Walk like an egyptian boat asia, ssf annual - Mediactive Pte Ltd

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Celebrate Raf�es Marina‘s 18th Anniversary with Mid-Autumn Celebrations & BoatFest Weekend 1 & 2 September 2012 DAY PROGRAMME (1 & 2 Sep) - 11am to 6pm BoatFest Free Admission! Fantastic array of new and quality pre-owned boats at the lagoon + Activities Discounted Tickets! Banana Boat Ride, Kayaking, Fishing Competition, Radio Controlled Mini Sailing, Pesta Sukan Keelboat Race, Movie, Bowling & Bouncing Castle Snacks Coupons On Sale! Ding Ding Candy, Cotton Candy, Push Cart Ice Cream & Much More EVENING PROGRAMME - 7pm to 10pm Saturday, 1 Sep 2012, At the Lawn* $22 (member/ member’s guest); $28 (non-member) • Local 60’s Theme Anniversary Buffet Dinner & Party • Mid-Autumn Festival Light Up • Fire Illusionist Performance • Oldies Band Performance • Dragon Beard Candy Making Demonstration • Games • Lucky Draw Sunday, 2 Sep 2012, At Poolside* $16 (member/ member’s guest); $22 (non-member) • BBQ Buffet Dinner • Music Entertainment Early Bird Package** (Both days) $32 (member/ member’s guest); $44 (non-member) *Closing date for Saturday & Sunday - 22 Aug **Closing date for Early Bird Package - 6 Aug + Activities may be subjected to change For enquiry and booking, please contact Membership Department at 6869 1830/ 1835/ 1808 or events@rafflesmarina.com.sg
CLUB Chef Profile Different Strokes Rising from humble beginnings to his current position as Executive Chef of the Marina Bistro, Chef Ng Ah Liat’s trailblazing career is a testament of how one boy’s dream of becoming a top chef became a reality, fuelled by a passionate desire to succeed. Homegrown chef “Ah Liat”, has succeeded Chef Sim, as Executive Chef. Even as a teenager, Ah Liat knew he was destined for great things in the culinary world. While helping his father in the market, the observant boy was captivated by the Malay dishes on sale at a neighbouring stall. Soon, he learnt from them how to cook the cuisine, which in turn ignited his interest in the culinary field. Ah Liat decided to pursue a culinary education at Shatec, during which time, he was attached to the then Westin Hotel Singapore for one year. Upon graduation, he sought employment at the American Club for a year; following that, he joined Raffles Marina (RM) where he was one of the pioneer cooks. His first stint at RM ended after one and a half years as Cook 2. For the next three and a half years, he widened his exposure and repertoire in western cooking at Swensen’s and National University of Singapore Society (NUSS). With an insatiable thirst for learning new things, he sought to develop his skills in fine dining and French cuisine, at the Pine Tree Club. Looking back at those days when he was the club’s Sous Chef, he recalled how it was a struggle to communicate with the master Chef, who was French, as well as the frequent, full day shifts. Not one to give up, those obstacles did not deter him from learning about some of the most diverse cuisines in the world. In 2000, he returned to Raffles Marina where he remains to this day. ‘Difference’ and ‘Surprise’, are the catchwords, which set Chef Ng apart from the ordinary. He enjoys experimenting with different types of curries, and his more popular creations such as Curry Fish Head and Chicken Curry, can be found on Marina Bistro’s current menu. Other highly recommended dishes on the menu are Chicken Teriyaki Sandwich, Nasi Goreng Istimewa, and Australia Lamb Chops. During festive seasons and important occasions, he whips up his renowned Roast Lamb with Mint Jelly and Baked King Prawns with Pine Nuts coated with breadcrumbs. Come and enjoy the handiwork of Chef “Ah Liat” and the new menu at Marina Bistro! Baked King Prawns with Pine Nuts and Breadcrumbs nautique jul/aug 27
Page 1 and 2: Jul/Aug 2012 WALK LIKE AN EGYPTIAN
Page 4 and 5: Nautique NOTE It was with great reg
Page 6: CONTENTs JULy / AUGUSt 2012 FEATURE
Page 9 and 10: ecause it rests on top of Roman tow
Page 11: SeASAvvy OLYMPIC TRIVIA PURsUIT Did
Page 14 and 15: CLUB seen & heard Boat Asia 2012 Bo
Page 16 and 17: CLUB seen & heard ssF Annual Awards
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Page 21 and 22: The SB3s were out sailing in a safe
Page 23 and 24: The newly painted frames are ready
Page 25: POwEREd PLEAsURE CRAFT dRIVING LICE
Page 30 and 31: CLUB epicurean CAPTAIN’S TABLE na
Page 32 and 33: Indian Buffet Lunch We bring the be
Page 34 and 35: nautique tides AUGUST 2012 HOURLY H

Walk like an egyptian boat asia, ssf annual - Mediactive Pte Ltd

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