PASSIONATELY, PERSONALLY - Purple Sage's New Concepts in CateringService

I had the honor to attend the 'New Concepts in Catering Service' at the Purple Sage Media Launch, all thanks to Meryl who graciously extended her invite to me. Of course, it is thanks to Jacqueline as well for having us to attend this Gala Party. It was held at the Capitol Theatre, and we mingled at the cocktail reception. We had some canapés and specially crafted purple cocktails.



Coincidentally, we met up with CK who was also at the event. We took some random photos at the reception area before heading in for the gala party. 


Purple Sage has been a leading boutique caterer in Singapore since 2002. Purple Sage remains true to its aspirations for catering to any occasions, all year round! They have won many prestigious awards over the years. They were awarded the 'Outstanding Caterer of the Year' at the World Gourmet Summit and 'Established Brands' at the Singapore Prestige Brand Award that affirmed their commitment and capabilities. 


Mr Teo Yeow Siang is the Executive Chef of Purple Sage, who has 15 years of priceless culinary experience from working with top hotels and premium catering companies in Singapore. His crowning glory has lead Singapore to double gold medal wins at the 2016 Culinary Olympics which was held in Germany.






During the showcase event, Purple Sage revealed their new company logo, new strategies on how to bring food service levels up a notch, all new food menus, and more eco-friendly concepts to obtain less wastage for the catering industry!



 During the gala party, Purple Sage introduced their new concept, 'The Secret Garden'. It is a social space designed to allow guests to mingle, get inspired and share their thoughts while the food is prepared. Apart from curating unique menus, there were chefs positioned at each station to enlighten the guests on the different ingredients used in making of the dish, as well as how they are prepared. 
  





Sakura Chicken, Roulade, Mushroom Ragout, Truffle Crumble, Morel Foam. 



Prime Rib Carving, Herb Potato, Port Wine Jus


Lobster Rice



Pan-seared Scallops with Chilli Crab Sauce, Crispy Mantou


Kuhlbarra Barramundi, Saffron Espuma, Shaved Fennel Slaw


Purple Sage has come up with a solution to reduce food wastage by doing away with chafing dish sets whereby food was prepared in advance for dining. Purple Sage uses disposable ware with crockery made of 'opeh' (leaves of the Betal Nut Palm).


The dishes at the event that I loved the most were thethe Seafood Glutinous Rice with XO sauce wrapped in a delicate Scallop Skin and topped with a sizeable whole Abalone and the Award Winning Dish - Salmon Cauliflower with Yuzu Foam in opeh leaf container. 



Beef Rib Rendang Marmalade, Baked Brioche Bun 




We ended our night with a splendid sweet treat at the dessert bar. Each item was well prepared against a great setting, and looked insta-worthy!


The launch by Purple Sage Group was a huge success, as Chef Siang and his team put in a big effort to showcase many unique features in catering and unusual flavorful dishes at the event. 


We were delighted to be part of this event, as we were one of the first few people to try out the latest winning culinary creations! The purple Margarita tasted lovely, and a big toast to our lasting friendship!


Thanks for having us at the event, and we enjoyed ourselves very much!


For more information, please visit www.purplesage.com.sg


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