Sunday, January 11, 2015
2015 Event Calendar/40th Anniversary Year – Message from your Bailli Délégué
Dear
Confrerie,
Warmest
New Year greetings from your Conseil National, Bailliage de Singapour. May the
year ahead bring Good Health, Happiness, Success and Great Fulfillment in
everything that you do. May it also be a year of wonderful culinary experiences
for you and your family.
2015
will be a landmark year for the Bailliage de Singapour as we celebrate the 40th
anniversary of our establishment. Our Bailliage has grown from strength to
strength and we are now in the enviable position as one of the most active
Chaine Bailliages in the world with well supported events scheduled every
month, and healthy reserves of wine and funds that have been built up over the
years through your support and the careful stewardship of successive Conseils.
The
celebrations will centre on 2 main events during the year, namely the Annual
General Meeting(AGM) on March 15, and the Chapitre on October 24. Do set aside
these 2 dates in your calendar to join us in celebration.
The
Conseil National has recently finalised the event calendar for 2015, and I have
pleasure in providing you with the dates so that you can plan ahead to join us
at these events.
Event Calendar for
2015
15
January : Japanese Dinner - Kuriya Great World City
22
February : Lo Hei Dinner - Peach Blossoms, Marina Mandarin Hotel
15
March : Annual General Meeting (Members Only) - Mandarin Oriental Hotel,
Singapore
23-25
April : Chaine Road Trip to Malacca (includes joint event with the Malacca
Bailliage)- Malacca
17 May
: Northern Indian Dinner - Tandoor Restaurant, Holiday Inn Orchard
20 June
: Chefs Table – Snorre Food
17 July
: Rotisserie/Family Event - Faber Peak,
Mt Faber
18 August
: Chaine Golf – Sentosa GC (Serapong)
6
September : Caviar Event – Parkroyal on
Pickering
24
October : 40th Anniversary Chapitre – Resorts World Sentosa
1
November : Annual Non-Professionals Event – Fairmont Hotel
December
: Truffle event – To be Advised
With
best wishes
Mervyn
Fong
Bailli
Delegue
Thursday, January 8, 2015
Thursday, December 4, 2014
Friday, April 25, 2014
Tuesday, April 15, 2014
Report on Equatorial Flavors in Singapore (8th April 2014)
To see pictures of this event, please click on the link below:
The Confrerie de la Chaine des Rotisseurs
Bailliage de Singapour
warmly welcomes
The Chaine Floating Assemblage
to
"Equatorial Flavours in Singapore"
The port of Singapore was the
culmination of the 16th edition of Chaine Floating Assemblage annual cruise
organized by the Pacific North West Region of the US Chaine for the purpose of
enjoying a cruise somewhere around the globe on a regular basis. They
disembarked in Singapore on 8th April 2014, having sailed from Hong Kong and
after enjoying special Chaine events while in port in Hanoi and Ho Chi Minh City. We decided to
organize a special event to welcome about 50 of our overseas Chaine friends
with a dinner centered around the rich culinary history of our regions, and
"Equatorial Flavours in Singapore" was the result.
For the past 16 years the Assemblage
has sailed to various ports and have met with Bailliages around the world
making new lifelong friends and strengthening the links of the outer “Chaîne”
depicted in our logo.
Their pre-cruise program bagan in
Bangkok where they will join the Inaugural Grand Chapitre and 40th Anniversary
of the Bailliage du Thailande. They then travelled to Macau and had a convivial time with the
Bailli Délégué Don Hall and his enthusiastic Bailliage before they headed to
Hong Kong. Next were some very special
“Chaîne” events while in port in Hanoi and Ho Chi Minh City as well as onboard
the Silver Whisper.
Finally they arrive into
Singapore and indicated their desire for
a Farewell Celebration with the Singapore Bailliage on the evening of Tuesday,
April 8th. About 50 overseas delegates
joined us for this dinner, and many will be spending a few days in Singapore
following the cruise before departing for home.
For the Cocktail Canapé, we were
treated with Sushi of Hainanese Chicken, Assorted Satays, Oyster Omelette,
Gooseliver Chawanmushi, Scallop in Chili Crab Sauce,and Chicken Skin `Chinchalok’ – lubricated with
Champagne Larnaudie-Hirault Blanc de Noirs . Chinchalok refers to the local
fermented prawns.
The first course of Toro &
Hamachi was matched with Baeri Caviar, Lemongrass & Lime Leaf on a
Calamansi Gelee – a wonderful fusion of seafood with local flavors.
For the second course, the Boston
Lobster was nestled on Bean Sprouts in a `Laksa’ Broth & `Daun Kesom’ Foam
– very local recipes perfectly matched with 2004 J J Prum Graacher Himmelrich
Riesling Kabinett. The main course of Tender Wagyu Beef Striploin & Cheek
was done in the Indonesian ‘Rendang’ style. Rendang refers to meat which is
slow cooked in a thick paste of coconut and aromatic herbal flavours. The 1998 Château Gazin (Pomerol)
which accompanied this matched very nicely without being overpowered by the
spicy flavors. The dessert was Pandan Coconut Parfait on Mango Coulis &
Pomelo, served with 1997 Château de Rayne-Vigneau (Sauternes). Pandan being a
local palm like tree with a wonderful and very distinctive aromatic flavour.
The risk of fusion cuisine is the
over-adulteration of the dishes, but the Executive Chef in charge was none
other than our very own Council member & Conseiller Culinaire, Chef Terence Chew – who ensured that the matching
was sublime and that it enhanced the flavors of the meats rather than
overpowering it. The smiles on most diners demonstrated their approval of the
menu. The presence of a band pulsating the dinner with ‘Golden Oldies’
certainly livened up the night, and the beautiful new dance floor was put to
good use. The night therefore proved not to be just a gastronomic overload, but
nicely balanced with some graceful gyratory cardio-vascular exercise to round
up a very pleasant evening.
EQUATORIAL FLAVORS IN SINGAPORE@ THE PAVILIONSENTOSA GOLF COURSEALLANBROOKE ROAD8 APRIL 2014
Cocktail Canapé
Sushi of
Hainanese Chicken, Assorted Satays, Oyster Omelette, Gooseliver Chawanmushi,
Scallop in Chili Crab Sauce, Chicken Skin `Chinchalok’
Champagne Larnaudie-Hirault
Blanc de Noirs
Menu
Toro &
Hamachi with Baeri Caviar, Lemongrass & Lime Leaf on Calamansi Gelee
2004 J J Prum
Graacher Himmelrich Riesling Kabinett
~~~
Boston Lobster
nestled on Bean Sprouts in `Laksa’ Broth & `Daun Kesom’ Foam
2004 J J Prum
Graacher Himmelrich Riesling Kabinett
~~~
Alaska King Crab & Marble Goby Fish,
Ginger, Scallions, Superior Soy
2006 Domaine Latour-Giraud Meursault
~~~
Succulent
Pigeon & Foie Gras in Shallot Sauce, Edamame Puree, White Asparagus &
Truffle Oil
2003 Dominique
Laurent Vosne Romanée les Suchots Vieille Vigne
~~~
Tender Wagyu
Beef Striploin & Cheek Rendang on Vegetable Dulcha, Arugula Topping
1998 Château
Gazin, Pomerol
~~~
Baked Crottin
de Chavignol with Prunes & Baby Mache in Walnut Oil
1977 Graham
Vintage Port
~~~
Pandan Coconut
Parfait on Mango Coulis & Pomelo
1997 Château de
Rayne-Vigneau, Sauternes
~~~
Freshly Brewed
Illy Coffee / Selection of Fine Teas
Macaron &
Chocolate
Armagnac
Castarède Hors d'Age / XO - 20 ans d'âge
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