50th National Day Gala Dinner - Sunday August 9, 2015
Dear Members and Friends of the
SCC,
The SCC is delighted to announce that we will be celebrating 50 years of Singapore’s independence, our 50th National Day! In our celebration we will trace the key milestones over the last 5 decades that saw us evolved from a fishing settlement to a first world metropolis and reflect on the close relationship that we share with New Zealand.
The Organising Committee, led by Michael Tan, is promising a night of fun and entertainment as we reflect on the achievements, challenges and relationships in a choreographed program of music, dance, lucky draw (yes! return air ticket to Singapore donated by Singapore Airlines) and some speeches. It will be a night of celebration and we really love to have you with us.
Here are details for the event:
Date : Sunday August 9, 2015
Time : 5.30 pm door open, programme commence at 6.00 pm sharp
Venue : Madam Kwong Restaurant, 155 Blenheim Road, Christchurch
Ticket prices : $48 for SCC Members, Friends and Associates
$28 for junior up to the age of 16 (not eligible for the grand prize draw)
Menu
Fish maw with chicken soup 鱼肚鸡粒汤
Whole crispy skin chicken (seasoning separate) 炸子鸡
Combination of Roast duck, Roast pork, BBQ pork and seasoned jelly fish 烧味四拼
Steamed fish 清蒸鱼
Ginger and onion Venison 姜葱炒鹿肉
Steamed Scallop with garlic & mung bean vermicelli 粉丝蒸带子
Salt and pepper whole black tiger prawns, shell on 椒盐有壳大虾
String beans with sambal ikan billis 马来 sambal 炒四季豆
Chinese mushroom with Chinese Vegetable 东菇扒时菜
Black pepper lamb on sizzling plate 铁板黑椒羊肉
Rice 米饭
Dessert - Traditional Singapore kuehs, oranges and birthday cake
Menu - Non Pork
Fish maw with seafood soup 鱼肚海鲜汤
Coriander sautéed with lamb 香菜炒羊片
Chicken sautéed with leeks – spicy 大蒜爆炒鸡肉
Ginger and onion beef 铁板姜葱炒牛肉
Steamed fish 清蒸鱼
Steamed Scallop with garlic & mung bean vermicelli 粉丝蒸带子
Chinese mushroom with Chinese Vegetable 东菇扒时菜
Salt and pepper whole black tiger prawns, shell on 椒盐有壳大虾
String beans with Sambal ikan billis 马来 sambal 炒四季豆
Cashew nuts and seafood stir fry 腰果海鲜丁
Rice 米饭
Dessert - Traditional Singapore kuehs, oranges and birthday cake
The Pre-Sales of tickets to Members, Friends and Associates of the Singapore Club will commence on 29 March and close on 31 May 2015. From June 1, we will open the sales up to the public.
For reservation, please email [email protected] indicating the number of tables (table seats 9 or 10 because of size of table tops available at the restaurant). We encourage you to gather your friends together and book by the table rather than individually. Please let us know if you require a vegetarian or a Malay table (no-pork table).
All bookings must be followed by your payment within 7 days to the SCC account with the ASB account # 12-3147-0011883-00 - please reference your payment and email us your information.
Thank you.
Please feel free to contact Michael on ph 03-343 3996 in the evenings if you have any queries on reservation and the event
The SCC is delighted to announce that we will be celebrating 50 years of Singapore’s independence, our 50th National Day! In our celebration we will trace the key milestones over the last 5 decades that saw us evolved from a fishing settlement to a first world metropolis and reflect on the close relationship that we share with New Zealand.
The Organising Committee, led by Michael Tan, is promising a night of fun and entertainment as we reflect on the achievements, challenges and relationships in a choreographed program of music, dance, lucky draw (yes! return air ticket to Singapore donated by Singapore Airlines) and some speeches. It will be a night of celebration and we really love to have you with us.
Here are details for the event:
Date : Sunday August 9, 2015
Time : 5.30 pm door open, programme commence at 6.00 pm sharp
Venue : Madam Kwong Restaurant, 155 Blenheim Road, Christchurch
Ticket prices : $48 for SCC Members, Friends and Associates
$28 for junior up to the age of 16 (not eligible for the grand prize draw)
Menu
Fish maw with chicken soup 鱼肚鸡粒汤
Whole crispy skin chicken (seasoning separate) 炸子鸡
Combination of Roast duck, Roast pork, BBQ pork and seasoned jelly fish 烧味四拼
Steamed fish 清蒸鱼
Ginger and onion Venison 姜葱炒鹿肉
Steamed Scallop with garlic & mung bean vermicelli 粉丝蒸带子
Salt and pepper whole black tiger prawns, shell on 椒盐有壳大虾
String beans with sambal ikan billis 马来 sambal 炒四季豆
Chinese mushroom with Chinese Vegetable 东菇扒时菜
Black pepper lamb on sizzling plate 铁板黑椒羊肉
Rice 米饭
Dessert - Traditional Singapore kuehs, oranges and birthday cake
Menu - Non Pork
Fish maw with seafood soup 鱼肚海鲜汤
Coriander sautéed with lamb 香菜炒羊片
Chicken sautéed with leeks – spicy 大蒜爆炒鸡肉
Ginger and onion beef 铁板姜葱炒牛肉
Steamed fish 清蒸鱼
Steamed Scallop with garlic & mung bean vermicelli 粉丝蒸带子
Chinese mushroom with Chinese Vegetable 东菇扒时菜
Salt and pepper whole black tiger prawns, shell on 椒盐有壳大虾
String beans with Sambal ikan billis 马来 sambal 炒四季豆
Cashew nuts and seafood stir fry 腰果海鲜丁
Rice 米饭
Dessert - Traditional Singapore kuehs, oranges and birthday cake
The Pre-Sales of tickets to Members, Friends and Associates of the Singapore Club will commence on 29 March and close on 31 May 2015. From June 1, we will open the sales up to the public.
For reservation, please email [email protected] indicating the number of tables (table seats 9 or 10 because of size of table tops available at the restaurant). We encourage you to gather your friends together and book by the table rather than individually. Please let us know if you require a vegetarian or a Malay table (no-pork table).
All bookings must be followed by your payment within 7 days to the SCC account with the ASB account # 12-3147-0011883-00 - please reference your payment and email us your information.
Thank you.
Please feel free to contact Michael on ph 03-343 3996 in the evenings if you have any queries on reservation and the event
Organisational status information
SG50 management team is lead by Michael Tan
Sitti Curtis (President), Martin Schnelle (admin + technical oversight), Michael Tan (SG50 Leader, Program Director), Evelyn Tan (Menu), Sandy Ghozali (Marketing / Publicity), Martini Pons (Marketing / Publicity), Zaq (MC), and Cheong Chee Kian (President - Merlion Society / Program)
Event venue selected - Madam Kwong @ 155 Blenheim Road (behind Caltex)
Capacity: around 26 tables, with 9 to 14 seats per table (subject size) - around 260 total
Performance: 6 x 2 meter stage - sound system - giant TV system
Car parking: about 80 spaces on site, overflow at Wharenui Sports Centre diagonally across
Singapore Hi Comm will support us.
Seeking volunteers and helpers.
Parking near the restaurant is very limited. Do not use parking spots marked as reserved.
Plenty of parking at Wharenui School and swimming pool, but please take care when crossing the road.
SG50 management team is lead by Michael Tan
Sitti Curtis (President), Martin Schnelle (admin + technical oversight), Michael Tan (SG50 Leader, Program Director), Evelyn Tan (Menu), Sandy Ghozali (Marketing / Publicity), Martini Pons (Marketing / Publicity), Zaq (MC), and Cheong Chee Kian (President - Merlion Society / Program)
Event venue selected - Madam Kwong @ 155 Blenheim Road (behind Caltex)
Capacity: around 26 tables, with 9 to 14 seats per table (subject size) - around 260 total
Performance: 6 x 2 meter stage - sound system - giant TV system
Car parking: about 80 spaces on site, overflow at Wharenui Sports Centre diagonally across
Singapore Hi Comm will support us.
Seeking volunteers and helpers.
Parking near the restaurant is very limited. Do not use parking spots marked as reserved.
Plenty of parking at Wharenui School and swimming pool, but please take care when crossing the road.