I was invited to the Stamford Catering event for corporate clients, a platform to unveil a new dining concept and menu on 14 April 2010.
Dinner was preceded by a cocktail session where bubbly champagne (burrrrp!) and ruby red wine flowed freely. It was held in an open-air patio on the 29th floor of klapson Hotel that overlooked the dinner function room on one side, and offered a panoramic night view of Southern Singapore on the other. I overstayed a little on the patio (and fortunately overdosed on booze) as the view was simply BREATHTAKING!
When dinner started, we were ushered into the function hall which was spacious and appropriately lit. The careful use of lighting ensured it is dim enough to mimic a ‘candlelight’ ambience while bright enough to ensure you can see your food, mingle and chat in comfort, and not feel obtrusive. There was a glut of space, but great care was taken to ensure the tables were properly spaced out. With the exception of a buffet stretch offering salads, starters and hors d’oeuvres, all serving stations were peppered along the perimeter of the hall to create this large expanse of space. There were beverages, pastries, desserts and a host of ‘live stations’ which I was told is a new concept in dining.
At each of these stations, a chef (complete with white aprons and toques) serves his specialty on the spot when you order it. There were so many stations, I actually lost count. The stations that I simply adore were those Chicken in Kong Bak Pau (chicken braised to perfection), Shark Cartilage and Conpoy Consommé (I’ve gotta pull strings and steal the recipe), Penang Laksa (which I had 3 bowls, as I believe good ones are extinct in Singapore), Leg of Lamb (carved on the spot… Yes! Yes!! Yes!!!). Good thing the service staff were so efficient in clearing my empty plate in hand, I could have a go at each station (often repeatedly) without wasting any time.
The hors d’oeuvres were works of art to behold - intricately colourful, immensely appetizing and artistically displayed. I downed quite a number, they tasted lovely.
Dining tables and chairs were far and few in between. When you do find them, they are bistro tables, bar-counter height. I doubt any of them have the space to accommodate my planned glut-fest. I was griping to my friend that while my stomach was having a field day, my legs were quaking under all that extra weight. That’s when she explained that it was a deliberate attempt to get people to mingle.
The evening turned out to be a truly exquisite dining ‘experience’ in all sense of the word. Stamford Catering held true to its promise to every guest and client by perfecting (well, almost) its service, set up and most importantly, cuisine. The concept was interesting - very different from any dining event I have attended, in a good way. You have to understand that queuing at the buffet spread alone is not all that interesting, and dinner at a table can be horrifying if you’re sitting with bunch of people whom you have nothing in common with. This concept of dining allows you to enjoy the good bits of everything.
The Bolognese sauce might be a tad sweet for my liking (by my own fussy Italian standards, but others might find it absolutely fine), the seating furniture might be insufficient to go round, and the canapés might have done with some labeling, but I came away a very happy man. What else could I possibly ask for when over a single dinner event, I got stuffed with good food, pumped with bubbly booze, and managed to catch up with some old colleagues and make get new business acquaintances. Winning the lucky draw would have made the evening perfect, but I never have luck in winning anything.
by Stephen Tan
