Monday, October 24, 2011

Dinner Amical @ Osia with the wines of Chateau Pichon Lalande

Dinner Amical @ Osia

with Chateau Pichon Lalande

24th November 2011 Thursday

Venue: Osia Restaurant, Resorts World Sentosa

Cocktails from 7:00 pm

Dinner from 7:30pm

Dress Code: Jacket with Chaine ribbons

Sylvie Cazes

President of the Union des Grands Crus de Bordeaux (UGC)

and the

Managing Director

of Chateau Pichon Longueville Comtesse de Lalande

will be introducing the Chateau & the wines.



Champagne Louis Roederer Brut Premier NV


Cured Ocean Trout and Char Grilled Fremantle Octopus

Honey Pineapple Dressing, Grapefruit and Piquillo Peppers

Reserve de la Comtesse 2007


Polenta Crumbed Foie Gras

Fruit Chutney, Mirin Soy Glaze

Chateau Pichon Lalande 2007


Burnt Parsnip Broth

Black Angus Beef, Bone Marrow, Bone Tomato

Chateau Pichon Lalande 2004


N.Z Scampi

Aerated Potato, Red Wine Lobster Sugo

Chateau Pichon Lalande 2003


Tasmanian Milk Fed Lamb Short Loin and Shank

Butternut Hazelnut Mousseline, Puffed Wild Rice, Garlic Jus

Chateau Pichon Lalande 1995


Jindi Triple Cream

Quandong Paste, Lavash Crisp

Cockburns Vintage Port 2000


Macadamia Nut Tart

Browned Figs, Tomato Pineapple Sorbet

Chateau Guiraud 2001


Coffee Or Tea

Sunday, October 23, 2011

Awards for Best Dishes and Function 2010/2011

Awards Ceremony

Chapitre 2011

Awards for Best Dishes and Function 2010/2011

Gold Award Best Dish for 2010/2011

"La Tomate” (Salad of tomato, basil infused olive oil, tomato gelée topped with mozzarella)

Best Dish for 2010/2011

Awarded to

Executive Chef Tomonori Danzaki

Joël Robuchon Restaurant

Dinner Amical @ Joël Robuchon Restaurant

Resorts World Sentosa 28th June 2011

Silver Award Best Dish for 2010/2011

“Pan Roasted Sea Scallop”

Awarded to

Arnaud Thulliez

Executive Chef

The Ritz-Carlton Millenia Singapore

For 2010 Chapitre Date: Sat 16 Oct 2010

Bronze Award Best Dish for 2010/2011

“Double Boiled Sea Whelk with Chicken Soup”

(Lo Hei Dinner @ Park Palace, Friday 11th February 2011)

Awarded to

Chef Ivan Yeo

Maître Rôtisseur and Corporate Chef of Park Hotel Group

Best Function Award

Dinner Amical @ Joël Robuchon Restaurant

Resorts World Sentosa 28th June 2011

Receiving on behalf of

Joël Robuchon Restaurant

Executive Chef Tomonori Danzaki

OBITUARY (William Eu) 20th Oct 2011


We sadly announce the passing on

of one of our dear and long standing members,

Officier and Commandeur William Eu

on the 20th Oct 2011

Funeral service will be conducted at

2 Oei Tiong Ham Park

on Monday, the 24th Oct

followed by lunch at 12:30pm and cremation at Mandai at 4:30pm on the same day.

Friday, October 7, 2011

Chef Jakob Alexander Esko

Chef Jakob Alexander Esko

Executive Chef, Capella Singapore

A perfectionist in the kitchen, Chef Jakob began his foray into the culinary scene as a chef at Michelin –Star Restaurant ‘Sihlhalde’ in Zurich, Switzerland. Soon after he was appointed as Chef de Cuisine at one of the best restaurants in Sweden, the legendary Ulriksdals Wärdshus; which incidentally owns the world’s finest wine collection according to the Guinness Book of World records in 2001.

Since then, Chef Jakob has since built up an impressive international portfolio by working in some of the best Michelin-Star restaurants in England, France, Switzerland and Spain.

Throughout his international career, he has since developed a broad knowledge of modern European and Mediterranean cooking styles apart from him strong background in Scandinavian cuisine.

His venture into the world of Mediterranean cuisine began when he joined two of Spain’s most prestigious hotels from 2002 - Castillo Hotel Son Vida and The Ritz Carlton Hotel Arts, Barcelona. During his three year stint at Castillo Hotel Son Vida Chef Jakob was Chef de Cuisine in Restaurant El Jardin. In 2005, he managed fine dining Michelin-Star restaurant Enoteca and Bites at the Ritz Carlton Hotel Arts, Barcelona where he also worked alongside two star Michelin chef Sergi Arola.

Being relatively new to Asia, Chef Jakob hopes to bring his healthy and light cooking concept, combined with the authentic flavours from the Mediterranean to The Knolls.

With Chef Jakob’s notable and extensive experience at the helm of The Knolls, diners can indeed expect a flavourful and top-class meal with only the best and freshest ingredients specially selected.

Dinner @ The Knolls, Capella (19th November 2011)

Dinner @ The Knolls

Date: Saturday 19th November 2011

Venue: The Knolls, Capella Singapore

The Knolls

Capella Singapore (Sentosa)

7pm - Cocktails

7.30pm - Dinner

Dress Code: Jacket (with Chaine for members)



smoked salmon, cream cheese and lemongrass cucumber jelly

prosciutto and melon

roasted artichoke on lemon hummus crostini

Pierre Paillard brut NV


scallop/ foie Gras/ watermelon

Schloss Leiser Riesling 2007


roasted bell pepper and aubergine caviar, tomato marmalade and crispy goat’s cheese

Schloss Leiser Riesling 2007

prawn canneloni

napolitana sauce

Louis Latour Puligny Montrachet 2006

spanish lobster rice

Louis Latour Puligny Montrachet 2006

Pigeon breast cooked sous vide

Morels and compote of apples

Arlaud Morey St Denis Ruchots 2005


smoked potato, roast tomato confit

cabernet sauvignon sauce

Chateau Leoville Poyferre 1996


Spiced chocolate cake with braised apricot, honey and almond ice cream

Ch Coutet 2004

Castrade Armagnac