Jed Mok, general manager of creative and strategy planning of Pico Singapore says: “At a gala dinner, most of the time is spent with the guests eating, so the culinary experience is important. It can make or break an event.”
For CapitaCommercial Trust’s 10th anniversary celebration, Pico worked with leading Singapore chefs, including Lee, Emmanuel Stroobant of Saint Pierre and Sam Leong of Forest, to create dishes that demonstrated key corporate qualities such as growth and pro-activeness among others. The chefs took to the stage on event day to share how they were inspired by the company’s success to create the dish.
** The content above is only an extract of the original full article posted on CEI Asia’s e-magazine October 2016 issue (p.22-23).
