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Malaysia AGM Gala Dinner

Kuala Lumpur, August 16, 2014

Back to the Roaring 20’s

Following the Annual General Meeting at the ritzy Hilton KL Ballroom 80+ members and guests experienced a fine dining experience.

Black tie, long gowns, lounge suits contrasted stylishly with “Back to the Roaring 20s” Charleston times of fedoras, caps, waistcoats and stripy dining jackets set the scene and created the electric atmosphere.



The Hilton created a magnificent yesteryears décor with period music. This was meticulously planned and artfully choreographed by our passionate Conseiller Gastronomique Mae Ho!

Guests were treated to sparkling ‘Peres Balta Cava Brut’ wine, canapés and finger hors d’oeuvres. Photo opportunities abounded in the informal set-up amidst the KL Twin Towers backdrop. Memories captured to commemorate this glorious social event. Finally, everyone was ushered into the Ballroom, where an eight-course dégustation menu was served.



Dinner was served with a touch of class, initiated with cold appetizers of blue fin tuna, peach wasabi and heirloom baby tomatoes topped with Thai basil sauce. This was accompanied by a crisp floral-fruity aromatic 2012 Trapiche Broquel Torrentes from the Mendoza Valley - a fresh mid-length white wine from Argentina arguably the better wine of the evening!

Next, a warm appetizer of sweet Hokkaido scallop, caramelized cauliflower with caper raisin emulsion, was served with a dry 2012 Gisselbrecht Riesling from Alsace. A hot entrée of duck ravioli, topped with organic truffle vinaigrette and onion fondant was accompanied by a 2011 François Labet Burgundy, perhaps a tad young with tannins still abundant.



However, yuzu sorbet with sudachi lime helped cleanse the palate before the first main course. Steamed baby snapper with Honshimeji mushrooms graced with a tropical touch of lemongrass consommé was a treat not to be easily forgotten. This went well with a 2011 Pascal Bouchard Chablis Premier Cru ‘Fourchaume’.

The second main course of luxurious, generous thick slices of roast milk-fed veal with artichokes, fava beans and almond puree, was washed down beautifully with a 2009 Pares Balta Mass Petit Cabernet Sauvignon.



By this time, most of the guests were groaning with a surfeit of gourmet senses and satiety. Thankfully dessert and coffees followed. An indulgent chocolate sphere of Gianduja delight with meringue tiles praline and spearmint reduction with its hint of freshness and certainly much satisfaction was a star-studded finale!

Amidst the dining experience, toasts were made to the fine ladies and gentlemen as well as to the Chaîne! Led by our national and regional Bailli Délégué, Dato Dr Jag Sambhi and Dato S Kulasegaran the evening ended with well-deserved awards of appreciation certificates and plaque to the entire banqueting, kitchen and serving staff of the Hilton KL, led by the Banqueting Manager, Mr David Kok, Executive Chef,  Mr Benoit Chargy, Executive Sous Chef, Mr Kazi Hassan and Wine Sommelier, Mr Ronald Binati.

Dr David Quek, Chargé de Presse

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