Tuesday, April 15, 2014

Sky at 57 Luncheon (Sunday the 12th Jan 2014)





Report on Equatorial Flavors in Singapore (8th April 2014)



To see pictures of this event, please click on the link below: 



The Confrerie de la Chaine des Rotisseurs
Bailliage de Singapour

warmly welcomes

The Chaine Floating Assemblage

to

"Equatorial Flavours in Singapore"



The port of Singapore was the culmination of the 16th edition of Chaine Floating Assemblage annual cruise organized by the Pacific North West Region of the US Chaine for the purpose of enjoying a cruise somewhere around the globe on a regular basis. They disembarked in Singapore on 8th April 2014, having sailed from Hong Kong and after enjoying special Chaine events while in port  in Hanoi and Ho Chi Minh City. We decided to organize a special event to welcome about 50 of our overseas Chaine friends with a dinner centered around the rich culinary history of our regions, and "Equatorial Flavours in Singapore" was the result.

For the past 16 years the Assemblage has sailed to various ports and have met with Bailliages around the world making new lifelong friends and strengthening the links of the outer “Chaîne” depicted in our logo.   
  
Their pre-cruise program bagan in Bangkok where they will join the Inaugural Grand Chapitre and 40th Anniversary of the Bailliage du Thailande. They then travelled  to Macau and had a convivial time with the Bailli Délégué Don Hall and his enthusiastic Bailliage before they headed to Hong Kong.  Next were some very special “Chaîne” events while in port in Hanoi and Ho Chi Minh City as well as onboard the Silver Whisper.

Finally they arrive into Singapore  and indicated their desire for a Farewell Celebration with the Singapore Bailliage on the evening of Tuesday, April 8th.   About 50 overseas delegates joined us for this dinner, and many will be spending a few days in Singapore following the cruise before departing for home.


For the Cocktail Canapé, we were treated with Sushi of Hainanese Chicken, Assorted Satays, Oyster Omelette, Gooseliver Chawanmushi, Scallop in Chili Crab Sauce,and  Chicken Skin `Chinchalok’ – lubricated with Champagne Larnaudie-Hirault Blanc de Noirs . Chinchalok refers to the local fermented prawns.

The first course of Toro & Hamachi was matched with Baeri Caviar, Lemongrass & Lime Leaf on a Calamansi Gelee – a wonderful fusion of seafood with local flavors.

For the second course, the Boston Lobster was nestled on Bean Sprouts in a `Laksa’ Broth & `Daun Kesom’ Foam – very local recipes perfectly matched with 2004 J J Prum Graacher Himmelrich Riesling Kabinett. The main course of Tender Wagyu Beef Striploin & Cheek was done in the Indonesian ‘Rendang’ style. Rendang refers to meat which is slow cooked in a thick paste of coconut and aromatic herbal  flavours. The 1998 Château Gazin (Pomerol) which accompanied this matched very nicely without being overpowered by the spicy flavors. The dessert was Pandan Coconut Parfait on Mango Coulis & Pomelo, served with 1997 Château de Rayne-Vigneau (Sauternes). Pandan being a local palm like tree with a wonderful and very distinctive aromatic flavour.


The risk of fusion cuisine is the over-adulteration of the dishes, but the Executive Chef in charge was none other than our very own Council member & Conseiller Culinaire, Chef  Terence Chew – who ensured that the matching was sublime and that it enhanced the flavors of the meats rather than overpowering it. The smiles on most diners demonstrated their approval of the menu. The presence of a band pulsating the dinner with ‘Golden Oldies’ certainly livened up the night, and the beautiful new dance floor was put to good use. The night therefore proved not to be just a gastronomic overload, but nicely balanced with some graceful gyratory cardio-vascular exercise to round up a very pleasant evening.




EQUATORIAL FLAVORS IN SINGAPORE@ THE PAVILIONSENTOSA GOLF COURSEALLANBROOKE ROAD8 APRIL 2014



Cocktail Canapé
Sushi of Hainanese Chicken, Assorted Satays, Oyster Omelette, Gooseliver Chawanmushi, Scallop in Chili Crab Sauce, Chicken Skin `Chinchalok’
Champagne Larnaudie-Hirault Blanc de Noirs

Menu
Toro & Hamachi with Baeri Caviar, Lemongrass & Lime Leaf on Calamansi Gelee
2004 J J Prum Graacher Himmelrich Riesling Kabinett
~~~
Boston Lobster nestled on Bean Sprouts in `Laksa’ Broth & `Daun Kesom’ Foam
2004 J J Prum Graacher Himmelrich Riesling Kabinett
~~~
 Alaska King Crab & Marble Goby Fish, Ginger, Scallions, Superior Soy
2006 Domaine Latour-Giraud  Meursault
~~~
Succulent Pigeon & Foie Gras in Shallot Sauce, Edamame Puree, White Asparagus & Truffle Oil
2003 Dominique Laurent Vosne Romanée les Suchots Vieille Vigne
~~~
Tender Wagyu Beef Striploin & Cheek Rendang on Vegetable Dulcha, Arugula Topping
1998 Château Gazin, Pomerol
~~~
Baked Crottin de Chavignol with Prunes & Baby Mache in Walnut Oil
1977 Graham Vintage Port
~~~
Pandan Coconut Parfait on Mango Coulis & Pomelo
1997 Château de Rayne-Vigneau, Sauternes

~~~
Freshly Brewed Illy Coffee / Selection of Fine Teas
Macaron & Chocolate
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge