China Dinner
Bailliage of Tianjin
Tianjin, May 12, 2018
A night of pink and black
" The menu was immaculately engineered by French Chef Yvan Collet "

Jolly faces and high spirits; pink and black costumes; shiny pins and colourful ribbons arrived at the luxurious Shangri-La Hotel. Swiftly transported to the exclusive Horizon Club at the top of the hotel where Bailliage officers and hotel executives awaited with bubbling Veuve Clicquot Champagne, choice of cocktails and delicious canapés.

Miniature Eiffel Towers, polished glassware, the backdrop of a giant Chaîne banner and panoramic views of Tianjin’s most historic areas - the atmosphere was unmistakably “la vie en rose”, uniquely Chaîne. Live classical music and occasional light showers reminiscent of the early Parisian summer added romance to the evening.

Starting the extravaganza Bailli Dr Michael Ho warmly welcomed the contingents of members from Beijing and Macau, as well as all guests present.

The menu was immaculately engineered by French Chef Yvan Collet. Each course was elaborately prepared with different cooking techniques and high quality ingredients. The focus was on the variety of flavours yet consistently presented with a pink and black theme, whether it was through the food itself, the sauces, or the chinaware.

MENU

Beetroot salmon tartare
ginger lobster, Cornish crab, pimento

Seared duck liver
garden composition, wild berries dressing

Courgette and Parmesan cappuccino
thyme, lemon, truffle foam

Seared cod fillet
bread crisp, quinoa, green asparagus, Aurore sauce

Grilled Australian Wagyu beef (marbling score 5)
braised beef cheek
celery root, purple potato puree, tameko
sprouts, Yunnan morel sauce

Raspberry chocolate mousse
chocolate fondant, white chocolate ganache

Coffee, tea
Chocolate truffles
Davidoff and Habanos cigars

The wine selection was superb. All wonderfully matched the distinctive characters of the respective dishes:
- refreshing Riesling 2014 from Trimbach in Alsace
- aromatic Gewurztraminer 2014 again from Trimbach
- crisp, fruity Louis Jadot Pouilly-Fuissé 2014
- full-bodied yet elegant Guigal Châteauneuf-du-Pape 2012
- Taylor’s Special Ruby Port to round off the palate

Kudos to everyone who put this delightful evening together: Hotel General Manager Jason Stinson, Executive Chef Yvan Collet, Director of Food and Beverage Evelyn Wen, Vice-Chancelier Domenico Palumbo, Dame de la Chaîne Kay Zhang, and Chevalier William Lin.

Michael Ho
Bailli