What an extraordinary Michelin 3-starred journey it was! The evening began with a welcome glass of Champagne Nathalie Falmet Blanc de Noirs Brut Reserve NV.

From the first bite to the last, we were treated to excellent food and impeccable wine pairings - a true celebration of culinary artistry at its finest.

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Steamed egg white with bird’s nest
crab meat and caviar
Château Talbot Caillou Blanc 2021

Baked crab meat and conpoy* in crab shell

Roasted chicken wing stuffed with minced shrimp
Bellavizio Bordeaux Blanc 2018

Deep-fried star grouper fillet with garlic and chili
Château Gruaud Larose 2014 - Saint-Julien
(served from magnums)

Braised Forum-dried abalone
(Japanese Yoshihama 38pp Abalone)
shiitake mushroom and vegetable

Braised oxtail
Château Branaire-Ducru 2015 - Saint-Julien
(served from magnums)

Fried rice with conpoy*, shrimp and duck
wrapped in lotus leaf

Fresh and dried Wampee Swirl traditional dessert
Talisker 10 years-old Islay Single Malt Scotch whisky

A very special thank you to our fellow Chaîne member Adam Wong, Executive Chef of Forum Restaurant who succeeded “King of Abalone” Ah Yat, for welcoming us so warmly and sharing his remarkable craft with us.

Our heartfelt gratitude also goes to my fellow National Board members for their unwavering contribution and dedication in making this evening possible.

To all our members and guests - thank you for being part of this wonderful evening. The laughter, the flavours, and the fellowship will stay with us for a long time to come. Truly. a night to remember.

Vive la Chaîne!

Jacky Kam
Bailli Délégué
Member of the Conseil Magistral

* Ed. Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids. Conpoy is produced by cooking raw scallops and then drying them.