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OMGD China Dinner

Shanghai, July 17, 2021

Icons of Californian wine

" Forty-one members attended this fabulous event "

After the fun journeys of French wine and Italian wine, our Bailliage arranged another intimate Ordre Mondial des Gourmets Dégustateurs (OMGD) event to discover the icons of Californian wine. The venue was Flint, the restaurant located in the new luxurious JW Marriott Marquis Hotel in Shanghai’s Pudong District. Flint brought a fresh new take on a classic American dining experience. A perfect match for this amazing Californian wine tour.

Forty-one members attended this fabulous event. The fine dining experience was created by the young, talented hotel Chef de Cuisine, David Chen. Chef David’s core value for his cuisine is returning to basics and touch diners hearts. The menu was a gastronomic delight of six courses accompanied by finely selected Californian wines.


5J ham churros
Foie gras lollipop
Tuna tartare cone
Champagne Deutz Brut Classic - France


Oyster with tomato jelly
Round Hill Chardonnay 2018

Sea bream ceviche
caviar, grapefruit and jalapeño pepper sauce
Duckhorn Vineyards Sauvignon Blanc 2018
Napa Valley

Slow-cooked and grilled beef tongue
green asparagus, cauliflower and water chestnut sauce
Decoy Merlot 2017 - Sonoma County

Turbot, clams and crayfish papillote
cherry tomato, crayfish sauce, green Sichuan pepper
Daou Chardonnay Reserve 2018
Paso Robles, Willow Creek District

“Chef’s Signature Dish”
apple wood grilled beef
Duckhorn Vineyards Cabernet Sauvignon 2015
Napa Valley

Sydney pear, sweet-scented osmanthus mousse
chocolate, osmanthus custard
Niepoort LBV Port - Douro Valley, Portugal

During the dinner, our Shanghai Board had prepared a special gift for Conseiller Culinaire Alan Orreal, former Food and Beverage Director of Shanghai Disneyland. Following his promotion to another country, Alan will have to say goodbye to his fellow members here in China. We congratulated him on his new career opportunity. And acknowledged him with a big-time appreciation for his dedication and hard work in the Chaîne China team.

At dessert, we also celebrated the birthdays of two of our members, Michael Malik and Albert Chan, wishing them a very healthy and happy occasion.

The kitchen and service brigades delivered beyond expectations. Service went smoothly with precision. The presentation of each course was superb; flavours burst with every bite. The finely selected wines perfectly matched each course. We appreciated all the efforts involved from the kitchen team for taking us through this journey to California.

It is amazing gathering with members and friends. We are all looking forward to our next event. Soon please!

Vive la Chaîne!

Michelle Yi Sun
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