China Dinner
Bailliage of Tianjin
Tianjin, July 25, 2020
'Welcome back' tapas event
" The tapas style dinner was a huge hit "

After long months of pandemic restrictions, we finally met together again in style!

To celebrate the resumption of Chaîne activities and show our solidarity during challenging times, the Bailliage collaborated with Maître Restaurateur Humphrey Wang to host a “welcome back” event at one of his popular venues, Fish & Potato Cō.

The restaurant is Spanish at its core, featuring classic tapas and innovative dishes from different regions of Spain. A variety of sumptuous tapas was paired with a selection of fine Spanish wines to showcase a delightful gourmet experience featuring “Spain's national treasure”, a live carving of 5J Cinco Jotas acorn-fed 100% Iberico ham.

Vice-Chancelier Domenico Palumbo together with Mark Wong, recently-appointed as Vice-Argentier, welcomed fellow members and guests not only from Tianjin but also from local Bailliages throughout China. We were honoured by the attendance of His Excellency Stephen Seedansingh Jr., Ambassador of the Republic of Trinidad and Tobago, with his wife.

Refreshing Sangria at the pre-dinner cocktail station was a great start to the event, complemented by a warm atmosphere of friendship. The tapas style dinner was a huge hit, clearly showing the camaraderie of members and guests, as well as their joy and enthusiasm in meeting new and old friends alike for the first time in a long while.

MENU

COLD TAPAS
Marinated olives, fennel, lemon
Oven-dried tomato, cheese and chive sandwich
Pickle with tuna, red pepper, onion
Cava Gran Ducay

Tapenade, salmon and cheese bocadillo (baguette sandwich)
Bacalao brandade on toast with guindilla pickled peppers
Bodegas San Valero ‘Particular’ Chardonnay

Country bread rubbed with garlic, tomato, olive oil
Tuna with pickled chili, anchovy on baguette
Bodegas San Valero ‘Particular’ Chardonnay

Roasted beets with Cabrales cheese, toasted walnuts
Goat’s cheese stuffed piquillo peppers
Bodegas San Valero ‘Particular’ Garnacha

Devilled eggs, chorizo, chorizo oil, smoked paprika
Chorizo, piquillo peppers on sourdough bread
Bodegas San Valero ‘Particular’ Cariñena

HOT TAPAS
Iberian ham croquettes
Potato and onion tortilla espanola
Bodegas San Valero ‘Particular’ Old Vine

Morcilla cigar with smoked chilli
Chicken skewer with romesco sauce
Bodegas San Valero ‘Particular’ Centenarias

IBERICO HAM LIVE CARVING
5J Cinco Jotas acorn-fed 100% Iberico ham 48 months

DESSERT
Crema Catalana
Gran Ducay Moscatel de AJ

In anticipation of his induction in December as Vice-Argentier, Mark Wong was presented with his nomination certificate highlighting the great support he has been selflessly providing to the Bailliage of Tianjin since its inception three years ago.

Maître Restaurateur Humphrey Wang, the Executive Chef and Restaurant Manager were honoured with a Bailliage Plaque of Appreciation in recognition of their excellent work.

Vive la Chaîne!

Dr. Michael Ho
Bailli
and
Domenico Palumbo
Vice-Chancelier