Myanmar 1st Grand Chapitre

Bailliage of Myanmar
Yangon, September 20-22, 2019

Singapore delegation visits Myanmar
" The enchanting atmosphere was maintained to perfection by the utmost attention to detail "

The Bailliage was recently proud to host its very first Grand Chapitre. We were privileged to welcome Member of the Conseil Magistral Dr Ted Lee and a large delegation from the Bailliage of Singapore. This included Bailli Délégué Yeo See Kiat as well as Bailli Délégué and Member of the Conseil Magistral Steven Kahn from the Bailliage of Hong Kong as guests of honour.

The three-day programme began at Pansodan Restaurant, a signature Burmese restaurant in downtown Yangon where, for our welcome dinner, Chef Kyaw took us on a journey of discovery through the regional cuisine of Myanmar. We enjoyed Myanmar Shan Panya Brut Special Selection Sparkling Wine with amuse-bouches. All-time favourite was the grilled chicken! Each course was delightfully complemented with a selected Myanmar wine from Ayethaya Vineyard.

The following day was the Induction Ceremony and Gala Dinner, held at the Rosewood Hotel Yangon. Dr Ted Lee presided over the ceremony which included our Bailli Délégué Magnus Scherr receiving his red ribbon following appointment to the Conseil Magistral. Furthermore, the Ambassadors of France, Italy and Czech Republic were inducted as Chevaliers d’Honneur.

Following the ceremony, Ted Lee, Steven Kahn and Magnus Scherr welcomed some 120 distinguished guests, including visiting members from other Bailliages worldwide, to the exclusive dinner in the hotel’s Grand Ballroom.

For this occasion, Executive Chef Vladimir Silijegovic created a special menu consisting of seven courses.


Crab and avocado parfait
Granny Smith, Imperial caviar

Foie gras crême brûlée
artichoke and chestnut velouté, Parmesan foam

Atlantic sea bream
bisque-braised potato and fennel, bouillabaisse jus

Cherry Negroni granite

Wagyu beef cheek
sweet potato puree, candied carrot
truffle crumble

Cantal, 18-month Comté, truffled Brie
condiments, fresh grapes

A mango-coated sphere with a smaller sphere
circling it to look like a planet around the sun

The evening was a great success. Members enjoyed each other’s company in a glamorous setting. The enchanting atmosphere was maintained to perfection by the utmost attention to detail: from the grand ballroom’s décor, elegant table settings, and the precise service showcased by the Rosewood Yangon’s Food and Beverage team.

Chef Vladimir and his team received a standing ovation at the conclusion of the evening for the high standard of the menu.

Our final event, the long-awaited “Farewell High Tea” at Sharky’s arrived all too quickly. This event was a truly fun ending to a wonderful three days.

Magnus Scherr
Bailli Délégué

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