This was our first event after the 2022 Chinese New Year holidays. Truly a “New Year Feast” paired with amazing selections of spirits. Sixty-seven members and their guests attended this exclusive Ordre Mondial des Gourmets Dégustateurs (OMGD) dinner. The theme of the evening was “Old Shanghai”. Everyone was well dressed in their representation of a golden time in Shanghai’s history.

Amazing flavours and textures from a creative Cantonese cuisine were featured to match spirits from China, France and Scotland. Eventually, it was up to our members to partner the food with their personal favourites. Baijiu from Shede, Cognac from Camus and Whisky from Bunnahabhain were the evening’s stars, alongside Chef Eddie’s creative cuisine.

Chef Eddie has more than 20 years’ experience in Malaysia, Singapore, Dubai and China, establishing his international vision on fusion cooking. Finding high-quality ingredients, blending modern cooking techniques and capturing local food culture allow him to shine with creative Cantonese cuisine.

The reception started in the Long Bar at the restaurant’s entrance where we enjoyed Champagne Nicolas Blanc de Blanc and six exquisite canapés. Surrounded by glamorous ambient lights and serenaded with classy Old Shanghai music recreated the golden age of old Shanghai.

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Braised golden broth
signature cod fish dumpling
Cognac Camus XO ‘Borderies’

Hokkaido scallop carpaccio, chili salsa
Zucchini salad in soya dressing
Avocado salmon “Canton Disco” ball
Cognac Camus XO ‘Borderies’

Sous-vide winter melon
with champagne and pomegranate juice
Sweet and sour ribs
Smoked mandarin fish in cucumber juice
Bunnahabhain Situireadair - Islay Single malt

Deep fried seafood bean curd roll
Wasabi mayonnaise prawns with mango salsa
Red wine foie gras
Bunnahabhain Situireadair - Islay Single malt

Steamed baby lobster
in chawamuse egg with caviar
Shede Wisdom Baijiu 52%

Steamed yellow croaker fish
bamboo shoot in white pepper sauce
Shede Wisdom Baijiu 52%

Roasted suckling pork
Tunzhihu Baijiu 53%

Sautéed black pepper M7 Wagyu beef tenderloin
Tunzhihu Baijiu 53%

Crispy tofu, pumpkin sauce
Cognac Camus XO ‘Borderies’

Braised lamien noodles
baby oyster and abalone sliced, pork knuckle

Black and white sesame layer pudding
pistachio nuts, roasted almond flakes

Every single dish was superbly prepared and well presented. It was an amazing evening to remember with everyone looking forward to more special events to come. Much appreciation was given to Chef Eddie and his hard-working team.

Vive la Chaîne!

Michelle Yi Sun
Vice-Chargée de Presse