First Courses (Appetizers)

Following the hors d’oeuvres, Chef Heng offers a wide selection of salads, soups and seasonal selections to pair with the event theme.

Note:We can customize your menu to offer vegetarian catering or gluten-free catering items on request.

  • Beets Appetizer
  • Crab Appetizer

Mango Salad with Organic Greens
Sweet vinaigrette

Classic Caesar Salad
Chef-made dressing, imported aged parmesan, garlic croutons

Salad of Roasted Fresh Corn, Beets, Jicama and Black Beans
Lime vinaigrette

Napoleon of Organic Red Beet Salad
Arugula, Meyer lemon vinaigrette

Balela Salad
Chickpeas, olives, sun-dried tomatoes, mint, cherry tomatoes 

Fusion Style Mini Crab Cakes
Sweet chili Dijon remoulade

Wild Mushroom Bisque
Truffle oil

Butternut Squash Bisque
Roasted pine nuts

Seared U 10 Scallops
Sambal sambal sauce

Shrimp Scallion Pancake
Sesame soy dipping sauce

Puff Paratha
Coconut curry potato sauce