Malaysia Dinner
Bailliage of Melaka
Melaka, December 1, 2017
Shanghai 1920's Night at Pampas Sky Dining
" The Pampas team had spent nearly three months preparing to make this evening so special! "

The Bailliage hosted its “Shanghai in the 1920’s” themed event at Pampas Sky Dining on the 41st Floor of the Shore Building. An enviable location commanding a breath-taking view of Melaka City! The theme epitomized the most glamorous, stylish dinner of the year.

Members and guests were dressed in their best Shanghai 1920’s fashion, a mix of east and west in every aspect. The atmosphere was tangible on arrival in the cocktail area where delicious Miguel Torres Hemisferio Cabernet-Sauvignon Rosé Reserva was paired with canapés of braised beef baos, prawns wrapped with crispy noodles and mushroom tarts.

Prosperity salmon tower with salmon sashimi, plum dressing, wasabi sour cream and wonton skins as the appetiser was partnered by crisp, refreshing Torresella Pinot Grigio from the Veneto.

A Bund seabass parcel followed. Served with sliced ginger, capsicum, shitake mushroom, Chinese wine, fish sauce and a tart vinaigrette, this course was excellent especially in conjunction with Oyster Bay Sauvignon Blanc from Marlborough in New Zealand.

As we prepared to embark on the main course, the restaurant’s Executive Chef cleverly prepared a special interlude, “The Shanghai Sorbet”, made from longan fruit with a limey twist.

The main course was Shanghai-inspired roast Black Angus beef tenderloin with special Chinese five-spice butter, creamy mash and baby pak choi as well as roasted duck breast with beetroot salad and honey orange sauce. Both were excellently paired with Luigi Bosca Malbec Cosecha from Argentina.

Befitting the theme, the sweet ending was a French crème brûlée spiced with ginger, laced with berry compote and the best “Pierre Herme” macarons.

The Pampas team had spent nearly three months preparing to make this evening so special! Much appreciation was expressed, especially for the room set-up with its back drops, the three piece band and the detailed menu planning to take us back in time to the 1920’s in Shanghai.

Julie Tan