HUONE helps you spend your time efficiently. That’s why we serve breakfast, lunch and dinner on all our premises. Everything is prepared in-house and fresh every day by our chefs so you can eat whenever you want. Our buffets mean that everyone can help themselves to their favourite foods and have exactly as much as they want. Having our own kitchen means we can satisfy any dietary requirements even at a moment’s notice.

We take care of everything you need in terms of conference catering. There’s no need to go through the trouble of organizing eating elsewhere. HUONE meets your requirements with a tasty and efficient buffet that will keep your guests happy for the whole day/

The presented menus are valid from 1 June to 30 November 2020, and are subjected to ingredient changes depending on seasonal availability.

14 Course Meeting Package Lunch (from $69++ per pax)

  1. Baked pumpkin with balsamic sauce (V)
  2. Sour sesame dressing with shredded chicken breast
  3. Prawn cracker
  4. Salad, romaine lettuce, capsicum, cherry tomato with Caesar/thousand island dressing (V)
  5. Watercress soup with red dates and
    diced chicken
  6. Far east leek fried rice with eggs (v)
  7. Stir fried long bean with tri colour capsicum (V)
  8. Blanched rainbow vegetable in oyster sauce (v)
  9. Steamed fish with homemade kimchi broth served with glass noodles
  10. Chicken baked with shredded cheddar, mozzarella, served with pineapple salsa
  11. Roasted squid marinated with zesty lime
  12. Chef’s choice of cake (V)
  13. Golden banana fried mochi (V)
  14. Fresh fruit platter (V)
  1. Japanese cucumber tossed with shoyu sauce (V)
  2. Homemade lime slaw (V)
  3. Prawn cracker
  4. Salad, romaine lettuce, capsicum, cherry tomato with Caesar/thousand island dressing (V)
  5. Malaysian potato, carrot and tomato soup with diced chicken
  6. Nasi goreng (Indonesian fried rice with egg and anchovies)
  7. Grandmother’s Peranakan chap chye (V)
  8. Steam egg plant with soya sauce (V)
  9. Thai steamed fish with lime and garlic served with vermicelli
  10. Oven baked chicken leg marinated with sambal belacan chili
  11. Stir fried squid with ginger and oriental sauce
  12. Chef’s choice of cake (V)
  13. Sea coconut & longan (V)
  14. Fresh fruit platter (V)
  1. Steamed baby potato with German
    mayonnaise (V)
  2. Tsukemono pickled Japanese cucumber (V)
  3. Prawn cracker
  4. Salad, romaine lettuce, capsicum, cherry tomato with Caesar/thousand island dressing (V)
  5. Cream of broccoli (V)
  6. Sinangag garlic with egg (Filipino garlic fried rice) (V)
  7. Milk boiled corn on cob (V)
  8. Stir fried celery with dried bean curd
  9. Roasted chicken marinated with Tom Yum paste
  10. Steamed fish with cream caper sauce
  11. Baked Squid drizzled with garlic chili served on banana leaf
  12. Chef’s choice of cake (V)
  13. Mini éclair (V)
  14. Fresh fruit platter (V)
  1. Squid stripes seasoned with sweet & spicy sauce
  2. Sautéed fusilli with deep fried bean curd and lemon citrus (v)
  3. Prawn cracker
  4. Salad, romaine lettuce, capsicum,
    cherry tomato with Caesar/thousand island dressing (V)
  5. Nonya old cucumber soup with red dates, diced chicken and tamarind
  6. Fragrant butter rice cooked with cinnamon, raisins and brown onions (V)
  7. Sautéed shimeji, button and shiitake mushroom (v)
  8. Steamed fish fillet in ponzu sauce (classic Japanese citrus Sauce)
  9. Baked chicken braised with balsamic vinegar and herbs
  10. Stir fry black pepper calamari
  11. Stir fried nai bai with straw mushrooms with oyster sauce
  12. Chef’s choice of cake (V)
  13. Taro stuffed sweet potato (V)
  14. Fresh fruit platter (V)
  1. Black fungus tossed with sweet and sour sauce (V)
  2. Classic Waldorf salad (V)
  3. Prawn cracker
  4. Salad, romaine lettuce, capsicum, cherry tomato with Caesar/thousand island dressing (V)
  5. Cream of pumpkin soup (V)
  6. Spaghetti with chili garlic oil (Aglio Olio) (V)
  7. Stir fried squid with tri coloured capsicums in light curry sauce
  8. Grilled chicken with smoked BBQ sauce
  9. Steamed fish fillet with lychee cream sauce
  10. Roasted Japanese sweet potato with herb butter (V)
  11. Baked broccoli with shredded cheddar and mozzarella cheese (v)
  12. Crème brûlée (V)
  13. Hong Kong chicken barbeque puff (dim sum)
  14. Fresh fruit platter (V)

7 Course Meeting Package Lunch (Buffet/Bento from $59++ per pax)

  1. Far east leek fried rice with eggs (V)
  2. Stir fried long bean with tri colour capsicum (V)
  3. Blanched rainbow Vegetable in Oyster Sauce (V)
  4. Steamed fish with homemade kimchi broth served with glass noodles
  5. Chicken baked with shredded cheddar, mozzarella, served with pineapple salsa
  6. Chef’s choice of cake (V)
  7.  Fresh fruits (V)
  1. Nasi goreng (Indonesian fried rice with egg and anchovies)
  2. Grandmother’s Peranakan chap chye (V)
  3. Steam egg plant with soya sauce (V)
  4. Thai steamed fish with lime and garlic served with vermicelli
  5. Oven baked chicken leg marinated with sambal belacan chili
  6. Chef’s choice of cake (V)
  7. Fresh fruits (V)
  1. Sinangag garlic with egg (Filipino garlic fried rice) (V)
  2. Milk boiled corn on cob (V)
  3. Stir fried celery with dried bean curd (V)
  4. Roasted chicken marinated with TomYum Sauce
  5. Steamed fish with cream caper sauce
  6. Chef’s choice of cake (V)
  7. Fresh fruits (V)
  1. Fragrant butter rice cooked with cinnamon, raisins and brown onions
  2. Sautéed shimeji, button and shiitake mushroom (V)
  3. Steamed fish fillet in ponzu sauce (classic Japanese citrus)
  4. Baked chicken braised with balsamic vinegar and herbs
  5. Stir fried nai bai with straw mushrooms with oyster sauce
  6. Chef’s choice of cake (V)
  7. Fresh fruits (V)
  1. Spaghetti with chili garlic oil (Aglio Olio) (V)
  2. Grilled chicken with smoked BBQ sauce
  3. Steamed fish fillet with lychee cream sauce
  4. Roasted Japanese sweet potato with herb butter (V)
  5. Baked Broccoli with shredded cheddar and mozzarella Cheese (v)
  6. Crème brûlée (V)
  7. Fresh fruit platter (V)

Breakfast Meeting Package Add-on (8 Course @ $20++ / 5 Course @ $12++ per pax)

  1. Croissant with ham and mayonnaise
  2. Mini chocolate chips muffins (V)
  3. Cabbage and corn kernel salad with mayonnaise (V)
  4. Fresh fruit platter (V)
  5.  Chipolata chicken sausage
  6. Baked tomato (V)
  7. Scrambled eggs (V)
  8. Roasted baby potato (V)
  1. Croissant with ham and mayonnaise
  2. Mini chocolate chips muffins (V)
  3. Cabbage and corn kernel salad with mayonnaise (V)
  4. Fresh fruit platter (V)
  5. Stir fried vermicelli (V)
  6. Stir fried cabbage (V)
  7. Chicken ngoh hiang
  8. Vegetarian spring roll
  1. Chipolata chicken sausage
  2. Baked tomato (V)
  3. Scrambled eggs (V)
  4. Roasted baby potato (V)
  5. Mini chocolate chip muffin (V)
  1. Stir fried vermicelli (V)
  2. Stir fried cabbage (V)
  3. Chicken ngoh hiang
  4. Vegetarian spring roll (V)
  5. Mini chocolate chip muffin (V)

5 Course Dine-in Set Meal ($20++) & Take-away ($12+ promo)

  1. Nasi goreng (Indonesian fried rice with egg and anchovies)
  2. Oven baked chicken leg marinated with sambal belacan chili
  3. Thai steamed fish with lime and garlic served with vermicelli
  4. Grandmother’s Peranakan chap chye (V)
  5. Chef’s choice of cake (V)
  1. Fragrant butter rice cooked with cinnamon, raisins and brown onions (V)
  2. Baked chicken braised with balsamic vinegar and herbs
  3. Steamed fish fillet in ponzu sauce (classic Japanese citrus)
  4. Sautéed shimeji, button and shiitake mushroom (v)
  5.  Chef’s choice of cake (V)

4 Course Western Plated (Lunch @ $99++ / Dinner @ $109++)

  1. Mango prawn salad with handmade plum sauce
  2. Delectable pumpkin cream soup (V)
  3. Oven-baked sea bass in lychee cream sauce served with assorted seasonal vegetables and purple mash or; Oven-roasted chicken, rolled in five-spice sauce served with seasonal vegetables and purple mash
  4. Almond pudding