If you didn’t already know, Orange Clove Catering is an exclusive branch of Neo Group specialising in a mid to high end clientele. Search no more if you’ve been looking for a catering provider for your event as Orange Clove brings a touch of class to complement the preparations you’ve made for your party! They service a whole host of events ranging from home parties and weddings to cocktail receptions and corporate events.
With numerous achievements in 2014, including clinching Best Corporate Caterer in HRM Asia Reader’s Choice Poll and emerging as the Overall Winner – Promising Brands for the Singapore Prestige Brand Awards 2014, Orange Clove has much to celebrate!
Featuring a cocktail reception and vintage classic car photo booth, it was a night full of glorious champagne, glitz and glamour. We had the chance to find out what else Orange Clove had to offer.
Games of blackjack and baccarat were also ongoing as guests socialised before the main event began.
Other than for Christmas, Orange Clove offers an extensive range of thematic set-ups, anything from Halloween to nature, that will suit your every fancy. These are available upon request.
Further details can be found here.
The three little scallops lightly charred with specks of brown sat atop crunchy green asparagus that popped out against the blazing white plate. A generous portion of salty black olive and tomato tapenade artfully beautified the dish visually.
The scallops emitted light whiffs of the sea with a hint of burnt smell. They were overdone hence too chewy. It was a little bland on its own but better when you have them with the salty black olive and tomato tapenade. Although very pretty to look at, this dish wasn’t my favourite one for the night!
As “consommé” suggests, the soup is clear, light and flavourful. The soup was full-bodied and I enjoyed how refined the taste was.
The unassuming quail egg roulade was a complete surprise for my dining companion and I. It looked like a soft, whitish blob immersed in consommé. Nothing too promising I thought, until halfway through my soup, when I scooped it up with a little soup then placed it into my mouth… the thoughts I had about the quail egg roulade vanished. It was surprisingly good, too good to be real – flavourful and soft, yet retaining a good bite.
The main course came in a portion fit for a king. The slab of slow-cooked cod fish was almost au naturel, being very light on the palate. A commendable balance was struck when it was paired together with the complementary more savoury sides.
Much thought went into creating this dish and I acknowledge the chefs’ efforts in allowing diners to experiment with what works best for them by providing so many different sides all in one dish! My two favourite pairings to eat the fish go to the subtly sweet, luxurious burgundy purée and the creamy, lightly salted, well-cooked wild mushroom ragout.
I don’t usually eat my vegetables together with the meat in the dish, so I had fun popping the various vegetables into my mouth both individually and mixed up like a salad. The tomatoes with stalks were pretty to look at and tasted as good as they looked. Overall, this was satisfying – it was a little oily but nothing a good cup of tea wouldn’t fix!
The tea served was brewed with a very generous bag of precious tea leaves, rendering it thick, crisp, fragrant, and bitter. This tea is good for cleansing your palate after a heavy meal at any time of the day. I appreciate that the scent lingers a little after sipping it for it helps to invigorate my senses. I can imagine the OC Tea Blend being the perfect perk-me-up in mornings when you feel extra lethargic!
I love my desserts. If I could, I would have my desserts served first instead of appetisers and main courses. The poached pear glistened in a lovely shade of warm caramel brown, contrasting with the exquisite white French vanilla ice-cream. That drew me in straight away when served.
The poached pear was nicely done; crunchy and tart but not overwhelmingly so. The smooth vanilla ice-cream was phenomenal, I like that it wasn’t cloying even though it smelled very sweet. I only wished it came in a larger scoop! The ‘decorative’ ingredients – raspberry, blueberry, pecan and a crunchy crispy chip – enhanced the explosion of taste in my mouth when I paired them with the ice-cream. This was definitely my favourite dish of the night! Highly recommended!
It was a pleasure to be part of Orange Clove’s special night for they brought their clients, guests, and staff on a roller coaster ride filled with gratitude and pride. They took the time to shed light on their exceptional growth, celebrated their plethora of milestones, and launched Captain 500 and their OC bespoke tea blend. Orange Clove also introduced their Christmas menu for 2014 in preparation for the upcoming festive season!
By making your event a successful one, Orange Clove aims to Make You The Hero by delivering quality food that scores in taste and aesthetic aspects. This ensures that your guests have a ball of a time at your event, leaving with their bellies and hearts full, thinking that only Superman could have executed an event this flawlessly.
Displaying their meticulous attention to detail, Orange Clove recognised that guests would have issues getting home after the event, so they chartered buses to send those without personal transportation to convenient locations across Singapore after the event. Orchidville is nestled in Sungei Tengah, far away from busy city life, so this thoughtful gesture was one that I truly appreciated.
Thanks for everything Orange Clove, and may the next year be as successful than your last!
This post was brought to you by Orange Clove.
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