United Nations Association of Singapore (UNAS) – Celebrating its 40th Anniversary

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Kamal Malhotra, UNAS 40th Anniversary Gala Dinner, Singapore.

At the UNAS 40th Anniversary Gala Dinner 2010.
The tables such as this of the Guest of Honour, Mr. Kamal Malhotra, was decorated with flags from the countries represented at the table.
Raffaele Di Nardo, Patrik Tan and CM Cordeiro for CMC © 2010

The United Nations Association of Singapore (UNAS) recently celebrated their 40th anniversary with a charity gala dinner, with the event opening with a Welcome Speech by Dr. Tham Seong Chee, who is President of the UNAS. The event was held at the Shangri-La Hotel and the purpose was to raise funds for the association’s educational and humanitarian efforts.

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At the United Nations Association of Singapore, UNAS 40th Anniversary Gala Dinner, Singapore. In a black and gold underlay gown by Francis Louis Ler of Amor Meus, 36 Purvis Street in Singapore.

The main goal for UNAS when it was formed was to build awareness and support for the United Nations and its ideals. As such, this event marked Singapore’s milestone in its efforts in continued support of the United Nations and their international programs.

The Guest of Honour this evening was Mr. Kamal Malhotra, UNDP Resident Representative for Malaysia, Singapore and Brunei and UN Resident Coordinator for Malaysia.

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Visiting the Geely Holding Group in Hangzhou, November 2010

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Geely headquarters, Hangzhou, China.

The Geely Holding Group headquarters in Hangzhou, November 2010
Photo: J E Nilsson and C M Cordeiro-Nilsson for CMC © 2010

It was with great expectations that I went to visit the Geely headquarters in Hangzhou, the Zhejiang Geely Holding Group Co. Ltd, as part of a Swedish delegation from the University of Gothenburg. Geely’s acquisition of the Swedish car manufacturer Volvo with their headquarters in Gothenburg was announced on Monday the 2 August 2010 and with that, the Zhejiang Geely corporation had concluded the largest ever acquisition of a foreign car company in the history of China.

Geely headquarters, University of Gothenburg visit 2010.

A warm sign at the Zhejiang Geely Holding Group headquarters that welcomed the visit by the Swedish delegation.

Geely headquarters, hallway.

Just inside the Geely headquarters entrance.

Having followed the Ford and Geely negotiations as well as could be done in the press, I expected this acquisition to be an important opportunity to study the process of top management knowledge transfer between modern China and the West.
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M on the Bund, Shanghai

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Cheryl Marie Cordeiro-Nilsson and Yina Huang at M on the Bund, Shanghai.

Sunday lunch at M on the Bund with the Swedish delegates to Shanghai (pictured below) and Yina Huang, Associate Director, Global Local Public Relations Office, Shanghai University’s MBA Center.
Photo © Olof E Johansson, J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

Shanghai is a remarkable city. Considering all vicissitudes this unfortunate city has seen over the last century it was with great expectations that I recently got to visit it, and to explore to what extent this city had regained its former glory. And in many ways it has.

The ebb and flow of great fortunes being made and lost ripples through the city, constantly changing its face. What is a constant is the river, and facing it is still the Bund however much widened. Across the river on the east bank, an entirely new skyline of Pudong greets us, the new skyscraper-laden financial and commercial district that also houses the new Pudong International Airport.

River view

Pudong area, just seen across the Huangpu River. To the left, the somewhat brutal outline of the ‘Oriental Pearl’ Tower.

What better place to take in all of this but at the fashionable restaurant, M on the Bund? As one review had it:

With superb Continental cuisine, an excellent wine selection and deft service, the fashionable M on the Bund sets the standard for other haute cuisine restaurants in Shanghai. As the place to see and be seen, the much-touted eatery attracts its fair share of Shanghai’s movers and shakers. Contemporary, airy and stylish decor complements sweeping views of the Bund. The food reaches equally high heights. Diners are recommended to try the Salt Crusted Leg of Lamb and the Crispy Suckling Pig. They should also leave room for dessert—the sinfully delicious pavlova is rightfully legendary.

But however much I had wanted that to be my impression too, I am forced to say I beg to differ.

I believe that if I were living in Shanghai, M could possibly be a place where I might want to bring friends and visitors. But it isn’t a place I would find myself craving to come back to, nor a place I would get addicted to as it stands right now.
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Sunrise in Shanghai

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The Hengshan Picardie Hotel, Shanghai

Morning skylight, at the Hengshan Picardie Hotel, Shanghai.
Photo © C M Cordeiro-Nilsson and Per-Olof Larsson for CMC 2010

And I thought I would walk into a city that would be so foreign to me that I would not have understood half of what was going on as soon as I landed. But I was wrong. In fact, the melding I felt to Shanghai was so immediate it was as if I had stepped off the plane, right back home.

One of the things I look forward to whether travelling or at home, is breakfast. Shanghai, being such a dynamic and cosmopolitan city, has no problems providing for all sorts of palates. In fact, settling for both a red bean steamed bun and a mini chocolate muffin at breakfast was just the sort of thing that a Singaporean for example, wouldn’t think twice about either.
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Jonsered – Swedish knowledge industry now, and then

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Jonsereds herrgård, terrace.

Jonsered Mansion, today owned by the Gothenburg University
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

When we first approached the Jonsered Mansion it was one of those early winter days where the night frost had added a crystal sparkle to everything, like a dusting icing sugar on the grounds.
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The RESER 20th Anniversary Conference Gala Dinner, Gothenburg 2010

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2 Patrik Ström and Cheryl Marie Cordeiro, RESER's local organizing committee 2010.

Dr. Cheryl M. Cordeiro-Nilsson and Associate Professor Patrik Ström (Chairman of the local Organizing Committee for RESER 2010), a last inspection of the Odd Fellows Estate grand hall, prior to dinner.
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

The 30th September to 2 October, 2010 saw the world’s leading researchers in the field of Services Research gather in Gothenburg, Sweden, for their annual conference.

The Chairman of the local Organizing Committee for RESER 2010 was Patrik Ström, Associate Professor, Docent, PhD, Ek.Dr. Staffan Helmfrid Pro Futura Fellow at the School of Business, Economics and Law, University of Gothenburg, whom I had the pleasure to assist in the materializing of this event.
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An evening with the Gothenburg Culinary Team West of Sweden

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Cheryl Marie Cordeiro at Trubaduren with the Gothenburg Culinary Team, 2010.

At dinner, presented by the Gothenburg Culinary Team at the restaurant Trubaduren, Gothenburg, Sweden.
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

With the upcoming Culinary World Cup in November 2010, in Luxembourg in mind the Gothenburg Culinary Team invited friends and members of two culinary interest groups to a three course dinner event during this last weekend.

Mingle session, Cheryl Marie Cordeiro and Manager of the Gothenburg Culinary Team, Ronny Spetz.

Ronny Spetz, Team Manager, welcoming guests to the mingle session.

The atmosphere at the mingle session was as usual relaxed and friendly. The autumn air outside with its light drizzle coupled with a chilled white Champagne prior to dinner heightened our expectations of an upcoming display of culinary artistry.

Members of the Swedish Chefs Association, and members of the Western Swedish Academy of Gastronomy, Trubaduren, Gothenburg.

Mingle session before dinner

It was during the mingle session prior to dinner that guests got to meet two managers of the Gothenburg Culinary Team, various board members of their own mother organization that is the Western Swedish Chefs Association (SKF), and members and friends of the Western Swedish Academy of Gastronomy (VGAK). The discussions bounced lightheartedly and passionately between topics about what’s current and coming in the culinary world, and not the least what was to be served for dinner that evening.
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Swedish west coast autumn plums and crab fishing

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Early autumn, we had the pleasure to see as our guests, a group of Singaporean students, who were out to explore our nook of the western Swedish archipelago. Some were to stay in Gothenburg within their exchange program, some were to leave for their stay in Italy.

The group met for lunch, after which we all went out in the garden to have our dessert straight from our trees and bushes. Autumn is the ideal harvest time for most fruits and berries in Sweden and pleasantly enough, we had plenty to offer of red currants and plums. The plums, being big, sweet and juicy, turned out to be something of a favourite!

Red currant picking, Swedish west coast.

Before taking a walk to the beach, some red currant picking in the garden and eaten straight from a branch without being packaged and wrapped in plastic first. A nice alternative to city-living.
Photo © Ryan Chung, J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

Plum picking, Swedish west coast.

Plum picking and enjoying the harvest.

Matt with plums, Cheryl and Ryan in background.

Matt with a handful (or two) of plum picks.

plums

Plums.

Crab fishing, Swedish west coast.

Learning to crab fish.

Near our place is a neat and well protected bathing beach with a solid, rocky pier to break the waves. This beachside haven creates a shelter for small children and accompanying adults, who prefer warm and shallow to deep and cold water.

Along this pier is a favourite crab fish spot for both children and grown-ups alike. All it takes is a string and an opened clam in the end of the string, and most any crab will climb on board and refusing to let go, will follow the string up. Usually the “catch” is just toppled back into the sea at the end of the day since the crabs are considered too small for eating anyway. Somehow it appears as if there’s developed an established agreement on how to run this show. The crabs get to eat ready opened clams, and in return they agree on being lifted in and out of the water during the day by small children. All parties seem to be ok with this arrangement.
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A Swedish late summer BBQ

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Swedish west coast late summer BBQ. Kebabs on the grill, cubes of marinated meat with cut up vegetables on skewers.
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

For as long as I can remember, my life has been punctuated with barbeque events as something to look forward to and a weekend thing to do in Singapore. Needless to say, it’s one of those events that I so desperately miss when not in Singapore, especially the East Coast beachside barbeque where friends and family would toss on the grill, a variety of marinated meats and seafood.

In Singapore, barbeques are most often causal events with everyone in standard shorts and tees or alternatively, swimwear and wrapped around beach towels. Paper plates, plastic cups, and plastic forks and knives (if we even bothered using these and not eat with our fingers instead!) are the norm at these events. And of course, paper towels to clean up.

Then in most of my Singaporean experience, there’s always the general chaos of who’s mending the grill pits. In my family, it was more or less ‘to each their own’, so like the steamboat around the table, you look after whatever you’ve put on the grill yourself and there isn’t one grill master to see that things don’t burn. And things eventually always end up burnt, but we’ve all come to expect this and it would hardly be a heartwarming barbeque event without charred food. In fact, it was only when I arrived in Sweden that I realized that barbequed food is not synonymous with burnt food, but there were techniques to apply that would render succulently grilled meats served to the table.

Satay making, Sweden.

Amused in the midst of chit-chat, making Singaporean style satay sticks to go with the warmed and waiting peanut sauce.

The Swedish barbeque is casual by Swedish norms but compared to Singapore, it would come across as slightly more formal, with proper designated seating places for everyone, and the use of porcelain plates, with proper glasses and coffee mugs. Serving the grilled food with red or white wine is not uncommon and there’s generally less movement of people between the grill pits and the dining table. There’s indeed a grill master, and no chaos whatsoever.
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Windy!

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Cheryl Marie Cordeiro, highpoint, Swedish west coast.

Battling the wind!
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

Cheryl Marie Cordeiro, high point, Swedish west coast hp1.

One of our favourite things to do, is to go out taking pictures when the weather turns really dramatic. There was no real storm today as there can sometimes be along the Swedish west coast, but it was certainly WINDY! Us picking the highest available viewpoint of course brought out some extra shows of temperament among the local pagan weather gods.
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