Hong Kong SAR China Chapitre

Bailliage of Hong Kong SAR China
October 29, 2021

Autumn flavours
" a wonderful, memorable culinary and vinous experience with plenty of camaraderie! "

“The best wines are the ones we drink together.”

The Bailliage’s 2021 Chapitre was held at The Ritz-Carlton Hotel which soars 118 floors above West Kowloon. The Hong Kong skyline and harbour extends out to the horizon. The result being amazing ‘360 degree’ views enjoyed from the hotel’s luxurious accommodation, restaurants and event spaces.

Not possible to be held in 2020, our eagerly-awaited Induction Ceremony topped the agenda. This year, we witnessed 37 members awarded Commandeur, promoted or inducted by our Bailli Délégué Steven Kahn as the official Inducting Officer in his capacity as a Member of the Conseil Magistral. Chancelier Jacky Kam acted as Master of Ceremonies. This was followed by 21 new members of the Ordre Mondial des Gourmets Dégustateurs (OMGD) being inducted by Échanson Kenneth Chui.

At the reception to celebrate the promotions and to welcome our new members, Champagne Hepta 2007 was served together with creative canapés:
- Confit egg yolk, smoked mackerel, warm potato espuma
- Beetroot and quinoa cheese sphere, mandarin gel
- Salmon rillettes, Prunier caviar, monaka waffle
- Pork and lentil croquettes, curry aioli

Our much-anticipated Gala Dinner was held in the hotel’s grand Diamond Ballroom, one of the largest ballrooms in Hong Kong. Despite the strict quarantine restrictions, we were honoured with the presence of 180 mainly local members and their guests.

Conseiller Culinaire Peter Find, Executive Chef of the hotel, and his banqueting team demonstrated their commitment to the first Chaîne value to preserve the camaraderie and pleasure of the table:


Five-spices foie gras terrine
Sauternes gelee, coffee coulis, mâche salad
Domaine de l’Hortus Vin de Pays 2017
Val de Montferrand, France

Seared river scallop
autumn chestnut velouté, hazelnut oil
Riesling Ried Bach 2018
Domäne Roland Chan, Wachau, Austria

Butter-poached Maine lobster
confit pumpkin and custard, lobster sauce
Château Majosse Blanc 2016
Entre-Deux-Mers, France

Slow-roast 30-days dry-aged pure Angus beef sirloin
marinated with Earl Grey infused gin, parsnip puree
crispy potato “leaves”, Port wine beef jus
MW Flying Vines 2015
Cadillac - Côtes de Bordeaux, France
Seared ‘Glacier 51’ toothfish
artichoke and brown shrimp brunoises
fish roe beurre blanc
Rioja 2016
Bodega Abel Mendoza, Spain

Baked Mont d’Or
home-made fig bread, condiment
Ximénez-Spínola Pedro Ximénez 2018 - Spain

Manjari chocolate crisp
tangy cocoa bean, nougatine
Michel Couvreur ‘Candid’ Single Malt Whisky

We were treated to exciting performances during the evening. Confrèrès Ken Kam and Kenny Cheung thrilled us with a demonstration in the making of a special gin cocktail, “Fragrant Palace” being Earl Grey-infused gin with Chinese angelica to imbibe with the main courses.

Confrère Michael Wong, well-known star and producer in the Hong Kong film industry, entertained us by singing much loved classics along with the MW Rhythm and Blues Band, filling the ballroom with jazz and blues!

Confrères Kenneth Chui, Paul Lau and Ringo Wong were each presented with the Chaîne Bronze Award in appreciation of their outstanding contributions to the Bailliage over the years.

The hotel’s culinary brigade and service team led by Confrère Peter Find were invited to the stage in recognition for taking on the challenge of hosting such an important event.

Certificates of Appreciation were presented to the event sponsors and those who worked hard to ensure a successful event.

Indeed, a wonderful, memorable culinary and vinous experience with plenty of camaraderie!

Vive la Chaîne!

Leta Ng
Chargée de Presse

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