An Extra•Ordinary Evening

Charity Gala Dinner 2024: Flavours & Origins

Extra•Ordinary People (EPL) warmly welcomes you to our annual Charity Gala “An Extra•Ordinary Evening” dinner on Friday, May 17th, 2024, at 6:30 pm in the Grand Ballroom of Parkroyal on Beach Road. Join us for this spectacular event in its second year as we come together to support the community with special needs we serve. 

Themed “Flavours and Origins,” four distinguished diplomats and chefs from Pan Pacific Hotels Group and Si Chuan Dou Hua will present culinary favourites and cultural tales. An Extra•Ordinary Evening promises cultural immersion and entertainment, fostering new connections while appreciating diverse cultures. Your sponsorship will aid EPL’s $250K fundraising goal, reducing programme costs for low-income families and supporting talented youths with special needs. Register now for table purchases at S$5000 each with a 250% tax deduction. 

Empowering Beneficiaries: The Extra•Ordinary Campus Scholarship 

At Extra•Ordinary People, we believe in providing opportunities for aspiring individuals to pursue their passions and achieve their dreams, by offering scholarships in Music Development, Culinary Exploration, and our latest endeavour, Barista Training. Your contribution to The Extra•Ordinary Campus Scholarship Programme will enable our beneficiaries to acquire valuable skills and lead more independent lives.

About the Charity  

Extra•Ordinary People is a registered charity with Institute of Public Character (IPC) status. Established in 2017, we holistically enable and support people with special needs, striving for an inclusive society through community-based initiatives.

Friday, 17 May 2024


Grand Ballroom of Parkroyal on Beach Road

Platinum $ 50,000
Gold $ 25,000
Campus Scholarship $ 10,000
Individual Table for Ten $ 5,000
Individual Dinner Seat $ 500

View Event Entitlement Details

For enquiries, contact Ms. Carolynne Ng / Ms. Ann Leow at 6286 5088 or email 


Distinguished Guests

Join our distinguished guests in this gastronomical fundraising event in aid of the special needs community!


Ms Wee Wei Ling
Executive Director of Si Chuan Dou Hua,
Co-founder of Extraordinary People Ltd

His Excellency Agustín García López Loaeza
Ambassador of Mexico,
Dean of the Diplomatic and Consular Corps of Singapore


His Excellency Sok Khoeun
Ambassador of Cambodia

His Excellency Suryo Pratomo
Ambassador of Indonesia

His Excellency Medardo G. Macaraig
Ambassador of the Philippines

His Excellency Mehmet Burçin Gönenli
Ambassador of Türkiye


Video Highlights

Take a Look at Last Year’s Behind-the-Scenes Actions!

Friday, 17 May 2024


Grand Ballroom of Parkroyal on Beach Road

Platinum $ 50,000
Gold $ 25,000
Campus Scholarship $ 10,000
Individual Table for Ten $ 5,000
Individual Dinner Seat $ 500

View Event Entitlement Details

Partners & Sponsors

Last Year's Gala Event

Photo Gallery

An Extraordinary Evening 2023

Our Inaugural Gala Dinner on Friday, 12th May 2023, at 6.30pm at PARKROYAL on Beach Road was attended by our guests elegantly dressed, some in their country’s national outfits.

Themed “Flavours and Origins”, the event was a delightful mix of distinguished corporate leaders and diplomats in this gastronomical event. They brought with them their culinary favourites and indulged us childhood tales and an insight into their family and ethnic cultures.

Supported by the chefs from Pan Pacific Hotels Group and Si Chuan Dou Hua, the dishes they created were enjoyed by all in attendance.

Our distinguished guests in this gastronomical fundraising event in aid of the special needs community.

Immersing in different flavours of culture, An Extraordinary Evening was a night where new connections and stronger ones were built while gaining a greater appreciation for diverse cultures presented in a unique dining occasion with an entertainment programme that delighted the senses.

Not only were we warmed by the heartwarming sharing by our distinguished guests as they shared about their chosen dish that represented their country and its significance to them, but the live auctions and raffle  draw conducted by the very spirited Mae Anderson, Chairman, Art Outreach Singapore, was fun and invigorating.

Your contributions towards this Gala continue to enable us to provide crucial, longstanding programmes and intervention support for children and youths with special needs and their families. Funds raised from this event will heavily subsidise programme costs, significantly reducing the financial burden on the low-income families we serve.

Thank you for your generous support!

Our Distinguished Guests

Wee Wei Ling  
Executive Director of Si Chuan Dou Hua Restaurant 
Co-Founder, Extra•Ordinary People Ltd

Wee Wei Ling is the Executive Director of Si Chuan Dou Hua Restaurant. She is also the Executive Director of Sustainability Partnerships, Lifestyle and Assets at Pan Pacific Hotels Group. 

Renowned for its authentic Sichuan and Cantonese cuisine since its inception in 1996, Si Chuan Dou Hua Restaurant group has a regional presence in Singapore, Japan, and Myanmar with five restaurants. The exceptional dining experience is complemented by skilled tea masters who combine acrobatics, gymnastics, and dance in the traditional art of tea pouring.  

Apart from Si Chuan Dou Hua Restaurant, Ms Wee also oversees the management of St. Gregory, the Group’s lifestyle brand, which offers a diverse selection of traditional healing therapies, comprehensive workout facilities, personal training programmes and fitness classes. 

A champion of social responsibility, Ms Wee is active in the Singapore local charity scene. She has been the Chairperson of Project We Care, a joint initiative between People’s Association and the private sector since 2011 to encourage corporate volunteerism and in July 1997, she founded Extra•Ordinary People, a registered charity with the Institute of Public Character (IPC). The charity’s mission is to support people with special needs through community-supported initiatives. 

Ms Wee was awarded the Public Service Medal (PBM) in 2020. She holds a bachelor’s degree in government and public administration from the former Nanyang University (NTU) in Singapore. 

His Excellency Agustin Garcia Lopez Loaeza  
Ambassador of Mexico  
Ambassador-Designate to Negara Brunei Darussalam & The Republic of the Union of Myanmar 
Dean of the Diplomatic and Consular Corps of Singapore  

Ambassador Agustín García López Loaeza is a distinguished figure in the Mexican Foreign Service. Born on March 5th, 1962, in Mexico, he pursued his Bachelor’s and Master’s degrees in economics from Columbia University in New York, USA. Fluent in Spanish, English, French, and German, Ambassador García-López Loaeza has had a rich and diverse career in the Mexican Foreign Service. 

In 1986, Ambassador García López Loaeza began his diplomatic career as an Adviser for Economic Affairs at the Secretariat of Foreign Affairs. Subsequently, he was appointed as the Head for Economic Affairs and Foreign Policy at the Embassy of Mexico in the United Kingdom from 1989 to 1993. He then served as the Director of Treasury Affairs with North America, the Caribbean, and the Pacific at Mexico’s Secretariat of Finance and Public Credit from 1993 to 1995. 

Ambassador García López Loaeza’s economic expertise led him to become the General Director for Economic Cooperation at the Mexican Institute of International Cooperation (IMEXCI) of the Secretariat of Foreign Affairs in 1995. He later served as the General Directorate of International Finance Affairs in the Secretariat of Finance and Public Credit in 2000. From 2000 to 2007, he represented Mexico and the Dominican Republic as the Executive Director and Member of the Executive Board of the Inter-American Development Bank and the Inter-American Investment Corporation. 

In recognition of his achievements, Ambassador García-López Loaeza was appointed as the Permanent Representative of Mexico to the Organization for Economic Cooperation and Development (OECD) from 2007 to 2013. He then served as the Ambassador of Mexico to France from 2013 to 2016 and the Ambassador of Mexico to Canada from 2016 to 2017. Subsequently, from 2017 to 2019, Ambassador García-López Loaeza served as the Executive Director of the Mexican Agency for International Development Cooperation (AMEXCID). 

As a testimony of his career achievements, Ambassador García-López Loaeza has also received awards for his contributions and leadership. He was awarded as Commandeur de la Legion d´Honneur, conferred by the President of France and Commandeur de l’Ordre des Palmes Académiques, by the Dean of the Sorbonne and Chancellor of the Universities of France. 

Outside of work, Ambassador García-López Loaeza is an avid reader who enjoys historical novels, classic authors, and works related to his areas of expertise. He also shares his love for different sports, cinema, and art history with his wife and children. He particularly appreciates music, painting, photography, and the craftsmanship of Mexico and other civilizations´ cultures. 

His Excellency Samer Anton Naber  
Ambassador of The Hashemite Kingdom of Jordan  

Ambassador Samer Anton Naber is the Ambassador Extraordinary and Plenipotentiary of the Hashemite Kingdom of Jordan to the Republic of Singapore.  

Throughout his diplomatic career, Mr. Naber has served as senior counsel and held several leadership posts at the Ministry of Foreign Affairs: Director of the Policy Planning (2020-2021), Director of the European Affairs Department (2017-2020), Director of the Peace Negotiations Coordination Bureau (2011-2013), Director of the North America Department (2009-2011) and Director of the Legal Department (20012004).  

Mr. Naber served as Minister Plenipotentiary representing Jordan at the UN Security Council in New York (2014-2015) with a special focus on UN sanctions and humanitarian affairs. Mr. Naber was also a political and legal officer at Jordan’s UN Mission earlier in his career. He has held several posts in Washington, D.C, most recently as a Distinguished Fellow at the International Republican Institute (IRI) advising on MENA regional issues, as well as head of political affairs at the Embassy of Jordan in DC. Mr. Naber represented Jordan at numerous international conferences and forums including the UN Beijing +5 International Women’s Conference, UN Social Development +5 Summit, UN Drug Summit, International Court of Justice proceedings and UNESCO Executive board meetings.  

Mr. Naber holds a B.A. in Political Science & Economics with distinction from the University of Jordan (1992) and an M.A. in International Law from the University of Hull U.K (1994). He is the recipient of Jordan’s Istiklal (Independence) medal of the First Order from H.M. King Abdullah II Ibn Al-Hussein.  

Mr. Naber is married and has two children. He is passionate about humanitarian, gender issues, and is an avid hiker/rock-climber. 

Joris Dierckx  
Regional Head for Southeast Asia, BNP Paribas  

Joris Dierckx is the Head of Corporate and Institutional Banking for Southeast Asia and CEO of Singapore Branch at BNP Paribas.  

Joris started his banking career in 1995 as a graduate trainee at Generale Bank in Belgium. At Generale Bank and subsequently at Fortis, he held various roles in export and project finance in Brussels, Dublin, Mumbai and Singapore. In 2008, Joris was appointed country head for Japan at Fortis, while also serving as interim Head of Merchant Banking Asia during the integration with BNP Paribas. Since joining BNP Paribas in 2010, Joris was successively country head for Greece, South Korea and India.  

Joris holds a Post-Graduate diploma in Sustainable Development from the University of London and a Post-Graduate degree in Finance from the University.

Nguyễn Quốc Khanh  
Founder & Chairman of AA Corporation  

Mr. Nguyen Quoc KHANH was born in Vietnam, graduated with an architectural degree from the Architecture University of Ho Chi Minh City in 1983 and has almost 40 years of experience in the interior decoration industry to date. Currently, he is the founder and Chairman at AA Corporation.  

AA Corporation was established in 1990 in Ho Chi Minh City in Vietnam. The organisation offers an expert and customized interior one-stop solution, extensive experience, exceptional craftsmanship and bespoke furniture for luxurious hospitality projects and resorts worldwide. In addition, AA Corporation also provides office solutions, ODM products, Design & Build services with OEM furniture for overseas markets. AA Corporation now sets the vision of sustainable growth in both quality and speed to provide complete interior solutions as a leading interior furniture manufacturer in Vietnam and globally. Mr. Khanh is a member of YPO since 1997 and CEO since 2011 respectively. 

Lý Quỳnh Kim Trinh  
Founder & Concept Director of Runam, Vietnam 

Mrs. Ly Quynh KIM TRINH, Mr. Khanh’s wife, is an accomplished interior designer and the founder of NISO Corporation. NISO Corporation owns and operates a variety of cafés and restaurants in Vietnam, including notable names such as RuNam, Ciao Café and Café Terrace. 

Mr. Khanh and Mrs. Kim Trinh have two sons, Nguyen Quoc CONG and Nguyen Quoc CANG. Cong is a Film Producer and Director in Vietnam; whilst Cang is the founder and MD of Éponji Collection – a furniture brand designed with sustainable materials. Cong and Cang currently live and work in Vietnam. 

All family members are food lovers, with an emphasis on Vietnamese cuisine. They love art, lifestyle, music and traveling to immerse themselves in the world’s many vivid cultures. 

Live Auction

Bidders are encouraged to read the Terms & Conditions governing the purchase of all items sold at An Extraordinary Evening – Flavours and Origins Gala Dinner.

About our Auctioneer

Mae Anderson
Chairman, Art Outreach Singapore

Ms. Anderson is deeply engaged volunteer in Singapore’s non-profit sector, serving on the Board of Art Outreach Singapore, a leading art education non-profit organization in Singapore, since 2003.

Art Outreach shares the power of art with children, parents and communities by offering art tours and programmes for the public, education programmes for primary students and community groups, and train volunteers to serve as art advocates. The organisation also supports the professional development of emerging artists and curators through an art prize and provides a community art space for independent practitioners to organize exhibitions and art presentations.

Ms. Anderson has served on the Land Transport Authority’s Art Review Panel since 2012 and was appointed in 2014 to Singapore’s Public Art Trust Advisory and Commissioning Panel. She also served on Singapore’s Venice Biennale Commissioning Panel for the 2019 and 2022 editions of the biennale and is currently serving on the 2024 biennale panel. Ms. Anderson often speaks on topics in the area of Art and Philanthropy.

Ms. Anderson has led many fundraising initiatives for a number of key local charities, including Food From The Heart, Viva Foundation and the Centre for Fathering, and is a sought-after advisor to several charities. Ms. Anderson works in the financial industry, as Head of Philanthropy Services for BNP Paribas Wealth Management. She is a graduate of the National University of Singapore.

Live Auction Items

Código 1530 Origen Sherry Cask Finished

Sponsored by Código 1530
Market Value SGD$800

Sponsor’s Bio
Código 1530 proudly bears the Jerusalem Cross as the symbol of its heritage story. This iconic cross sits atop the Jalisco Coat of Arms and dates back to 1530 when after colonial struggle, Amatitán was officially recognized as a city of New Galicia and Jalisco was given a coat of arms by the Spanish monarchy, which was anchored by the Jerusalem Cross. Código 1530’s name honors “Los Códigos,” the old world codes and customs that shaped and still live on in Amatitán and the Los Bajos region to this day. These values are at the core of the proud families who served this tequila in their homes, and the artisan distilling family who has been the custodian of this private tequila for generations.

Description of Item
Codigo 1530 Origen is lauded by spirits experts as the most decadent Extra Añejo tequila available. Its ocmplex flavour profile which crafted with great acre over time, combines the refined palate of an aged tequila with many of the tasting ntoes typically found in aged whiskeys and fined cognacs.

Our special double-barrelled Anejo, is first aged for 6 years in award-winning Napa valley Cabernet French White Oak barrels, then finished in imported Spanish Sherry Fino casks. Bottled in a club-style bottle.

Tasting Notes:
Ripe dark berries migled with oak, wisps of spice and orange peel.

Terms & Conditions apply.

Hermitage, La Chapelle 1990 Paul Jaboulet Aine

Sponsored by Mr Wee Ee Chao
Market Value SGD$1,500

Description of Item
The 1990 Hermitage La Chapelle is inky coloured and ruby at the rim. It offers an absolutely profound bouquet of sweet cassis, smoked meats, chocolate, liquorice and spice. A full-bodied, insanely textured, pure and hedonistic palate, the 1990 Hermitage La Chapelle has the perfect mix of still-vibrant fruit and ample secondary nuances.

Drinking Window: 2002 – 2040
Alcohol ABV: 13%
Sweetness: Dry | Blend: 100% Syrah
Maturation: Oaked  | Closure Type: Cork

Terms & Conditions apply.

Lolwa Iris Necklace
Collection: Mystic Vision / Eyes

Sponsored by Nejla Bint Asem Fine Jewelry
by Her Royal Highness, Princess of Jordan Nejla Bint Asem
Market Value SGD$988

Sponsor’s Bio
Bringing memories of a nostalgic past inspired Nejla Bint Asem to curate a jewelry collection mesmerized with ancient gems and blissful colors. Nejla believes that jewelry pieces are the enchanting way to express emotions; every gemstone holds intrinsic symbolism that resonates with experiences. Mirroring the ancient aristocracy that the Marquise stone beams, the Lolwa Iris necklace is a royal masterpiece that holds stories the eyes encountered.

Description of Item
Collection: Mystic Vision / Eyes

18k yellow gold thin chain necklace with a 16x24mm Marquise eye, and a white diamonds marquise eye on the chain

Terms & Conditions apply.

Sparklet Drops

Sponsored by Infiniti Jewels
Market Value SGD$1,350

Sponsor’s Bio
With roots in the diamond and gemstone trading, quality is at the heart of everything Infiniti Jewels does. For almost half a decade, the Mehtas have built and maintained a reputation as Singapore’s premier provider of quality bespoke jewellery and investment-grade gemstones.

Description of Item
Crafted with high-quality 18K white gold and 0.46 carats of natural diamonds, these earrings are a masterpiece of precision and elegance, boasting a sleek and modern design. Whether you are dressing up for a special occasion or simply adding a touch of sophistication to your everyday look, these earrings are sure to make a statement.

18K White Gold Weight: 2.38g
Carat Weight: 0.46 ct
Average F colour
VS clarity

10pcs of round: 0.11 ct
22pcs of round: 0.12 ct
12pcs of round: 0.06 ct
24pcs of round: 0.17 ct

Terms & Conditions apply.

The Lunar Banquet – Lacquer Tea Cabinet

Sponsored by RuNam
Market Value SGD$5,300

Sponsor’s Bio
RuNam is a high-class coffee and restaurant chain. The brand was established in 2013, with its name evoking inspiration from the old lullabies of the south, embodying the traditional essence of Vietnam. The brand also offers a wide collection of gifts, designed exclusively by young artists and artisans that are found both in-house, and locally in Vietnam. These gifts pay homage to core traditional Vietnamese values, regarding both design and stories.

Description of Item
A very special example was the masterpiece that triggered the birth of the cabinet ‘Đêm Hội Trăng Thu’: the woven tapestry, ‘The Unicorn Rests in a Garden’, which is currently on display at the Met in New York City. Originally painted in France and woven in the Southern Netherlands some 500 years ago.

Although the carpet has no direct links to our beloved Mid-Autumn Festival, it is the enigma that engulfs the scene where the unicorn lies in the middle of a garden, with a bed of flowers covering almost the entirety of the image: the core spirit of ‘Đêm Hội Trăng Thu’. In addition, it is that curious fusion between a Western visual language and an Eastern culture that triggers a challenging but equally intriguing design experience for the artistic team at RuNam.

Cabinet: D69.5cm x R46.5cm x H66.5cm
Table: H145cm
Weight: 70kg

Terms & Conditions apply.

Special Omakase Menu with Wine Pairing (for 4 pax) by Executive Chef Hoo

Sponsored by Si Chuan Dou Hua
Market Value SGD$1,000

Sponsor’s Bio
Si Chuan Dou Hua is a renowned Chinese restaurant that specializes in traditional Sichuan cuisine and Cantonese cuisines. Located at the top of the UOB Plaza in Singapore’s central business district, the restaurant offers a stunning panoramic view of the city skyline from its lofty perch on the 60th floor of the building.

Description of Item
This exclusive dining experience features a variety of expertly crafted dishes using the freshest ingredients, each paired with a carefully selected wine to enhance the flavours. Expect a culinary journey that will delight your taste buds and leave you satisfied.

Terms & Conditions apply.

Birds of a Feather

By Genine Tham
(Beneficiary of Extra Ordinary People’s Creative Lab)
Market Value SGD$1,500
122cm x 91cm
Acrylic on Canvas

Bio of Artist
Genine is a beneficiary of Extra•Ordinary People’s Creative Lab Programme. Through her art, Genine creates glimpses of her inner world, motivated solely by self-discovery, inquisitiveness, and play. Amidst her artistic process, she is expressive, gentle and explorative. Each of Genine’s paintings projects new awareness emerging from her artistic process and her use of her hands and feet in creating panoramic landscapes that engage the viewer in their complex textures and details.

Description of Artwork
Through sweeping movements and varying hues, Genine playfully chose beautiful colours not unlike the Gouldian Finch (Chloebia gouldiae). Like the gorgeous plumage of this rare and beautiful creature, we are reminded of how diversity can unite. Whether you are pink, green, yellow, or blue, there is always room to flock together in making this world a more beautiful and colourful place.

Terms & Conditions apply.

Sauropod Herd Under the Starlight

By Thaddeus Chew
(Beneficiary of Extra Ordinary People’s Creative Lab)
Market Value SGD$1,000
122cm x 61cm
Watercolour on Canvas

Bio of Artist
Thaddeus is a differently abled paleo artist who has a real sense of prehistoric life on earth. He is on the Autism Specturm. His depictions of dinosaurs, pterosaurs, and other prehistoric creatures are crisp, colourful and imaginative in nature. Thaddues’ choice of colours set the mood by cementing the emotions behind his illustrations. His art shows a world or animals interacting with each other in a way no other paleo artist had done in the past!

Description of Artwork
Sauropods are notable for their long necks and enormous sizes, with a height reaching as tall as 18 metres. Stars are known to be symbols of hope, destiny and direction. This painting shows us that being hopeful is an important virtue, so never lose hope and keep putting in work that projects your ambitions on the right path.

Terms & Conditions apply.

Tequila Clase Azul Ultra

Sponsored by Mr Alejandro Blanco
Market Value SGD$4,000

Description of Item

Described as “one of the world’s exclusive Tequilas” and limited to 100 bottles per year, its easy to see why this striking expression is worth a pretty penny. Housed in a decanter boasting platinum, silver and 24-carat-gold among its decorative efforts.


COLOR: Dark amber with copper highlights.

BODY: Full body.

AROMA: Sherry, dried plums, apricot, and cherries. Maple syrup, hazelnut, and intense oak.

FLAVOR: Dried plums, cinnamon, crème caramel, vanilla, and crystalized ginger.

Terms & Conditions apply.

Recipe & Inspirations

Our inaugual charity gala dinner – An Extraordinary Evening, “Flavours & Origins”.

A delightful mix of distinguished corporate leaders and diplomats in this gastronomical event where they’ll bestow upon us their culinary favourites and indulge us with inspired childhood tales and an insight into their family cultures.

The dishes are:

Steamed King Garoupa with Spring Onion Sauce
Ceviche Acapulco
Musakhan Rolls, Mutabbal
Flemished Stew Braised Beef Cheek
Chicken Pho

Steamed King Garoupa with Spring Onion Sauce

by Ms Wee Wei Ling

“I love Si Chuan Dou Hua’s Steamed King Garoupa with Spring Onion Sauce. Many people think authentic Sichuan cuisine is spicy but it has many different flavours. Spring onion sauce, or 葱香味, is one of them and it’s not spicy at all.
The King Garoupa is a huge fish and it takes good technique to cook it well. You can’t steam it for too long or it’ll be overcooked. This is a tasty yet healthy dish, and the sauce goes very well with rice. I hope you enjoy it.”

Serving for 4


Giant grouper fish fillet      200gm
Celtuce (julienne)               100gm
Spring onion                       100gm
Chilli padi                           10gm
Fresh sichuan pepper         10gm


Chicken powder                 5gm
Sichuan peppers oil           20gm
Chilli soya sauce                40gm 

  1. Steam the fish fillet for 5 minutes.
  2. Arrange all the ingredients neatly onto a plate.
  3. Pour in the hot oil on the fresh Sichuan peppers for a better taste.

by His Excellency Agustin Garcia Lopez Loaeza

“Ceviche is a delicious dish that is widely consumed in Mexico and Latin America. It not only reflects the culinary diversity of the country, but also offers an opportunity to showcase the freshness and quality of the seafood ingredients that can be found in the coastal region. Additionally, ceviche is a healthy and nutritious option that can be enjoyed at any time of the year. Ceviche Acapulco represents the opportunity to try something new and different for the Singaporean audience, allowing them to expand their palate and knowledge of Mexican gastronomic culture. 

It evokes my childhood family holidays in the Mexican emblematic Acapulco Bay in our Pacific Coast, where for 300 years since the XVIth Century the Asian and American continents were linked through the trade Galleon, which sailed from Manila to Acapulco and back. It reflects the gastronomic cross fertilization of civilizations in both sides of the Pacific Rim by including ingredients such as the lime originated in Southeast Asia, orange from China, coriander from India, onions from Asia and tomatoes and jalapeño chilis from ancient Mexico, and of course, the fish or seafood from our common Pacific Ocean.”

Serving for 8


Red snapper (small dice)             300gm  
Lobster tail                                  400gm 
Jalapenos (brunoised)                  100gm 
Green olive (brunoised)               100gm 
Fresh orange juice                       150ml 
Fresh lime juice                           200ml 
Tomato ketchup                           90gm 
Coriander (fine julienne)              20gm 
Olive Oil  
Tiger’s Milk  
Fresh lime juice                           250gm 
Celery                                          80gm 
White onion                                150gm 
Garlic                                           20gm 
Ginger mince                               40gm 
Chilli padi                                    1 nos 
Ice                                               200gm 
Fish stock                                    50gm 
Pico de gallo 
White onion dice                         100gm 
Roma tomato dice                       100gm 


Osteria Caviar                             12gm 
Edible flower                               8 pcs 
Nasturtium leaf                           8 pcs 

  1. Steam the lobster tail rolls for 4 minutes then soak in ice water to cool down. Cut the lobster tail into 3cm thick pieces. 
  2. For the tiger’s milk, blend all the ingredient and add in salt to taste. Keep aside for later use. 
  3. Using a big mixing bowl, add in jalapenos, green olive, pico de gallo, lime juice, orange juice, tiger’s milk. Mix well. 
  4. Add in the snapper and the lobster. Season with salt, tomato ketchup and coriander to enhance the taste. 
  5. Lastly add in some olive oil.  

by His Excellency Samer Anton Naber

“Musakhan rolls are appetisers that are derived from a beloved Jordanian main dish “Musakhan”, which is a dish that holds a special place in Jordan’s cuisine and culture. Musakhan is made with tender roasted chicken, caramelized onions, tangy sumac and extra-virgin cold pressed olive oil, all served on warm savoury “taboon” bread. This dish is not only a feast for the senses, but it also crystalizes the spirit of community and togetherness, as it is traditionally eaten by hand and shared among family and friends and holds deep cultural significance for Jordanians. The dish represents the Jordanian tradition of hospitality, where food is considered an essential part of socializing and bringing people together. Mushakhan is prepared in ample quantities to ensure that everyone is well-fed, reflecting the Jordanian spirit of abundance and generosity, and is traditionally eaten by hand as an experience that fosters family kinship bonding and strengthen relationships.”

Serving for 15


Red onion slice                    400gm 
Olive oil                                100gm 
Sumac                                   70gm 
Cinnamon powder                 5gm 
7 spices                                 5gm 
Black pepper                         5gm 
Chicken stock                        250ml 
Pull chicken                           600gm 
Rumali roti                            1.5 pkt  (or Taboun bread) 
Pine nut                                 30gm  
Sumac oil for bruising 
Sumac                                   30gm 
Olive oil                                 105gm (Extra Virgin Olive Oil) 
Pulled chicken 
French free-range chicken      1000gm 
Water                                     4000ml 
Cardamon seed                       10pcs 
Nutmeg powder                      10gm 
Onion powder                         20gm 
Garlic powder                          20gm 
Cinnamon stick                       2 sticks 
Salt                                         25gm 

  1. Poach the chicken for 50 minutes then soak in ice water to cool down. 
  2. Pull the chicken meat and sauté with onion and sumac. 
  3. Wrap the chicken filling with the rumali roti. 
  4. Bruise the sumac oil and bake it in the oven – 200 degrees for 10 minutes. 
  5. Cut and plate 



Serving for 20


Eggplant                                 500gm  
Tahini                                      20gm 
Greek yoghurt                         30gm 
Lemon Juice                            25gm 
Garlic                                      5gm 
Red onion                               50gm 


Sumac                                    70gm 
Pomegranate                          200gm 
Affilla cress                            50gm 
Olive oil                                  60gm  

  1. Use a fork to poke holes in eggplant. 
  2. Use a small fire to burn the eggplant till its fully cooked. 
  3. Remove the skin and cut into small pieces. 
  4. Blend the eggplant with all the ingredients till all the ingredients are mixed well. 





Tomato Roma                         1000gm  
White onion (diced)                250gm 
Garlic                                      5gm 
Green chilli                             30gm 
Black pepper                           5gm 
Salt                                         3gm 
Olive oil                                  400ml 

  1. Peel the roma tomatoes and cut it into small pieces. 
  2. Heat up a pan and throw in the diced tomatoes and onions, green chilli and garlic. 
  3. Add in olive oil, coating all the ingredients with to ensure full coverage. 
  4. Turn the fire to a medium heat and keep cooking till soft. 
  5. Lastly, add in salt and pepper to taste. 

by Mr Joris Dierckx

“Carbonnade a la Flamande is a popular dish and has its origins from Belgium. The dish takes its name from how it was traditionally cooked in the past by coal miners who enjoyed simmering their meat dishes over coal fires. It has humble origins and, as a student, I’ve made it on a budget. But it is a dish that I revisit time and again, with finer ingredients now, such as high-quality cuts of beef and a good bottle of Trappist beer.”

Serving for 7


Wagyu beef cheek          2kg 
Beef jus                          2L 
White onion                   600gm 
Carrot                             200gm 
Celery                             150gm 
Thyme                             20gm 
Bay leaf                          2pcs 
Guinness beer                 1000ml 
Plain flour                       50gm 
Salt                                 15gm 
Sugar                              45gm 
Black pepper                   5gm 


US asparagus                  350gm 
Baby carrot                     210gm 
Vine tomato                   175gm 
Ratte potatoes               280gm 

Poached Tomato Solution 

White Balsamic              500ml 
Sugar                              450gm 
Honey                             150gm 
Rosemary (chopped)       20gm 


Chopped chives              30gm 
Summer truffle              70gm 

  1. Pan-sear the beef cheek with oil till brown. Keep it aside for later use. 
  2. Heat up a big pot and add in oil to sauté onions, carrots and celery till brown and fragrant. 
  3. Add in plain flour and continue to stir till the flour is mixed well. 
  4. Add in the Guinness beer into the pot and reduce to half. 
  5. Add in the beef stock, bay leaf, thyme, salt, sugar and pepper high heat till its boiled. 
  6. Put in beef cheek turn on a low fire and braise for 2.5 hours. 
  7. After its cooked, remove beef cheek from the pot and layer the beef check nicely on a tray and compress it with weight to make it flat. 
  8. Fine stain the stock and continue reducing into sauce. 
  9. Boil the potatoes with chicken stock till soft. 

by Mr Nguyễn Quốc Khanh  & Ms Lý Quỳnh Kim Trinh  

“This is one of the most popular Vietnamese dishes. It is light and simpler to prepare than Phở Bò (Beef Noodles-the more famous one). We followed my mother’s recipe which is very delicate and opted to go with this dish as it will complement the other dishes in the event’s menu.”

Serving for 20


Boiled water         30L 
Old chicken           4kg 
Chicken feet          2.5kg 
White onion peel  1kg 
Shallot                  0.3kg 
Ginger peel           0.05kg 
Lime zest              2pcs 
Star anise             7gm 


Salt                                     150gm 
Sugar                                  150gm 
Chicken seasoning stock     60gm 
Fish sauce                           10gm 
Pho noodle                          1200gm 
Thai basil leaf                      100gm 
Dill                                       50gm 
Mini Chicken ball                 800gm 

  1. Fill 30 litres of water into a big pot and add in the chicken feet and old chicken. 
  2. Bring it to high boil and skim off the fat and impurities. 
  3. Bring down to a simmer, add in salt, sugar, chicken seasoning, star anise, and lime zest.
  4. Fry the white onions, shallots and ginger till fragrant then add into soup. Simmer for 3.5 hours. 
  5. Remove the old chicken and the chicken feet. 
  6. Lastly, add in the fish sauce. 
  7. Arrange the king crab leg meat nicely onto a cling film. Dust some meat glue and roll it up. 
  8. Steam the king crab leg rolls for 3 minutes and soak in cold water. Cut it into 2cm thick pieces. 
  9. Poach the king crab leg rolls and scallop with the boiled chicken soup for 5 minutes. 

Raffle Draw

Each ticket is $20. Tax deduction is not applicable for the Raffle Draw.

You can purchase a ticket at the registration counter or from our volunteers who will be around to assist.
The top prizes will be drawn on-stage towards the end of the evening.

1st Prize

2 Nights Presidential Suite Accommodation for 2 pax
Sofitel Saigon Plaza
(including Breakfast and Executive Club Lounge Benefits)

Sponsored by Sofitel Saigon Plaza
Market Value SGD5,300

2nd Prize

2 Night’s Executive Room Accommodation for 2 (Pan Pacific London)

Sponsored by Pan Pacific Hotels Group
Market Value SGD2,100

3rd Prize

4D3N Resort Stay at Club Med Phuket, Thailand for 2

Sponsored by UOB Travels
Market Value SGD2,100

And Other Attractive Prizes...

JR Jordan River Limited Edition 2011 Shiraz
Sponsored by His Excellency Samer Anton Naber
Moet & Chandon – Rose Imperial Customised Metal Box (2 Sets)
Sponsored by Asher BWS
925 Silver Mini Me Dinosaur Pendant: 2.52gm (8 sets) Sponsored by Loang and Noi

Jameson Irish Blended Whiskey (3 Sets)

Sponsored by Embassy of Ireland

Sake Taberu (5 Sets)

Sponsored by Soaring Swallow

Cloversoft Gift Hampers (3 Sets)

Sponsored by Cloversoft & Co.

Video Highlights