Everyone attending this dinner certainly dressed for the occasion. Arriving at the Grand Millennium Hotel our dazzling Chaîne ladies looked astounding in their Cheong Sams, Samfoos, and modern Chinese/Asian national costumes. The men did not let the side down in their bright, vibrant red (and blue!) silk Chinese tunics.

The entrance to the Lai Ching Yuen Restaurant was a sea of rich red colours, vibrant orange trees, pink willows, lush lanterns and a wealth of ang pows.

Oriental pre-dinner canapés of exotically-stuffed spring rolls were washed down with fresh Torresella Prosecco and crisp Miguel Torres Santa Digna Estelado Rosé. Specialist teas, cold peppermint and fruit blossoms, were served to cleanse the pallet by the ‘Tea Drop’ group.

The hotel had organised three huge platters of fortune cookies. Traditional ‘Yee Sang’ in anticipation of the New Year festivities involved much clicking of super-sized chopsticks as ingredient elements were tossed high into the air with cries of ‘Lo Hei’ cheers resonating before dinner!

First was baked crab shell stuffed with crab meat, scallops and English mushrooms. Double-boiled black mushrooms with Chinese cabbage and stuffed sea cucumber made a superior soup! A marvellous Akarua Pinot Gris from New Zealand partnered these sea-food delights.

However at any Chinese feast the “pièce de résistance” is of course barbecued whole suckling pig. The succulent and crispy pork was accompanied by a delicious Chanson Bourgogne Pinot Noir. Next we tucked into the exotic steamed bamboo clam, minced garlic, soy sauce and glass noodles. Certainly a steamy, spicy affair!

Executive Chef Terence Foong created a fusion dish for the occasion. Wok-charred marinated lamb rack with Chef’s special sauce was a fitting tribute to the cultural unity of the Chaîne. This went down a storm when consumed with the equally moreish Torres Celeste Ribera Del Duero!

To ensure we went home truly satiated, stir-fried lily bulb with lotus root slices in a pastry nest preceded the pre-finale of divine - and aptly titled - Richman fried rice with fresh scallops, prawns and egg white. A wonderful mix of flavours, crunch and freshness!

Extravagantly closing with the Signature Lai Ching Yuen dessert platter it was a very satisfying end to a marvellous oriental evening. Splendidly accompanied by a specially-selected Premium Chinese tea, a ten year Aged White Tea, apparently from Australia!

Particular mention and kudos must go to our lovely Archiviste and National Council stalwart, Ms Mae Ho, who organized and orchestrated a sincerely memorable, exceptional Chinese feast extraordinaire!

Gong Xi Fa Cai! Good health, wealth and prosperity! Vive La Chaîne!

Dr Robin Sambhi
Chargé de Missions