Strict lockdown prevented us from gathering on April 23rd to celebrate World Chaîne Day (WCD). Belatedly, a fortnight later when restrictions were lifted, members and guests honoured the WCD theme of “green in all its forms”. Ascending through five floors of restaurants at the top of the Grand Hyatt, we experienced a progressive dinner. One course from a different country in each restaurant!

To start the evening, we gathered in the lounge adjacent to the sky lobby on level 25. Delicious canapés from different regions of the USA complemented with chilled Moët et Chandon Brut Imperial Champagne welcomed us.

Moving upwards to the Café Kitchen on Level 26, we were served beautifully presented Japanese delicacies paired with Gold Label Sake. The menu was handwritten on individual green Uchiwa fans. The room was decorated with Bonsai trees.

Our next course championed Thailand. Served in Xin Feng Tian on Level 27; it was complemented with fine quality Thai rum. The menu was presented on smooth Thai silk. The table beautifully decorated with banana leaves, limes, orchids and Chaîne-stamped coconuts.

Moving across the landing to Cuan, we dazzled our taste buds with rich cock-a-leekie from United Kingdom, paired very well with Austrian Grüner Veltliner from Schloss Gobelsburg. Impact was added with leeks and dates decorating the table.

We ascended the Grand staircase to Level 28 where the menu was presented with handwritten calligraphy on Chinese scrolls. Perfectly steamed spotted grouper in light soya sauce paired with Pinkker Rosé from Chateau Nine Peaks in neighbouring Shandong Province.

Ready to cleanse our palates, we moved to the wine bar at Il Forno on level 29. A refreshing Italian-inspired strawberry and basil sorbet drizzled with 25-year-old balsamic greeted us.

Inside the dining room stage was set to view the open kitchen and French “pièce de résistance”, namely perfectly roasted Wagyu ribeye. Carved and plated in front of us created the talking point whilst sipping on a Saint-Émilion Grand Cru, Château Franc le Maine 2015.

We reviewed our diverse membership base, celebrating highlights of our events to date. Sounds of Mission Impossible followed as our chefs created the world dessert in a live spectacle with colourful sauces, coulis and delicious pastries.

What a superb end to the evening! Another unique, memorable Chaîne event.

Vive la Chaîne!

Carl Duggan
Bailli