Plan on 200-250g of finished smoked meat per person when you serve several proteins and sides, or 300g per person if meat is the only main. Mandai Smoke Co. delivers on Saturdays and Sundays only, so order at least 2-3 weeks before your event.
How Much to Order
For 8-12 guests, order a whole smoked brisket (approximately 2-2.5kg finished weight) alongside a rack of ribs or a portion of pulled pork, then add two or three sides for a complete table. For 12-20 guests, order two anchor proteins. A brisket plus ribs is a crowd favourite: the brisket carves beautifully and gives you the centrepiece moment, while the ribs offer a hands-on, celebratory way to eat that suits a party.
Sides matter more than people think. At Mandai Smoke Co., our sides are developed to complement the smoke and richness of the meats, not just fill space on the plate. Aim for balance: something creamy, something tangy, something with a bit of weight to it.
How Delivery Works
We deliver on Saturdays and Sundays only. Our smoking process starts in the early hours, and delivery is built around weekend windows. Pick the weekend slot that fits your celebration and book it early. Christmas is our busiest period and slots fill up, so lock in your order at least 2-3 weeks ahead. The smoking process can't be rushed, and we won't compromise the product to accommodate last-minute demand.
Our food arrives ready to serve. The meats come fully smoked and rested, with reheating instructions included, and a standard home oven handles it easily. You don't need any special equipment.
Under SFA regulations in Singapore, food delivery and on-site catering are distinct. We do not send staff to your home to set up or serve. We deliver the BBQ to your door, fully prepared, so that you can be the host.
Serving the Table
Serve family-style. Put a whole brisket on a large wooden board and slice it at the table, stack the ribs on a platter, and put the pulled pork in a deep bowl with tongs. Add a simple green salad with a sharp vinaigrette to cut through the richness of the meat, and arrange fresh rosemary and thyme around the boards.
For drinks, a Zinfandel or a Shiraz handles bold, smoky flavours. A craft lager or an amber ale suits beer drinkers. For non-alcoholic options, try a house-made lemonade or sparkling water with citrus and mint.
Why Deliver Christmas Dinner
Ordering delivery means your main event is sorted while you set the table, greet guests and pour drinks. Roast turkey struggles in Singapore's 30-degree heat and a home oven that may not cope, and the bird often arrives dry. Slow-smoked meats suit a communal feast, and yours will be handled by people who have spent years perfecting low-and-slow smoking.
December weekend slots book out quickly. Head to mandaismokeco.com to check availability and place your order.
Frequently Asked Questions
How far in advance should I order Christmas food delivery from Mandai Smoke Co.? Order at least 2-3 weeks before your event, particularly for December dates. Christmas is our highest-demand period and weekend delivery slots are limited. Early ordering guarantees your preferred date and gives us time to prepare your order properly.
Can I order for Christmas Day if it falls on a weekday? No, Mandai Smoke Co. delivers on Saturdays and Sundays only. If Christmas Day falls on a weekday, schedule your feast for the nearest weekend, either the weekend before or after Christmas. Many of our customers find this works better, as it gives them more time to enjoy the celebration without the weekday rush.
How do I reheat the food when it arrives? All orders come with detailed reheating instructions. Our smoked meats reheat well in a standard home oven, and we'll tell you the exact temperature and timing. No special equipment required.
How much should I order for my Christmas gathering? Plan on 200-250g of finished meat per person when serving multiple proteins and sides, or around 300g per person if meat is the primary focus of the meal. If you're unsure, reach out to us via the website and we'll help you plan the right quantities for your guest count.