21 Ocean Way, Level 2 Ballroom, W Hotel Sentosa Cove, Singapore 098374
Website: http://www.pinkbowtieball.com/event
Date: 8 October 2016 (Saturday)
Time: 6.00pm (Cocktails) / 7.30pm to 11.00pm (Dinner) / 11.00pm to 2.00am (Party)
Ticket Price: $275.00 to $8,880.
Ticket Price: $275.00 to $8,880.
The fourth annual Pink Bowtie and Masquerade Charity Ball, organised by the gentlemen of Centenary Lodge No. 7629, to raise funds for both the Breast Cancer Foundation and Joseph William Yee Eu Foundation. I was honoured to be invited for this event, and able to do some good for 2 charity organizations, as well as meet new friends.
We reached around 6.15pm, and were surprised to note that the reception area was already filled with people mingling with wineglasses in their hands. We got ourselves registered and donned the masks we brought along - it didn't matter if someone forgot their masks - there were plenty for sale at SGD$20.00 each.
Iced cold glasses of Beer and Champagne were the favorite drinks at the reception area, so we got ourselves a couple as well, while mingling, taking photos and people watching. Everyone was so well-dressed that evening, especially some of the ladies in their backless gowns.
There were many items up for bidding as well, displayed charmingly at various stations around the hall. We could select the items we wanted using a Brochure, and state the amount. If we won, we would be informed via SMS - I had hoped they would do it auction style - more exciting to watch and bid.
Finally, we entered the Ballroom for our sit-down dinner; the room and round tables were all exquisitely and elegantly decorated. There were entertainment on-stage by life bands, performers and a "secret entertainment group". The Menu and bottles of Wine were at the centerpiece, and I of course opted for glasses of Red Wine.
The Bread Starter was lovely: especially the lightly-sweetened Charcoal Rolls smeared with delicate butter. The Tomato Focaccia went better with olive oil.
The first course was Beet Root Marinated Salmon, with Chive Creme Fraiche and Pickled Cucumber. The red, marinated salmon was very delectable, with an almost-melty texture and saccharine taste.
Next, Gazpacho - a Spanish soup made of raw vegetables and served cold. It was tasty and I had likened this dish to tomato juice actually.
Mains were next - either Roasted Chicken Supreme en Croute served with Smoked Potato Puree and Tarragon Sauce, or Pot Roasted Beef Cheek served with Garden Vegetables and Claret Jus. Both dishes were artfully arranged.
I chose the Pot Roasted Beef Cheek - rolling the melty, succulent beef in my mouth and savouring its deliciousness, every mouthful so satisfying - beef touched tongue and disintegrated into a palatable pool to be swallowed.
Unfortunately, I did not stay for Dessert, as enticing as it sounded. There were also roses and Goodie Bags at the end of the event, the latter with lots of vouchers for good brands. Overall, it was still a beautiful ball, a lovely night well-spent for a good cause.
For other dining experiences at W Hotel previously:
1) Drop The T Hightea session at WooBar (click here)
2) Ultimate Seafood Experience at The Kitchen Table (click here)
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