For most Singapore couples, the banquet is the largest single item in the wedding budget, and it is almost always quoted as a price per table. That figure looks simple on a brochure, but the number you finally pay can be quite different. Understanding how a wedding banquet price per table is built, and what sits around it, is the best way to compare venues fairly and avoid surprises.
This guide focuses only on per-table pricing: what is included, how minimum tables and service charges work, and which add-ons push the cost up. It does not cover the whole wedding budget. If you are new to the tradition itself, start with the wedding banquet explained.
Prices vary widely by venue, date and season and change every year, so this guide does not quote figures. Use it as a framework for reading quotes and asking the right questions.
How Per-Table Pricing Works
In Singapore, a Chinese-style banquet table usually seats 10 guests, and venues quote a price for each table. Western-style or buffet set-ups may be quoted per person instead, but the logic is similar.
The quoted price usually covers:
- The set menu, often eight to ten courses for Chinese banquets, with some choice between menu tiers.
- Basic beverages, such as soft drinks and Chinese tea, and sometimes a set quantity of beer or wine.
- Standard venue set-up, including tables, chairs, linen and basic stage and lighting.
- Package inclusions, which vary a lot by venue and are where the real differences lie.
Most quotes are written as a price followed by “++”. The two plus signs mean the price excludes service charge and Goods and Services Tax (GST). The service charge is commonly 10%, and GST is then applied on top of the price plus service charge, at the prevailing GST rate set by IRAS. In practice, your table price ends up noticeably higher than the headline figure, so always ask for the “nett” price, meaning the all-in amount per table, when comparing venues.
Minimum Tables and Minimum Spend
Almost every venue sets a minimum number of tables, sometimes expressed as a minimum spend. This depends on the size of the ballroom or restaurant and on the date.
Points to understand:
- Bigger rooms need bigger minimums. A grand ballroom may require a large number of tables, while a smaller function room or restaurant may accept far fewer.
- Peak dates cost more. Weekend evenings, auspicious dates and popular months often carry higher prices or higher minimums. Weekday and lunch banquets are usually cheaper.
- You pay for the minimum even if guests drop out. If your confirmed guest count falls below the minimum, you will usually still pay for the full minimum number of tables.
- Guaranteed numbers have a deadline. Venues ask you to confirm final numbers a set time before the wedding. After that, you typically pay for confirmed tables even if guests do not turn up.
- Additional tables may be priced differently. Ask whether extra tables beyond the minimum are charged at the same rate, and how many standby tables are allowed.
If you are still deciding between venue types, our comparison of hotel vs restaurant wedding banquets explains how minimums and inclusions tend to differ.
Package Inclusions: Where Venues Really Differ
Two venues with similar per-table prices can offer very different value once you look at the inclusions. Common items in wedding packages include:
- Free-flow soft drinks and beer for a set duration, or a fixed number of beer barrels.
- House wine or champagne, often a fixed number of bottles, plus a champagne toast.
- Corkage waiver for a certain number of bottles of your own alcohol. See our guide to wedding banquet corkage for how this works.
- Food tasting for a set number of people before the wedding.
- Decor, such as floral centrepieces, a decorated aisle, a model wedding cake and a backdrop.
- Wedding favours, invitation cards and guestbook.
- Room for the wedding night, especially at hotels, sometimes with breakfast.
- Car park coupons for a portion of guests.
- Audiovisual equipment, such as projectors, screens and a sound system.
When comparing quotes, list the inclusions side by side and estimate what each would cost if you had to buy it separately.
Add-Ons That Push the Bill Up
Beyond the base package, extra charges can add up quickly. Watch for:
- Menu upgrades, such as premium dishes or swapping one course for a more expensive item.
- Extra drinks, including additional wine bottles, a longer free-flow period or cocktails.
- Decor upgrades for fresh flowers, special lighting or themed styling.
- Extended hours, if the banquet runs beyond the agreed time.
- Special meals for vegetarian, halal or allergy-restricted guests, which may be priced differently.
- Vendor or outside supplier fees, if you bring in your own decorator, live band or photographer.
- Extra AV, technicians or stage set-up.
| Cost element | What it means | What to ask the venue |
|---|---|---|
| Headline table price | Base price per table of 10, usually “++” | What is the nett price per table including service charge and GST? |
| Minimum tables or spend | The least you must pay regardless of turnout | What happens if confirmed numbers fall below the minimum? |
| Package inclusions | Drinks, decor, room, corkage waiver and more | Can unused inclusions be swapped for something else? |
| Add-ons and upgrades | Menu, drinks, decor, extended hours | Are add-on prices also subject to service charge and GST? |
How to Compare Quotes Fairly
A clear method helps you avoid choosing a venue only for its low headline number:
- Convert every quote to a nett price per table. Add the service charge and GST to get a like-for-like figure.
- Work out the total for your expected guest count, including the minimum tables and a buffer for standby tables.
- Value the inclusions. Give each inclusion a rough value based on what you would otherwise buy.
- List add-ons you definitely need, such as special meals or extra drinks, and add them in.
- Read the terms. Check the deposit schedule, cancellation policy, date-change rules, and what happens if the venue changes menu items.
- Get everything in writing. Verbal promises from a sales manager are not enough; make sure they appear in the contract.
The food tasting is also a good time to confirm details and ask questions. Our guide to making the most of your wedding banquet food tasting explains what to look for.
Ways to Manage Your Per-Table Cost
If the numbers feel high, you have several levers:
- Consider a weekday or lunch banquet, which is often priced lower.
- Choose a smaller venue whose minimum tables match your guest list.
- Book early or ask about promotions offered at wedding fairs or during off-peak periods.
- Negotiate inclusions rather than price. Venues may be more willing to add an extra item than reduce the headline rate.
- Trim the guest list carefully, since each table saved removes the full nett table cost.
A banquet is a major commitment, so take your time, compare at least two or three venues, and read every contract clause before paying a deposit.
Further reading: Wedding Night Hotel Suites: What Banquet Packages Include