Photographs from YONG SIEW TOH CONSERVATORY 10TH ANNIVERSARY GALA DINNER / Part 1: The Grub

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.