Beautiful ‘Tiger Ball’ Celebrates Japanese Culture, Raises $1.5 Mil for Asia Society

Alice Mao Brams, Mandy Kao, Betty Gee and Tammy Su (photo by  Emily Jaschke)

THE CULTURE AND traditions of Japan were celebrated in grand style at the recent Tiger Ball, Asia Society Texas’ gala, an annual high point of the spring social calendar. This year’s tented dinner, chaired by Julie and John Cogan and Sylvia and Gordon Quan, and with décor featuring live cherry blossom trees, raised more than $1.5 million.


The evening began with special moments for VIPs and event organizers, including a surprise cakes with sparklers to mark the 50th anniversary of the ball’s honorees — community leaders Kathy and Glen Gondo.

“As the 575 guests arrived, they were welcomed by drummers from Kaminari Taiko and then transported to springtime Japan upon entering the Gala Pavilion decorated lavishly by Prashe Décor,” explained a rep for Asia Society. “Pink Japanese parasols floated enchantingly over the dance floor, and guests dined beneath trees laden with cherry blossoms. Magnificent floral sculptures featuring roses, snapdragons, tulips, and more cherry blossoms graced each table, enhancing the experience of a fantastical dinner in Kyoto on the cusp of spring.”

The menu, always a gourmet treat at the Tiger Ball, this year featured, during cocktail hour, yakitori-style grilled beef tenderloin skewers, a lobster sunomono salad on endive, curried chicken fritters with plum sauce, and a lavish sushi spread. Dinner by City Kitchen featured seared miso-glazed sea bass with curried rainbow baby carrots and sesame-sauteed sugar snap peas with ginger.

Amy Takashima and Cynthia Tran (photo by Emily Jaschke)

Robert, Jaewon, Kathy and Glen Gondo

Victor Lee and Livy Yang (photo by Emily Jaschke)

Anne and Albert Chao (photo by Daniel Ortiz)

Kenneth and Janae Tsai (photo byEmily Jaschke)

Jay Jones, Margaret Alkek Williams, and Terry Wayne Jone (photo by Daniel Ortiz)

Peter and Theresa Chang (photo by Emily Jaschke)

Duyen and Marc Nguyen (photo by Daniel Ortiz)

Ravi Purohit and Pooja Goradia (photo by Daniel Ortiz)

Sushi chef at work

Arshad and Shazma Matin (photo by Daniel Ortiz)

Marty Goossen and Lacey Goossen (photo by Daniel Ortiz)

Y. Ping Sun and David Leebron (photo by Daniel Ortiz)

Kathy Goossen and Maria-Anna Galitzine, Archduchess of Austria (photo by Daniel Ortiz)

Tripp Carter and Nancy Allen (photo by Emily Jaschke)

Inside the Tiger Ball tent (photo by Daniel Ortiz)

A tablescape at Tiger Ball

Sushila and Durga Agrawal (photo by Daniel Ortiz)

Tina Zulu and Petra Martinez (photo by Emily Jaschke)

Shiang Ling and George Yang (photo by Daniel Ortiz)

Kevin and Sabria Lewis (photo by Daniel Ortiz)

Omana and Samuel Abraham (photo by Emily Jaschke)

Eddie Allen and Chinhui Juhn and Melanie Lawson and John Guess (photo by Daniel Ortiz)

VIPs in the crowd included Divya & Chris Brown, Tripp Carter, Anne and Albert Chao, Molly and James Crownover, Lily and Charles Foster, Robert & Jaewon Gondo, Jay Jones, Melanie Lawson and John Guess, Duyen & Marc Nguyen, David Ruiz, Leigh and Reggie Smith, Y. Ping Sun and David Leebron, and Margaret Alkek Williams, as well as hononary chairs Chinhui and Eddie Allen, Theresa and Peter Chang, Donna Fujimoto Cole, and Aurora and Hirofumi Murabayashi.

Art+Culture

Brunch at Hamsa

ON A PRETTY spring Sunday, the retractable wall of windows by Hamsa’s bar open onto its patio, filled with cool people, fab food and immaculate vibes. The Rice Village Israeli resto just debuted its inventive new brunch menu, and people are already raving. Recently nominated for the James Beard Award for Outstanding Restaurateur, owners Itai Ben Eli and Itamar Levy continue to retool their modern Israeli cooking for the discerning Houston foodie.

Keep Reading Show less
Food

Michelle Reyna Wymes, Owner of The Reyna Group

WHAT'S THE SECRET to running a successful business? It is so important to stay present every day. With the fast-paced patterns of today’s society and ever-evolving technologies, I stress to our agents how important it is to continue to learn. If one reaches a point at which the ego takes over or burnout sets in and progress takes a back seat, things will get stuck. Regardless of what field you are in, I believe in starting with the basics to set and strengthen your foundation. I treat everyone we work with from our contractors, clients, to our inspectors with respect, patience and care.

Keep Reading Show less