For the last day of our event, a sublime blend of elegance and excitement took place at the prestigious venue that is the Hong Kong Jockey Club, Shatin.

Members and their guests enjoyed Champagne and an exclusive Chaîne brunch menu, artfully designed by Chef Lam, Hong Kong Jockey Club Event Executive Chef.

MENU

Dim Sum platter
Steamed shrimp dumplings | Bamboo shoots

Steamed pork dumplings | Shrimps
Crab roe deep-fried spring rolls | Shredded chicken

Double-boiled pork shank soup | Black mushrooms
Geoduck clam | Sea conch | Abalone

Sauteed King prawns | Hawthorn juice

Steamed Tiger garoupa fillets | 10-year tangerine peel

Tea-smoked pigeon | Soya sauce

Sauteed kale | Brown sugar | Ginger

Fried rice | Black truffle | Shrimps | Seasonal greens

Dessert
Double-boiled apple soup | Dried longan
Red dates | Osmanthus | Brown sugar

Ginger juice parfait

As well as President Yam Atallah, renowned racing commentator, Colette Lam, was a special guest. She graciously shared her expertise in an engaging session on the art of the turf.

It was a great way to end a weekend of celebration of meeting new and old friends!

Vive la Chaîne!

Bernice Liu
Chargée de Presse