Sun setting against the summer sky created glowing hues of red and gold which veiled the imposing Forbidden City. Overlooking the capital’s dramatic skyline, members and special Chaîne friends gathered on the Mandarin Oriental Beijing’s terrace.

With Champagne Charles Heidsieck Brut Reserve and delicate hors d' oeuvres, ladies with flowing elegance and gentlemen, sleek and smart, beat the summer heat with celebration of friendship and Chaîne camaraderie.

Joyful rounds of bubbly toasts led to the thematic eight-course dinner created by the hotel’s Executive Chef Ping. A wealth of culinary wisdom and experience from working with Michelin-starred restaurants in Tokyo over seven years is showcased by this Executive Chef.

Japanese-inspired western gourmets manifest in his ingenious culinary artistry and cutting-edge techniques. Translating the beauty of nature onto the dining table, evoking sensory experiences via tastes and textures, flavours, and forms. We were delighted to experience Executive Chef Ping’s transcendental culinary ensemble.

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Garden
Long tomato, Iberico ham salad
Beijing yogurt
Dourthe ‘La Grande Cuvée’ Sauvignon Blanc 2020
Bordeaux

Beach
Seared Hokkaido scallops
Caesar salad
Nuala Sauvignon Blanc 2021
Marlborough, New Zealand

Ocean
Butter poached lobster, white asparagus
Pommery mustard sauce
Riesling Les Princes Abbés 2019
Domaines Schlumberger, Alsace

Woods
Roast squab, cherries
walnut foie gras soil
Santenay ‘La Forge’ 2019
Jean Baptiste Jessiaume, Burgundy

Backyard
Barbecued Iberico pork pluma
cinnamon carrot purée & rosemary jus
Château Confidence de Margaux 2015 - Bordeaux
[Ed: A “cuvée spéciale” of the
Mandarin Oriental Wangfujing]

Forest Finale
Chocolate truffle filled with hazelnut crème
dressed in ginger chocolate sauce
Niepoort Ruby Port

For the after-dinner party members gathered again on the terrace where a Mandarin Oriental bartender whipped up magical cocktails galore to spin the night away.

Preston Thomas
Vice-Chargé de Presse