About us
Our Story
At Catering Solutions, we set the standard in the way food is created and delivered.
Since 1996, our name has stood for high-quality, fresh, and affordable meals. Using advanced food technology to automate processing without compromising taste or quality, our skilled team has been catering Halal bento box meals to workers, executives, and students across Singapore and Malaysia.
From gourmet dishes for corporate clients and dignitaries to everyday comfort food for the masses, we deliver it all. We design customized menus to suit each institution’s needs and reliably cater at any scale.
Our chefs—from Singapore, Malaysia, India, China, Bangladesh, and the UK—bring authentic ethnic cuisines like Chinese, Bangladeshi, Malay, Indian, and vegetarian meals. Every dish is curated to meet the nutritional needs of local and foreign workers, executives, and students. Daily, we serve more than 15,000 meals in Singapore and 4,500 in Malaysia.
What do we offer? Fresh, comforting meals that nourish both body and soul, prepared with care and full of the flavors of home.
Supporting Organisations in Singapore and Johor
Catering Solutions provides institutional, healthcare, industrial, corporate, commercial and delivered meal services for organisations with recurring or large-scale food-service requirements.
In Singapore and Johor, we work with clients to understand their site, workforce or facility, meal volumes, schedules and service expectations before developing a proposal. Available arrangements may include on-site catering, canteen operations or prepared meal delivery, depending on the location and facilities.
Our aim is to provide a practical meal programme that supports the client’s operation through clear planning, consistent service and menus developed around the agreed requirements.
Established in 1996 · More than 200 institutions served · Halal-certified, ISO 22000 and HACCP certified kitchens operating 24/7
Executive Management
G. SHANMUGAM
Founder and Chairman
S. MAHENTHIRAN
Chief Executive Officer
EDWARD HENG
Chief Operations Officer
R. SELVACHANDRAN
Chief Human Resource Officer
SARAVANAN
Chief Financial Officer
G. SHANMUGAM
Founder and Chairman
A successful entrepreneur by the young age of 20, Shanmugam set up Singapore’s first Indian pub in 1992 and his first restaurant, Gayatri, in 1996. Between 2004 and 2011, he took on the role of the President of Singapore’s Indian Restaurant Association. He is also an avid organiser of fund-raising and food sponsorship events, and has been involved in various community and welfare organisations. In his spare time, he enjoys playing golf.
S. MAHENTHIRAN
Chief Executive Officer
Mahenthiran discovered his passion for the F&B industry at the tender age of 14. To further his interest and knowledge in this area, he pursued a BBA in International Hotel Management with Finance (Honours) in Switzerland. Since his return to Singapore, he has immediately established Gayatri @ OCC and taken up the position of CEO at Catering Solutions.
Mahenthiran strongly believes in integrating food and technology, and is determined to bring the company to a new level of efficiency through best-in-class food technology and automation.
EDWARD HENG
Chief Operations Officer
Edward Heng joined Catering Solutions Pte Ltd on 2 May 2022 as its Chief Operating Officer. His main focus is to develop and lead the institutional catering business across multiple segments to ensure continued performance improvements, client-engagements and compliance.
In his career spanning more than 38 years, Edward has worked with multiple global service organisations.
Over the years, he has volunteered and served in the Technical Committee of the Food Standards Council (FSC) of Singapore and was part of the SFA’s Work Group that reviews cleaning performance for the F&B establishments in Singapore.
Edward holds a Master of Science in Business Administration and is a Certified Hotel Administrator (CHA) and Foodservice Management Professional (FMP). In his spare time, he likes to read and dabble in cooking for his family.
R. SELVACHANDRAN
Chief Human Resource Officer
Certified human resource professional with over 11 years of experience integrating HR initiatives with strategic business goals to ensure superior organisational performance and resolving critical human capital issues.
Experienced in managing personnel record management, compensation and benefits and employee relationship. Highly motivated human resources leader who has improved operations and reduced costs in challenging environments including manufacturing and corporate business units.
Offering an array of skills in accurate employee job coordination, consultative relationship building, schedule planning, crafting effective training and developmental skills. Proven ability to successfully multitask in a dynamic fast-paced environment meeting all deadlines. Challenges the status quo and produces success through new initiatives, innovative processes, and change.
SARAVANAN
Chief Financial Officer
Saravanan has been Chief Financial Officer since 2009. With a career spanning over two decades, he has led various finance functions across Asia. His duties include tracking cash flow and financial planning, analysing the company’s financial strengths and weaknesses, and proposing corrective actions.
He plays a fundamental role in driving the company’s financial strategy. Saravanan is based in Singapore, originally from India, and holds a master’s degree in finance from Madras University.
IGNATIUS LAM
Group Executive Chef
Over 35 years in culinary production and management, built largely in hospitality. SHATEC alumnus with a Diploma in Hotel Management and NTC 3 in Food Production. His career spans dnata (Emirates Group), Restaurant de France, Meridien Orchard and Raffles Town Club, as well as Executive Chef roles at NUH, Gleneagles Hospital and Thomson Medical Centre. Winner of 2 Gold, 2 Silver and 3 Bronze medals at Food & Hotel Asia 1996.
DAVID LOW
Executive Chef, Central Kitchen
With 34 years of experience in Kitchen and Banquet Operations, Chef David Low has cultivated a dynamic and versatile culinary career across both hospitality and healthcare sectors. A graduate of SHATEC, he holds an NTC 3 in Food Preparation (1989) and a Diploma in Culinary Arts. Chef David Low has held key positions including Senior Sous Chef at Grand Hyatt Hotel Singapore, where he specialized in Western Banquet operations, and Executive Sous Chef at Sentosa Golf Club. His leadership extended into education and healthcare, serving as Head Chef at EtonHouse International School and Executive Chef at National University Hospital (NUH) under Sodexo Singapore Pte Ltd. He also contributed significantly as Sous Chef 1 at Mount Alvernia Hospital and Assisi Hospice. Chef David Low’s extensive background reflects his dedication to excellence, efficiency, and innovation in large-scale culinary operations.
ALBERT NGOH
Albert Ngoh is a seasoned Senior Executive Chef with over 35 years of experience spanning fine dining, hospitality, food manufacturing, and business development. A SHATEC Culinary Arts graduate, he has led kitchens at top establishments including The Westin, Swissotel, Traders Hotel, and Hilton Singapore Orchard.
His leadership roles at PS.Gourmet, Stovve, and Condiments Food Pte. Ltd. reflect his strength in culinary innovation and team development. Beyond the kitchen, Albert has driven growth as GM and partner at Eng Kee Chicken Rice and as Business Development Manager at Toh Thye San Farm. Passionate and versatile, he continues to shape Singapore’s food landscape with skill and vision.
Meet Our Chefs
IGNATIUS LAM
Group Executive Chef
DAVID LOW
Executive Chef, Central Kitchen
ALBERT NGOH
Senior Executive Chef