Wednesday, December 28, 2011

New Member:Maitre Hotelier Hideyuki Yanaka

Announcing New Chaîne member

Hideyuki Yanaka

Chaîne Grade: Maitre Hotelier

Executive Director

Global Sales, Asia Pacific

Fairmont Raffles Hotels International

250 North Bridge Road, 10-00 Raffles City Tower

Telephone : 6339 8377

Mobile : 9455 4357

Fax 6334 1521

Email :

Name of Spouse and children: Mrs. Yoshiko, Mstr Ryo (11yrs), Mstr Ryu (11yrs) and Ms Sena (9yrs)

Brief CV or Job History (50-150 words)

Sep 2008 to Present : Executive Director, Global Sales, Asia Pacific. Fairmont Raffles Hotels International

Feb 2006 – Sep 2008 : Vice President, Sales & Marketing, Meritus Hotels & Resorts

Apr 1998 – Feb 2006 : Vice President Sales, Asia Pacific. Le Meridien Hotels & Resorts

Hobbies (or describe what you like to do to relax)…Cooking, dining out, travel, golf, football.

What food do you like best? Japanese

Favourite restaurant in Singapore. The Raffles Grill

Why? Old world charm, ambience, service, food quality and recognition

Favourite restaurant abroad or type of cuisine. Tetsuya in Sydney

Why? Their dishes are about the finest ingredients and respecting them. The knowledge of all the staff about the dishes are impressive. The service and ambience is also very wonderful

Interesting food or wine experience to share with members

We recently held a cooking event at Totts for our corporate customers, it was a hands on experience that allowed everyone to understand what the chefs go through during service

Favourite wine or type of wine. Why? I don’t have a favorite as I love all types of wines, but, Champagne would be Louis Roderer Crystal, White Wine – New World Chardonnay (hint of oak) Red Wine – Bordeaux

Thursday, December 8, 2011

2012 Chaine Lo Hei Dinner (4th Feb 2012)

2012 Lo-Hei Dinner

Date: Saturday 4th February 2012

Venue: 7:00pm Cocktails

@ The Bar at Coleman (1st Floor)

7:30pm Dinner - Park Palace

Grand Park City Hall

Dress Code: Jacket/Chinese Attire with Chaîne Ribbons


Cocktails in the Bar at Coleman

Pierre Paillard NV Brut Grand Cru


Bountiful Shunde Yu Sheng

Yellowtail Hamachi & Petuna Ocean Trout

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits


Double-boiled Red Garoupa Soup with Chinese Herbs

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits


Fried Baby Lobster with White Wine Sauce

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits



Duo Golden Suckling Pig

Roast & Lu Shui

2007 Au Bon Climat Pinot Noir, Knox Alexander


柱脯, , 海参, 蚝豉, 北菇, , , 西

Braised Superior Dried Seafood Platter

Dried Conpoy, Dried Oyster, Sliced Abalone, Sea Cucumber,

, Black Mushroom, Scallop, Black Moss, Broccoli

2005 Dominus Napanook Cabernet Sauvignon


Claypot Rice with Preserved Meat

2005 Dominus Napanook Cabernet Sauvignon


Chilled Double-boiled Osmanthus Flowers with Lotus Seed,

Ginkgo Nut and with White Fungus

2009 Paul Jaboulet Aine Muscat Beaume de Venise

香煎年糕, 奶皇煎堆

Pan-fried Traditional Nian Gao & Deep-fried Custard Sesame Ball

2009 Paul Jaboulet Aine Muscat Beaume de Venise

Armagnac Castaréde Hors D'Age NV 20 Yrs

Wednesday, November 23, 2011



Kuriya Penthouse

Sake-Pairing Japanese Dinner

Time: 14th Jan 2012

#12-02 Orchard Central

181 Orchard Road Singapore 228896

Entrance to it's car-park is from the back of the building

via Somerset Road

7pm - Cocktails

7.30pm - Dinner

Dress Code: Smart Casual (with Chaine for members)

Sake Pairing Dinner

Specially Created by Master Chef Koezuka


Crab Roe Mousse with White Prawn, Dried Baby Sardines and Caviar

“Dassai” Nigori Happoshu (Unrefined sparkling Sake)


Fatty Yellowtail, Wild Tuna Belly, Seared Puffer Fish

“Tenryo Homare” Daiginjo

Grilled Item

Hida Wagyu Steak and Sea Urchin with Special Garlic Sauce


Steamed Item

Foir Gras Tofu in Yuzu Citrus Cup

Nama Sake (Unpasteurized Sake)

Deep-fried Item

Deep-fried Seasonal Kyoto-Yam Ball with

Crab Meat and Fresh Bean Curd Skin Gravy


Rice & Noodle

Grilled Eel Claypot Rice, Pickles

Hot Udon Noodle Soup with Nameko Mushroom


Dessert of the Day

Tuesday, November 1, 2011


2011 Non Professional Dinner (4th December 2011)


Non-Professionals’ Dinner

Date: Sunday 4 December 2011

Venue: Raffles City Convention Centre

7:00 pm Cocktail in Fairmont Foyer,

Guests Seated 7:30pm

Champagne - Louis Roederer Brut Premier NV
White - Domaine Leflaive Macon Verze 2008
Red - Tenuta dell'Ornellaia Le Volte 2009

Dinner Menu

Non Professional Chaine des Rotisseurs


Hand Shucked Oysters with Ceviche Espuma

Appetizers and Salads

Action Stations

Prosciutto and Melon, Caramelized Figs and Peppery Arugula

Heirloom Tomatoes Salad with E.V.O.O, Barrel Aged Balsamic and Hand Cut Micro-Herbs

Salad “Flats” Station

Asparagus, Edamame and Daikon Sprouts with Sesame Dressing

Sweet Poached Prawns with Passion Fruit, Mango and Chili

Roasted Beet with Fennel, Feta Cheese and Citrus

Cous Cous Salad with Roasted Pumpkin,

Aromatic Chicken Salad with Lemongrass, Kaffir Lime and Pomelo

Wattle-Seed Smoked Beef Carpaccio with Horseradish Cream,

Black Pepper Pecorino and Arugula

Grilled Octopus and Potato Salad with Hungarian Smoked Paprika

Hamachi Yellowtail Ceviche with Celery, Jalapenos and Coriander

Old Timer Soup

The Famous Sup Kambing Prepared by Fook Hoong and His Team

Grilled Oysters Robatayaki Station

Oysters with Potted Onion Butter

Oysters with Red Miso and Sake

Oysters with Yuzu Butter and Aji Panca Sauce

Selection of Signature City Space Cocktails

By Cocktail Architect Richard Gillam


Nobu Oyster Shooter and Special Bloody Mary


Chocolate In Still Life

Equinox Restaurant

Pan-Roasted Foie Gras,

Braised Endive and Sauternes Sauce


Rosemary Smoked "Hand-picked" Scallop,
Fregola, Bellota Ham, Roasted Porcini Sabayon

Szechuan Court

Steamed Dim Sum Action Station featuring Miniature Dim Sum Baskets

Steamed Siew Mai with Kurobuta Pork Topped with Sun Dried Oyster and Sturgeon Caviar

Steamed Dumpling of Tiger Prawn with Alaskan King Crab and Watercress

Steamed Dumpling of Wagyu Beef and Morrel Mushrooms with Black Vinegar and Ginger

Steamed Chawanmushi with Foie Gras, Oysters and Nameko Mushrooms

Topped with Bonito Broth

House Made Steamed Tofu Topped with Ginger and Chili Paste


Whole Yellowfin Tuna Prepared Sashimi Style with Traditional Accompaniments

Oysters Tiradito with Salsa Criolla, Calamansi and Sea Salt

Mikuni Roll with Unagi, Cream Cheese, Avocado and Tobiko

Chirashi – Chef’s Seasonal Sashimi and Sushi on Rice

Tempura Moriwase – Green Beans, Shitake Mushrooms and Sweet Potato

Rock Shrimp Tempura with Golden Pea Shoots, Edammame and Spicy Cream


Freshly Made Carnaroli Saffron Risotto

Dill Crusted Shrimp and Fennel Salad


Braised Veal Shank “Osso Buco” Style

Main Course Selection

Wagyu Short Ribs, Pressure-Cooked, Dorrigo Pepper and Bush Tomato

Oven-Roasted Halibut Fillet, Gremolata-Macadamia Crust, Young Vegetables

Twice-Cooked Pork Belly, Sous Vide and Roasted, Rosemary-Miso Glaze

Crisp Roasted Chicken, Sesame-Five Spice, Chinese Style

Hand-Made Spaetzle, Forest Mushroom and Basil Ragout, Vidalia Onion

Selection of Farmhouse and Artisan Made Cheeses


Fresh Grapes, Dried Raisin Branches, Quince Jelly, Vegetable Crudité, Crackers and Crisps

Our Baker’s Selection of Signature Breads

Fruit and nut Breads

Walnut rolls

French Baguette

Sundried Tomato Foccacia


Rosemary and Black Salt”Bagels”


Grissini (Assortment of flavors and colors)

Assortment of Rustic Breads

Sweet Endings

“The Gallery”

Chocolate Bar

Grand Cru Chocolate Macaroon

64% Chocolate Thyme Infusion Mousse

Chocolate Pot De Crème with Chestnut

Peanut Butter Cream Gateau

Gold Mountain

Crystal Champagne Petit Grape Salsa

Espresso Chocolate Cone

Pate A Choux with Praline Mousseline Cream

Lemon Grass Crème Brulee with Caramel

Sexy Red

Framboise Guimauve, Ivory Chocolate Chantilly Crunch

Strawberry Mint Macaroon

Red Fruit Financier “A La Francaise”

New Version Cherry Cheese Cake

Green Garden

Matcha Tea Macaroon

Caramel Pomme Tart a L’Ancienne

Pistachio “Moelleux” Tea Cake

Lollipop A La Citronelle

Booking Limited to one table

However, second table can be reserved and booking confirmed after 14th November

Photos of last year's event:

The Ultimate Non-Professional Dinner2010