{"id":12639,"date":"2012-03-20T02:03:10","date_gmt":"2012-03-20T02:03:10","guid":{"rendered":""},"modified":"2025-10-15T11:50:56","modified_gmt":"2025-10-15T11:50:56","slug":"asia-society-benefit-gala-last-night","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=12639","title":{"rendered":"Asia Society benefit gala last night"},"content":{"rendered":"<p>The gala evening at The Plaza Hotel opened with a chic 1930&#8217;s Shanghai nights-themed cocktail reception featuring music by the LeZhang Quartet, Asian-inspired tastings, and exclusive couture. Now in its fourth year, this gala evening presented art, fashion, cuisine, music and design from across Asia.<\/p>\n<p><strong>Liu Wen and Shu Pei walked into the Plaza on the arms of Phillip Lim and Richard Chai.<\/strong><\/p>\n<p><strong>Anna Sui had Jessica Stam, with a new brunette &#8216;do, by her side.<\/strong> The model-designer pairs were no coincidence\u2014all of the designers attending the benefit had been asked to bring their muses as their plus-ones, and it made for a very pretty evening.<\/p>\n<p><strong>Dinner was announced with a loud gong and concluded with a surprise performance by a Chinese dragon.<\/strong> Bibhu Mohapatra, Tommy Ton, and Pat Cleveland were among those admiring the custom-designed table centerpieces.<\/p>\n<p><strong>Even before the auction began, the gala had raised $850,000 for the Asia Society.<\/strong><\/p>\n<p><em>Photo: Billy Farrell BFAnyc.com<\/em><br \/>\n<!--break--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The gala evening at The Plaza Hotel opened with a chic 1930&#8217;s Shanghai nights-themed cocktail reception featuring music by 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gala evening at The Plaza Hotel opened with a chic 1930&#8217;s Shanghai nights-themed cocktail reception featuring music by the","magazineBlocksPostCategories":["Cuisine"],"magazineBlocksPostViewCount":139,"magazineBlocksPostReadTime":1,"magazine_blocks_featured_image_url":{"full":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"medium":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"thumbnail":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg",113,150,true]},"magazine_blocks_author":{"display_name":"Admin","author_link":"https:\/\/asiancemagazine.com\/?author=1"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/53e6cdc30765aade0129f85e5aeb50124b1d3f5bb9a70373be31e4eb328371e0?s=96&d=mm&r=g","magazine_blocks_category":"<a href=\"#\" class=\"category-link category-link-1010\">Cuisine<\/a>","_links":{"self":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/12639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12639"}],"version-history":[{"count":0,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/12639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/media\/72448"}],"wp:attachment":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}