On May 18th Bailliage members and guests participated in a 19 (yes 19!) course “degustation” dinner at Å by TUNG in Ho Chi Minh City.

The group was treated to a superb and technically perfect dinner with expert commentaries by Bailli Délégué Rajesh Taneja, Executive Chef Hoang Tung and attendee, Chef David Tyronne.

The result was spectacular and a great success.

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Welcome Drink
Iron Balls Gin and Tonic - Batch 343

First flight
Oyster - Tomato
Amaebi (Spot prawn) - Chorizo
Cavalieri Reali Prosecco NV
Veneto, Italy

Second flight
Beef - Lemongrass
Tahini - Soy
Mussel - Laksa
Tomato - Parmesan
Iberico - Betel leaf
Bellingham ‘The Bernard Series’
Old Vine Chenin Blanc 2017
Coastal Region, South Africa

Third flight
Carabineros prawn - Curry
Scallop - Apple
Toothfish - Beurre blanc
Eel - Champagne
Saint-Véran 2019
Joseph Drouhin - Burgundy, France

Intermezzo
Strawberry - Lemon

Fourth flight
Duck - Cep - Foie gras
Sourdough - Butter
Beef - XO Sauce
Regnié 2015
Domaine de la Croix Penet - Dominique Piron
Beaujolais, France

Grand Finale
Yogurt - Elderflower
Corn - Blueberry
Basil - Caramel
Marshmallow - Mint
Iron Balls Gin and Tonic - Batch 343

Artisanal tea - Gourmet coffee
served on request

If you ever find yourself in Ho Chi Minh City, endeavour to fit in a visit to Å by TUNG in order to try the menu. It is highly recommended even without the elaborate wine pairing arranged by the Chaîne for its dinner.

Rajesh “Raj” Taneja
Bailli Délégué
Member of the Conseil Magistral