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CREATE YOUR OWN BUFFET PACKAGE @ SPGG

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CREATE YOUR OWN BUFFET
Singapore Polytechnic Graduates’ Guild
1010 Dover Road, Singapore 139658 (Singapore Poly Gate No. 4)
CREATE YOUR OWN BUFFET PACKAGE INCLUDE THE FOLLOWING
 Use of function room as time stated
 One portable screen with LCD Projector
 Tables & Chairs provided with table cloth and skirting with table buffet layout
 PA sound system with 2 wired or wireless handheld microphone
BEVERAGE CHARGES
 Free Flow of Soft Drinks (Coke, Sprite & Orange) @ $4.00per persons
 House Wine red/white @$52.00++per Bottle
 Free Flow of Coffee & Tea @ $2.00++per person
CORKAGE CHARGES
 Wine red/white @ $20.00++per Bottle
 Hard liquor @ $25.00++per Bottle
OPTIONAL SERVICES
(BOWLING)
 Non Peak Hours (Monday - Friday: 10am - 5pm):
Normal Bowling at $30.00++ per lane per hour
 Peak Hours (Monday – Friday: 5pm–11pm, Sat Sun & PH)
Normal Bowling at $40.00++ per lane per hour
 Peak or Non-Peak Hours:
Cosmic Bowling at $50.00++per lane per hour (minimum 10 lanes)
Bowling Shoes rental at $1.00++per pair
Special Karaoke set arrangement at $780.00++per session
Tennis Court at $10.70++per court per hour
Mahjong Room at $4.50++per hour
Remark: Booking of optional services is subject to availability. Pre-booking is
required.
For any further information or assistance, please feel free to
call 6796 9988 or email banquet@spgg.org.sg
CREATE YOUR OWN BUFFET
Singapore Polytechnic Graduates’ Guild
1010 Dover Road, Singapore 139658 (Singapore Poly Gate No. 4)
PRICED AT S$40.00++ PER PAX
(MINIMUM 30 PAX)
SOUP (Please select ONE item from this
column)
 Cream of Mushroom
 Italian Minestrone
 Sweet Corn with Chicken
 Si Chuan Hot Sour Soup
 Fish Maw with Crab Meat
POULTRY (Please select ONE item from this
column)
 Fried Chicken Szechuan Style
 Crispy Boneless Thai Chicken
 Nonya Chicken Curry
 Black Pepper Chicken
 Roasted Honey Chicken
 Lemon Chicken
 Baked Teriyaki Chicken
 Ayam Masak Merah
SEAFOOD (Please select ONE item from this
column)
 Fish and Vegetables Curry
 Sliced Fish with Black Bean Sauce
 Steamed Fish Hong Kong Style
 Fried Prawn with Sambal Chili
 Seafood Bean Curd with Crab Meat and
Gingko Nut
 Steamed Fish with Green Garlic and
Shimeiji Mushrooms Light Soy Sauce
MEAT (Please select ONE item from this
column)
 Sliced Beef with Bell Pepper, Ginger and
Spring Onion
 Black Pepper Beef Steak
 Mutton Curry
 Beef Rendang
VEGETABLES (Please select ONE item
from this column)
 Baby Kai Lan with Oyster Sauce
 Braised Nonya Chap Chye
 Sayur Lodeh
 Broccoli with Mushrooms
 Braised Cabbage with Assorted
Mushrooms
 Sambal Egg Plant with Dried Shrimps
 Siew Peh Chye with Garlic
 Nai Pek with Mushrooms Oyster Sauce
MAINS (Please select TWO items from
this column)
 Yang Chow Fried Rice
 Braised Cabbage Rice with Dried
Prawns
 Nasi Goreng
 Pineapple Rice with Chicken Floss
 Nonya Seafood Fried Rice
 Penang Char Kway Teow
 Fried Hong Kong Noodles with
Chicken Char Siew
 Seafood Mee Goreng
 Spicy Mee Siam Goreng
 Udon Noodles with Prawn Meat
 Vegetarian Bee Hoon
 Fried Hokkien Noodles with Squid and
Clam Meat
DESSERTS (Please select TWO items
from this column)
 Longan Bean Curd
 Chin Chow with Sea Coconut
 Bubor Hitam with Coconut Milk
 Red OR Green Bean Soup
 Cheng Tng
 Bubur Cha Cha
 White Fungus with Red Date and
Gingko Nut