China Chapitre
Bailliage of Tianjin
Tianjin, March 11, 2017
Gala event inaugurating another new Bailliage in China
" few could resist ending the party with fine whisky and Cuban cigars "

Tianjin has made history in China by becoming the seventh local Bailliage. The momentous occasion was celebrated at the city’s iconic Metropolitan Polo Club by a stellar inaugural gala Induction evening filled with pride and camaraderie.

Members and guests came from around China and as far afield as London. They all arrived in style by charming horse-drawn carriage.

The festivities began with the Induction Ceremony. Bailli Dr Michael Ho welcomed all present and invited the procession of the National officers, led by Inducting Officer Allen Wong, Member of the Conseil Magistral and Bailli Délégué of China, on to the dais.

Supported by Chancelier Kevin Chang and Helen Sunderland, Bailli of Beijing, Allen solemnly celebrated the new inductions and promotions for the Bailliage de Tianjin and other of the Bailliages in China.

After a light-hearted photo session on the Club’s grand staircase, members and guests could mingle in the garden with bubbly rosé or Moscato whilst enjoying a range of delectable canapés.

With dinner ready to be served, the double French doors to the Decanter Wine Museum were swung open to reveal the glamourous setting within. The immediate impact was the long extended dining table laid with shining stemware and cutlery and illuminated by two giant antique chandeliers above. Equally impressive was the exhibit of legendary vintages from the greatest estates of Bordeaux and Burgundy which brought the venue its name.

The luscious “Five Elements” menu created by Executive Chef Daniel Ng was inspired by the Chinese philosophy that the elements of metal (gold), wood, water, fire and earth interact to influence world matters.

MENU

Uni and caviar combo
crispy golden-brown prawn and mushroom tempura
Champagne Pol Roger Brut Reserve NV

Duck breast with raspberries and cherries
2010 Stone Bay Pinot Noir - New Zealand

Boston lobster roll
hazelnut crusted Hokkaido scallop, delicate beurre blanc
Lodge Hill Riesling - Australia

Gazpacho sorbetDuo of beef
Slow-cooked braised short rib and charbroiled Wagyu sirloin
2006 Coriole Lloyd Reserve Shiraz - Australia

Dark chocolate log
Montes Late Harvest Gewürztraminer - Chile

“Dragon’s Breath”
cereal puffs tossed in liquid nitrogen

The liquid nitrogen of the “Dragon’s Breath” made for a playful treat as it created an effect to let one blow a thick fog through mouth and nose thus giving the appearance of looking like a dragon. Great fun!

Capping a memorable and fun night were the rounds of applause and presentation of compliments to the exceptional kitchen and service brigades.

A special mention was reserved for Domenico Palumbo, General Manager of the Polo Club who is also the spirited Vice-Chancelier of the Bailliage of Tianjin.

To complete the evening’s delights, few could resist ending the party with fine whisky and Cuban cigars in the private lounge.

Dr Michael Ho
Bailli

Click this link to view a video of the event: Tianjin Chapitre Video