Sweet TnT Magazine Trinidad and Tobago Culture
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“Our ponche-de-crème comes in four flavours: Original, Mocha, Pumpkin Spice, and Chocolate.” Ninja Chefs Catering in Trinidad is a partnership between two best friends Priyanka Singh and Celine Lopez who share their story and showcase the food, drinks and desserts that they offer.
Ponche-de-Crème options: Mocha, Pumpkin Spice, Chocolate, Non-alcoholic, Eggless
Ninja Chefs Catering is very diversified in producing quality food for everyone. Presently, our flavoured Ponche-de-crème is our only beverage. This traditional Christmas drink comes in four flavours: Original, Mocha, Pumpkin Spice, and Chocolate. We provide non-alcoholic and eggless options in our Ponche-de-crème and tiramisus. We ensure that there are controlled sugar levels in our creme caramel. Also, we adjust our sauces and menu items according to the preferences of our customers. Food allergies, health issues and special diets are also part of what we do to ensure that our customers are happy.
Cook up rice with cucumbers roll with tomatoes and a mango chutney and garnish with a spiced pickled star fruit 
Surf and Turf !California sushi and pot stickers served with an eel sauce topped with caviar and green onions 
“Spaghetti butternut squash three beans bowl” side with onions , tomatoes , and roasted butter nuts squash seed ceviche . Bowl includes : baked garlic and chilli flakes butternut squash , black beans , red beans , and black eye peaks , sautéed with secret spices and herbal cream dressing 
Creamy mushroom cheese sauce with roasted pumpkin and seasoned parsley leaf 
Baked Red Bell peppers stuffed with roasted eggplant , roasted onions , and sautéed Bok Choy topped with a cheese and served with a carrot sauce 
Guyana Famous Eggball ( Eggs wrapped in cassava ) served with a cucumber masala purée and homemade Asian chili oil 
Butter chicken served with sautéed steak star Anias and clove rice and spices sautéed onions garnish with chopped parsley , spiced pickple basil , and peppers and a grapefruit 
Veggie pizza with an oregano dough and roasted garlic tomatoes sauce 
Toco roasted corn 
Homemade sourdough bread 
“Spaghetti butternut squash three beans bowl” side with onions , tomatoes , and roasted butter nuts squash seed ceviche . Bowl includes : baked garlic and chilli flakes butternut squash , black beans , red beans , and black eye peaks , sautéed with secret spices and herbal cream dressing 
Roasted pumpkin soup with a foam and paprika rolls 
Risotto ( wild rice ) served with a pineapple sauté shrimp and a corn purée sauce 
Butter chicken served with sautéed steak star Anias and clove rice and spices sautéed onions garnish with chopped parsley , spiced pickple basil , and peppers and a grapefruit 
Pelau 
Curried Ice cream with a sweet bread slice 
Pan seared king fish served with roasted potatoes cubes and kale , sauté corn salsa , and a ripe plantains sauce 
Pan seared king fish served with roasted potatoes cubes and kale , sauté corn salsa , and a ripe plantains sauce 
Stuffed bbq chicken crusted pizza served with a toasted onion and chili tomatoes sauce 
Tandoori Beans patty burger with a roasted garlic and herb cream , caramelized onions , homemade Lincoln’s , and homemade beans buns or hops 
Handmade noodle starter 
Handmade noodles 
Guyanese styled Ginger fried rice served with sweet and sour fish 
Pan seared stuffed chicken breast with spinach and snow peas salad with Dutch cheese and a grapefruit egg sauce 
Creamy mushroom cheese sauce with roasted pumpkin and seasoned parsley leaf 
Amuse Broche- Coconut milk and lime shooter served with a mini kebab tht had baked chives pumpkin , spicy chicken , and sweet pickle onions 
Spicy tuna and Spanish salad served on a homemade baguettes and Dijon mustard spread 
Pumpkin spiced Ponche-de-Crème 
Sweet and sour fish Japanese style ( it is the whole fish carved in cubes and deep fry ) 
Curried Ice cream with a sweet bread slice 
Spicy curries black beans and pigeon peas Nasi served with a sweet spice cabbage pickple and garnish with a star chive 
Five layer shooters 
Mint julep 
Pepper roti 
Purée Italian tomatoes soup served with a stuffed ricotta freshly made tortellini and fociccia bread 
Tandoori Beans patty burger with a roasted garlic and herb cream , caramelized onions , homemade Lincoln’s , and homemade beans buns or hops 
Homemade sourdough bread 
Purée Italian tomatoes soup served with a stuffed ricotta freshly made tortellini and fociccia bread 
Guyanese styled chicken fried rice 
Tuna pizza 
Country style basil crab broth 
Guyana Famous Eggball ( Eggs wrapped in cassava ) served with a cucumber masala purée and homemade Asian chili oil 
Guyanese spinach and coconut cook uprise served with a pan seared Orhco, smoke fish mixed with roasted tomatoes and a fresh radish and foreign lettuce salad 
Sweet and sour chicken 
Pepper roti 
Homemade sourdough bread 
Scorpion pepper cocktail 
Mini beer pies 
Spiced cake drizzled in Chico Ganache and apricot jam 
Baked Red Bell peppers stuffed with roasted eggplant , roasted onions , and sautéed Bok Choy topped with a cheese and served with a carrot sauce 
Danish pastries 
Tiramisu 
A mixologist at work 
‘Ninja Chefs’ from left to right Celine Lopez and Priyanka Singh
Desserts, popcorn chicken, sauces
On our dessert menu, we at Ninja Chefs Catering offer Creme Caramel, Tiramisu, Cheesecake, and Vegan Brownies. Additionally, we cater our well-seasoned, crispy, and tender popcorn chicken. This pairs well with our homemade sauces: buffalo, sweet chilli, spicy mayo, and barbeque. Our goal is to provide diversified, high quality, affordable, and exquisite menu items for everyone to endeavour and return happily. We set out to cater for everyone’s fondness. We continue to evolve and create new items along our culinary journey and for the New Year.
Positive feedback from customers
So far, our customers have been receiving good services, and they continue to be faithful to us and help to promote us. Here’s what we’re trying to do. Suggestions, feedback and encouragement from our customer are vital to us. We are very grateful for them. We believe in consistency, friendliness and human touch. This means creating real connections by making technology feel more human to provide better customer service.
Two different cultures and traditions behind Ninja Chefs Catering
Our creations come from having a heartfelt desire to want to produce an eye-appealing, high quality, delicious, diversified, and unforgetting item. We both are from two very different cultures and traditions, which enhances and motivates us to produce food that has a story behind it, a specific technique to build flavours and merging of spices and herbs. We strive for our creation to be a building block of knowledge, experience, innovation, and one-day elevated items.
Priyanka Singh:
I was born in Guyana. Then later, I shifted to Suriname to attend Christian Liberty Academy to obtain my College Preparatory Diploma. After, I ventured to Trinidad and Tobago to acquire my Associate Degree in Applied Science in Culinary Management, which I did. As a child, I could not remember investing my time in any other activities than being in the kitchen with my grandmother. Trying to help with anything I possibly can, even holding a spoon. As I got older, my interest in culinary expanded. I began watching more shows based on cooking, which led me to experiment. I knew in my heart that this was the path and I cannot think of choosing another career. Culinary is included in the majority of my fundamental and recreation activities. My curiosity of understanding the science behind what I do and the fusion of ingredients are what interpolate my interests. My academic application has always been one of my main focuses, but none of these achievements would have been possible without my supportive mom and dad. Throughout every task and goals or new obsessions, they have been my backbone. I am thankful to them and my extended family and close friends for their support on my journeys.
Celine Lopez:
I grew up watching Food Network with my mom and having a special love for food. Not only eating but creating and experimenting with anything that was available to me. I was always eager to learn and not afraid to try something new. As I grew older, I realised that cooking was something that I wanted to do full time. My dream was to learn as much as I could so that I would be able to share that. I could take everyone on a culinary journey so they too would develop a love for food. I then attended the Trinidad and Tobago Hospitality and Tourism Institute. I obtained my Associate Degree in Applied Science in Culinary Management. Along with culinary, I am very interested in business management. I then obtained a diploma in Business Management so I would have a better understanding of the functioning of a business. When I am not occupied with food, I enjoy spending time with my family who are very supportive in what I do, I am truly grateful for them. Aside from culinary, I enjoy swimming and outdoor activities as well as planting.
Specialised menu for food allergy
We do have a specialised menu for particular customers with a serious food allergy. However, this is one of the menus that we will be publishing next year, along with many more of our wonderful anticipated creations. We do not want to spoil the surprises for next year. Do stay in tune with us! We cannot wait to showcase our new menus with all of you wonderful supporters.
Contact Ninja Chefs Catering
Contact Ninja Chefs Catering through
WhatsApp or direct calls: +1-868-287-6777 or +1-868-337-1153
Social media accounts:
Business Instagram: https://www.instagram.com/ninjachefs_catering_tt/
Celine Lopez’s Instagram: https://www.instagram.com/chef_lopezz/
Facebook: https://www.facebook.com/NinjaChefs-Catering-102053565082569
Priyanka Singh’s Instagram: https://www.instagram.com/ninjachef_selu_xd/
Email address: ninjachefscatering@gmail.com
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