Champagne Jacquesson ‘Cuvée 737’ greeted the 130 members and guests as they arrived to participate in the Bailliage’s “Lo Hei” Dinner held at the Mandarin Oriental Hotel.
Orchestrated by Maître Rôtisseur Executive Chef Toni Robertson, there was an air of anticipation and celebration as guests eagerly awaited the celebratory menu.
With ladies dressed elegantly in their traditional “CheongSam” gowns and gentlemen in Chinese jackets or lounge suits, this was the Bailliage's annual celebration to welcome the arrival of spring and the Lunar New Year.
Dinner commenced with the traditional tossing of the “Yu Sheng” or sashimi grade salmon and crispy fish skin symbolizing good fortune and blessings for the year ahead. The Yu Sheng dish was enjoyed with a crisp 2011 JJ Prüm Wehlener Sonnenuhr Riesling Kabinett.
An excellent wild mushroom soup with Alaskan crab meat was served next with a 2007 Rully ‘les Pucelles’ by Jacquesson. The traditional roast whole suckling pig that followed was beautifully partnered by a Meo Camuzet Marsannay 2010.
The highlight of the evening was the famed luxurious “Pen Cai”, a casserole of rich culinary treasures from land and sea which included lobsters, oysters, whole abalones, prawns, scallops, roast pork, meatballs, cabbage and broccoli. The ingredients are braised in a rich broth for hours and served from large wooden tureens. The elegant Meo Camuzet Marsannay 2010 continued to excel. This traditional dish was a sumptuous visual and culinary feast in itself.
Dessert was chilled cream of mango with sago pearls, pomelo and lime sherbet served with the excellent JJ Prum Wehlener Sonnenuhr Riesling Auslese 2005.
A total of eight courses were served during the banquet, the wines for which also included the outstanding 2011 Vega Sicilia Macán Clásico. An Armagnac Castarède Hors d'Age/XO 20 ans d’age completed an evening of joyous celebration amid feasting and warm comradeship in the best traditions of the Chaîne des Rôtisseurs.
Yeo See Kiat
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