Summer in Beijing slipped into autumn with leaves starting to change. Whispers of winter evident in the night air. Fortunately, we enjoyed this beautiful autumn night from the comforts of the “in the sky” 62nd floor of the Park Hyatt Beijing with stunning city views.

Members and guests met to enjoy culinary arts showcased by Malaysia-born Chef Yeon Chin Foong. Members stuck abroad as a result of ongoing travel COVID-related restrictions have been able to return which made this event extra special - a proper homecoming indeed. To celebrate, Deutz Brut Champagne from magnums was served copiously paired with various canapes.

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Artisan breadbasket, butter, sea salt

Amuse-bouche
Coconut marinated salmon in lime

Sea urchin
Mirin egg custard, scallop, Siberian caviar
Sancerre 2019
Lucien Crochet, Loire Valley, France

Foie Gras ‘à la plancha’
roasted hazelnut, porcini puree on French toast
Kahlua jus
Vouvray Demi-sec 2016
Clos Naudin, Loire Valley, France

Tiger prawn
kiwi meunière, curry butter sauce
Castello di Pomino ‘Benefizio’ 2019
Marchesi de Frescobaldi, Tuscany, Italy

Yuzu sorbet

Mayura Station Wagyu duo
- tenderloin and short rib -
Daou Cabernet Sauvignon 2018
Paso Robles, California, USA

Chef George’s signature cheesecake
fresh berries, yuzu jelly
Moscato d’Asti DOCG 2020
Gancia, Piedmont, Italy

Petits fours

My favourite dish was the sea urchin with caviar and scallops. Truly a work of art was Chef George’s signature dessert: an elegant cheesecake “bucket” topped with raspberries.

It was evident from all the big smiles how happy everyone was. Whether these smiles were from food, wine, or the people, I’ll let you judge. For me, it was the perfect combination of all three!

Vive la Chaîne!

Preston Thomas
Vice-Chargé de Presse