Our “summer touring” dinner took our members from Qingdao to the city of Shenyang, in Liaoning Province, where we met with over 20 guests who live there. Together, we experienced a delightful dinner created by the award-winning chef at the Grand Hyatt Shenyang.

Dong Bei (Northeast China) is made up of three provinces: Liaoning, Jilin and Heilongjiang. This area borders North Korea, Russia and Inner Mongolia. It has played host to many important events over the years. Several of our members made the one-hour flight from the cities of Qingdao and Wuxi.

The inaugural dinner presented everyone with a well-received comprehensive introduction of the passion and spirit of the Chaîne des Rôtisseurs, not only in Shenyang but also in China’s Northeast region.

The evening commenced with pre-dinner cocktails paired with skewers - tender Korean pork belly; chicken yakitori; baked artichoke, duck liver, parmesan cured tuna, cucumber, garlic aioli, Maldon salt - served directly off a charcoal grill.

Their ingredients and flavours reflected local culture inspired by yesteryear of Korea and Japan. Delicious canapes were also passed around to members and guests on the open-air pool terrace. The canapes were served with Chandon Brut from Ningxia, an autonomous region in China that is becoming increasingly popular for its wineries.

Guests made their way to the Loft Kitchen where dinner was prepared and served flawlessly. We were treated to a live production of the six-course dinner, prepared in the open kitchen by Kan Du, Executive Chef of the Grand Hyatt Shenyang. The menu was inspired by each of the hotel’s six restaurants. The courses were paired with five beautiful well-balanced wines.

MENU

Crispy fried zucchini blossom
filled with ratatouille, oregano, tomato coulis
salmon tartare, aged balsamic, burrata, pesto
Collio Pinot Grigio 2018
Marco Felluga, Friuli-Venezia, Italy

Crab bisque, lobster dumpling
Robert Mondavi Woodbridge Chardonnay 2017
Napa Valley, USA

Crispy fried marble goby fillet
pea sprouts, soya sauce
Riesling “Franz” 2017
Weingut Dr Wehrheim, Pfalz, Germany

Braised free range chicken
chestnut, Dongbei long beans
Côtes de Beaune Villages 2014
Louis Jadot, Burgundy, France

Yuzu sherbet
Campari

Slow-roasted M2 tomahawk
grilled vegetables, potato, porcini mushroom sauce
Chianti Rufina Nipozzano Riserva DOCG 2015
Frescobaldi, Tuscany, Italy 2015

Ginger crème brûlée
Rich chocolate soufflé, vanilla ice cream
Grand cru chocolate truffles and pralines
Espresso Martini, Whisky Green Tea and White Russian

After dinner, a magnificent surprise was waiting for the members and guests in the hotel’s Grand Salon Coffee Bar: a structured tasting of Louis XIII Cognac, presented by their Brand Ambassador.

Afterward, we enjoyed beautiful desserts and artisanal chocolates prepared “à la minute”. A selection of delicious after-dinner cocktails was shaken-to-order, with flavours based on coffee and tea. Throughout the evening, the service accentuated the high standards expected of Chaîne.

This experience was thoroughly enjoyed and embraced by everyone. It will go down in history as another very memorable inaugural event hosted by the Bailliage of Qingdao.

Vive la Chaîne!

Carl Duggan
Bailli