On October 18th, the Bailliage held its Induction Ceremony and Gala Dinner at the EQ Kuala Lumpur. Bailli Délégué Professor Dato Elizabeth Lee presided over the induction. For their years of service, seven members received Commandeur awards, and six were promoted. Chancelier Honoraire Mae Ho Seok Khen was honoured with the Chaîne Silver Award. Ribbons were presented to 13 new members, and Échanson Olivier di Tullio pinned a tastevin on a new Ordre Mondial des Gourmets Dégustateurs (OMGD) member.

Pre-dinner was an experience affair on a capacious balcony perched above the grand dining hall. Attendees sipped their champagnes whilst wandering among teaser displays of the luxurious dinner ingredients and wines. There were servings of sake and salmon sushi too.

The showcase star was a gold-finned Pacific bluefin tuna from Tokyo’s Toyosu Fish Market. Its entrance into the ballroom signalled the beginning of dinner.

As tuna cutting for culinary purposes is a traditional art. It was performed on the stage, with Master of Ceremonies Argentier Colin Day presenting details on the fish and the different cuts.

Bailli Délégué Elizabeth Lee followed up with her welcome speech.

The excellently planned menu and wine pairing by EQKL Executive Chef, Conseiller Culinaire Federico Michieletto, and EQKL Director of Food and Beverage, Azrul Apandi, effected extreme delight to the tastebuds.

MENU

Beluga
certified 20-year Caspian Beluga caviar
brioche, dark rye sourdough
GH Mumm Champagne NV - France

Bluefin tuna
from Toyosu market
akami tataki, maguro tartare, toro sashimi
fresh Nagano wasabi
Rock Angel Rosé 2023 - Provence, France

Agnolotti
with black Italian autumn truffle porcini
32-month Parmesan
Marchesi di Barolo Tradizione DOCG 2020 - Italy

Angus rib
braised sauce, beetroot rose
goat-cheese potato croquette with saffron hollandaise
smoked duck Savoy cabbage bon bons
Nº3 d'Angélus 2016 - Saint-Émilion, France

Cheese
Cuor di Fieno di Vacca, Vecchio Fenile Pecora
Roquefort
with Sarawak kelulut stingless bee honey
Michel Lynch Sauternes 2022 - Bordeaux France

Dessert
Pahang cocoa asli*
white chocolate with Sichuan pepper
dark chocolate with sea salt
milk chocolate with hazelnut
vanilla gelato
Lustau Rare Cream Solera Superior NV
Jerez Spain

Special thanks went to EQKL owner Maître Hôtelier Donald Lim, EQKL General Manager Maître Hôtelier Justin Lee, Executive Chef Federico Michieletto and his team for an immaculately executed gala event! Keeping up the exhilarating momentum, late nighters danced on at the after-party at the ultimate skybar - Sky51.

Winding down the next day, October 19th, a late lunch of a sumptuous Sunday roast and glasses of personal favourite wines at Gordon Ramsey Bar & Grill. Hosted by Bailli Délégué Professor Dato Elizabeth Lee, it was a perfect ending to an exciting and memorable Grand Chapitre.

It was a Grand Chapitre that began with a specially curated five-course blind-tasting dinner paired with fine wines, specialty coffee, and award-winning recipes from the Culinaire Malaysia 2025 competition at the Food & Hospitality Malaysia (FHM) 2025 trade show. All specially presented to welcome distinguished international Chaîne des Rôtisseurs delegates at Sunway University’s School of Hospitality and Tourism Management on October 17th.

Vive la Châine!

Irene Chen
Chargée de Missions

* Ed. Pahang cocoa asli refers to cocoa beans that are indigenous to or grown by the Orang Asli (indigenous) communities in the Malaysian state of Pahang.