16 Chef-Approved Food for Catering Menus

Planning food for catering is more than just listing dishes your kitchen can cook. The best catering food menus are built with precision. You need dishes that scale smoothly, hold their quality over time, and are easy to portion across different event sizes. Variety is also a crucial factor. A solid lineup must include a mix of proteins, sauces, textures, and colors that work well together.

When planning, it also helps to understand how to estimate food for catering so you can balance portions, reduce waste, and manage costs effectively. Exploring different catering menu ideas and pricing structures can guide you in offering packages that meet client expectations without sacrificing quality.

If you’re looking for food for catering ideas, this chef-approved list has you covered. Whether you’re planning a plated meal or a buffet-style feast, find dishes with tips on how to estimate food for catering and deliver smooth service. These catering menu ideas and pricing examples will help you design a lineup that balances creativity, efficiency, and cost control.

1. Sinuglaw Jelly Cups With Salsa

Sinuglaw, the fusion of inihaw na baboy and kinilaw, gets a playful makeover in these individual jelly cups. Served them chilled and pre-portioned, perfect for cocktail-style receptions or tasting menus. Add flair by inserting sinamak vinegar and Knorr Liquid Seasoning in pipettes for an interactive presentation.

• Small (20 pax): Set 20 jelly cups with salsa topping.
• Medium (100 pax): Assemble in 5 batches; chill and transport in trays.
• Large (300 pax): Prep jelly base a day ahead; top with pork and salsa on-site.

2. Grilled Pork Belly Mustasa Rolls

This handheld appetizer features juicy grilled pork belly slices wrapped with mustasa leaves and burong hipon. It’s a terrific example of food catering for events that offers both portability and hassle-free plating, making it ideal for large events. The sharp, fermented sauce also adds a refreshing contrast to heavier dishes on the buffet line.

• Small (20 pax): Grill 1.5 kg pork; assemble 40 rolls (2 each).
• Medium (100 pax): Prepare 200 rolls using 8 to 10 kg pork.
• Large (300 pax): Pre-grill and chill pork; assemble rolls on-site; portion 2 to 3 per guest.

3. Spanish-Style Pork Adobo Tapas With Olives and Chorizo

This tapas-style twist on adobo infuses the beloved local dish with Spanish flair using olives, paprika, and chorizo. It’s a standout choice for any catering food menu that aim to surprise and elevate. The small portions make it easy to plate on trays, appetizer boards, or grazing tables.

• Small (20 pax): Prepare 1.2 kg pork; plate 60 g per guest.
• Medium (100 pax): Cook 6 kg pork; freeze bread ahead.
• Large (300 pax): Pre-portion pork in trays; garnish with olives and chorizo on-site.

4. Corn and Shrimp Okoy With Burong Mangga

Ideal for passed appetizers or plated starters, this dish transforms the humble okoy into an elevated catering crowd-pleaser. It also stands out on grazing tables and cocktail menus with its crisp texture and vibrant look. When fried properly, the okoy holds well and stays crisp under heat lamps, making it a practical choice for food catering for events.

• Small (20 pax): Fry 40 pieces (2 per guest); prep garlic aioli ahead.
• Medium (100 pax): Fry in 5 batches of 40; hold under heat lamps.
• Large (300 pax): Prepare okoy in advance, freeze, and fry on-site in rotations.

5. Kropek Sinuglaw

Here’s another playful take on sinuglaw, this time served on crispy kropek for extra texture and visual appeal. It’s perfect for cocktail-style catering or elevated pulutan platters. Each bite is individually assembled, making it ideal for pre-portioned service and easy handling on your catering food menu.

• Small (20 pax): Assemble 40 bites (2 per guest).
• Medium (100 pax): Prep 200 pieces; transport in airtight containers.
• Large (300 pax): Set up an assembly station; assemble on-site just before service.

6. Hi-Protein Salad Bowl With Garlic Shrimp and Calamansi-Soy Vinaigrette

Skip the usual Caesar and serve this shrimp salad as your signature green. This protein-rich bowl brings a light but satisfying option to plated meals and outdoor events. Prepare all components in bulk and portion the vinaigrette separately to keep everything fresh.

• Small (20 pax): Plate 20 bowls with 3 to 4 shrimp each.
• Medium (100 pax): Prepare the greens and toppings in bulk, and serve the vinaigrette in individual pourers.
• Large (300 pax): Serve as a salad bar. 

7. Modern Fresh Vegetable Lumpia 

Give fresh lumpia a makeover with the addition of pickled radish, red chilies, and vegetables simmered in coconut milk. These light and colorful rolls are a terrific vegetarian-friendly starter or bar snack for plated or casual catering. It’s also ideal for those learning how to calculate food cost for catering, since the ingredients are affordable and easy to portion at scale.

• Small (20 pax): Assemble 20 rolls.
• Medium (100 pax): Prep 100 crepes and fillings; roll on-site.
• Large (300 pax): Pre-portion fillings; assemble in rotation.

8. Yangnyeom Korean Fried Chicken

Don’t shy away from adding Korean flavors to your lineup of food for catering ideas – this bold move could win over both young and adult guests. This sweet and spicy glazed fried chicken is a certified crowd-pleaser that fits right into buffet spreads or grazing tables. Pre-fry the chicken and glaze it on-site to lock in that addictive crunch.

• Small (20 pax): Fry 40 pcs (2 per guest); glaze on service.
• Medium (100 pax): Fry and glaze 200 pcs in 5 batches.
• Large (300 pax): Double-fry in cycles; store in warming trays. 

9. Embutido Meatballs With Cheese Gravy

This fun twist on a Filipino party staple turns embutido into bite-sized meatballs topped with rich, creamy cheese gravy. They’re perfect for food for catering menus that need flavorful, easy-to-portion proteins. Serve them in buffet trays or plated meals; they hold up effortlessly and never fail to please.

• Small (20 pax): Prepare 40 meatballs (2 per guest) with 1 liter cheese gravy.
• Medium (100 pax): Make 200 meatballs in advance; reheat in batches.
• Large (300 pax): Prep 600 meatballs; store in warming drawers; pour cheese gravy just before service.

10. Beef Rendang

Need a dish that will steal the spotlight on your menu? Beef rendang is a slow-cooked, coconut-based stew packed with deep, savory spices. It’ll be a hit among Filipino diners as the flavors are similar to some local dishes but still with an unexpected twist. Plus, its flavor gets better over time, making it perfect for long events.

• Small (20 pax): Cook 3 kg beef; portion 150 g per guest.
• Medium (100 pax): Braise 15 kg beef in 5 large pots.
• Large (300 pax): Cook in batches using stockpots or tilting pans; hold in warming trays and refill as needed.

11. Boneless Crispy Pata With Ensalada

When preparing your catering food menu, you also have to consider the ease of consuming a dish. Reconsider anything that requires removing bones or messy table-side prep. A smart alternative is this version of crispy pata, already deboned for easier carving. It's simpler to eat, doesn’t need extra utensils for cutting, and keeps your buffet line moving smoothly.

• Small (20 pax): Fry and debone 2 large hocks; slice thinly.
• Medium (100 pax): Prep 10 to 12 pork hocks; serve with ensalada in separate containers.
• Large (300 pax): Debone in advance; fry in batches; portion 150 g per guest.

12. Pinaputok na Isda With Sinigang Vegetables

When coming up with food for catering ideas, you also have to consider visual appeal. You need dishes that bring color to your lineup and create moments of delight for your guests. This pinaputok na isda is a localized take on fish en papillote, infused with familiar sinigang flavors. The accompanying vegetables add brightness and give the dish an exciting presentation.

• Small (20 pax): Prep 3 kg fish; slice and portion with vegetables.
• Medium (100 pax): Use same-size fillets instead; prep in 5 to 6 trays.
• Large (300 pax): Portion fish in advance; hold sinigang vegetables separately in trays.

13. Jeyuk Bokkeum (Spicy Korean Pork Stir-Fry)

Stir-fries are excellent food for catering since they cook fast and reheat well. A terrific example is this Korean classic, where pork is tossed in a spicy gochujang sauce that deepens in flavor as it sits. It pairs perfectly with rice and holds beautifully in chafing trays throughout service.

• Small (20 pax): Cook 3 kg pork; serve 150 g per guest.
• Medium (100 pax): Prep 5 to 6 batches in advance; hold warm.
• Large (300 pax): Marinate and stir-fry in bulk; distribute into buffet trays.

14. Pasta Arrabiata With Anchovies and Pecorino

When it comes to pasta, try to avoid cream-based sauces that dry out or separate over time. You want a dish that holds well, looks vibrant, and delivers consistent flavor from start to finish. A terrific example is this recipe featuring a spicy tomato sauce with extra umami from anchovies and pecorino. It’s an ideal catering food for events that isn’t too demanding to prep.

• Small (20 pax): Cook 1.6 kg pasta; allot 80 g per serving.
• Medium (100 pax): Prep 8 kg pasta in 5 batches.
• Large (300 pax): Store pasta and sauce in separate trays; top with cheese on-site before serving.

15. Adobong Pusit Paella With Pickled Mushrooms

Rice will always be a mainstay in catering, but that doesn’t mean it has to be basic. This adobong pusit paella takes cues from the classic negra and delivers layered, savory flavors thanks to the addition of Knorr Oyster Flavoured Sauce. It’s a cost-efficient yet premium-looking dish that elevates any Filipino-themed menu.

• Small (20 pax): Cook 1 kg total yield in 3 to 4 paellera pans.
• Medium (100 pax): Prep in larger trays; portion 50 g per guest.
• Large (300 pax): Batch-cook rice; stir in squid; serve in warmers.

16. ChocNut Palamig With Gulaman

End your buffet line on a playful note with this icy dessert that blends ChocNut, creamy milk, roasted peanuts, Lady’s Choice Peanut Butter, and Carte D'Or Crystal Clear Unflavored Gulaman. It’s fun, refreshing, and perfect for outdoor or casual events. Set it up as a DIY bar with each component in separate containers so guests can build their own palamig just the way they like it.

• Small (20 pax): Prepare 1.5 kg of toppings.
• Medium (100 pax): Prep 8 kg of toppings; shave ice in batches and assemble just before serving.
• Large (300 pax): Set up a halo-halo-style dessert bar with shaved ice for quick assembly and customization.

Selecting food for catering means thinking beyond just flavor. You need dishes that are cost-efficient, easy to prep, and designed to hold well from kitchen to service. Every item should contribute to a seamless dining experience, from portioning to plating. Use this list to guide you in building a catering menu that’s practical, polished, and guaranteed to impress.

Whether you’re reviewing how to estimate food for catering for large events or testing new catering menu ideas and pricing strategies, taking a thoughtful approach ensures that every detail of your catering service feels seamless and professional.