The VIVA Foundation for Children with Cancer, in collaboration with Kick Sarcoma, raised nearly $500,000 for the VIVA-KKH Paediatric Brain & Solid Tumour Programme.

A gala dinner held at The Fullerton Hotel Ballroom on 22 October 2016 saw a gathering of around 250 donors who had made generous donations to support the event.

An African theme kicked off the evening with African drum beats, thumping our energy to new highs as we gathered to raise funds for a worthy cause. All our guests took great efforts to dress themselves stunningly for the occasion, some even with African prints and hairstyles too!

The ballroom, decorated to look like an African landscape, transported us all to another continent in an instant. Singer Rai Mea entertained with songs from The Lion King, while guests took their seats on their tables with a beautiful display of their first dish for the night - Watermelon with caramelized beetroot & Burrata mousse salad, beetroot and lemon oil dressing.

Following inspiring speeches from founders of Kick Sarcoma, Dr Grace Moshi and VIVA Foundation, Mrs Jennifer Yeo, the evening went on to celebrate the Circle of Life with a crowd pleasing performance by Grandma Mary and her latin rock band. Grandma Mary’s performance showed us that it is never too late to indulge in our passions, as she slid her flexible fingers up and down the fret board. She even sang us a version of an evergreen hit, “Your Cheatin’ Heart”, which received a thundering round of applause.

The second dish for the night was roasted pumpkin soup with lobster and mango salsa, creatively served in a pumpkin bowl. With our belly warmed up, the emcee, Matthew Elton from Hotlotz, roused one and all to purchase raffle tickets for a chance to win one of the attractive prizes, with the grand prize being a 0.15-carat blue diamond, sponsored by World of Diamonds.

The main course was either Salmon with Salsa Verde, sweet potato & carrot puree, hydroponic herbs and edible flowers; or Braised beef cheek with cauliflower puree and caramelized pear.
Equal portions were brought to the table, leaving the guests to decide which of the two they prefer to have. (We noticed some sharing as both the salmon and beef were awesome!)

Chef Elsa Van Der Nest, who created the menu for that evening, appeared on stage as we were served dessert - passionfruit tartlet with lemon mousse and vanilla pod ice cream. Chef Elsa and her team worked tirelessly in the kitchen as we all did our part for charity.

This led to the final activity for the evening, which was to pick out the winner of the 0.15-carat blue diamond. The happy winner walked away with a diamond with a value of around $20,000, simply from making a purchase of a raffle ticket that costs $50. The raffle draw for the blue diamond fetched a total of $4,750 in donations through the purchase of raffle tickets.

We would like to thank all the donors and everyone who had contributed in one way or another.

See you at our next event!