||2003 (37th) Annual General Meeting Dinner
60 members attended our 37th AGM at the Four
Seasons Hotel at the 20th Floor, where a pair
of cozy function rooms flank the hotel’s
roof-top swimming pool. We started our AGM
in one of these rooms, before adjourning to
the other for our AGM Dinner.
Members started arriving promptly at 6.30
pm, and soon the Laurent Perrier NV Champagne
was flowing freely, enhancing our view of
city skyline, which was silhouetted by the
amber glows of the disappearing evening sun.
All this made the mood somewhat casual, if
not a little nostalgic The AGM ended about
9.30 pm, and we retired to the opposite room
for our well deserved dinner. Our feast for
the night was orchestrated by Executive Chef
Martin Aw-Yong of The Four Seasons Hotel.
It was certainly well executed and the dinner
was enjoyed by all.
In a slight departure from our normal dinner
practice where all wines are clearly printed
on the menu, four mystery wines were served,
in order to spice up the evening, titillate
the palates and invigorate the little grey
cells in the brain.