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Malaysia Dinner

Bailliage of Kuala Lumpur, December 7, 2012

‘Christmas on the Wild Side’

This year’s Christmas dinner and dance of the Bailliage of Kuala Lumpur held at ‘Hugo’s on 6’ at the Best Western Premier Kuala Lumpur was a tremendous success.



The decor was slightly more ‘wild’ than usual with many different colours used. The members and their guests were asked to wear something a little ‘wild’ or colourful and the dinner in particular was focused on items from the wild. This included a delicious wild ocean trout dish, ingredients such as wild mushrooms, wild berries and venison.



The evening was opened with a little mingle with champagne and vodka martinis to rinse down palate teasers such as the delightful seared scallop with mango and chilli salsa. Entertainment was in the form of Christmas carols performed by children from the Bangsar Lighthouse orphanage.



During the cocktail reception a mock cheque to the value of RM17,000 was presented to Alan Tan of the “Street Fellowship” by Bailli Dato Kulasegaran. This money was raised at a special charity dinner earlier in the year. With it the charity will be able to feed some 200 destitute and homeless people for more than a year, as well as giving medical help. It will also allow a number of drug addicts to attend a full residential rehabilitation programme.

The dinner began with the traditional welcoming of all the guests by our Bailli. The courses we were about to be served were introduced by Chef Jaffrey and Food and Beverage Manager Rajesh.

First we had a delicious wild mushroom risotto with seared foie gras. An Alsace Pinot Gris 2005 from Arthur Metz was the perfect match.



Next came a yin-yang soup consisting of smoked roasted Roma tomato soup and a potato and leek soup. Accompanying this pairing was a ‘wild’ shot of ice cold vodka – a daring and unusual mix which worked wonderfully.

For the fish course, we were wowed with wild ocean trout served with fennel and onion salad, accompanied by a light and airy cumin sauce. Pinot Grigio/Chardonnay from Banfi Le Rime Toscana was delightful!

To refresh the palates there was passion fruit and spearmint.
 


The main dish was marinated Australian tenderloin of venison served with slow-braised red cabbage, baby winter vegetables and a wild berry sauce. It was the moment for Christmas toasts to be generously made from table to table in a spontaneous and festive way.

Dessert was a French-inspired Yule log - a ‘buche extraordinaire’.




While guests and members were sipping coffee, the kitchen and service brigades were presented in true Chaîne style to be acknowledged for their efforts. Certificates of Appreciation were awarded to key members of staff while Naresh Mohan received a commemorative plaque on behalf of the establishment. A DJ then took over the entertainment from the live entertainment during the dinner. The dance floor quickly filled.

Another successful event by Chaine Kuala Lumpur!

Charlotte Donvang, Vice-Chargée de Presse

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