Menu with wine pairing for Chapitre 2011 (22 Oct 2011)

Chapitre 2011

Menu (with wines)

22 October 2011

Pre Dinner Butler Pass Canapes ( 6 kinds / 2 varieties from each kitchen)

(Palio – Chef Davide / Fiesta – Chef Alex / Starz – Chef Eric )

Rigatoni Pasta Stuffed with Slow Cooked Rabbit Meat in Balsamic Vinegar and Thyme with Truffle Sauce

Seared Boston Lobster Tail wrapped with Cured Pork Belly “Lardo di Colonnata” and Port Wine Pears

Confit of Vine Tomato on Mini Baguette Slice with Asian Pesto and Parmesan Shave

Seared Hokaido Scallop on Braised Daikon, Ikura Roe

Fajitas of Lamb Loin on Cheese Bread with Green Apple Gremolata

King Crab and Fennel with Lime, Chili ,Garlic Alioli

Champagne Laurent Perrier Brut NV en magnum

dcab

Amuse Bouche

(Robuchon) – Chef Tomonori

Le Caviar

dans une infusion coraline en surprise

Caviar in a coral infusion served as a surprise

Champagne Moet & Chandon Cuvee Dom Perignon 1996

dcab

1st Course - Cold Appetizer

(Hotaru) – Chef Watanabe

Light Grilled Spots Prawn Marinated Konbu Seaweed Olive Oil Sauce

Swordfish Sashimi with Scallion Sesame Oil Sauce

Ocean Fatty Tuna Belly Sushi, Wasabi Mustard Crush Jelly

Tengumai Umagin

dcab

2nd Course - Hot Appetizer

( Crockfords Grill – Chef Felicien )

Sautéed Burgundy Escargot with Foie Gras Baker Sauce

Potato Ring and Arugula Salad

Domaine Leflaive Bourgogne Blanc 2005

dcab

3rd Course - Soup

( Feng Shui Inn – Chef Li )

Double-boiled Fresh Chicken Soup

Aloe Vera, Kurobuta Pork, Wild Mushroom Quenelle

Domaine Leflaive Bourgogne Blanc 2005

dcab

4th Course - Intermezzo

( Pastry Chef - Kenny Kong )

Petit Pot Grapefruit

Mara Des Bois Espuma, Cinnamon Croustillant

dcab

5th Course - Hot Fish Course

( Chinois By Susur Lee - Chef Ken Ling)

Steamed Marble Goby with Pickled Chillies and Black Bean Sauce

wrapped in Cabbage and served on a bed of Chinese Spinach.

Domaine Faiveley Echezeaux Grand Cru 2001

dcab

6th Course - Hot Meat Course

( Osia – Chef Douglas )

Iberian Pork Short Loin and Cheek

Apricot Marmalade, Creamed Celeriac Apple

Barley and Bacon Beurre Blanc

Chateau La Mission Haut Brion 1994

dcab

7th Course - Cheese

( USS – Chef Alan )

Comte Vagne Pairing with Reblochon

Accompanied with Sous Vide Fresh Fig & Apricot Marinated in Muscato & Herbs

Along with Lavosh

Graham’s Vintage Port 1994

dcab

8th Course - Sweet Temptation

( Pastry Chef - Kenny Kong )

Yuzu apple compote Terrine

Praline Sable, Verbena mascarpone ice

Sea Salt Caramel Toffee

Chateau Guiraud 2001

2011 INDUCTION LIST

Silver Award:

Terence Wah-Lam CHEW Conseiller Culinaire

Bronze Award:

Jen Shek Wei Charge de Presse

Officier Commandeur:

Joe Kow-Wah YAP Maître Rôtisseur

Commandeur:

Kenneth Hsueh-Leke THEAN

Chancelier:

Amadeo Patrick IMBARDELLI Charge de Missions (Archiviste) Honoraire

Chargé de Missions:

Mervyn Mun-Ngin FONG Chevalier

YEO See-Kiat Officier

Officier Maître Rôtisseur:

John Henry Bernard SLOANE Maître Rôtisseur:

Maître Rôtisseur:

Wolfgang Ranner Chef Rotisseur from Austria Bailliage

Officier:

Peter A. KNIPP Chevalier

Rolf LETHENSTROM Chevalier

LEW Syn Pau Chevalier Will be away

LIANG Te Shan Chevalier

NGOI Sing Shang Chevalier

WEE Cheng Hoon Chevalier Will be away

NEW MEMBERS:

Chef Rôtisseur:

Dennis THNG

Maître de Restaurateur:

Nicolas Khia-Tun PANG

LIM Li-Wei

Maître Rotisseur:

Derrick Kim-Yong ANG

Sunny Hai-Chew SIA "Moving to Sydney, Australia on 17 October 2011"

James WIERZELEWSKI

Jackson Choon-Mong GOH

Chevalier:

CHAN Hsiang-Sui

Patrick Dennis HARRIGAN

KOH Soo-Keong

SIM Poh-Choon

TAN Jee-Lim

Darren Tsu-Jin TAN

Johnson Chin-Kwang TAN

WEE Tze-Wee

TAN Peng-Yang

LING Tok-Hong

Patrick Imbardelli awarded Asia-Pacific Hotelier of the Year at 2011 HM Awards

Patrick Imbardelli awarded Asia-Pacific Hotelier of the Year at 2011 HM Awards

Singapore, 8 September, 2011 – A. Patrick Imbardelli, President and Chief Executive Officer of Pan Pacific Hotels Group was awarded the Asia-Pacific Hotelier of the Year at the 2011 HM Awards for Hotel and Accommodation Excellence.

Hosted by HM (Hotel Management) magazine and in its ninth year, HM Awards are the leading awards for the accommodation industry in Australia, New Zealand and South Pacific, recognising the finest people, properties and brands in the accommodation industry across Asia Pacific.

The ‘Asia-Pacific Hotelier of the Year’ Award – a first-ever at the HM Awards – was conferred on Patrick by a voting panel of industry professionals comprising acclaimed CEOs and Managing Directors across the Asia Pacific region.

“Patrick is one of the industry’s finest and it was great for him to win in the very first year that this award is given out,” said James Wilkinson, HM magazine’s Managing Editor. “What makes the win more notable is that it was peer-voted with a selected group of Hoteliers choosing who they believe is the best leader in the Asia-Pacific.”

With over 25 years of distinguished experience, Patrick leads the strategic management and expansion of Pan Pacific Hotels Group’s hotels and businesses, including both Pan Pacific and PARKROYAL brands, in key markets of Asia, Greater China, Oceania and North America. Since joining the Group in 2008, Patrick has successfully taken the company to a new chapter in its growth with the rebranding and opening of nine hotels under the Pan Pacific and PARKROYAL flags. Several of these developments also commenced the Group’s operations into new growth markets.

Under Patrick’s leadership, the Group successfully reintroduced the PARKROYAL brand to its birth country of Australia after a decade-long absence with the launch of PARKROYAL Darling Harbour, Sydney and PARKROYAL Parramatta. Following this, the Pan Pacific brand was introduced in Australia with Pan Pacific Perth. The Group further signalled its commitment to Australia with the A$109 million acquisition of the Hilton Melbourne Airport Hotel which was rebranded PARKROYAL Melbourne Airport in April this year. With Patrick’s direction, the Group is set to expand its presence in China, South East Asia, North America and Oceania.

On winning the award, Patrick said, “It is a great honour to receive this distinction from the industry. But more than a personal accolade, I hope it is a recognition of Pan Pacific Hotels Group’s recent milestones, particularly those in Australia. We have built a solid foundation with four great hotels in Australia and will be bringing more exciting offerings Down Under.”

Last week, the Group unveiled its refreshed positionings for both Pan Pacific and PARKROYAL, anchored by extensive customer insights and research conducted in Australia, China, North America and Singapore. An advertising campaign for the refreshed Pan Pacific and PARKROYAL brands was launched, along with new visual and verbal identities on online and print platforms. Over the next three months, consumers will see the advertising campaign across different media platforms, including advertisements in top-tier local and regional print titles, in-flight channels, and online sites.

ROOM FOR THE NIGHT (22 OCT 2011)

No need to drive home after our Chapitre!

Stay the night @ Hard Rock Hotel

for S$299.00++

The Hotel will be extending the corporate rate of $299.00++ (Hard Rock Hotel Deluxe room with 1 ABF & internet) for Chaine members who wish to stay at the Resort after the event on 22 October 2011 . As room is subject to house availability, please make your book as soon as possible to avoid any disappointment.

Please fill up the Reservation Form which is attached to this email from Dr Jen.

You can also contact: Kelly TANG Yit Lai [mailto:kelly.tang@RWSentosa.com] or write to: rwsadmin@rwsentosa.com

2011 CHAPITRE @ MEMA, SENTOSA

FULLY BOOKED!!

2011 Chapitre

Date: Sat 22 Oct 2011

Venue: The Maritime Experiential Museum

@ Resorts World Sentosa

6:00pm – Museum Tour and 3D Ride

7:00pm – Induction Ceremony

7:45pm – Grand Dinner

Dress code: Black Tie

Winning Menu from the top Chefs of Resorts World

A total of 11 top RWS Chefs will be participating:

1. Chef Davide / Palio – Pre dinner Canapes

2. Chef Alex / Fiesta – Pre dinner Canapes

3. Chef Eric / Starz – Pre dinner Canapes

4. Chef Tomonori / Joel Robuchon – Amuse Bouche

5. Chef Watanabe / Hotaru – 1st Course Cold Appetizer

6. Chef Felicien / Crockfords Grill – 2nd Course Hot Appetizer

7. Chef Li / Feng Shui Inn – 3rd Course Soup

8. Chef Kenny / Pastry – 4th Course Intermezzo

9. Chef Ken Ling / Chinois – 5th Course Fish

10. Chef Douglas / Osia – 6th Course Meat

11. Chef Alan / West Zone – 7th Course Cheese

12. Chef Kenny / Pastry – 8th Course Dessert

Preliminary Menu

Subject to changes and wine pairing not finalized

Pre Dinner Butler Pass Canapes ( 6 kinds / 2 varieties from each kitchen)

(Palio – Chef Davide / Fiesta – Chef Alex / Starz – Chef Eric )

Rigatoni Pasta Stuffed with Slow Cooked Rabbit Meat in Balsamic Vinegar and Thyme with Truffle Sauce

Seared Boston Lobster Tail wrapped with Cured Pork Belly “Lardo di Colonnata” and Port Wine Pears

Confit of Vine Tomato on Mini Baguette Slice with Asian Pesto and Parmesan Shave

Seared Hokaido Scallop on Braised Daikon, Ikura Roe

Fajitas of Lamb Loin on Cheese Bread with Green Apple Gremolata

King Crab and Fennel with Lime, Chili ,Garlic Alioli

Amuse Bouche

(Robuchon) – Chef Tomonori

Le Caviar

dans une infusion coraline en surprise

Caviar in a coral infusion served as a surprise

1st Course - Cold Appetizer

(Hotaru) – Chef Watanabe

Light Grilled Spots Prawn Marinated Konbu Seaweed Olive Oil Sauce

Swordfish Sashimi with Scallion Sesame Oil Sauce

Ocean Fatty Tuna Belly Sushi, Wasabi Mustard Crush Jelly

2nd Course - Hot Appetizer

( Crockfords Grill – Chef Felicien )

Sautéed Burgundy Escargot with Foie Gras Baker Sauce

Potato Ring and Arugula Salad

3rd Course - Soup

( Feng Shui Inn – Chef Li )

Double-boiled Fresh Chicken Soup

Aloe Vera, Kurobuta Pork, Wild Mushroom Quenelle

4th Course - Intermezzo

( Pastry Chef - Kenny Kong )

Petit Pot Grapefruit

Mara Des Bois Espuma, Cinnamon Croustillant

5th Course - Hot Fish Course

( Chinois By Susur Lee - Chef Ken Ling)

Steamed Marble Goby with Pickled Chillies and Black Bean Sauce

wrapped in Cabbage and served on a bed of Chinese Spinach.

6th Course - Hot Meat Course

( Osia – Chef Douglas )

Iberian Pork Short Loin and Cheek

Apricot Marmalade, Creamed Celeriac Apple

Barley and Bacon Beurre Blanc

7th Course - Cheese

( USS – Chef Alan )

Comte Vagne Pairing with Reblochon

Accompanied with Sous Vide Fresh Fig & Apricot Marinated in Muscato & Herbs

Along with Lavosh

8th Course - Sweet Temptation

( Pastry Chef - Kenny Kong )

Yuzu apple compote Terrine

Praline Sable, Verbena mascarpone ice

Sea Salt Caramel Toffee