For their World Chaîne Day celebration, Macau members and guests came together in the legendary Chinnery Room of the Artyzen Grand Lapa Macau for the pleasure of fine cuisine with wine pairings.

At the reception Champagne Mumm ‘Cordon Bleu’ was accompanied by tasty canapés.

The excellent dinner was prepared by Executive Chef Desmond Hill, Executive Sous Chef Tam Lee Kiong, Sous-Chefs Yu Hui Nero and Zhen Quinqcai Eric and First Cook Arman Isla Ignacio. Dessert was prepared by Executive Pastry Chef Frederick Sui and Pastry Sous Chef Choi Kung Va Billy. The service brigade was headed by Food and Beverage Manager William Yuan and Banqueting Manager Eric Guo.

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Lemon grass smoked Tasmanian ocean trout
chili garlic marinade, yolk confit, micro greens
kaffir lime sour cream
Schubert Wines Sauvignon Blanc 2020
Wairarapa, New Zealand

Roasted parsnip carrot velouté
hotate scallop, keta caviar, urni miso foam
crispy shiitake mushroom / hijiki seaweed
Debussy Reverie Chardonnay 2019
Loire Valley, France

Mango, ginger and yoghurt sorbet
cardamom spume, mango and mint salsa

Rendang lamb loin Wellington
Peruvian green asparagus, caramelized tamarind fig
Marsala coconut sauce
Sticks Cabernet Sauvignon 2017
Yarra Valley Australia

Osmanthus Oolong chocolate tart
poached cherries, rosé wine ice cream
hazelnut chocolate tuile
Niepoort Tawny Port
Douro Valley, Portugal

What a dinner! It was a wonderful experience with great service, excellent wines and food.

Well done to all involved. We had a great time and everyone enjoyed the moment.

Vive la Chaîne!

Prepared from World Chaîne Day Social Media Wall postings by Chargé de Missions Pedro Lobo and Dames de la Chaîne Sophie Lei and Edith Cheong