The Royal Selangor Golf Club hosted its annual Committee & Sub-Committees Appreciation Dinner on Tuesday, 16 June 2026 at the Banquet Hall, bringing together Committee and Sub-Committee Members in an evening dedicated to recognising their invaluable contributions and voluntary service to the Club.
The event was graced by President Eddy Chen, Captain Raymond Yeoh and Members of The Committee, who joined Sub-Committee Members in celebrating the collective efforts and contributions of the various Sub-Committees that continue to support the governance, operations and development of the Club.
In his address, Captain Raymond Yeoh expressed his sincere appreciation to all Committee and Sub-Committee Members for their dedication, commitment and voluntary service towards the Club. He also provided Members with updates on several ongoing Club initiatives and development projects, highlighting the collective efforts undertaken to further enhance the Club and its facilities.
Reflecting on his tenure, Captain Raymond noted that this would be his final term as Captain and took the opportunity to thank The Committee, Sub-Committees and Members for their support throughout his service. He also conveyed his best wishes to both candidates contesting the upcoming Captaincy election, expressing his confidence that the Club would continue to progress under future leadership.
The evening also recognised the contributions of the Club’s various Sub-Committees, namely Admin, Human Resource & IT, Disciplinary, F&B, Events & Communications, Finance & Properties, Golf & Caddies, Governance & Compliance, Greens & Golf Facilities, Internal Audit, Master Plan, Membership, Project Steering, Projects & Facilities, Sports & Sports Projects, Sustainability, Tender Board, as well as the Lady Golf Captain and the Lady Golf Section Working Group.
Members were treated to a delightful fusion dinner featuring a selection of buffet starters, including Greek Heirloom Tomato Salad with Olives, Feta Cheese and Tomato Dressing, Beef Bacon Croquettas with Spring Onion Aioli and Parmesan, and a Mezze & Dips Platter served with Crispy Breads and Moroccan Bread. The selection of starters received positive feedback from Members, with many highlighting the hummus, Mediterranean-inspired flavours and the variety of offerings among the evening’s culinary highlights.
For the main course, Members were offered a choice of Roast Beef with Beef Jus and Mustard served with Patatas Bravas, Aioli, Asparagus and Broccoli, Barramundi Crostini Velouté with Potato Fondant, Seafood Velouté, Edamame, Ebiko and Chives, or Eggplant Parmigiana layered with Tomato Concasse, Mozzarella Cheese and Basil. The Roast Beef, in particular, received favourable comments for its tenderness, flavour and presentation, with several Members noting the overall dining experience as an improvement from previous years.
The evening concluded on a sweet note with a dessert selection comprising Mini Tiramisu in Shooter Glasses, Assorted Mini Cakes, Fresh Fruit Salad, as well as freshly brewed Coffee and Tea. The tiramisu proved especially popular among Members and was frequently mentioned as one of the standout items on the menu.
Adding to the vibrant atmosphere was live entertainment by Hangover Band, whose performance throughout the evening provided a lively backdrop for fellowship and camaraderie. While many Members enjoyed the music, several observed that the evening’s primary focus remained on social interaction and catching up with fellow Committee and Sub-Committee Members, reflecting the spirit of friendship and collaboration that the event sought to celebrate.
Members also commended the overall organisation of the event, describing it as well-planned, enjoyable and a fitting occasion to recognise the contributions of the Club’s volunteers. Many expressed appreciation for the continuation of this long-standing RSGC tradition, which serves as an opportunity to acknowledge the dedication and commitment of those who contribute their time and expertise in support of the Club.
The annual appreciation dinner remains an important occasion in the Club’s calendar, serving as a gesture of gratitude to the dedicated individuals who generously contribute their leadership, experience and service in support of the continued growth and success of The Royal Selangor Golf Club.
MEMBERS’ FEEDBACK
Ezani Abu Bakar
“The selection of main courses was excellent. I particularly enjoyed the beef, while the Greek salad and hummus were among the highlights of the starters. The tiramisu was outstanding and definitely one of my favourites. More importantly, this dinner is a meaningful way of recognising and appreciating the contributions of Members who serve on the various Sub-Committees throughout the year.”
June Chow Kwai Keng
“I think this year’s menu is better than last year’s overall. The appetisers were very enjoyable, especially the hummus, and the tiramisu was excellent. The event was well organised and provided a pleasant opportunity for Members to gather and be appreciated for their contributions.”
Saw Ying Huei
“The starters were excellent, particularly the hummus and Moroccan-style selections. The beef was tender, well-cooked and served in a suitable portion. Overall, the event was very well organised and everything ran smoothly.”
Stella Chau Yoke Lee
“The food was nice overall and I especially enjoyed the desserts. The event was nicely done and well organised. Personally, I think it would have been even better if a soup course had been included in the menu.”
Lee Mei Yen & Low Yun Ting
“The food was very nice overall. The beef was delicious, beautifully presented and almost at hotel standard. The starters offered a nice balance of Western and fusion Asian flavours, while the tiramisu and Ondeh-Ondeh cake were particularly enjoyable. Overall, the event was very well organised and a significant improvement from previous years.”
