As the sun set over Victoria Harbour, we gathered in the Grand Ballroom of the Regent Hong Kong to formally induct 30 new members into our Chaîne family. Truly a moment of tradition and shared passion. The new members had the honour of being inducted by President Yam Atallah, our VIP guest for the Grand Chapitre.

It was then followed by a gastronomic masterpiece conceived by one of Hong Kong’s most visionary chefs, the Executive Chef of Regent.

In his exclusive menu “Echoes of Terroir: East Meets West”, Chaîne Confrère Chef Calvin Choi embarked on a philosophical exploration where each course is a dialogue between technique and nature. Featuring Hong Kong’s finest seafood, premium meats, and seasonal treasures, all were elevated through French culinary craftsmanship with subtle Asian sensibilities.

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Australian wild prawn and Japanese scallop
Oscietra caviar, radicchio salad, grapefruit dressing

Baked stuffed crab shell
Crab bisque
Château Durfort-Vivens Blanc de Noir 2022
Vin de France

Steamed seabass
black truffle, Italian ham
Château Cos d'Estournel 2006
Deuxième Cru Classé Saint-Estèphe, Bordeaux

Roasted Mayura beef strip loin
Slow cooked USDA short rib
green asparagus, lemon coulis
crispy potato julienne
shanshio and miso sauce
Château Léoville-Poyferre 2006
Deuxième Cru Classé Saint-Julien, Bordeaux

“Hong Kong style” baked Mangalica pork chop
with rice
Château Brane-Cantenac 2006
Deuxième Cru Classé Margaux, Bordeaux

Desserts
Traditional candy and coconut wrap
with milk tea ice cream
Egg waffle, caramel, cream
Assorted fruits, popping candy, lime sorbet
Château Rieussec 2006
Premier Grand Cru Classé, Sauternes, Bordaux

Petits fours
Pineapple pastry
Chocolate bonbon

Coffee and tea

The menu was cuisine as art. Every element on the plate served both flavour and narrative. The courses were complemented by a curated symphony of fine wines selected by our esteemed Échanson, Magi Lin. Each selection told a story, creating harmonious conversations between bottle and plate.

Vive la Chaîne!

Bernice Liu
Chargée de Presse