Singapore Chapitre
October 14, 2018
A complete success!
" members and guests were served 2006 Dom Pérignon Champagne on arrival "

Quick facts: 15 ribbons for new members; 110 diners; food from five different restaurants in the Shangri-La; seven different wines plus a whisky; no injuries sustained on the dance floor!

We were delighted once again to have International Vice-President Marie Jones as our Inducting Officer to preside over and grant official entry to our new members.

Held at the revered Shangri-La Hotel set in its 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, members and guests were served 2006 Dom Pérignon Champagne on arrival with delicious canapes:
- Mini focaccia on skewers stuffed with mortadella and asiago cheese
- Smoked squab on toast
- Pickled honshimeiji and spiked blueberries
- Scallop crudi, citrus, coriander and pickle

After the opening address by Bailli Délégué Yeo See-Kiat, Marie Jones declared the Chapitre open. Thankfully, despite free-flowing champagne Bailli Délégué Honoraire David Chong demonstrated his distinguished mastery of the French version of the Chaîne oath. Much appreciated was that throughout the ceremony Marie gave very clear explanations of what each grade of ribbon meant at each juncture.

Conversations during dinner flowed smoothly after the Induction Ceremony. The Shangri-La’s team provided excellent service. The cuisine was something that only the menu can begin to explain. Of particular note was the exceptional “succulent crab” second course. The crabmeat tasted as if it was freshly plucked from the sea prior to being cooked to perfection with a balance of fine spices.

MENU

Commencing with a taster
(Chef Colin, The Line)
Tomato liquid, paccheri, lamb tongue korma
poppadom, pineapple achar
2009 Egon Müller Riesling QbA Scharzhof

Cold starter (Chef Heidi, Origin)
Succulent crab meat
zucchini carpaccio, preserved lemon
pine nuts, dill foam
2009 Chablis 1er Cru La Forêt
Vincent Dauvissat (René & Vincent)

Hot starter
(Chef Daniele, Waterfall Ristorante Italiano)
Wagyu homemade agnolotti, sautéed butter, sage
2005 Corton-Bressandes Grand Cru
Domaine Chandon de Briailles

Fish course
(Chef Akiba, Nami)
Red Eye snapper
Japanese radish, Asari clam, dry scallop sauce
2005 Corton-Bressandes Grand Cru
Domaine Chandon de Briailles

Main course
(Chef Mok, Shang Palace)
Slow-cooked Australia Wagyu beef cheek
‘Chef Mok recipe’ Port wine teriyaki sauce
1998 Château Gazin, Pomerol

Cheese
(Chef Heidi, Origin)
Caraway flat bread with Gorgonzola dolce latte
aged Camembert nashi, spiced agave
2003 Dow Vintage Port

Dessert
(Pastry Chef Herve)
Roasted pecan nuts Pavlova
chestnut cream, poached pear, cassis gelato
2001 Château de Fargues, Sauternes

After dinner we enjoyed an 18 years’ old Bowmore Single Malt Scotch Whisky, waltzing on a prepared dance floor concluding the evening. No question at all that this year’s Chapitre in Singapore was a complete success!

Cheong Chung Kin
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