It was at the Brunei Hotel that the Bailliage held this dinner to celebrate the Golden Jubilee of His Majesty the Sultan.

Themed “Golden Reign, Golden Chaine”, the evening and especially the menu featured gold or golden hues. The hotel management worked with the Bailliage’s Council members to present an imaginative menu appropriate for the occasion.

AMUSE-BOUCHES

Watermelon with olive paste
Salmon and avocado
Lychee smoked with green tea and ginger

MENU

“The first decade” 1967-1977
“Royal” leek soup
with coconut cream

“To independence and beyond” 1977-1987
Fillet of sea bass
sweet potato puree, sweet and lemon pepper vinaigrette
on the side: citronella sorbet with ginger and lime

“Consolidation” 1987-1997
“Jubilee” chicken

“Years of adjustment” 1997-2007
Seared beef tenderloin marinated with herbs
local rice, cauliflower puree, asparagus tips
ginger and mandarin jus

“Building bridges to the future” 2007-2017
“Golden surprise”

The highlight was the “Golden surprise” dessert incorporating a miniature, edible depiction of a new suspension bridge spanning the River Brunei in the centre of the capital.

Another interesting gastronomic aspect to the menu was the preparation of a dish called “Jubilee Chicken”. It was an Asian-style variation on the original “Coronation Chicken” associated with British royalty.

At the end of the evening, Executive Chef Samuel Sak and Restaurant Manager Allan Yangyang Diaz were warmly congratulated on behalf of their respective brigades for the splendid presentation.

Nicoline van den Berg-Alba
Conseiller Gastronomique