Friday, August 4, 2017

Make Your Dream Event Happen with Hizon’s Catering

I've been with the events management business since 2012 and there's a brand that is very much familiar to all I the clients I have handled- Hizon’s Catering.
Hizon's Catering has been in business since 1987. One of the favorite wedding events I have organized was the one catered by them.

Name the occasion and Hizon’s Catering has been part of it. Personal milestones such as baptism, graduation, wedding, and anniversary? Check! Birthday celebrations? Oh yes, with all sorts of themes to boot, ranging from the usual cartoon character-centered concept for kids and a simple SPArty for the debutante to a musical extravaganza for the rocker in the family and a lavish ball for the golden girl!

On the corporate front, Hizon's Catering has extended its services to countless product launches, conferences, seminars, and festivities that mark the season like Easter, Halloween, and Christmas.

 You want it casual, formal, or something in between? Hizon’s Catering can execute it for you. They can accommodate the meal service of your choice. Buffet is quite popular but they also frequently do cocktails. Sit down plated service is an option too.

 “We have really good food,” guarantees Hizon’s Catering General Manager, Joseph Hizon. “We invest a lot in developing the menu, in the preparation of the dishes, and in our equipment. We make everything from scratch. As part of our culture, we don’t allow instant food and flavorings in our kitchens,” he adds.

The biggest event they’ve handled had a whopping 15,000 guests but they can cater intimate get-togethers of 50 persons as well. Menu packages start at P450 per person.

 “We are not the cheapest but you get a lot for what you pay for, that’s what we’re known for, what we give you is of good value,” shares Joseph. “We take care of everything. Aside from the usual food, tables, chairs and waiter service, we can also handle the amenities. These are the small things that you don’t want to bother with like the bridal car. If you’re looking for a hotel in the area, we can put that in the package too,”. They have a team of event planners and an event planner is assigned to every client to coordinate all the details, even the styling. “We don’t markup on it, it’s like an added service,” he points out. Having to deal with just one person lessens a headache and makes all the difference.

 Hizon’s Catering always goes the extra mile to make your dream event happen. They even help those who are not their clients! Through their website, they are able to share their expertise with everyone. If you log on to and access the blog section, you will find tips for different types of parties, from conceptualization to implementation. The website also contains a list of churches and event venues, with photos and basic information about each. “We’ve made it easier for you!,” emphasizes Joseph. Incidentally, Hizon’s is the caterer accredited by the most number of venues in Metro Manila.

Recently, Hizon’s Catering showcased its versatility through a quadruple bash exclusively for bloggers. A different party occupied each of the four corners of Oasis Manila’s Pavilion.

The wedding was formal and featured a heavy buffet of Truffle Mushroom Soup, Peach Mango Salad with Candied Walnuts and Smoked Salmon, Baked Fish stuffed with Spinach and Tomato, Beef Salpicao with Grilled Vegetables and Mashed Potato, and Chicken Sambal. It also had a carving station with Slow-Roasted Beef with Hickory BBQ Sauce and Classic Mushroom Gravy, and Thrice-Cooked Pork Belly with Cilantro Salsa.          

In contrast was the no-frills breakfast seminar set-up which had an omelet cooking station with filling choices such as mushroom, ham, cheese, tomato, onion, bell pepper, bacon, shrimp, olive, chicken pesto, and spinach. Alongside were baskets of Baguette and Focaccia bread with Coffee and Tea.

Appealing to the child in all the guests was the circus-inspired look of the kiddie party matched by a menu of finger food that suits the palate of tiny tots. The spread included Bacon-wrapped Cocktail Hotdogs with Sweet BBQ Sauce, French Fries with Thousand Island Dressing, Mini Pizza, Nachos, and Red Velvet Cupcakes.

It was all glam at the awards night section where hor d’oeuvres were passed around by waiters. On the trays were Tempura Rolls, Argentinian Steak Canapes, Candied Bacon Canapes, Tomato and Basil Confit in Skewers, Crispy Beef Ssam Fresh Spring Rolls, and Smoked Salmon Caviar Crème Pops. An elegant dessert bar held irresistible goodies such as Vanilla Creme Brulee, Sunken Island, Peach Egg Tart, Flourless Chocolate Cake, and Mango Vanilla Pana Cotta.

All the dishes were whipped up by the kitchen team headed by chef Simon Dayrit. Event styling was by Drew Menor.

The four event corners provided a glimpse of how Hizon’s Catering can make your dream event happen. For more information, visit You may also email or call (02) 9250103 / (02) 9250107.

The event was made possible with the support of Oasis Manila, Advent Light & Sounds, Sentimental Groove Band, Bars Datiles Design Props, Star Balloon, Enzuno Cakes, The Photoman, Keon Salon, Jerome Yu LED Projector, and Myra Lorenzo who emceed the program.


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