一个非凡的夜晚

一个非凡的夜晚

我们于 2023 年 5 月 12 日星期五下午 6 点 30 分在海滩路宾乐雅酒店举行了首届晚宴,出席嘉宾衣着优雅,其中一些穿着各自国家的民族服装。

此次活动以“风味与起源”为主题,汇聚了杰出的企业领导人和外交官,共同打造了一场美食盛会。他们带来了他们最喜欢的美食,给我们讲述了童年的故事,让我们了解了他们的家庭和民族文化。

在泛太平洋酒店集团和四川豆花的厨师们的支持下,他们创造的菜肴受到了在场所有人的喜爱。

我们尊贵的客人参加了这次美食筹款活动,以帮助特殊需要的社区。

沉浸在不同的文化氛围中,“非凡之夜”是一个建立新的联系和更牢固的联系的夜晚,同时在独特的用餐场合和令人愉悦的娱乐节目中加深对不同文化的欣赏。

我们不仅被尊贵的嘉宾分享了他们所选择的代表他们国家的菜肴及其对他们的意义的温馨分享所感动,而且还被新加坡艺术外展主席梅·安德森 (Mae Anderson) 主持的现场拍卖和抽奖活动所感动。 ,既有趣又充满活力。

您对本次晚会的贡献继续使我们能够为有特殊需要的儿童和青少年及其家庭提供重要的长期计划和干预支持。本次活动筹集的资金将大量补贴项目费用,显着减轻我们服务的低收入家庭的经济负担。

感谢您的大力支持!

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 & Conditionsapply.

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 & Conditionsapply.

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 & Conditionsapply.

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

Breakdown:
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 & Conditionsapply.

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 & Conditionsapply.

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 & Conditionsapply.

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 & Conditionsapply.

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 & Conditionsapply.

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 & Conditionsapply.

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

Ingredients

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

Seasoning

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

Ingredients

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
Salt
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
Salt
Pico de gallo
White onion dice 100gm
Roma tomato dice 100gm

Garnish

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

Ingredients

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)
Salt
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

MUTABBAL

Serving for 20

Ingredients

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

Garnish

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 SALSA

NUMBER OF PORTIONS 20

Ingredients

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

Ingredients

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

Vegetables

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

Garnish

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

Ingredients

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

Seasoning

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.

Photo Gallery

Video Highlights