Past Events

ASIAN REUNION BUFFET DINNER 13th February 2010
    It was Chinese New Year Celebration last week and it was a long weekend from Saturday, 13th to Tuesday, 16th February 2010!
    Most people must have gone away for a short break but most Swiss Club members chose to be at the Club instead. The F&B outlets were busy with members and their family during this period. What started as a slow reservation, turned out to be a great success for the Asian Reunion Buffet on Saturday, 13th February 2010. It was a colourful sight with all the delicious dishes on the buffet spread!
    Members enjoyed the unique local dishes such as the Chinese BBQ Platter, Gado Gado with Crunchy Peanut Sauce and Smoked Chicken in “Thai Style” dressing as Appetisers; Malaysian Curry Chicken, Sweet & Sour Fish with Pineapple & Capsicum and Singapore Fried Noodle with Shrimp as Main Course; followed by the desserts such as Chilled Sago Melon, Pandan Cake and Kueh Lapis. They completed the hearty meal with coffee and tea.
ASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNERASIAN REUNION BUFFET DINNER
NEWCOMERS' COCKTAIL 5th February 2010
    The Newcomers' Cocktail started earlier for our new member, Mr Helmut Issels, who was first to arrive at 18:30. He was greeted by our ever-friendly, Membership Manager, Serene Yee. The rest of the new members started to walk in at about 19:00 and that kept Serene and the rest of the Management team busy.
    The Club Manager, Heinz Iten, opened the evening by introducing his team, followed by the Convenors who were all excited to share with the members the various sports activities that the Club has to offer. A brief information on the Aqua Aerobics, Yoga, Squash, Soccer, Tennis and even Mahjong were presented by the relevant convenors. Mr Martin Silberstein, President of the Club, also took the opportunity to introduce the Committee Members before inviting the members to the light buffet spread. The members definitely enjoy the sumptuous spread especially the raclette prepared by the chef and his team.
NEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAILNEWCOMERS' COCKTAIL
GINGERBREAD HOUSE DECORATION 11th December 2009
    The children with their parents were all excited when they arrived for this event on 11th December 2009. A short presentation was done to show the children how the gingerbread house was done.
    The moment each family was given the house, they did not hesitate to start decorating it. All the decoration items such as the coloured icing bags, sugar Santa and Christmas trees, chocolates, etc were given to each family to help them in the decoration. Once they were done with their gingerbread house, the children have the opportunity to decorate the gingerbread man cookies. Their talent was unleashed from the design that they created on the cookies; so creative that it would be difficult to eat and destroy that creativity.
    Once completed, each family brought their decorated gingerbread house home to make it a wonderful highlight in their Christmas Celebration.
GINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATIONGINGERBREAD HOUSE DECORATION
SPORTS FAMILY DAY 8th November 2009
    The Swiss Club organized its third Sports Family Day on the Sunday, 8th November. We had a total of 10 family teams—each team comprised two adults and between two to three kids.
    The weather was unpredictable that week but thankfully it was clear skies on that Sunday afternoon. Once again we were very happy that most teams who registered had showed up.
    The event started with the teams registering and receiving their game station maps. Each team had to complete all 10 stations. The games that the teams participated were:-
  • Solve the Puzzle—teams were a given picture puzzle that they had to solve in the quickest time possible.
  • Survivor Obstacle Course—a challenging and fun event where each member had to scale up an inflatable bouncy castle , go through a series of obstacles and tag the next member.
  • Running Relay— Each member had to run a length along the perimeter of the field and tag the next runner.
  • Swimming— Participants had to swim to a floating pontoon, get over/under it and continue swimming.
  • Zorb Ball Race— This is a brand new game whereby a team member had to get into a giant ball and roll the ball over a distance, change team mates and roll back with the rest of the team guiding the ball.
  • Water race— this game is pretty much similar to the Zorb but only that it is done on water.
  • Golf Putting — The new golf green was utilized for this game. Each family member is given 5 shots at the hole from about 4-5 feet distance.
  • Basket Ball— 2 minutes were given to the teams to score as many points from about 2 metre radius.
  • Shooting— A fun game whereby three members had to shoot water guns at their team mate who was standing three metres away with a container and had to collect as much water as possible.
  • Petanque—a modified game of petanque where each member had five throws at a target which was about 10 metres away.
    The games kicked off at 15:00 and every team completed all 10 events at about 17:30. Everyone had great fun and also had worked up a good appetite. After washing up, they quickly went to the Pergola to grab some food. At 18:10, the results were announced and Chef Frankie did the honours of giving out the prizes.
      Champions
    • The Stadellmann’s ($150 Robinsons Shopping Voucher + $100 Swiss Club Dining Voucher + Hamper)
        • 2nd Place
      • The Von Schwerdtner’s ($120 Robinsons Shopping Voucher + $80 Swiss Club Dining Voucher + Hamper)
          • 3rd Place
        • The Hartmann’s ($80 Robinsons Shopping Voucher + $50 Swiss Club Dining Voucher + Hamper)
SPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAYSPORTS FAMILY DAY
TANDOORI COOKING DEMONSTRATION @PAVILION 5th November 2009
    The Tandoori Cooking Demonstration was held on Thursday, 5th November 2009 conducted by Guest Chef Mowti Shek Yakath Ali Khan from Go India Restaurant. Chef Frankie was also present to give a helping hand to the lady members who were enthusiastic in the cooking demonstration experience of Tandoori Chicken and Fish Tikkas, and Chapati (bread) using the traditional cylindrical clay oven called the tandoor.
    The participants learnt how the Indians used spices such as garam masala, turmeric, chili, coriander powder and yoghurt together with lemon juice to marinate the chicken and fish. Apart from the Tandoori chicken and fish tikka, Chef Mowti also showed the members the Indian way of cooking ‘Rendang’ known as Lamb Masala which goes well with rice cooked with ghee oil, onion and cumin seed or the Chapati, an unleavened flatbread made from whole wheat flour. He also prepared yogurt-based salad using diced cucumber, tomato, onion and green chili peppers. The sweet traditional desert called Kesari prepared by the Chef, topped with cashew nuts and raisin blended well after eating spicy foods.
    The participants and guests sampled the ready made Tandoori Chicken Tikka, Fish Tikka and the Lamb Masala, eating it with rice and Chapati. The meal ended with the salad and dessert leaving them satisfied.
    (Text by Hanisa Khairolazmi/Dillah Sa’don/Photos by Dillah Sa’don)
TANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILIONTANDOORI COOKING DEMONSTRATION @PAVILION
HALLOWEEN PARTY FOR CHILDREN 31st October 2009
    The Swiss Club organized its FIRST Halloween Party for the children on Saturday, 31st October.
    For that, a checklist was created to ensure that the event goes smoothly. A sponsor for the prizes was sourced, decorations were selected and purchased, costumes were discussed and rented, ‘scary night’ music was recorded, menu was created, games and other amenities were prepared. The Jungle Bar was transformed into a mini Halloween den with flying bats, bells, spiders on cobweb, skeleton hung on a tree, skulls scattered everywhere, hands crawling up the tree and many more. The staff involved changed into their themed-costume and suddenly they turned into ugly and scary creatures.
    Unfortunately, with all the excitement to make the event eerie-sistable, the rain came pouring heavily at about 6.30pm. The event moved to Rifle Lounge without the decorations, the programme for the children changed to accommodate the adults at the Rifle Lounge and the games took place at the playroom. Everything was changed and moved but the menu remained to be wonderful. The members and guests were pleased with the dishes specially prepared by Chef Frankie even though they wondered if they should really try the Maggot Stew, Fried Spider, Spicy Bat Wings or even the Creepy Witches’ Finger!
    The children were happy to show their blue tongues from the Monster Lolly, collecting more lollies by winning the games and taking pictures to show off their Halloween costumes. Lea Friedmann and Rafael Bassili walked away as the Best Dressed for Girl and Boy respectively for One Night Weekend Stay at Swissotel Merchant Court Hotel. Since we are in Singapore, the Chinese Ghosts too came to visit the children at the party!
    (text and photos by Hanisa Khairolazmi)
HALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDRENHALLOWEEN PARTY FOR CHILDREN
PUMPKIN LANTERN MAKING FOR CHILDREN 28th October 2009
    All the children were excited as they approached the Jungle Bar at 15:00 for the Pumpkin Lantern Making on Wednesday, 28th October 2009.
    The various templates such as Ghost, Bat, Grinning Jack-O and Friendly Jack-O were distributed to the children. Younger children were assisted by their mothers and helpers while the older ones were keen to try their hands on the craft themselves. Chef Frankie was there to lend a helping hand, teaching them how to hold the knife when carving and how to put the design on the pumpkin. Once completed, the pumpkins were kept in the chiller and would be displayed at the Halloween Party on Saturday.
    (text and photos by Hanisa Khairolazmi)
PUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDRENPUMPKIN LANTERN MAKING FOR CHILDREN
OKTOBERFEST 2009 30th September 2009
    This year, Oktoberfest started earlier in the week from Wednesday, 30th September till Sunday, 4th October for the traditional Fruehschoppen.
    The Bavarian band, Musikkapelle Partenkirchen, was specially flown in from Germany again to entertain the guests who went wild with their renditions of Anita, Hey Baby, Hey Jude, Living next door to Alice, Summer of '69, YMCA and many more. We have more locals joining us this year to celebrate Oktoberfest with the fellow Germans who were definitely here to have ‘a taste of home’.
    Together with the authentic German sausages, crispy pork knuckles, roasted ox, potato salad, the array of buffet spread included new dishes such as Prawn Cocktail on Mesculin Salad, Oven Roasted Herbs Chicken, Steamed Fish Fillet with Herbs Butter Sauce and Herbs Pancake Soup.
    It was one exciting and enjoyable event for more than 9,000 guests and the Club is definitely looking forward for another explosive Oktoberfest next year!
    Oktoberfest 2009 - Facts & Figures
  • 508 barrels of beer = 30,480 mugs
  • 9,092 glasses of schnapps
  • 401 bottles of wine
  • 309 bottles of champagne
  • 600kg of beef stew
  • 480kg of fish
  • 500kg of prawns
  • 9,000 pieces of plum tarts
  • 9,000 pieces of blackforest cakes
  • 3 whole oxen at 200kg each
  • 1 calf at 100kg
    Fruehschoppen
    The vibrancy of Oktoberfest continued on Sunday, 4th October when 500 children including their parents walked into the tentage for the Fruehschoppen in their traditional lederhosen and dirndl. The morning started with the Ecumenical Service conducted by Pastor Lidia Rabenstein and Pastor Hans-Joachim Fogl from the German-speaking Protestant and Catholic Congregations in Singapore at 10:00.
    In conjunction to the Oktoberfest, excellent buffet spread which includes Weisswurscht, assorted German sausages, pork knuckles, potato salad, pretzels, Apfelstrudel and lots more were savoured by the whole family. Of course Erdinger, the authentic Bavarian wheat beer will flush it all down and get you into that “Bavarian Mood” while the children enjoyed the soft drinks and orange juices (iced water will not be served at the event).
    They were entertained with the authentic Bavarian Music performed by Musikkapelle Partenkirchen. Immediately after the service, the children rushed to the pop corn and cotton candy booths to grab a packet each for themselves before they proceed to the bouncy castle for a bouncy good time. Before they thought the fun has ended, the Clown walked in giving them another pleasant entertainment.
    (Text by Hanisa Khairolazmi/Photos by Dave Wee)
OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009OKTOBERFEST 2009
DIM SUM MAKING DEMONSTRATION 28th May 2009
    Many members and their guests enjoyed watching the making of Har Kao, Shaomai, Gyoza and Braised Pork with Steamed Bun at the Dim Sum Making Demonstration on Thursday, 28th May 2009. During the demonstration, our members learnt the professional techniques used in the making of dim sum by Dim Sum Chef, Mr Ng. Making good dim sum requires a lot of preparatory work: chopping, shredding and dicing many of the ingredients, then the dim sum are made by hand.
    Interested members were able to try their hand and make dim sum which was harder than it looked and took some time for beginners.
    After the three hours' lesson, the dim sum were ready to serve. The dim sum were then arranged in bamboo basket and they certainly looked delicious. To everyone's delight they tested as good as they looked!
DIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATIONDIM SUM MAKING DEMONSTRATION