China Dinner
Bailliage of Qingdao
Qingdao, June 20, 2020
'Taste of the sea' theme
" Everyone was taken on a seafood journey, each course paired with excellent wines "

After several months of lockdown and social distancing due to the outbreak of COVID-19, it was fantastic to welcome our members and guests to a first event for 2020.

The theme was “Taste of the sea”. What better way to start than with a pre-dinner cocktail aboard a luxury Sunseeker yacht. Champagne and canapes were passed around while members and guests found themselves sinking into the life of luxury aboard.

After that, we adjourned to the InterContinental where we were warmly welcomed by William, the Brand Ambassador for Rémy-Martin ‘Louis XIII’ Cognac. He surprised us with a most educational and quite delightful tasting of the delicious nectar. Paired with Siberian sturgeon caviar and hybrid sturgeon caviar of Kaluga Queen from the Thousand Island lake near Hangzhou, it was fantastic and thoroughly enjoyed by all of our members and guests.

We were then ushered into the ballroom that had been transformed into a dreamy blue ocean world complete with 5D projection of underwater life to our table. Everyone was taken on a seafood journey, each course paired with excellent wines.


Lobster salad, spring vegetables, caviar, orange jelly
Turning Heads Sauvignon Blanc
Marlborough, New Zealand

Spanish mackerel and meat ball soup
 ‘Cefiro’ Chardonnay
Vina Casablanca, Casablanca Valley, Chile

Pan-fried deep sea silver cod fish
wilted spinach, cherry tomatoes, lemon butter sauce
La Segreta ‘ll Bianco’ - Planeta, Sicily, Italy

Braised Qingdao abalone, shallots, garlic
Pikes ‘The White Mullet’ - Clare Valley, Australia

Mojito of rum, lime and mint

“Surf and Turf”
Aged beef tenderloin
grilled scallop, prawns over charcoal
soy sauce and black pepper sauce
Isola Del Sole ‘Isola dei Nuraghi’ IGT
Cantine Argiolas Sardegna, Italy

De-constructed vanilla cheesecake, blue curacao ice cream
Sauternes 2014
J. Jencquel & Cie, Bordeaux, France

The grand finale was orchestrated by a live show of 14 chefs and 14 service staff to the sound of music and images of the ocean on LED screens. Our dessert show performance - a deconstructed Vanilla Cheesecake called “Ocean Romance”- left everyone amazed. The 14 chefs and 14 service staff whole heartedly deserved the standing ovation at the end of the show.

Everyone who attended the event had a thoroughly enjoyable dining experience. We are looking forward to the next event coming very soon.

Vive la Chaîne!

Adam Haywood