Yuan Xin Catering ✓ ACRA Verified

Per-pax pricing depends on the format and menu selected. As a reference, Singapore market norms run: standard buffet S$15–25 per person (minimum roughly 30 pax), premium buffet S$25–40 per person, mini-buffet for small groups S$18–30 per person (minimum 8–15 pax), and bento delivery S$8–18 per person. Live-station formats typically start from S$30–60 per person. Beyond the per-pax rate, confirm what is included versus billed separately: delivery and setup fee for non-central venues, equipment rental such as chafing dishes and warmers, a buffet attendant on-site (typically S$80–150 per attendant), waste collection, and GST. Put the full cost breakdown in writing before paying any deposit. See the full catering cost guide for Singapore →

Before booking, confirm whether Yuan Xin Catering holds a MUIS halal certificate — this is a separate, verifiable document distinct from a general "no pork no lard" declaration. If your guest list includes Muslim attendees who require strict halal, only a valid MUIS-certified kitchen meets that standard. Also clarify options for vegetarian (lacto-ovo, vegan, or Jain), no-beef for Hindu guests, and any gluten-free or nut-free requirements. For mixed dietary events, ask about cross-contamination protocols — whether halal and non-halal items are prepared and served using separate utensils and serving stations. A menu tasting before booking is the most reliable way to assess quality and portion consistency. Contact Yuan Xin Catering directly to confirm which dietary categories they can accommodate and whether a tasting session is available.

Legitimate caterers hold an SFA Food Shop or Catering Licence with an assigned hygiene grade — A is the highest standard, followed by B, C, and D. No licences are currently listed for Yuan Xin Catering on this directory, so you should ask the company directly for their SFA licence number and hygiene grade before confirming your booking. For food safety, cooked dishes should be served within roughly 2–3 hours of cooking, with hot food held above 60°C and cold dishes below 5°C per SFA guidelines. Confirm the setup arrival time, buffet replenishment schedule, and the handling policy for leftovers at the end of the event. Exercise caution with any caterer who cannot produce an SFA licence number on request — for events above 20 guests, the absence of a valid licence leaves you without recourse if a food-safety incident occurs. Confirm the SFA hygiene grade and, where relevant, the MUIS certificate, in writing before paying your deposit.