United Arab Emirates Dinner
Dubai, November 23, 2020
Spectacular Chinese-themed menu
" We were so pleased by the delicious, elegant experience and the warm welcome "

The Bailliage’s November dinner was held at Chuan Seafood Restaurant at The Pointe, Palm Jumeirah, Dubai.

The literal meaning of Chuan is “a steady and continuous stream that flows forever, finally forming the sea”. A perfect fit for the restaurant’s iconic waterfront location at The Pointe. It offers a relaxing eastern-inspired ambience with prime view of the entertaining water fountain opposite Atlantis.

The reception was held on the terrace with a perfect view onto the waterfront facing Atlantis, the Palm. Though the Palm’s fountain show was not operating due to strong wind, the view was breath taking nonetheless. Sparkling wine and bar snacks were served throughout the reception.

Bailli Délégué Ian Fairservice welcomed all guests to the event. Chancelier Eleanor Brodie presented Chaîne medals to members who missed the earlier ceremony. Lucy Xu Fei Zhen and Director of Food and Beverage Starry Mao introduced the food and wine to be served.


Amuse bouche
“Ruby Treasure”
chilled foie gras, beetroot and tangerine jelly

Steamed Chinese cabbage in special supreme stock
Pinot Grigio, 2019
Nederburg the Winemasters, South Africa

Dim sum
Chicken, black truffle Xiao long bun
shrimp, cabbage dumpling
assorted mushroom dumplings
Pinot Grigio, 2019
Nederburg the Winemasters, South Africa

Chuan’s signature dish
Roasted Peking duck
Yanghe Spirit Classic ‘Blue Dream’ - Suqian, China
[Ed. Baijiu (a clear liquid usually distilled from fermented sorghum)
 is fermented for over 180 days and stored for 15 years leading to
Blue Dream tasting soft and refined]

First main course
Steamed Boston lobster, golden prawn, egg

Second main course
Slow-braised Australian Wagyu

Third main course
“White Jade”
Braised Winter ground, sugar snap peas

Black truffle and foie gras fried rice in a clay pot
Santa Julia Malbec - Mendoza, Argentina

Deep fried camel milk
10 years’ aged Hua Diao Rice Wine
Shaoxing, China

It was a terrific event. We were so pleased by the delicious, elegant experience and the warm welcome.

Special thanks for the extra Chinese wine to accompany the Peking duck which was delicious. Some guests asked for second servings. However, nothing was left - a compliment to the kitchen!

Our special appreciation went to Chef Wen Long Zhen and the kitchen brigade for the immense work and their attention to detail. We understand it was a challenge to serve 48 people with contemporary plated courses instead of the usual Chinese style sharing.

To the service brigade went our special thanks for the friendly, efficient service. To Director of Food and Beverage Starry Mao, many thanks for the excellent coordination and for taking care of our every need.

With best culinary regards

Ahmed El Agouza
Chargé de Presse