Absolutely! Many vendors, including PartyMojo, offer customizable menus and themes tailored specifically to your event.

Yes, PartyMojo’s Laksa Live Station uses Halal-certified ingredients and no pork or lard is used in the preparation. This makes it suitable for inclusive corporate events, government functions, and multi-racial celebrations in Singapore.

Absolutely. We understand that guests have different tolerance levels for spice. Our Laksa gravy is prepared to be moderately spicy (lemak style), but we serve the sambal chilli on the side. This allows guests to customize their own bowl, making it kid-friendly and suitable for international delegates.

To ensure the freshest taste and hygiene, the rich Laksa broth is prepared in our central kitchen and kept at a food-safe temperature on-site. The noodles and ingredients are blanched and assembled live in front of your guests, ensuring every bowl is served piping hot and fresh.

Yes, food safety is PartyMojo’s top priority. All our station manpower and food handlers possess valid Food Hygiene Certificates as required by the Singapore Food Agency (SFA). We adhere to strict hygiene protocols during preparation, transport, and live service.

Our professional food handlers are trained for high-volume events. A single station can serve approximately 60 to 80 bowls per hour. For larger corporate events (e.g., 300+ pax), we recommend booking two stations or additional manpower to ensure queue times remain short.

To set up a fully functional Laksa Live Station, we require:

• Space: A minimum area of 2m x 2m for the table setup and serving flow.
• Power: One distinct 13-amp power point (direct wall socket preferred) to keep the gravy piping hot.
• Tables: We can provide our own setup tables with skirting, or use venue-provided tables if preferred.

We offer flexibility regarding cockles. By default, we can serve cockles, but given that it is a polarizing ingredient, we can serve them separately as a topping or remove them entirely upon request. Standard toppings include prawns, fishcake slices, tau pok, hard-boiled eggs, and bean sprouts.