ACRA Verified

Per-pax pricing at Stamford Catering falls in the mid-range ($$), consistent with Singapore market norms for buffet catering: standard buffets typically run S$15–25/pax with a minimum of around 30–50 pax, premium buffets S$25–40/pax, mini-buffets for smaller groups S$18–30/pax (minimum 8–15 pax), and live-station catering S$30–60/pax. Sit-down wedding banquet pricing is usually quoted per table of 10. Beyond the base per-pax rate, confirm whether the quote includes delivery and setup (a surcharge often applies for non-central or restricted-access venues), equipment rental such as chafing dishes and warmers, and whether a buffet attendant is billed separately (typical S$80–150 per attendant). Also check waste collection, GST, and the balance payment schedule. See the full catering cost guide for Singapore →

Before booking, confirm whether Stamford Catering holds a MUIS halal certificate — this is distinct from a 'no pork no lard' declaration and is required for guests who observe strict halal. Ask to see the certificate number and validity dates. Without MUIS certification, the menu cannot be considered certified halal regardless of ingredient claims. Also confirm availability of vegetarian (lacto-ovo or vegan), no-beef options for Hindu guests, and whether gluten-free or nut-free dishes are available. For mixed dietary events, ask about cross-contamination protocols — separate utensils, serving stations, and handling procedures matter when halal and non-halal dishes are served at the same function. A menu tasting is worth arranging for orders above a minimum value before committing to the full booking.

Legitimate caterers hold an SFA Food Shop or Catering Licence with a hygiene grade — A is highest, then B, C, D. No regulatory licences are currently listed on Stamford Catering's KakiList profile, so ask the team directly for their SFA licence number and current hygiene grade before booking. If halal certification applies, the MUIS certificate should also be available on request. For food safety at the event itself, cooked hot dishes should be served within a 2–3 hour cooked-to-served window, held above 60°C, with cold dishes held below 5°C per SFA guidelines. Confirm the caterer's setup arrival time, replenishment schedule during the event, and the protocol for safe handling or disposal of leftovers. 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.