Prestige Singapore's 14th birthday bash took society's crème de la crème on a fantastical journey into the enchanted forest for a night of revelry. Under a white canopy dotted with butterflies, friends of the magazine both old and new came together and toasted to great alliances, friendships and more good years ahead
Celebrating One and All
To hit the 14th year mark — or ivory anniversary — is no mean feat, as our Publisher and Managing Director for Southeast Asia, Melvin Ang, acknowledged in his speech that heralded the start of the ball. The journey was only made easier (and hundred times more delightful) with the heartfelt and encouraging support of each and every guest in attendance. Indeed, it can only be through these invaluable friendships that we at Prestige can continue our pursuit for excellence and uphold our reputation as society's luxury authority. So here's a toast from us to you.
DBS Insignia Spirit of Vision Prestige Award
Why throw a grand celebration if we didn't also make it an occasion to salute an exemplary individual in enterprise who embodies what we like to term: The Spirit of Vision? For elevating a proudly Asian company onto the world stage, this year's DBS Insignia Spirit of Vision Prestige Award was presented to Lionel Lee, group CEO and managing director of Ezra Holdings, one of the few global subsea players. Chosen for his ability to inspire both economic and social change, Lee not only steered Ezra's offshore support services division Emas to its recent dual-listing, but is also a recipient of Singapore's Public Service Medal for his work with underprivileged children. Now in its fourth edition, the annual award recognises individuals for their innovation, passion and courage.
The Prestige Award
At Prestige, we believe that what we have achieved today is because of the friendships of our readers. In the words of our Director of Operations Laura Lim: “There have been many who have inspired, motivated and encouraged us to push boundaries and do better”. With this in mind, The Prestige Award — an accolade that recognises a society individual not only for one's invaluable support, but also for his or her selflessness to those around them — was introduced. Announced during the gala, the inaugural Prestige Award was presented to Lotus Soh, a well-regarded doyenne who is loved and respected by all those around her. An ardent charity supporter, a talented songstress and dedicated family woman, Soh epitomised grace when she accepted the award with a speech that was met with rousing applause. Soh was also presented with a $20,000 Fendi shopping voucher from the brand's Marketing and Communications Director Clara Goh.
A Night of Song and Dance
Like a scene straight out of a fairy tale, this year's Mythical Enchanted Forest theme came alive as the darkened ballroom was taken over by kaleidoscopic lights and the energetic moves of dancers dressed in luminous outfits. Representing sunflowers, butterflies and even a bewildered Alice from Wonderland, they were a mesmerising sight with their rhythmic, gymnastic and balletic moves. Another highlight was the soulful crooning of Tomos Griffiths who — by popular demand — returned to our ball after two years, bringing a dose of London's West End with him. Famed for his role as the Phantom in Andrew Lloyd Webber's Phantom of The Opera, the charming singer serenaded the ladies with a repertoire of classics such as “It's Now or Never”, “She's A Lady”, “That's Amore” and “My Way”.
All decked in their finest threads and sparkling jewels, the debonair and stylish of high society entered the enchanted forest. While catching up on each other's latest news, the fine ladies and gentlemen sipped on glasses of Perrier-Jouët Grand Brut, Brancott Estate “B” Sauvignon Blanc and “T” Pinot Noir, and Martell XO. The epicurean revelry began with a walk through the woods. The refreshing smoked oak wood Hokkaido scallops — with spicy avocado cream, celeriac and pistachio vinaigrette, micro cress salad and shaved radish — was a refreshing starter, setting the right notes for the courses ahead. The soft-boiled organic egg with salmon roe, mashed pumpkin confit, coconut crumble and amaretto sauce was a decadent blend of the sweet, salty and savoury, while the third course of lobster comsommé with egg royale was tantalisingly fragrant. A tangy palate cleanser of lime mint sherbet (served with chocolate shavings) arrived before the mouth-watering main course: Roasted French pigeon with wild mushroom ragout, truffle potato mousseline, and glazed mini beetroot with Porto wine and roasted chestnut.