DINING IN STYLE

The inaugural Singapore Armed Forces (SAF) dining-in on 8 Apr brought together senior officers, warrant officers and military experts from across the Services. PIONEER took the opportunity to find out more about this military tradition.

A formal military function, the dining-in is held by units and formations in military forces around the world to recognise the achievements of a unit and to build and maintain esprit de corps among officers and their command.

The SAF dining-in was no different. Noting that the SAF was at a stage where the key building blocks of the 3rd Generation force were now in place, Master Warrant Officer (now Senior Warrant Officer) Gordon Chitran explained it was timely to organise a dining-in for SAF senior leadership to recognise and celebrate the achievements of the SAF in a more traditional setting. "Such an occasion also allows us to reinforce the close association and camaraderie among commanders across the three Services, which further strengthens our commitment and embraces the spirit and professionalism of the SAF," said the Armour Formation Sergeant Major and member of the organising committee for the SAF dining-in.

Chief of Defence Force Lieutenant-General (LG) Neo Kian Hong, who was the guest of honour, noted that the dining-in was a "time of reflection together...celebrating a job well-done, laughing among comrades in arms, recalling shared experiences, and enjoying camaraderie forged through defining moments."

Added Colonel Kelvin Koh, Director Nexus, who shared his reflections with the other diners during the event: "That is why we are here this evening to take stock of all that we have done over the years, to celebrate our many successes in miliary fashion, and to reflect on the values that we, as leaders, hold dear to our hearts."

The Dining President

The title Dining President is reserved for the officer who oversees the entire dining-in procedure. As the dining-in was organised by the Army, Chief of Army Brigadier-General (BG) (now Major-General) Ravinder Singh was appointed Dining President for the night.

As the Dining President, BG Singh was also responsible for summoning Mr Vice to propose a toast at the end of the dinner.

Punch ceremony

The punch ceremony was held before dinner. Its purpose is to provide a proper forum for reading out the unit's lineage and concocting a mixture that embodies the experiences of the unit's past.

Five items were mixed by LG Neo Kian Hong, the three Service chiefs and then Sergeant-Major of the SAF, Senior Warrant Officer (SWO) Jeffrey Chung.

Dining call

It is customary that two bugle calls are given.

The first call, known as the dress-up call, is for diners to get ready for the dinner. The second call, known as the dining call, is a signal for all diners to proceed to their seats in the dining hall.

The Dining President, host and guests of honour will make their entrances after all diners take their seats.

LG Neo was the guest of honour for the SAF dining-in.

Food

Traditionally, diners have the option to choose among beef, fish, chicken and vegetables for their main course. For the SAF dining-in, a fusion dish consisting of the various meats and vegetables was presented instead.

Colours party

Customarily, the Regimental Colours are displayed and installed in the dining hall. This is done by a formal marching-in of the Colours by the Ensign Officers.

The Ensign Officers were allowed to wear their No. 2 attire for this occasion so that they could join the dinner in proper attire.

The band in attendance

According to tradition, the dining-in guest of honour and Dining President will meet the Director of Music at the end of the dinner.

At the SAF dining-in, Military Expert (ME) 4 Yusri B Mohd Ali of the SAF Band was the conductor of the night.

He was offered a drink by LG Neo, a gesture to thank the SAF Band for providing entertainment during dinner.

Mr Vice

Mr Vice is usually the youngest or most junior officer, and is given the honour to propose a toast during the dining-in.

In the case of the SAF dining-in, Colonel (COL) Ong Tze Ch'in was appointed as Mr Vice.

The toasting procedure began with dining president BG Singh hitting the gavel with a mallet three times to summon COL Ong to propose the toast.

COL Ong rose and said: "Ladies and gentlemen, may I propose a toast to the President of the Republic of Singapore."

The SAF Band then performed a half score of the national anthem. After the national anthem ended, COL Ong raised his glass and said: "To the President."

In response, the diners raised their glasses and echoed "The President" before finishing their toast and resuming their seats.

The concoction

At the punch ceremony of the inaugural SAF dining-in, the mixture represents the qualities of the SAF.

Johnny Walker Black Label (Gold):
Represents excellence in leadership, grandeur as well as richness in every aspect.

Campari (Red):
Represents dynamism, speed strength and confidence of formations in Army.

Blue Curacao (Dark Blue):
Conveys importance, confidence, efficiency, authority, stability and unity of the Navy.

Bombay Sapphire Gin (Light Blue):
Represents the Air Force, ready to deter aggression and capable of being above all.

Water (Colourless):
Signifies purity, neutrality, and blends well with all other colours.