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Malaysia Gala Dinner

Melaka, April 19, 2013

Bailliage of Melaka

Annual General Meeting and Gala Dinner

Melaka, just one and a half hours south of Kuala Lumpur and a two hours’ drive from Singapore is rich in history, culture, heritage and tradition.

Boasting famous historical sites which date back to the 16th century, Melaka is a potpourri of unique cultures and cuisines.

Situated in the heart of Melaka city is the 5-star Hotel Equatorial (photo right courtesy of the hotel). Where better venue then for our Annual General Meeting and Gala Dinner!

The Japanese Kaiseki-style multi-course dinner was the best ever according to many members and guests present.

Master of Ceremonies for the evening was the Bailliage’s newest member, Chevalier Ee Tiang Heng, who is an experienced lawyer. For background entertainment the air was filled with melodic Malaysian Keronchong Nyonya music as well as traditional Japanese tunes.

Guests were treated to the fine and intricate food presentation of Chef Alex Lum, with an excellent wine pairing for each course of the menu. The courses (listed with their Kaiseke name first) were as follows:

Scampi and tropical fruit with strawberry mayo sauce
Lis Neris Lavila Sauvignon Blanc (Fruili-Venezia-Giulia, Italy)

Matsutake mushroom, prawn, Thai fish meat and gingko nuts in a clear soup
Lis Neris Lavila Chardonnay (Fruili-Venezia-Giulia, Italy)

Hamachi (Japanese amberjack), fresh salmon, white tuna, Shima aji (white trevally)
Quarisa Wines ‘30 Mile’ Chardonnay (News South Wales, Australia)

Steamed egg white with sea bass topped with caviar
Beronia Viura (Rioja, Spain)

Grilled Wagyu beef on Japanese yam nagaimo yam with spicy miso
Escale Pinot Noir (Limoux, France)

Taraba king crab and cream croquette
Quarisa Wines ‘Johnny Q’ Chardonnay-Viognier (South Eastern Australia)

Fried rice on sea urchin and minced prawn
Quarisa Wines ‘Johnny Q’ Semillon-Sauvignon (South Eastern Australia)

Traditional Nyonya Sweet Treats
Oddero Moscato d’Asti (Piedmont, Italy)

After the presentation of Certificates of Appreciation to the Kitchen Brigade, Chef Alex Lum was presented with a Japanese Tetsuya Cookbook donated by the Bailliage of Melaka.

Following the dinner, several members and guests adjourned to the hotel’s Flo Wine Bar to further enjoy the success of the evening.

Julie Tan See Peck, Bailli

A visual selection of the wines served