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With Chef Gilbert Pangilinan of Isogi, Manila House, and Kai Restaurant at the helm, Kai Catering offers a unique food concept in the world of catering in the Philippines. Kai Catering's specialty is the kaiseki menu, a traditional Japanese multicourse meal that can go up to 12 courses. There are at least two things that make Kai Catering special. First, Chef Gilbert is a Nobu-trained chef and, second, the catering uses only certified ingredients that are brought in raw and cooked on-premise. So you can expect the freshest and most sumptuous dishes cooked to perfection. Chef Gilbert also follows the Japanese technique of food preparation so the clients and their guests won't be bored by a monotonous flavor profile. Instead, the palate plays with flavors when fried, broiled, and grilled; spicy and sweet, and hot and cold foods are served. Other than the high levels of proficiency, Kai Catering also does everything in its capabilities to serve its clientele. Manned by a group of cooks and waitstaff, it invested in a mobile kitchen and a 10-wheeler truck lugging tables and chairs. As such, if the venue has a kitchen but won't able to accommodate their needs, they would bring their own kitchen. This is the level of commitment that is not entirely present in other catering companies.