To round off a truly eventful year the Bailliage held a “Christmas at Shanghai” dinner at the JW Marriott Kuala Lumpur.

The event was the highlight of the 2015 programme. Well attended by the Bailliage’s members, we were also delighted that Bailli Délégué of Malaysia, Datuk Dr J S Sambhi, and his wife, Datin Margaret Sambhi, Dame de la Chaîne, were able to join us.

Members and guests were treated to a fabulous fine-dining Christmas menu prepared by renowned Shanghainese Master Chef Wong and featuring exotic Shanghai cuisine paired with special wines.

Master Chef Wong's gastronomic creations included:

* Mediterranean red shrimp and par-boiled duck egg infused with Da Hong Pao tea
   (paired with Philippe Dreschler Alsace Gewurztraminer)

* Double-boiled conch soup with black chicken and fish maw
   accompanied by Oolong sesame pancake

* Braised Shanghainese pork and Longjing green tea flavoured glutinous rice
   with Shanghai hairy crab roe (paired with Pagoda 10-year Shaoxing rice wine)

* “Green Tea” noodles with shredded abalone and cucumber
    (paired with Taylors Estate Pinot Noir from Australia)

* Glutinous rice balls in ginger syrup

The star of the evening's feast was Master Chef Wong's signature whole roast pig. Vice-Chargée de Presse Honoraire Datin Margaret Sambhi and Dame de la Chaine Ravinder Kaur were called upon to perform the ceremonial carving. In keeping with the Christmas theme, Master Chef Wong also obliged with the traditional roast turkey and Christmas pudding!

The quality of the Shanghainese fare was outstanding. Master Chef Wong and his team received a standing ovation for their marvellous creations. As always, the service by the staff at the JW Marriott was exceptional. Certificates of appreciation were presented to the kitchen and service brigades by Bailli Délégué Datuk Dr J S Sambhi and Mr K K Rajah, Bailli of Putrajaya.

Guests were later treated to brandy, whisky and cigars as the perfect ending to a most memorable dining experience!

Jeffrey Perera
Vice-Chargé de Presse