March 07, 2017

How to Raise P40 Million, UNICEF Children’s Ball Style?


Over the weekend, UNICEF threw one of the most memorable dinners that I have ever been to. They gathered five of Asia’s Best Female Chefs from 2013 to 2017 for the benefit of children with disabilities.

Chefs Bo Songvisava of Bo.lan from Thailand, Lanshu Chen of Taiwan’s Le Moût, Vicky Lau of Hong Kong’s Tate Dining Room & Bar, and our own Margarita Forés of Grace Park, with the help of May Chow of Little Bao in Hong Kong put together a special four-course dinner. The appetizer was a sticky rice dumpling with crispy pancake and grilled chicken, followed by a seafood dish that is a pan-seared Bohol White Marlin with guinataan of blue crab, corn, and bamboo shoots. For the main course, we were served US Black Angus tenderloin with mushrooms and mustard greens, and for dessert (which is probably my favorite) was called Honey Lemon—a lemon mousse with pop rocks which made the texture amazing and a side of ice cream.

There were also performances by the UNICEF national ambassador Gary Valenciano and a few words from some of their advocates Daphne Oseña-Paez and Anne Curtis. For the night, the goal was to raise P40 million in order to build four fully-equipped centers for children with disabilities. These centers help in early detection, proper diagnosis, counseling, and therapy.

If you missed the charity dinner, you can click here to bless the lives of these kids and help UNICEF raise enough funds.

Click on the slideshow above to view some of the people who attended the ball.


Photos by RG Medestomas

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Asia’s Best Female Chef, Charity Ball, events, Preen,, social awareness, The Peninsula Manila, UNICEF, UNICEF Children’s Ball

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