Day One: Polo, Prestige and the Spirit of fellowship
Thursday, September 25th: Celebrations opened at the historic Singapore Polo Club, founded in 1886. Guests gathered in anticipation as President Yam Atallah and Bailli Délégué Hoong Eng made their entrance in a dazzling orange Bentley, radiant as the Chaîne’s colours. The car drove gracefully onto the green, flanked on each side by four horses to represent the Chaîne Polo Team and the Singapore Polo Team. The pageantry set the tone for the evening: regal, dignified, and symbolic of tradition meeting sporting vitality.

President Yam Atallah was accorded the highest honour being invited to roll the opening ball onto the field. This ceremonially launched the exhibition match. At once, the arena came alive. Mallets clashed with ringing force. Hooves thundered across the turf. Air reverberated with cheers from the crowd. A contest fought with spirit and grace. Every charge and swing a testament to skill and determination. Under the steady leadership of Iqbal Jumabhoy, the Chaîne Polo Team secured a decisive 2–0 victory over the Singapore Polo Club Team.

Beyond the scoreline, spectacle transcended sport. It was a living tableau of heritage, discipline, and camaraderie. The Chaîne’s very essence brought vividly to life on the field.

Dinner under the stars followed, featuring satay, rendang, laksa, ginger butter prawns, wok-fried basil chicken, and barbecued ray fin, alongside Middle Eastern dips and desserts like black glutinous rice pudding and Alphonso mango cheesecake. Paired with Champagne Delamotte, Louis Moreau Chablis 1er Cru 2020, Elderton Command Shiraz 2008, and Glenfiddich 15-Year Solera. A feast of cultures and conviviality. Overseas guests mingled with locals, rekindling old friendships and forming new bonds. The perfect beginning.

Day Two: Gastronomic Journeys - Chuka n Washoku
Friday, September 26th everyone gathered at the Pan Pacific’s Keyaki Japanese Restaurant celebrated as one of Singapore’s most beautiful Japanese dining venues, with serene gardens and timeless architecture.

Here, two culinary masters, Chef Teruya Noriyoshi of Keyaki and Chef Edden Yap of Hai Tien Lo, came together to orchestrate an exceptional dinner that blended artistry, culture, and culinary mastery unfolding as a dialogue between two traditions: Japanese purity and Cantonese depth.

Keyaki’s opening courses showcased the pristine delicacy of Hokkaido Kegani crab and jewel-like Ikura, presented with the restraint and elegance that are hallmarks of washoku. In contrast, Hai Tien Lo brought the mastery of Cantonese technique, most memorably with the succulent wok-fried A5 Kobe beef accented with earthy truffle both powerful and refined.

The ambience was intimate and contemplative. Lanterns glowed. Everyone leaned in over sake cups, conversations flowing easily. Guests remarked this dinner was “peerless”, unlike anything they had experienced at previous Chapitres. The evening was a tribute to Singapore’s place at the crossroads of cultures. Truly a country where culinary traditions meet and flourish together.

Day Four: Farewell with local flavours
Sunday, September 28th brought a relaxed finale at Palm Beach Seafood Restaurant, overlooking Marina Bay. Here, Singapore’s iconic dishes shone: signature chilli crab fiery and rich, black pepper crab bold and aromatic, giant grouper glazed with honey-citrus, king prawn soup brimming with umami, and fried rice crowned with scallops and crabmeat.

Although it was the last day, the mood was anything but sombre. A live singer lifted spirits with old favourites. Soon guests were clapping, dancing, and cheering once more. It was a joyful closure, embodying the resilience of fellowship.

Vive la Chaîne!

Daniel Chui
Charge de Presse