Sunday, June 16, 2013


Just click on the links below to view photos from these events:

Forecast of events 
till AGM 2014

This is only a forecast and many details have not been finalized.
Please use it only as a guide to mark your diaries but please understand that details may change as the event approaches.

 Annual Rotisserie Family Dinner

Date: Sunday, 21st July 2013
Venue: Swiss Club
Time: 6.30pm


Annual Chaine Golf Tournament
and Dinner

Date: Tuesday, 13th August 2013
Venue: Sentosa Golf Club
Time: 12.30pm
Dress: Smart Casual
Maximum No for Golf: 52 players
Maximum No for Dinner: 100

 September Event to be confirmed
Elderton Wine Dinner or Chinese Banquet

Date: September 2013

Chaine Chapitre 2013

Date: 12th October 2013
Venue: Oceanarium at Resorts World Sentosa (tbc)
Maximum No:

Non-Professional Dinner

Date: Sunday, December 15th 2013
Venue: Raffles Ballroom, Raffles City Convention Centre
Time: 6.30pm for 7pm
Dress: Jacket and Chaîne
Maximum No: 550


Japanese Dinner

Date: Friday, 24th January 2014
Venue: ? TBA
Time: 7pm
Dress: Jacket and Chaîne

Lo Hei Dinner

Date: Sunday, 9th February 2014
Venue: Raffles Man Fu Yuan Restaurant
Time: 7pm
Dress: Traditional Chinese and Chaîne

Friday, June 14, 2013


Chaîne Caviar Sunday Brunch, Sunday 9th June 2013
Caviar Sunday Brunch
Sunday 9th June 2013
William Pickering Ballroom
Level 2, PARKROYAL on Pickering
3 Upper Pickering Street
William Pickering Ballroom
Time 12 noon

Wines being served are:

Diebolt-Vallois NV Blanc de Blanc Champagne Cuvee Prestige
Russian Standard Platinum vodka
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge
Caviar serving size each: 180gms

Baeri Caviar
in Master Tins of 1.8 kg per table of ten

Of the three, the baeri undoubtedly had the smoothest taste highlighted by deep nutty and buttery undertones. The baeri possessed a very low salt content and was notably distinguishable from the other two varieties as it had an exceptionally large roe size with golden brown coloring. The overall "pop" from the egg was modest but not exceptional. Most notably, the baeri contained no aftertaste. Many farmed raised caviars suffer from an algae-like aftertaste that many customers have described as "grassy". The baeri definitely lacked any aftertaste whatsoever. Overall, we were impressed with the baeri.   
By Natalia Real  of FIS.
FIS, the web site of Fish Information & Services, is widely recognized as the standard for global seafood industry information on the Internet.

“For me, true luxury can be caviar……….
 or a day with no meetings, no appointments and no schedule.” Michael Kors

Such luxury doubly blessed 60 of us in Singapore on a lazy Sunday brunch on the 9th June. The sheer delight of more caviar than you can reasonably eat, combined with a schedule akin to the stress of a Bhutanese hilltop retreat, is not something you often enjoy in the hustle and bustle of our little tropical island. Caviar from the Beluga sturgeon is almost impossible to find nowadays due to its critically endangered status, so we instead sourced our caviar from the Siberian sturgeon which produces Baerii caviar. This caviar is sublimely delicate with a very clean crisp taste on the palate, balanced with subtle after-flavours of nuts. The salty flavour is very charming and not overpowering.  1,800 gms of beautiful sparkling pearls from this ancient fish was placed on each table, and you could see the ten pairs of eyes fixated on this pure indulgence. Even the usual verbal cacophony of convivium, characteristic of Chaîne events, was more muted than usual. Balanced with personally cooked buffet items, the expectations of the event were not overblown and ended with members asking for this event to be institutionalized on a yearly basis. Clearly, this opinion was unanimous.

Brunch Menu

Pass around canapé
Smoked salmon opera and caviar
Praline of foeigras with mango
Scallop tartar in cone
Croque monsieur

On the table
Caviar (from Chaine)
Sour cream
Egg white
Egg yolk
Red Onions

Appetizer Buffet
“Oyster Bar”
(Fine de Claire, Pacific oysters)
Seared Tuna with apple and avocado
Country style pork duck pate with fruit chutney
Duck rillettes with French baguette
Baby green with dressings

Soup station
Leek and Potato Soup

European Bread selection
Eschire Butter

Roasted baby chicken with mushroom fricassee
Grilled US asparagus
Beef cheek in red wine
Tiger Prawns a la Meuniere

Live station 1
Blinis made fresh in the room and served to the table
Boiled Ratte Potatoes

Live station 2
Norwegian Balik salmon
Pan fried rosti potato made fresh in the room and served to the table

Plated Dessert
Passion Fruit with Crunchy Pearl
Wild Berry Tart with Champagne Jelly
Crème brulee

Family style
Exotic Fruit platter

On the table
Assorted pralines
Coffee and Tea


Date: Sunday, 21st April 2013
Venue: Shiraz Restaurant
Block 3A Clarke Quay #01-06
Time: 6.30pm for 7pm
Dress: Casual
No. in Attendance: 80

The Middle Eastern art of roasting various types of flavoured meats over an open fire using skewers encapsulates the very spiritual heart of the origins of the Chaîne des Rôtisseurs as a royal guild of goose roasters, but whose authority later gradually expanded to the roasting of all poultry, meat and game. In Singapore, there exists a Persian restaurant called Shiraz which specializes in this and it became the inspiration of a meat roasters’ dinner with a Middle Eastern theme, complete with "danse du ventre" entertainment, or belly dancing to the rest of us. The fires and the food were hot, but so was the entertainment, especially after the wines gyrated the mental faculties in rhythm with the staccato hip & belly movements of the whirling enchantress. It was a great night for one and all - as we toasted to the culinary origins of the Chaîne. 


Louis Roederer Brut Premier Champagne

2008 Leflaive Macon Verze

Homemade Pita Bread
Salad Feta Cheese, Olives, Basil Leaves and Tomatoes
Chef’s Signature Platter
A delightful sampling of Hummus, Kufteh– Lamb Meat balls, Kashk-E-Bademjan and Borani Esfanaj

Tender Veal Tongue and veal feet
from Chef’s special Iranian Recipe

Main Course
2001 La Fleur de Bouard

Kubideh (Lamb)
Char-grilled tender ground lamb and whole tomato skewered

Lari chicken Kebab
Boneless chicken Marinated with yoghurt, skewered & charbroiled

Shandiz Lamb Chop
Mashhady style succulent marinated lamb chops

Barreh Kebab Lamb “eyeloin” cut into cubes skewered and charbroiled

Shah Kebab Marinated filet mignon
skewered and charbroiled to perfection

A succulent mid size pheasant bird charbroiled to perfection

Fluffy Basmati Rice with Saffron, Baghala polo and Zereshk Polo


Persian Ice cream - Saffron and pistachio flavour
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge


Chers membres de la Chaîne des Rôtisseurs,

These photos were taken during the previous Chaîne des Rôtisseurs Dinner for your viewing pleasure.

If you like any of the photos, just double-click on that photo and you can then download a low resolution copy straight away from PICASA.
However, if you wish to have a high resolution copy, please send me a thumbnail of that photo and I will email a high quality picture to you.

Best wishes to all,
David Jen

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