The finale celebrating the success of our Support Chaîne May dining programme was held at NUVA Restaurant in the Asia World-Expo complex located near Hong Kong International Airport.

NUVA is a new entry onto the Hong Kong fine dining scene. Upon entering the venue, members were greeted by a dramatic vista of 180 degree sea views. As a memory of Support Chaîne May each member received a photo album of dining moments.

Two Chaîne members, Executive Chef Toni Mak (Maître Rôtisseur) together with Échanson Kenneth Chui, Manager of Food and Beverage and Venue Services, went “all out” to ensure a spectacular dinner experience.

Past and present meet in impeccable style at the luxurious oasis that is NUVA matching superb cuisine with contemporary works of art. Sophisticated authentic Cantonese cuisine is raised to higher levels infused with culinary creativity and artful presentations.

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Tuna tartare with Oscietra caviar
Champagne Barons de Rothschild NV

Steamed fresh lobster
egg white, pumpkin purée
Chablis Premier Cru 2012 - Domaine Laroche, France

Braised chicken soup
shredded fish maw
30-year old dried mandarin peel

Warm and iced duck
‘BY.OTT’ Côtes de Provence Rosé 2018 - Domaines Ott, France

Crispy sweet and sour pork with pineapple

Home-aged olive-fed beef
herbs and cheese macaron
La Croix du Beaucaillou 2014 - St Julien, Bordeaux

Chilled Korean buckwheat noodles with sliced abalone
2nd service: Abalone rice cake

Sweetened bean curd
flavoured with osmanthus and golden foil
Brauneberger Juffer Riesling Kabinett 2018
Ferd. Max Richter, Mosel, Germany

In a dramatic climax, a symphony of amazing desserts was presented in a smoking bird cage.

Also, three members were surprised with a truly amazing, artfully-created birthday cake and flowers.

Being the Bailliage’s Échanson, Kenneth Chui matched wines to each course perfectly.

Chaîne spirit and camaraderie rose above the ongoing challenging times!

Vive la Chaîne!

Steven Kahn
Bailli Délégué