A Gala Dinner to write home about. This was the Yong Siew Toh Conservatory's 10th Anniversary bash, a black tie affair filled with Singapore's upper crust and beautiful people, and held no less than The Four Seasons Hotel. At $850 a head, it had better be good. And so it was...
|Lovely flowers on the centre of Table 1.|
|I skipped the champagne, but here's the appetizer:|
Seared Ahi Tuna and Mooloolaba Wild Prawn
with Spicy Soya Lemon Dressing, and flowers.
|Dr Margaret Chen, famous organist, with Mr YC Chen.|
|Music critic and YST Board Member Mervin Beng and Su Pin|
check the Internet for answers to the table quiz,
while MOE's Wong Siew Hoong (also Board Member)
ponders his next move.
|Champagne Sorbet with Crystal Sugar.|
|The main course: Slow-roasted Milk-fed Veal Loin,|
Braised Artichoke, Truffle Mousseline,
Potato & Fresh Garden Peas & Carrot.
|Charmaine Chow (Singer) and Pang Siu Yuin (Pianist),|
with security personnel (presumably to
protect the music critics and organist).
|Manjari Chocolate Yuzu Cake, Kumquat Compote,|
Imperial Sencha Tea Ice Cream, with
edible YST Conservatory logo.
Heartfelt thanks go to Priscylla Shaw and her organising committee for organising a superb gala dinner.