From August 23rd to 26th the Bailliage’s Grand Chapitre took place amidst an assembly of camaraderie and culinary mastery.

Beginning in May, we orchestrated an event extravaganza that was a testament to careful planning and execution.

More than 40 international confrères and guests arrived to celebrate fine cuisine, embrace cultural diversity and build friendship across borders. Multiple facets of Singapore's heritage and history were illuminated evoking a sense of collective humanity and appreciation.

The intricate cultural fabric of Singapore was unveiled, interweaving a vibrant showcase of its richness, from tourist attractions to gastronomic treasures. Each tour began with glasses of champagne. The enchanting “Duck” tour was first. An amphibious journey spanned both land and water. Landmarks like the Singapore Flyer and the Second World War Memorial Park were transversed. It culminated in a delightful lunch at Sing Swee Kee Chicken Rice, adjacent to the iconic Raffles Hotel. The famed chicken rice was paired with premium chicken collagen broth and essential sauces.

As twilight brushed the sky, we convened for a welcome dinner at the zenith of Singapore's hospitality. The SKAI suite, perched on the 69th floor of the Swissotel The Stamford, offered a panorama that mirrored the occasion’s grandeur.

An ensemble of more than 16 types of oysters graced our banquet. Standing alongside these oysters was a selection of Singapore’s renowned street food. The legacy of street food, from humble hawker stalls to the fine cuisine, was celebrated in every bite.

Day two beckoned us to venture into the newly unveiled Mandai Bird Park Paradise, an avian haven of splendour. An unforgettable luncheon within the serene park followed. As dusk descended the Royal Albatross awaited. A ‘Tall-Ship’ sailed us through the sea's embrace. City lights mingled with starlit skies. Laughter danced on the breeze, as we navigated the calm waters.

Day three commenced with a cable car ride carrying us to the S.E.A. Aquarium, a sanctuary of marine collections. Amidst these aquatic wonders, champagne flowed generously. Lunch at Osia Steak and Seafood Grill was curated by Otto Weibel who is a Pair member in the Chaîne.

The Induction Ceremony was a memorable event gracefully presided over by Norman Harrison, a Member of the Conseil Magistral who had travelled from Australia. He led this noble rite, adorning many individuals with honours and inducting or promoting others.

Following the ceremony, the pièce de résistance unfurled: the Grand Chapitre Caviar Dinner. This culinary opus showcased a triumvirate of caviars, assembled to tantalize palates and ignite senses. From Osietra Classic sourced from Italy's Giaveri fishery to Kaluga Queen Oscietra from China's Qingdao Lake and Mottra Finest Sterlet Caviar from Latvia's Riga, these treasures adorned the tables. An indulgence befitting the grandeur of our Gala Evening. Amidst this epicurean journey, dishes such as Patagonian toothfish, quail, full-blooded Wagyu beef, and an assortment of cheeses complemented the experience.

Wine highlights included:
- Viré Clessé 2014 - Les Héritiers du Comte Lafon
- Chambolle-Musigny 1er Cru ‘Les Châtelots’ 2012 - Anne Hervé Sigaut
- Château Pichon Lalande 2005 (magnums)
- Amarone Della Valpolicella 2005 - Tenuta Sant'Antonio Campo Dei Gigli
- Coteaux du Layon 2021 - Château de la Roulerie (500ml)
- Armagnac Delors 20 Ans d'âge.

The evening resounded with BM Band's harmonies, evoking timeless melodies. As guests swayed, time stood still, encapsulating camaraderie.

Day four saw the farewell lunch at Palm Beach Seafood situated on the bayfront set against iconic backdrops. Dishes were savoured with great enjoyment by appreciative guests.

Our Grand Chapitre would not have been possible without the presence and support of our confrères and guests, skilful chefs, gracious service professionals, collective wisdom of National Council members and the spirit that united us all. Our fond memories will surely abide with us until we meet again.

Adapted from a detailed report submitted by Daniel Chui, Chargé de Presse