China Chapitre
Bailliage of Shenzhen
Shenzhen, December 7, 2018
Salute to all lady Professionals
" guest of honour, President Yam Atallah, was visiting our Bailliage for the first time "

Right from the start, this Gala event promised to be a night to be remembered as it was breaking ground on many fronts. Everyone was so excited. Even before details were finalized it was practically sold out.  Our guest of honour, President Yam Atallah, was visiting our Bailliage for the first time. We were honoured that he was our Inducting Officer.

Members and special guests came from all over China and Asia. On arrival everyone was awestruck by the setting in the cocktail area. This year both Chaîne and OMGD logo backdrops were projected from the newest 3D animated technology. Everyone took advantage of the iconic photo opportunities.

At the champagne reception featuring Perrier-Jouët Blason Rosé NV, lady Chefs Jacqueline Qui and Siriluck Lekkwan delighted our taste-buds with:
- Quinoa crisp, cauliflower soup
- Scallop, lemongrass, pineapple
- Pork terrine, smoked eggplant, ancho chili glaze
- Tord mun goong- prawn cake, sweet and sour chili sauce

For the “Salute to all lady professionals” themed dinner, the all-female team of chefs did their utmost to impress, celebrating their success in the industry.


Chef Lily Liu
‘From the Danish sea’
Marinated salmon, charcoal smoked salmon
slow-cooked salmon, citrus dressing
Pouilly Fumé 2016 - Domaine Fouassier, Loire Valley

Chef Lucy Tang
‘Manila Dim Sum Queen’
Artisan Cantonese heritage dumplings
shrimp, vegetarian, pork
Dassai 50 Sake

Chef Dana Lin
‘Memories from my childhood’
Organic cucumber and green apple sorbet
ginger, lime, yoghurt

Chef Jane Luo
‘Less is more’
Grilled Mayura Valley beef tenderloin
creamy pepper and Cognac sauce
butter whipped potatoes, glazed baby carrots
Brunello di Montalcino Riserva 2006 - Mocali Estate, Tuscany

Chef Siriluck Lekkwan
‘Chef Mum’s comfort food’
Sweet and sour chicken coconut soup
lemongrass, galangal, kaffir lime leaves

Chef Elsa Lai
‘Her way of foie gras’
Liver terrine, kumquat compote
five spice brioche, shiso salt
Stag’s Leap Chardonnay 2016 - Napa Valley

‘The Powder Room’
Grand purse coffee shortbread
Lychee raspberry rose cake jewellery box
Royal Rosé Champagne diamond
Strawberry chocolate lipstick
Chocolate powder compact case

Chef Smita Grosse
‘Don’t stop and keep the spirit high’
Baba au rum
slightly-spiced poached pineapple, yuzu cream
Ron Zacapa Centenario 23
(infused with dried pineapple)

Chef Jacqueline Qiu, Chef Lucy Tang
‘Petits fours’
Guangdong water chestnut cake
Coffee cake, Galliano mascarpone cheese
Sweet red bean puff
Hibiscus, peach gum, ginger sake chocolate

Estelle Pan, newly-appointed Bailli of Shenzhen, was inducted on this special occasion. She is currently the only female Bailli in the Greater China region so she fitted right in with all the power lady professionals!

At the conclusion of the dinner, President Atallah presented the Bailliage’s Recognition Plaque to Sam Cheng, General Manager of the Grand Hyatt Hotel Guang Zhou. Furthermore, the Food and Beverage and culinary teams were appreciated in the usual manner for an outstanding evening.

The perfection of the event was a smashing success with naturally everyone happily satisfied. Special appreciation was given to Leona Chow for assisting the Bailliage in making the evening such a memorable occasion.

For the hard core party goers, the after party continued well into the night. All these friends, old and new, started to catch up with each other and wishing all to be well in 2019.

Kevin Chang