NUDE Seafood Catering

Us: Start with Great Ingredients, Add a Chef’s Touch, Make it Beautiful

You: Relax and Enjoy

We cook many events, and our food shines. For celebrations and gatherings, we'll make it memorable. Our guests spans the United Nations and Singapore Airlines, UBS and BCG, Netflix and Meta—you’re in good hands!

  • Start with Great Ingredients

    As seafood importers (Gyoren Singapore), our seafood is exceptional, at the best prices in town. King crab from Tsukiji Kanisho, Hokkaido Gyoren scallops, Miyagi oysters, sashimi hamachi from Iyosui, first hand from source

  • Add a Chef's Touch

    Chef Kee Leng has a fine dining background, yet we came together to make hearty, generous food. Plus we’re Singaporean boys at heart. So we can be as fine or casual as you'd like, Western or Asian or local

  • Make it Beautiful

    Feed the eyes first, add hospitality to good food, and events will rock. Our food is beautiful, be it platters or full set-ups at your location. We can make it lavish, with florals to remember. Or keep it simple. Your choice

Discuss Your Event: hello@nudeseafood.com | 8726 1576

We offer 2 main options:

  • Mini Buffet, your choice of menu served in handsome disposable sushi platters from Japan

  • Full Buffet, with the same menus, set up artistically at your place for a fee

For the Full Buffet, you can add on our stunning seafood ice bar and chocolate fountain

Buffet

Mini Buffet

Large, joyful platters of food, delivered to your location in beautiful Japanese disposable platters. Well-priced, fuss-free, delicious. For a minimum of 10 guests, with at least 3 days notice please. With disposible utensils to make it truly fuss-free; one-way delivery fee of $45

Full Buffet

Styled artistically at your location, delicious and memorable. Additional charge of $300 (on top of the mini buffet price) with tablecloth and decor, on tables you provide; inclusive of 2-way transportation. Add on fresh flowers and styling for $300, for that special touch. For a minimum of 20 guests, with a least 5 days advance notice. Inclusive of presentation on our ceramics and platters, and disposable cutlery and plates

  • Grilled King Prawns, passionfruit emulsion, prik nam pla (let us know if you want non-spicy)

    Signature Hickory-smoked Salmon

    Iberico Baby Back Pork Ribs, tamarind glaze (let us know if you want no pork no lard)

    Binchotan-grilled Chicken Steak

    Chilled Truffle Capellini (V)

    Broccoli with Cashew Nut Emulsion

    Roasted Corn, Butter, Ao Nori, Grana Padano

    Niigata Egg Fried Rice

    Mango Pomelo Sago with Peach Gum or Tiramisu with Chye Seng Huat Espresso

    • 10-19 pax: $45/pax (mini buffet only)

    • 20-49 pax: $42/pax

    • 50-99 pax: $38/pax

    • 100+ pax: $35/pax

    for setup of full buffet, additional charge of $300, with tablecloth and decor on tables you provide

    add on fresh flowers and styling for $300, for that special touch

  • Grilled King Prawns, Mango Tamarind

    Zhenjiang Barramundi, Pickled Papaya, Peanut

    Grandma's Braised Pork Belly, fried mantou (let us know if you want no pork no lard)

    Poached Kampong Chicken, Ipoh aromatic ginger-scallion dip

    Clams with 'Tanghoon' Rice Vemicelli, Lard, and Aromatics (let us know if you want no pork no lard)

    Niigata Egg Fried Rice (V)

    Broccoli with Cashew Nut Emulsion

    Roasted Corn, Butter, Ao Nori, Grana Padano

    Mango Pomelo Sago with Peach Gum or Tiramisu with Chye Seng Huat Espresso

    • 10-19 pax: $45/pax (mini buffet only)

    • 20-49 pax: $42/pax

    • 50-99 pax: $38/pax

    • 100+ pax: $35/pax

    for setup of full buffet, additional charge of $300, with tablecloth and decor on tables you provide

    add on fresh flowers and styling for $300, for that special touch

  • Premium Chilled Seafood Platter

    • Hokkaido Gyoren Scallops Sashimi

    • Chilled 'Live' Tiger Prawns

    • Iyosui Hamachi Sashimi

    • Bakkafrost Salmon Sashimi

    • Sauteed Clams

    • Condiments: housemade nikiri soy sauce, wasabi, Niigata rice and nori (for handrolls), ponzu, saffron aioli

    Signature Hickory-smoked Salmon

    Iberico Baby Back Pork Ribs, tamarind glaze (let us know if you want no pork no lard)

    Binchotan-grilled Chicken Steak

    Chilled Truffle Capellini (V)

    Broccoli with Cashew Nut Emulsion

    Roasted Corn, Butter, Ao Nori, Grana Padano

    Mango Pomelo Sago with Peach Gum or Tiramisu with Chye Seng Huat Espresso

    • 10-19 pax: $75/pax (mini buffet only)

    • 20-49 pax: $72/pax

    • 50-99 pax: $68/pax

    • 100+ pax: $65/pax

    for setup of full buffet, additional charge of $300, with tablecloth and decor on tables you provide

    add on fresh flowers and styling for $300, for that special touch

  • King Crab Leg: one whole leg per guest, from a large 4L crab from Tsukiji Kanisho

    Premium Chilled Seafood Platter

    • Hokkaido Gyoren Scallops Sashimi

    • Chilled 'Live' Tiger Prawns

    • Iyosui Hamachi Sashimi

    • Bakkafrost Salmon Sashimi

    • Sauteed Clams

    • Condiments: housemade nikiri soy sauce, wasabi, Niigata rice and nori (for handrolls), ponzu, saffron aioli

    Signature Hickory-smoked Salmon

    Iberico Baby Back Pork Ribs, tamarind glaze (let us know if you want no pork no lard)

    Binchotan-grilled Chicken Steak

    Chilled Truffle Capellini (V)

    Broccoli with Cashew Nut Emulsion

    Roasted Corn, Butter, Ao Nori, Grana Padano

    Mango Pomelo Sago with Peach Gum or Tiramisu with Chye Seng Huat Espresso

    • 10-19 pax: $95/pax (mini buffet only)

    • 20-49 pax: $92/pax

    • 50-99 pax: $88/pax

    • 100+ pax: $85/pax

    for setup of full buffet, additional charge of $300, with tablecloth and decor on tables you provide

    add on fresh flowers and styling for $300, for that special touch

  • Optional add-ons to your buffet:

    Miso-grilled Halibut +9/pax

    Triple-cooked Desiree Potato +5/pax

    Tanghoon with Clams and Lard +8/pax

    King Crab Tanghoon with Lard +28/pax

    Mango, Oolong, Osmanthus Mocktail +6/drink

    Yuzu Garden Mocktail +6/drink

    Red Sangria +12/pax

    Aperol Spritz +12/pax

    Upgrade to a Dessert Platter +6/pax

    NUDE Brownies +3/pax

    Seasonal Fresh Fruits Platter +5/pax

    minimum 10 portions of each add-on pls

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    For Full Buffet Only

    Seafood Ice Bar +500/event for setup; assumes your buffet already includes a premium seafood platter. Option to add Japanese oysters for +8/guest

    -

    Chocolate Fountain with marshmallow, strawberry, grapes, banana, Belgian waffle +300 for up to 30 pax, +6 per pax from the 31st pax

    -

    'Live' Stations: Japanese Sashimi, Chirashi & Chazuke, Western Carving, Asian Carving, Celebratory Popiah, Singapore Rojak, Tom Yum Street Stall etc.--discuss with us!

    ---

    For Full Buffet Only

    Add on free flow non-alcoholic drinks for $15/pax

    • Yuzu Garden Mocktail or Mango Osmanthus Oolong

    • NUDE Lavender Earl Grey Iced Tea, Selection of Sodas

    Add on free flow alcoholic and non-alcoholic drinks for $38/pax

    • All the above, plus Prosecco, White Wine (Chardonnay and Sauvignon Blanc), Red Wine (Cabernet-Merlot and Pinot Noir) and bottled Sapporo beer

    ---

    For Full Buffet Only

    Add on ceramics and silverware for $5/pax

    Rent Wine and Drinks Glasses for $3/glass

Our style of catering

Delicious, Artistic, Memorable

Have a look at this event at our client’s place

Private Dining

Serenity and privacy are the greatest luxury. When that’s what you’d like, we flip to fine dining mode and deliver an experience. Menus are customised, flowers and silver are laid, we cook and serve ‘live’, and, at the end of the night, we leave you with beautiful memories and a clean kitchen. Parties start at 4k or 280 per guest, whichever is higher, and we’ll need to confirm the availability of our chef pls

  • amuse bouche
    Clams with XO Sauce, Almond Tart, jalapeno emulsion, potato string, bronze fennel cress

    amuse bouche
    Hon Maguro Chutoro Tartare, housemade focaccia, cress

    Iyosui Hamachi, Seaweed Sabayon, Caviar, shishito peppers, white corn & shirasu 'chee cheong fun', nori oil

    Japanese Tomato, Abalone, Umeshu 'Caviar', honey-fermented garlic, red wood sorrel, savoury emulsion, small-leaf lime oil, dashi jelly

    Bouillabaisse, prawn, crab, mussel, snapper, scallop, saffron rouille, ice lettuce, oil of black olive, ohitashi charred leeks

    ‘Poussin’ Baby Chicken & Foie Gras,
    Chinese chive emulsion, spring onion oil, pickled daikon, heirloom nasturtium

    Wagyu Bavette & Manjimup Black Truffle, garlic jus, beetroot with orange-sumac glaze, sunchoke puree, potato 'kueh lapis'

    Apple Fennel Sorbet, preserved lemon

    Jasmine Ice Cream, Macerated Strawberries, Basil Oil, rock sugar meringue, gula melaka streusel, cress

    Kumamoto Musk Melon, Yamanashi Hakuhou Peach

  • Canapes

    Crispy Baby Squid, housemade mantou, chili crab sauce, egg floss, shiso

    Tiger Prawn, feuille de brick, salted egg emulsion, nam prik pao

    Pani Puri, assam, smoked eggplant

    Ma Haw of chicken, pineapple, passionfruit, puffed rice

    Dinner

    Hokkaido Scallops, chrysanthemum, spinach, truffle, chicken consommé, ikura

    Roasted Scampi, crab roe emulsion, salsa, apricot gel

    Roulade of Halibut, shaoxing wine-kombu beurre blanc, honey-glazed tomato, charcoal-smoked maitake mushroom

    Tropical Rum Baba, rum & cardamom, coconut meringue, peanut, orange zest

  • Hokkaido Scallops, cuttlefish ink puree, juniper chicken jus, parsnip crisp, stuffed chicken wings, basil oil, nameko, chive foam

    King Crab, chili crab powder, burnt lemon, momiji oil, saffron rouille

    Canadian Halibut, beurre blanc, anchovy emulsion, white bean, maitake mushroom, oil of black olive, glazed tomato

    Secreto of Iberico Pork, black garlic puree, pepper jus, potato ‘kueh lapis’

    Niigata A4 Snow-aged Wagyu, foie gras, truffle, clams, garlic jus, nori oil, mushroom, spinach

    Madeleines & Winter Fruits, morello cherry compote

Wedding atop Fort Canning

Our catering high point, pulled out all the stops for Junch’s sister and served this magnificent spread outfield

Tell us more about your event, and we’ll circle back:

The best catering draws people together