Asian Fusion catering
The menu, built for groups
32 group-sized trays across 1 section. Add any to your bundle and keep mixing kitchens.
Marinated chicken wings fried until the skin snaps, served alongside a heap of hot golden fries for dipping.
Prepared by BABY CAFE
Sliced ham and a folded fried egg between slices of buttered white toast, the sandwich every Hong Kong cafe runs on.
Whole wings soaked in the house soy and spice marinade, then fried until the seasoning sets into a crisp, glossy skin.
Crispy fried chicken wings seasoned with cracked black pepper, salt, and a touch of garlic for a bold, savory bite.
Pan-fried dumplings with a golden, crispy bottom and juicy filling, served with a tangy dipping sauce.
Bite-size pieces of chicken in a light seasoned batter, fried until the coating crackles and tossed with salt and white pepper.
Wide rice noodles seared in a hot wok with sliced pork belly and XO sauce, the dried scallop and shrimp chili paste, plus scallion and bean sprouts.
Thick udon crisped on the griddle, then tossed with sliced beef, onion and scallion in a dark soy sauce that coats every strand.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Spaghetti crisped in the wok with sliced pork cheek, onion and bell pepper, finished in a brown sauce heavy with cracked black pepper.
Thin rice noodles stir-fried with shrimp, egg, bean sprouts and chives, seasoned Thai style with chili, lime and fish sauce.
Wide rice noodles and sliced beef seared over a roaring flame with bean sprouts and scallion, barely sauced so the smoky wok flavor carries.
Rice tossed in the wok with chopped fermented kimchi and its juice, which turns the grains tangy, spicy and deep red at the edges.
Cubes of tofu fried to a crisp shell and still soft inside, tossed with salt, white pepper, fried garlic, chili and scallion.
Springy fish balls simmered soft in a mild yellow curry sauce, the Hong Kong street snack, sweet and faintly coconut at the finish.
Fried rice folded with silky egg whites and shreds of dried scallop, kept pale and light so the sweet, briny scallop comes through.
Shrimp and rice fried with tom yum paste, lemongrass and lime, hot and sour in the Thai style with a chili-red finish.
Sliced beef, egg and scallion folded through rice fried hard in the wok, seasoned with soy and finished with a little white pepper.
Typhoon shelter style: rice fried with a heap of crisp golden garlic, dried shrimp, chili and black beans, salty and fragrant.
Chinese olive vegetable, the Teochew preserve of mustard greens and olive, fried through rice with string beans, minced pork and egg.
Diced chicken and flakes of Chinese salted fish wok-fried into rice, the cured fish carrying a sharp, funky depth through every grain.
A crisp fried pork chop over rice or spaghetti, smothered in tangy tomato sauce, then buried in cheese and baked until the top blisters.
Seasoned minced pork cooked down into a rich meat sauce, layered over spaghetti and baked until the surface darkens and the edges catch.
A griddled chicken steak set over rice or spaghetti under a savory sauce and melted cheese, baked until the cheese turns glossy and golden.
A whole chicken poached, chilled and torn by hand, then dressed with sand ginger, scallion and hot oil the Cantonese way.
Half a bird poached and pulled into strands by hand, tossed in sand ginger, garlic and scallion oil, and served cool.
Poached whole in seasoned broth until the meat sits just off the bone, the Hainanese classic, served with ginger-scallion oil for dipping.
Half a poached Hainanese chicken, silky skin and all, chopped over the bone and paired with ginger-scallion and chili sauces.
Beef brisket braised slowly in a yellow curry loosened with coconut milk, with soft carrot and potato soaking up the sauce.
Beef brisket simmered for hours with daikon, star anise and chu hou sauce until the gravy turns dark and clings to the meat.
Grilled eel brushed with sweet soy glaze, chopped over fried rice with shrimp and egg so the sweetness runs through the grains.
Macanese comfort food: chicken in a mild coconut curry poured over rice, covered with cheese and baked until the top browns.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Potato, chickpeas, sprouts and chilled yogurt loaded into a large hollow kachori cracked open at the top, then showered with sev, chutneys and pomegranate. (Sold per piece, $15.00 each, minimum 20.)
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
