Singapore Airlines Raises More Than S$1.4M At Charity Gala Dinner

Singapore Airlines raised S$1.418 million for Singapore’s Community Chest, a non-profit organisation that channels funds to assist the less advantaged in the community, at thSingapore Airlines raised S$1.418 million for Singapore’s Community Chest, a non-profit organisation that channels funds to assist the less advantaged in the community, at the Singapore Airlines ICP Cookbook Charity Gala Dinner, held on Friday evening (9 July 2010).

Mr. Stephen Lee, Singapore Airlines’ Chairman, presented the cheque to Ms. Jennie Chua, Chairman of Community Chest. Singapore Airlines raised funds through the sale of the evening’s tables, a silent auction held during the course of the dinner and a raffle draw where the winner walked away with a pair of First Class tickets to any Singapore Airlines destination.

Graced by His Excellency President Nathan and Mrs. Nathan, the charity gala was an enchanting evening of fine food and entertainment. Eight celebrity chefs whose tantalising recipes can be found in the Airline’s International Culinary Panel (ICP) cookbook, Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel, and one of the Airline’s wine consultants, Michael Hill-Smith, were also present to mingle with guests and support the charitable cause. The highlights of the evening were undoubtedly the sumptuous gourmet food and fine wines served. While guests indulged in their dinner, they were entertained by a rousing performance put up by the talented cabin crew who form the Singapore Airlines Cabin Crew Performing Arts Circle.

To kick off the sale of Above and Beyond, Singapore Airlines held a book signing event at Borders at Wheelock Place the following day, Saturday, 10 July 2010. Five chefs who contributed recipes to the cookbook, namely Sam Leong from Singapore, Matt Moran from Australia, Sanjeev Kapoor from India, Georges Blanc from France and Yeung Koon Yat from Hong Kong, were present to autograph customers’ copies of Above and Beyond. The chefs also answered culinary questions and gave out helpful tips to create a restaurant-style meal at home.

Singapore Airlines will continue to raise funds for Community Chest through the sale of its cookbook, Above and Beyond, which features a collection of 50 recipes contributed by ten celebrated chefs who have served or are currently serving on the Airline’s International Culinary Panel. All net proceeds, accumulated from its
launch to the end of the year, will go to Community Chest, which will channel part of the donation to the Straits Times Pocket Money Fund and the Business Times Budding Artists Fund.

Local customers may purchase Above and Beyond from Borders, as well as Times Newslink, Times Travel and Relay stores in Changi Airport. Customers overseas may purchase the cookbook online at www.krisshop.com or from the KrisShop catalogue. All customers who purchase Above and Beyond online or via the KrisShop catalogue on or before 31 December 2010 will enjoy free delivery of the cookbook, sponsored by United Parcel Service (UPS).

About Singapore Airlines’ ICP Cookbook
Stylishly designed with clear recipe instructions, Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel, boasts a collection of 50 delectable recipes contributed by ten celebrated chefs from ten gourmet centrals, including:

* Georges Blanc from France
* Sanjeev Kapoor from India
* Sam Leong from Singapore
* Matt Moran from Australia
* Yoshihiro Murata from Japan
* Alfred Portale from the USA
* Gordon Ramsay from the UK
* Zhu Jun from China
* Nancy Oakes from the USA (retired from the ICP in 2008)
* Yeung Koon Yat from Hong Kong (retired from the ICP in 2008)

This unique culinary volume also includes chefs’ profiles for readers to find out more about each of the ten culinary stars’ achievements and kitchen philosophies, colour photographs to provide cooks with ideas on presentation and plating, menu suggestions to help home cooks put together a gourmet meal from starter to dessert with ease and finesse, and a glossary of ingredients, complete with pictures, so domestic cooks can learn more about the various ingredients used in the recipes.

About Singapore Airlines’ International Culinary Panel
Singapore Airlines’ International Culinary Panel was set up in 1998. Comprising award-winning chefs of global stature, the Panel works closely with the Airline’s own chefs, to specially create the unique selection that is available for customers in all three classes on board. The Panel of internationally celebrated chefs currently includes Sanjeev Kapoor of India, Georges Blanc of France, Sam Leong of Singapore, Matthew James Moran of Australia, Yoshihiro Murata of Japan, Alfred Portale of the United States, Gordon Ramsay of the United Kingdom and Zhu Jun of China.