OMGD Hong Kong SAR China Japanese Evening

Bailliage Hong Kong China
August 23, 2022

Sake and omakase
" Much appreciation was expressed for the generous contributions by our sponsors "

Our first Ordre Mondial des Gourmets Dégustateurs (OMGD) event of 2022, a sake and omakase evening, was held at Le Méridien Hong Kong. This chic, lifestyle hotel in Cyberport is perched on the edge of Hong Kong Island’s stunning Telegraph Bay.

On arrival, 40 plus members and guests were escorted to Southside Bistro, with its bright, open garden views, specially reserved for our event. We were warmly welcomed by attentive service staff and treated to chilled probiotic sake cocktails with delicious white fish carpaccio and deep-fried crab cake canapés. Time flew by as we mingled and chatted.

What a wonderful start to the evening!

Bailli Délégué Steven Kahn formally opened the evening, with Échanson Kenneth Chui. They thanked General Manager Pierre-Antoine Penicaud for hosting us and the hotel’s Executive Chef, Maître Rôtisseur Tony Higginbotham, for organizing and planning the menu. Special arrangements were made for sashimi and other top-quality ingredients to be flown fresh from Japan to arrive earlier in the afternoon.

Let the omakase begin!


Steamed Hokkaido rock oysters
Tosaka seaweed, peach sauce
Koshino Yukitsubaki ‘Tsuki no Tamayura’
Junmai Daiginjo Genshu

Jet-fresh sashimi platters
toro (fatty blue tuna), botan ebi (jumbo sweet shrimp)
hamachi (yellowtail), Hokkaido scallop, natural umami
Tsushimaya Chinsel Kouryu Nakadori Junmai Daiginjo

Yuzu snapper
clear soup with Japanese daikon, eggplant, Koya tofu
Isojiman Junmai Ginjo

Trio of …
Kagoshima chicken skewered and cooked with leek
Traditional Kabayaki eel
M4 Wagyu (rib-eye) with porcini sauce
Sotenden Daiginjo

Inaniwa Udon
cucumber, shredded egg, chicken, crab meat
minced fried shrimp with sesame sauce
Katsuyama-sensho Masamune Tokubetsu Junmai

Umeshu sorbet
sweet and sour flavoured
Manrei Sumono green and red plum

Yuzu mochi
homemade glutinous rice poached in yuzu syrup
Okinawa brown sugar jelly, Uji matcha mascarpone

Petits fours
White chocolate and passion fruit
Dark chocolate with raspberry
Rich butter financiers
Hakushu Distiller’s Reserve single malt whisky

Much appreciation was expressed for the generous contributions by our sponsors, including Confrère Eric Piras for the Dominican cigars enjoyed on the terrace.

High notes:
- presentation of Chaîne member establishment plaque, certificates of appreciation and words of commendation to Executive Chef Tony Higginbotham and his culinary team
- accolades to Chef Chris Chan and Sushi Chef Garry Tsoi for creating delicious dishes prepared with finesse and well-balanced flavours
- appreciation to Sake Sommelier, Alex Lim, for an interesting range of sakes.

Excellent teamwork!

A truly memorable evening in the Chaîne spirit of gastronomy and conviviality.

Vive la Chaîne!

Leta Ng
Chargée de Presse

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