When it comes to catered food, Tim’s Fine Catering has set the standard for next-level canapes, refined experiences and innovative cuisines. Banish thoughts of the typical cheese on toast – we are talking about a professional caterer that has raised the bar and established new standards since its inception in 2013.
Established by Dutch chef Tim Meijers, Tim’s Fine Catering has delivered fine dining-level catering services to gourmands and foodies for 10 years. With Michelin-starred kitchen experience at Oud Sluis in the Netherlands, Sketch in London, and Auberge de l’Ill in France, and as catering director at Saint Pierre Singapore, the acclaimed chef and his team offer elevated cocktail canapés, live stations, gourmet buffets and sit-down luncheons and dinners.
Eco-friendly practices
High standards are maintained in this company known for designing delicious menus for bespoke events. The team’s deep knowledge of food, cooking techniques, eco-friendliness, and passion for using fresh, sustainably sourced ingredients, including line-caught fish, ensure a seamless, unforgettable dining experience.
The Artisan Canapé Box of 12 signature bites is synonymous with Tim’s Fine Catering. In light of Covid-19’s social distancing, he introduced it for intimate dinners, virtual business functions, and, later, festive events.
As part of catered menus, it is available as The Artisan Canapé Box – Classic Selection ($128) and White Classic Selection ($138), the latter being a popular choice as a wedding favour for guests who couldn’t attend. The Artisan Dining Box (Bespoke, $178; Classic, $172) is also an option.
Capturing the essence of the decade
To mark 10 years of culinary excellence, Meijers has unveiled an exquisite next-level canapé called The Decennial Opulence. Presented in a handcrafted teak box, each canape – Topinambur Mousseline with Dashi Jelly, Marinated Topinambur, and Baeri Caviar – is housed in a caviar tin accompanied by a mother-of-pearl spoon.
Topinambur, also known as Jerusalem artichoke, is related to sunflowers. When raw, the white flesh tastes like chestnuts; once baked, it’s more like potatoes. Served with the pickled topinambur and caviar, the mousseline is delicious. The dashi jelly’s umami notes from bonito flakes and Hokkaido rausu kombu (kelp) enhance its velvety texture.
It’s modern French cuisine with a Japanese twist. According to Meijers, he wanted to create something meaningful and personal. “I love Japan and its culture, as well as its cooking philosophy. Building a connection between different cuisines is truly my passion, as is discovering beautiful produce cultivated by passionate individuals. This is what truly brought this very special canapé to life,” he says.
Visit www.timsfinecatering.com for more information.
