Club Calendar

Sunday, 21 Jan 2018

Ishikawa Sunday Brunch - FULLY BOOKED, WAITLIST AVAILABLE

11.00am

Churchill Room

Do reserve early for our Ishikawa Sunday Brunch which sold out in both 2016 & 2017.

Thursday, 25 Jan 2018

Laurent-Perrier Champagne Dinner - SELLING FAST

7.00pm

Churchill Room

Founded in 1812, Laurent-Perrier has been avant-garde in creating unique and elegant champagnes for nearly two hundred years. One of the world’s most esteemed champagne brands, it is also the largest family-owned brand. Join us for an elegant dinner with carefully selected champagne pairings.

Friday, 26 Jan 2018

Aussie BBQ Poolside Party

6.00pm

Poolside

In celebration of Australia Day, Poolside’s going to be a meat lover’s paradise, with our all-you-can-eat BBQ station. We’ll be putting ‘shrimp on the barbie’, along with juicy beef patties, sausages, lamb, chicken and more. Bring the kids and have a whale of a time!

Saturday, 27 Jan 2018

Swing and Jive Night with The Rat Pack

7.30pm

Churchill Room

The Rat Pack is back with a tribute brought to you by the sexy and silky smooth vocals of local artistes, Robert Fernando and Titus C, led by Mario Serio. For one night only, The Tanglin Club is proud to present Swing and Jive Night with The Rat Pack for our dance and jazz enthusiasts.

Thursday, 01 Feb 2018

Elementary Chinese Tea Appreciation Class

3.00pm

Raffles Room

With Chinese New Year just around the corner, learn the traditional art of preparing Chinese tea and the etiquette of drinking tea from experienced Tea Master Shi Yanyan.

Saturday, 03 Feb 2018

Chinese Tea Appreciation Lunch

12.00pm

Raffles Room

Enjoy a delightful 4-course lunch with tea pairings carefully selected by Tea Master Shi Yanyan.

Saturday, 03 Feb 2018

Live Music at Churchill Room: Dylan Foster Quintet

8.00pm

Churchill Room

Catch Dylan Foster Quintet live at the Churchill Room.

Saturday, 03 Feb 2018

Guqin and Flute Live Performance with Tea and Light Snacks

8.00pm

Raffles Room

Join us for a Guqin and Flute Live Performance by Tam and Ma Chang Sheng, with tea and light snacks.