The Smoke & Pepper restaurant at Andaz Singapore was abuzz on Tuesday as Diplomatic Network (Asia) hosted August’s iteration of the DNA networking lunch

The event drew diverse attendees for a relaxed, meaningful gathering marked by insightful discussions and networking opportunities. 

This time, the topic of culture, one of DNA’s main pillars, was the table’s centerpiece of discussion.

Culture

Left to right: Juan Jimenez, executive director of restaurant Lawry’s The Prime Rib Singapore; Tiffany Yiap, associate business development director at Truescope; Denise Pereira, director of Europe & Central Asia at the Singaporean Ministry of Trade & Industry; US Foreign Service Officer Alison Bassi; Brenda Chow, senior marketing & PR manager of camera company Leica Camera Asia Pacific; and Nemeth Zita, diplomat at the Embassy of Hungary in Singapore.  

The occasion was graced with cultural attaches from both the Embassy of Hungary in Singapore, represented by Nemeth Zita, and the US Embassy in Singapore, represented by Alison Bassi.  

Both diplomats shared with the rest of the attendees their experiences about their stay in Singapore. They also spoke of some of the activities they carry out as part of their diplomatic responsibilities.

Trade

Denise Pereira, director of Europe & Central Asia at the Singaporean Ministry of Trade & Industry, was also present. Pereira offered DNA’s distinguished guests some insight into the world of trade.  

Pereira explained her various duties at the ministry and her experiences abroad. Given the luncheon’s emphasis on collaboration, Pereira’s expertise in trade was particularly relevant.

Distinguished guests

Among the other guests were Juan Jimenez, executive director of restaurant Lawry’s The Prime Rib Singapore; Brenda Chow, the senior marketing & PR manager of camera company Leica Camera Asia Pacific; and Tiffany Yiap, associate business development director at Truescope, a Singapore-based company involved in media intelligence technology. 

As is customary at DNA networking lunches, the food was accompanied by a selection of fine wines courtesy of the South African Wine Cellar