A NIGHT TO REMEMBER

A NIGHT TO REMEMBER

The Selangor Bar’s Annual Dinner & Dance saw an attendance of the Bar’s numerous  members and pupils. Held at the Sunway Pyramid Convention Centre, the event was themed “Black-Tie/Colors of Life”.

The fun event was filled with good food, live performances that included stand-up comedy and band performances, lucky draw and a whole night of entertainment.

Among the distinguished guests who attended the event was Kokila Vaani Vadiveloo, Chairman of Selangor Bar Committee. Celebrities such as singers, Reshmonu and Ziana Zain; stand-up comedians, Douglas Lim and Keren Bala Devan performed during the memorable night. 

A NIGHT OF CELEBRATION – RECOGNISING THE COUNTRY’S FINEST DEVELOPERS

A NIGHT OF CELEBRATION – RECOGNISING THE COUNTRY’S FINEST DEVELOPERS

PropertyGuru Group held its 9th PropertyGuru Asia Awards Malaysia in partnership with iProperty.com.my and supported  by Kohler and Desjoyaux Pools. The gala celebration was held at The Majestic Hotel Kuala Lumpur and the event saw the presentation of the nation’s finest developers and projects across 55 titles, as chosen by the country’s most trusted property advisors and the public. 

Among the distinguished guests and panel of judges who graced the event were Dato’ Sr. Lau Wai Seang, chairperson of the awards in Malaysia and president of the Royal Institution of Surveyors Malaysia: 2017-2018; Chris Tia, vice-chairperson of the awards in Malaysia and principal and managing partner of Tia & Noordin; Blaine Robert, CEO and creative director of Blaine Robert Design; Christophe Vicic, chief growth officer of JLL Property Services (M) Sdn Bhd; John Ler and Kelvin Chew, international contact partner and managing partner of HLB Ler Lum Chew – HLB Malaysia and Hari V. Krishnan, CEO and managing director of PropertyGuru Group.

CELEBRATING MALAYSIA’S BEST BRANDS

CELEBRATING MALAYSIA’S BEST BRANDS

Datuk-Abdul-Malik-Abdullah,-Datuk-Johnson-Lim-&-Dato’-R-Rajendran

The Branding Association of Malaysia celebrated its 22nd anniversary Gala Dinner at the Le Meridien Hotel in Petaling Jaya. The event themed “BAM Mansion” aimed to commemorate the success of brands that have survived during the pandemic. The gala dinner was an overwhelming success with a presence of 660 guests.

Aravind Sinniah, Atkins Risha, Sandeep Grewal & wife

The organisation understands the importance of SMEs in Malaysia and their significant contribution to the country’s economy. Its members are companies from various industries in Malaysia. Its goal is to establish solid branding and the presence of Malaysian brands internationally.

The Branding Association of Malaysia also boasts some of the most prominent Malaysian brands such as Pensonic, Fire Fighter, Lewre, Erican and Marrybrown. It has the experience and resources to help its members market their brands and achieve global success. 

The agenda of the event included introducing The Branding Association of Malaysia’s new president, Datin Winnie Loo, from A Cut Above, its first female president in 22 years since its incorporation. 

Honorary Secretary and Gala Organising Chairman of Branding Association of Malaysia, Nicholas Gan, stood witness as Honorary President, Dato Lewre Lew was presented with the Lifetime Achievement Award for his unwavering support and contribution to the organisation. 

Also present at the event were distinguished guests such as Dato’ R Rajendran, CEO of RHA Media Sdn Bhd; Datuk Seri Garry Chua, founder and Group Managing Director of Rotol Group; Datuk Johnson Lim, CEO of Elite Mobile Global Sdn Bhd; Datuk Abdul Malik Abdullah, founder and Managing Director of D’Tandoor Group of Companies; Dato’ Ram Kumar and Datin Pusparani @ Jenny Ram, founders of RP Design Illuminazione (M) Sdn Bhd.

World Premiere: En Voyage with Claude Monet

World Premiere: En Voyage with Claude Monet

Distinguished guests, celebrities and socialites joined and celebrated at the opening ceremony

The opening ceremony of En Voyage with Claude Monet was held on 26 October 2022 with officiating guests including Mrs Christile Drulhe, Consul General of France in Hong Kong and Macau, Mrs Betty FUNG CHING Suk-yee, GBS, Chief Executive Officer of West Kowloon Cultural District Authority, Mr Charles Wong, Curator and Director of ChillHoYeah Limited, Mr Benjamin Bauwens, CEO of Dirty Monitor Production and Dr Dickie Wong, Deputy Chairman of CC Land Holdings Limited.

Many distinguished guests attended, including Dr Louis Ng, Museum Director, Hong Kong Palace Museum of West Kowloon Cultural District Authority, Dr Andrew Yuen, Mr Steven Hung, Mr Wilfred Ng, Mr Stephen Loman, Ms Veronica Lam, Mr Andrew Kinoshita and Mrs Lumen Kinoshita, Dr Tianlong Jiao, Head Curator of the Hong Kong Palace Museum, Mr Julien-Loïc Garin, and Ms Eleanor Chan, amongst others.

All valuable guests were invited to join the 36-minute Immersive Show and experience the fantastic VR tour after the ceremony.

CELEBRATING EXCELLENCE AT THE MFTW 2022 AWARDS

CELEBRATING EXCELLENCE AT THE MFTW 2022 AWARDS

The Made for the World (MFTW) 2022 International Awards saw another 30 award recipients among the top local entrepreneurs make a name for themselves as they achieve success in their businesses of their respective industries.

The annual programme organised by NiagaTimes in collaboration with The Malaysia Voice, highlights selected entrepreneurs not only from the Small and Medium Enterprises (SMEs) group, but also micro businesses who stood out due to their credibility and consistency in generating income for our country’s economy.

The theme ‘A Springboard for Aspiring Entrepreneurs to Go Global’ aimed to appreciate entrepreneurs and encourage them to continue to be as successful as their peers worldwide.

A total of 30 SMEs and micro companies received the awards following their outstanding business performance in 2021. In fact, some of them have even succeeded in making Malaysian brands known globally.

Among the award recipients include PRG Legacy Sdn Bhd; Safwa Healthcare Sdn Bhd; Penerbitan Karyaseni Sdn Bhd; Hamras International Sdn Bhd; AEI Wellness Sdn Bhd; Mozacrunch International Sdn Bhd; Astaka Roadtrip & Travel (M) Sdn Bhd; Mega Jati Academy Sdn Bhd; Haura Resources Group Sdn Bhd; Laila Ideas Master Resources; Sabalan Goods Sdn Bhd; Azsara Herbs Global; FTM Management Sdn Bhd; Terang Megah Sdn Bhd (Thumb’s Malaysia) and MW Entertainment Sdn Bhd.

In addition, Leadpedia Sdn Bhd; Inder Aesthetics Sdn Bhd; Aida Syakira Entertainment; Lentera Creative Home (M) Sdn Bhd; Polyclinic I-Care Sdn Bhd; Mikaseries; BBA Food Industries; Global Castiel; Slimmewhite Sdn Bhd; Karyaseni Production Sdn Bhd; Krista Education Sdn Bhd; Shiha Zikir Empire Holdings Sdn Bhd; Nayli B Jewels and JL Fara Beauty Sdn Bhd are also among those recognised.

Awards were presented by royal guest; Tunku Hajah Mariam Zaharah binti Almarhum Sultan Iskandar (younger sister of the Sultan of Johor and the Queen).

Also present at the ceremony were Dato’ R. Rajendran, Chief Executive Officer of RHA Media and Lee Seng Chee, Chairman of CSR Malaysia.

Norwegian Seafood Council Presents Norwegian Shellfish to Singapore’s Top Chefs on 108-Year-Old Tall Ship Statsraad Lehmkuhl

Norwegian Seafood Council Presents Norwegian Shellfish to Singapore’s Top Chefs on 108-Year-Old Tall Ship Statsraad Lehmkuhl

Over 35 notable chefs and seafood importers in Singapore attended the afternoon luncheon, highlighting the demand for sustainable seafood amongst consumers.

On 31 October 2022, the Norwegian Seafood Council hosted over 35 of the best chefs in Singapore in a closed-door luncheon and shellfish showcase on the historic Statsraad Lehmkuhl. The 108-year-old Norwegian tall ship made a stop in Singapore as part of its 20-month-long sail with One Ocean Expedition.

For the exclusive event, the Norwegian Seafood Council flew in Bocuse d’Or Bronze 2019 winner Christian André Pettersen from Norway to specially prepare dishes using Norwegian shellfish; namely red king crab, cold water prawns, brown crab, great Atlantic scallop and Norway lobster. Chef Christian prepared an exquisite menu that highlights the freshness, versatility and exquisite flavour of Norwegian shellfish. 

(Left to Right: Norwegian King Crab «Bun» & Brown Butter Norwegian Sour Cream & Shaved Horseradish Seasoned Sprouts with Aged Vinegar, Scallops & Peas «Grand Cru» Vin Jaune Sauce & Aromatics, Langoustine «Bocuse d`Or» Lightly Pickled Fennel & Apples Sauce Norvégienne)

Dishes included Arctic brown crab with lemongrass & onion salad; cold water prawn with green tomatoes & yuzu jus avocado cream & pomelo; Norwegian king crab in brown butter with Norwegian sour cream & shaved horseradish seasoned sprouts with aged vinegar; scallops with peas, vin jaune sauce & aromatics; and langoustine served with lightly pickled fennel & apples.

Famous chefs from high-end restaurants in Singapore, such as Chef-Owner of Odette, Julien Royer; Head Chef of Burnt Ends, Yvette Lin; Head Chef of Cure, Ales Donat; Head Chef of Basque Kitchen, Aitor Jeronimo Orive and Chef-Owner of Tippling Club, Ryan Clift, took time from their busy schedules to learn more about Norwegian shellfish. The presence of some of Singapore’s leading importers, including Snorre Food and Allswell, at the event, underscored the growing demand for premium, sustainably sourced shellfish among Singaporeans. In addition, the Norwegian Seafood Council had also invited students from Nanyang Polytechnic to provide hospitality for the event. 

“The event was good! We had an amazing discovery of great Norwegian ingredients. The company was great too; it has been a long time since the hospitality industry and chef-friends got together since the pandemic, and it was great seeing everything together in this beautiful venue,” said Chef Julien Royer, chef-owner of three Michelin-starred Odette. 

Chef Otto Weibel of White Marble added, “It is amazing. I have known Norwegian seafood for many years and appreciate the simplicity and perfection of the ingredients. All the seafood were fresh and perfectly cooked by Chef Christian Andre Pettersen.” 

Second to China, Norway is one of the largest exporters of seafood in the world, exporting to over 150 countries. Delicious, fresh, and versatile, Norwegian shellfish and seafood are the preferred choice among top chefs globally. Norwegian shellfish also undergoes stringent regulations to be suitable for sale; for example, the red king crab can only be sold for consumption if it is evenly reddish-brown on the upper side and white-or cream-coloured on the underside, with no wounds, discolouration or scrapes on any part of the shell. The fishing crew sort brown crabs on board according to gender; any brown crabs that are male, under the minimum size with roe on the exterior, or recently moulted are safely released back into the sea.

Norwegian Seafood Council also ensures that all seafood is harvested sustainably to ensure the longevity of marine life and our oceans. The council works with the International Council for the Exploration of the Sea (ICES) to monitor seafood stocks before setting fishing quotas to prevent the depletion of sea life. Norwegian fishermen also use selective equipment to ensure there are no by-catches of larger or smaller sea life, in a bid to safeguard the ecosystem.

“Norway’s fisheries are managed strictly and sustainably, which is reflected in the quality of its seafood. Our government and industry are committed to protecting the ocean for future generations; for many generations, our fisheries have worked with nature rather than competing with it. Thanks to the clean and cold arctic water, Norwegian shellfish are known to grow and mature slowly, offering a characteristic taste and texture that is loved by many consumers around the world. Chefs also trust us to produce and export quality seafood, as we are used to overcoming challenging circumstances and environment,” said Asbjørn Warvik Rørtveit, Director for South-East Asia of the Norwegian Seafood Council.

An organisation formed by the Ministry of Trade, Industry and Fisheries, the Norwegian Seafood Council is committed to ensuring the demand for and consumption of Norwegian seafood across the globe. A proponent of sustainability, the NSC employs a comprehensive, ecosystem-based approach to its fisheries management, as well as stringent regulations to safeguard fresh produce worldwide – ensuring the highest quality and conscious consumption for all. 

Statsraad Lehmkuhl, one of the world’s largest and oldest square riggers still sailing, has embarked on the One Ocean Expedition as part of the UN Decade of Ocean Science for Sustainable Development. Functioning as both a floating university and a sail training vessel, Statsraad Lehmkuhl serves with the goal of promoting and aiding the ocean for sustainable development on a worldwide scale. During its dock in Singapore, the state-of-the-art research vessel has hosted a variety of high-profile events and meetings relating to maritime, ocean and sustainability topics, such as the Norway-Singapore Science Week, Singapore Norway Innovation Conference, and the luncheon and showcase hosted by the Norwegian Seafood Council.