Food catering at art exhibition openings/launchings and events is an art in itself – that of balancing budget, prestige, expanding clientele-followers base and sheer gastronomic lure.
The standard is on the core trinity of “(main) course”, desserts and drinks. Most galleries opt for food caterers who charge “per head”, or based on its menu list, or a combination thereof. Some clients source their own homemade traditional kuih according to individual preferences; and a few take pleasure in the preparation itself, especially the family recipes; while some even prepare/cook the food.
All, of course, must be halal.
The type and quality of food vary ...
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