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2003 (37th) Annual General Meeting Dinner
About 60 members attended our 37th AGM at the Four Seasons Hotel at the 20th Floor, where a pair of cozy function rooms flank the hotel’s roof-top swimming pool. We started our AGM in one of these rooms, before adjourning to the other for our AGM Dinner.

Members started arriving promptly at 6.30 pm, and soon the Laurent Perrier NV Champagne was flowing freely, enhancing our view of city skyline, which was silhouetted by the amber glows of the disappearing evening sun. All this made the mood somewhat casual, if not a little nostalgic The AGM ended about 9.30 pm, and we retired to the opposite room for our well deserved dinner. Our feast for the night was orchestrated by Executive Chef Martin Aw-Yong of The Four Seasons Hotel. It was certainly well executed and the dinner was enjoyed by all.

In a slight departure from our normal dinner practice where all wines are clearly printed on the menu, four mystery wines were served, in order to spice up the evening, titillate the palates and invigorate the little grey cells in the brain.



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