The Bailliage celebrated its 40th Anniversary in great style!

Firstly with an Induction Ceremony held at The Maritime Experiential Museum at Resorts World Sentosa. It is the only museum in Singapore where visitors can experience Asia's rich maritime history.

Our own Member of the Conseil Magistral, Dr Ted Lee, presided over the ceremony. We honoured two of our most diligent and exemplary members with Chaîne medals. We also promoted 14 members, four of whom being Professionals, and inducted 8 new members, 5 of them being Professionals. All this was carried out with the usual pomp and ceremony at the ‘Black Tie’ event befitting of a Chaîne Chapitre.

Afterwards we walked through the Sentosa Aquarium to enjoy the sights. The highlight here is the world's largest (certified by the Guinness World Records^TM) viewing panel, 36-metres (118 ft) wide and 8.3 metres (27 ft) high.

Usually it enthrals all those who come for a paid viewing. Therefore to have the opportunity not just to view but also to dine next to this spectacular gallery was even more magical. It gave the diners the feeling of being on the ocean floor, along with 100,000 marine animals of over 800 species in constant motion swimming beside them. The effect of the fish in constant whirling motion was certainly very calming, if not mesmerizing. As this was not enough, further enhancing the dining experience was an orchestra playing! 

Unquestionably, it was an awe inspiring treat which the 145 members and their guests will not easily forget, especially since the food and the quality of the wines were exceptional in equal measure. Compared to a restaurant, trying to serve exceptional food with all the accompanying wine service and tableware in an unusual location is a monumental task but one which the Resorts World Sentosa executed perfectly.

RECEPTION

Canapés by Chef Wee Meng
Crabmeat rémoulade with citrus on sweetcorn custard
Pesto-marinated feta cheese with melon
Duck liver mousse with cranberry compote on crostini
Pan-seared blue fin tuna with tomato confit
Champagne Louis Roederer Brut Premier NV


DINNER

Chef Jimmy – Tangerine
Sous-vide Loch Duart salmon
Beetroot and caviar dressing
Dom Pérignon 2003, Moët & Chandon

Chef Li Kwok Kwong – Feng Shui Inn
Double-boiled quail soup
Wild bamboo pith and assorted nuts
2009 Château Mouton Rothschild “Aile d'Argent” Blanc

Chef Douglas Tay – Osia by Scott Webster
Maine lobster
Israeli couscous, compressed green apple, curry cream, coconut foam
2007 Corton-Charlemagne Grand Cru, Domaine de Montille

Exec Pastry Chef Kenny Kong
Red fruits cocktail smoothies
Yoghurt sorbet

Chef Mike Tan- Forest by Sam Leong
Mou tai chicken
Accompanied by pickled onion
2002 Échezeaux Grand Cru, Domaine Mongeard-Mugneret

Chef Yew Eng Tong – Ocean by Cat Cora
Braised seared Wagyu beef short rib
Celeriac risotto-style, charred grilled eryngii, black truffle vinaigrette
1996 Château l'Évangile, Pomerol

Chef Yew Eng Tong – Ocean by Cat Cora
Aerated Gouda cheese crème salted brioche
Sour cherry, pistachio paste, Burundi coffee jelly and “soil”
1985 Fonseca Vintage Port

Exec Pastry Chef Kenny Kong
“The New Art of Geometric Sweet”
An exquisite selection of Sacher chocolate, hazelnut praline and lemon
2001 Château Lafaurie-Peyraguey, Sauternes 1er cru classé

The culinary adventure was drawn from many of the celebrity restaurants within the Resorts World complex, each of whose outstanding chefs orchestrated a menu not to be repeated. It was a 8 course culinary ‘tour-de-force’ which was eventually prepared and served by a brigade of more than 100 chefs and service staff, whilst diners were all sublimely lubricated with prestige champagne and wines.

David Jen
Chargé de Presse