Gastrogig

12/09/2023

Super glad to be part of this unique grazing experience with Tatler Singapore and Singapore Institute of Architects.. in the beautiful experiential showroom of Hafary

25/07/2023

Sharing our love of caviar with esteemed guests of through a series of exclusive sessions led by Swiss luxury skincare brand, .

La Prairie’s signature ingredient is the caviar extract, and to truly elevate the senses, guests were treated to our bespoke canapés and a caviar tasting flight led by our caviar partner .

Starting the flight with the Baeri Royal Caviar, which has a smooth lightness and woody flavor on the finish. Progressing on to the Kristal Caviar, which is simply stunning, golden with grey flashes, one of our chefs’ favorite to work with. Topping off with the Oscietre Prestige Caviar, a smooth caviar which reveals multiple marine fragrances, slightly salty, nutty with a pleasant length.

For the ladies, these delectable servings were complemented with glasses of Armand de Brignac Gold Ace of Spades champagne—nothing less, of course. The gentlemen, meanwhile, toasted to a delightful evening with their glasses filled with Belvedere Smogory Vodka.

The Tatler House hosted a series of pampering sessions and caviar tastings—here’s what went down.

07/07/2023

The new chapter of Gastrogig’s journey officially begins. Our team has been hard at work, and we can't wait to continue delivering exceptional catering and events services with our refreshed brand.

05/07/2023

We’re starting off the week with some exciting new projects done earlier this year. Here's a peek at some of our favourite culinary creations for the Bentley 100th Anniversary Dinner.

With the belief that 'Together, we are extraordinary', it was essential to reflect Bentley’s dedication to craftsmanship through our menu and table setting. Each dish celebrates the true legacy of a brand that has unrivalled finesse with both a focus on top performance and attention to every detail.

Learn more about the project at www.gastrogig.com/culinary-events

30/06/2023

Welcome to the new era of Gastrogig.

A remarkable journey of evolution, inspiration, and culinary excellence. With our refreshed identity, we embark on a new chapter, blending innovation and tradition to redefine the art of gastronomy. Join us as we share our passion, creativity, and unwavering commitment to crafting extraordinary dining experiences.

27/06/2023

A ton of depth was instilled into our new logo to convey our company’s values, beliefs, and mission.

To obtain the desired level of authenticity that speaks to the artistry and gastronomy of the work that we do, our new logo utilises the art of hand-drawn plating to accurately articulate our core trade in turning the ordinary, extraordinary, through food.

22/06/2023

Our deep appreciation for craftsmanship lies at the heart of our passion for gastronomy and architecture. From the intricate details of a dish to the grandeur and practicality of an event, artistry is what we believe elevates our creations beyond mere function.

Every piece tells a story, from the way it is presented to its visuals, mouth feel, and finally, taste.

20/06/2023

Out with the old, in with the new!

We did some house keeping in not only our physical space, but also our digital ones.

Head on over and let us know what you think about our new www.gastrogig.com! Link in bio.

15/06/2023

Bespoke.

Each dish is thoughtfully designed, combining exquisite flavours, premium ingredients, and innovative techniques to create a truly unique dining adventure.

12/06/2023

Extraordinary.

With every project, we aim to make sure there’s a special extraordinary element no matter how small; that little sense of awe that will remain ingrained in your guests’ memory.

08/06/2023

Experiences.

It’s really all about the experiences we create, centred around gastronomy.

06/06/2023

Embracing the spirit of adaptation, we have expanded our portfolio to go above and beyond catering, ensuring we meet the evolving needs of our clients.

02/06/2023

We bring a truly artisanal and thoughtful approach that carries into how we craft extraordinary dining experiences. Over the years, we have evolved outside of the traditional catering landscape into one that is more all-encompassing and begins from blueprint, to the plate, and beyond.

30/05/2023

Hello, we are , Gastrogig.

We care about more than just surface-level good looks and truly believe the insides count too, whether that be through event planning, bespoke menus, chef collaborations, or stewarding.

Through culinary experiences, we strive to strike a balance between beauty and practicality in our client’s vision to create multi-sensory dining adventures that stay in their guests’ minds.

26/05/2023

In the years to come, we envision Gastrogig as a leader in the industry, known for our creativity and exceptional hospitality.

We’re not only celebrating our 10th year of building extraordinary gastronomic experiences, we’re prepping for a new era.

Stay tuned.

16/05/2023

Throughout the years, we have collaborated with multiple chefs. One of the most recent was with 6-Michelin Star Chef Hélène Darroze.

Our team was responsible for supporting Hélène and her exceptional team in preparation of a special pop-up dinner for the CHANEL guests at the Singapore Wine Vault

With 6 Michelin Stars, our team had to match up to both Hélène and luxury brand, Chanel's expectations, from our Back-of-House, chef support all the way to our Front-of-House service stewardship.

Hélène and her team inspired us so much with their creativity, professionalism, collaborative spirit and humility.

“If I have seen further, it is by standing on the shoulders of giants” exemplifies our inspiring experience. It was a real breath of fresh air working with these industry greats, who constantly push their standards to become better versions of themselves every single day.

12/05/2023

2022 marked the long-awaited return of events and a new chapter for the hospitality industry.

Gastrogig is thrilled to have won Silver in the “Best Immersive Experience” award at the MARKies 2022 for our bespoke event for HSBC Nutopia. The exclusive dining event was adapted across the region, serving nearly 1,000pax in Singapore, KL, and Jakarta collectively.

Our team worked tirelessly over months to create an intersection of technology and food, transporting guests to a space and time outside the confines of four walls.

Nutopia is an immersive dining experience that transforms key investment themes into a palatable and memorable experience, allowing guests to consume intelligence in a truly pleasurable environment instead of a traditional conference presentation.

09/05/2023

Covid changed the landscape for all of us in 2020. All physical events were cancelled and we saw months without work. Everyone in our industry was frantically pivoting, but the question was what and where?

We chose to combine the sudden universal need for maintaining distance with what we love and do best — bespoke food.

Our first box of seasonal canapés were carefully crafted in celebration of National Day; a nasi lemak canapé box that showcased our favourite local flavours in multiple bite-sized pieces.

Despite being targeted towards consumers, our corporate and private clients saw it, and loved it. Since then, we’ve developed a speciality brand for our seasonal home-delivery-only canapés, thankgoodnessits.com or TGI, for short.

́design

03/05/2023

Experimentation has been integral to our company’s DNA since our inception.

Planting and harvesting our own micro greens is just one of the many ways we do this. Micro greens are miniature versions of fully-grown plants that are harvested early and not only pack a flavourful punch, but are also more nutrient-dense than their mature counterparts.

27/04/2023

Moving into a new office space can be a game-changer, especially when the space is designed with purpose and intentionality.

In 2018, Gastrogig moved to Seletar Aerospace Heights, and the difference was remarkable. Designed by architect and friend, Chih Wen of Hyphen Architects, our space was meant to create a sense of openness while still maintaining a clear separation of areas. It also comes with an in-house kitchen for our daily lunches by Chef Jachin Tan and a fully-functional garden (more on this in another post!)

Photo credit:

25/04/2023

In 2016, Gastrogig experienced growth in a specific niche in dining events that began with our first major corporate client, We have since catered to over 50 events for their private banking guests across Asia Pacific.

Seeing increasing demand, we expanded our capabilities from dining pop-ups and bespoke menus to corporate events complete with styling and hospitality support.

This culture of constant evolution has allowed us to deliver excellent service to clients in the luxury, jewellery, aerospace, tourism, and automobile industries to this day.

Audemars Piguet
Bentley Singapore
Tudor Watch
Montblanc

21/04/2023

Our debut pop-up, Soul of Portugal, was a 3-day collaboration with Chef Henrique Sa Pessoa at .

We were the first to utilise the industrial rooftop venue for a dining event such as this. The entire space was transformed into a Portuguese backyard and outfitted with rustic elements to bring to Singaporean locals a sense of Portugal.

Soul of Portugal was picked up by local papers, The Straits Times and saw a turn out of more than 100 people.

This sparked a series of more of such unique pop-up dining concepts held at unconventional spaces, with the next few taking place alongside the Buddha Tooth’s Temple in Chinatown, a secret back alley in Bukit Timah, the carpark rooftop of People’s Park Complex, and in the woods of a former army barrack.

18/04/2023

2023 will be a metamorphic year for Gastrogig. As we step into the future, allow us to take a moment to reflect on our founding and our past.

We started with a simple dream; to create unique, innovative and engaging dining experiences that would serve as a new platform for emerging chefs and cuisines. In 2012, architecture graduate, Jasmine, incorporated Gastrogig as a pop-up restaurant concept—a travelling restaurant, so to speak, where different guest chefs would present different dishes at different locations.

26/03/2023

We spent a very special Friday night and being part of the gala showcasing high jewellery from the 1932 collection. Working alongside industry greats of 3-Michelin Star and one of Asia’s 50 best cocktail bars , it was a truly awe-inspiring experience for us.

12/03/2023

Come behind the scenes to one of our pop-up kitchens! We are in the middle of a shopping mall, bringing to life a fine dining experience within a luxury watch boutique.

From embracing the challenge of delivering restaurant quality food, to working in tiny spaces, to improvising the recipes to suit the environment, this job is never static. It requires us to be highly adaptive, and constantly thinking on our feet!

The true essence of is the ability to deliver a high quality and luxurious guest experience, despite the uncomfortable working conditions. The pain may last for a moment, but the and of a dinner service well done lasts forever

07/03/2023

Food and spirits pairing is definitely one of our favorite gastro moments!

The true essence of a meaningful , where both food and beverage brings out the best in each other, and often creating flavor profiles that will only emerge as they are consumed together.

We had the pleasure of savouring this moment with the award winning , starting with a crustacean pairing with the 15YO, medium rare beef with 21YO, and rounding off the flight with dark chocolate and the special 2003 Hearts collection.

Also a timely occasion to raise a toast to the first ever female master blender on the eve of !