It is that time of the year again where the Netherlands-Thai Chamber of Commerce invites you to come celebrate with us at THE event of the year, the annual NTCC Business Awards gala dinner!

Not only the largest event for the Dutch-Thai business community, the event promises to be yet again an evening with tasteful delights, 5-course dinner curated, farm-to-table style, curated by world-renowned sustainable hotel, The Athenee Hotel, A Luxury Collection Hotel, Bangkok.​

A night to remember with top-notched entertainment; state-of-the-art shows, opportunity to win KLM business class tickets & other special prizes, and a legendary after-party with Bangkok's very own jazz sensation from Maggie Choo's, the Inner Soul band!

On top of all the fun, the evening brings countless networking opportunities especially for you amid the NTCC community.

And of course, highlights goes to the celebrations of the Award winners, with this year's theme presenting you the best entrepreneurs and businesses in Sustainable innovations.

EVENT DETAILS

Date: Friday, 23 November 2018

Time: 17.30 – 23.30 hrs.

Location: Crystal Hall 3rd Floor, Athenee Hotel, A Luxury Hotel (map​)

Schedule:

◕ 17.30 Registration - Welcome Cocktails & Snacks

◕ 18.30 Ballroom opens

◕ 19.00 Opening - Dinner & Entertainments

Show 1: Dance & Drum act

Show 2: Music performance from local tribe artist

Show 3: Fashion show

◕ 20.30 Award Ceremony & Lucky draw

◕ 21.30 Walking Dessert & After Party with Maggy Choo's house band 'Inner Soul'

Dress code: Black Tie (The event setup will be green, brown and black color)

As we are celebrating the theme 'sustainability - reduce, reuse, recycle' for this evening, why not pick one of the dresses you have worn in the past? We promise, with some alternate accessories, you will still look stunning!

*Join the Contest - This year, we will have a contest for the most creative bow-tie. It can be made out of anything reused and recycled, and remember the more sustainable, the better. The winner will receive a special gift at the Award Dinner.

Menu choices:

o Duck breast at 56'C, apple sauce, braised beetroot with old red wine vinegar and fondant potato, broccoli and baby carrots

o Pork tenderloin with grain mustard sauce buttered, braised beetroot with old red wine vinegar, fondant potato, broccoli and baby carrots

o Pan-roasted seabass with Paenang curry foam, garden vegetables and potato fondant

o [Vegetarian] Wild mushrooms and green asparagus risotto

o *More information​