Despite simmering COVID-19 concerns, fears of a potential lockdown, tremendous logistical and supply challenges, Beijing finally did it!

Our World Chaîne Day Gala Induction Evening was a bittersweet event. We have been trying for over two years to have an Induction Ceremony in Beijing. Finally, we made it happen. However, many Chaîne members were unable to attend due to travel restrictions and a potential two-week quarantine upon arrival in the country’s capital city.

Nevertheless, the Induction Ceremony took place with 20 new inductees joining the Chaîne family, along with several promotions and other commendations. Bailli James O’Neill had to step up to be Inducting Officer given that Bailli Délégué Allen Wong was not able to travel as a result of the strict lockdown restrictions in his home city of Shanghai.

After the ceremony, we celebrated with Champagne Deutz in the Imperial Garden of the Shangri-La Beijing Hotel, accompanied by a tasting of 10-year-old caviar graciously provided by Kaluga Queen.

From the garden, we headed to Azur by Mauro Colagreco for a beautifully prepared dinner, created by Chef Edward Goh.

RECEPTION

Kaluga Queen caviar tasting
Raspberry tomato, caramelized taggiasca olives, basil
Foie gras terrine, hazelnut Valrhona Rocher
Champagne Deutz Brut Classic

MENU

Flamed Gillardeau oyster No.2
yuzu hollandaise, sake-marinated ikura
parsley puree, cress
Chablis 1er Cru ‘Montée de Tonnerre’ 2019
Jean Collet - Burgundy

White asparagus
sturgeon caviar, fromage blanc
confit egg yolk, herbed oil
Menetou-Salon 2018
Domaine Pelle Morogues - Loire Valley

Smokey duck consommé

55ºC King salmon
hazelnut and rosemary crust, citrus puree
Alta Mora Etna Bianco DOC 2018 - Sicily

Basil and mint sorbet

Mana rack of lamb
herb salad, orange carrot with jus
Grattamacco Bolgheri Rosso DOC 2020 - Tuscany

“Earth”
Pistachio sponge, passion fruit
chocolate soil
Frazzitta Ambra Dolce Marsala Superiore DOC,
Terre Siciliane, Italy

Mignardises
selection of macaroons and gateaux financier

The chef’s signature dish was flamed yuzu oyster mastered during his time at Michelin 2-star Les Amis in Singapore which paired perfectly with the Chablis.

Chef Edward really took the values of both Chaîne and World Chaîne Day to heart. He crafted his own version of a “green” earth: an edible white chocolate “earth” with a pistachio sponge and passion fruit centre.

As the evening waned, we retired to the garden. Cigars were smoked under the stars whilst sipping on Ledaig 1996 Vintage Sherry Cask Finish 19-Year-Old Scotch.

Here’s to a Happy World Chaîne Day. Vive La Chaîne!! WE DID IT!

Preston Thomas
Vice-Chargé de Presse