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Previous Years' Events

THE PRESIDENT'S "EIGHTS" DINNER


Dear Members

I am pleased to share the details of our upcoming President’s dinner to be held on December 15th this year, where “Eights” is my chosen vintage theme. The wines have been selected from our cellars, after our champagne aperitif for cocktails, we will begin with a pair of 2008 whites from the Alsace region, Leon Beyer. Some of you may remember we had a dinner featuring this producer in 2016.

Next we will feature 4 reds from the 1988 vintage. This vintage in Burgundy was described as having the acidity of the 1978s coupled with the lush, concentrated fruit of the 1985s at the outset. 30 years later, it is generally agreed that it repays those who were patient and waited. We are serving the Drouhin Laroze Chambertin Clos de Beze and Bernard Serveau Chambolle Musigny 1er cru Les Chabiots, which is a vineyard that shares the same slope of hill as Le Musigny, and displays much the same lightness, elegance and pure perfume. This is regarded as Serveau’s most intriguing wine, which is saying a lot as the Domaine also produces Les Amoureuses

The second highlight of our wines for the evening are the pair of truly classic bordeaux - Haut Brion and Pavie Decesse. 1988 was the first run of 3 excellent vintages 1988, 1989 and 1990, which sometimes meant they were drunk first as they were overshadowed by the later stellar vintages. Many Medoc properties picked Cabernet Sauvignon early, producing wines with relatively high levels of tannin and acidity. Those with sufficient fruit to see them through will demonstrate their ability to last. They were lighter, slightly leaner wines than 89 & 90, yet fresh and full of vivacity, slightly dry towards the finish, your archetypal “classic” Bordeaux. Pessac Leognan (Haut Brion) did well by picking early mid September.

The menu has been designed by Executive Chef Franco Brodini, who is responsible for the success of the hotel’s culinary management and operations, as well as its food safety management system. Prior to this appointment, Chef Franco was the executive chef at Jing An Shangri-La, West Shanghai in China and Makati Shangri-La, Manila in the Philippines for four years. With 30 years of culinary experience around the world, the northern Italian native spent almost two years with the hotel as an executive sous chef in 2005 and served as chef saucier during his stint at the Michelin-starred restaurant La Sosta in Brescia, Italy.

In line with our “Eights” theme, given how close we are to the festive season, I invite you to consider dressing in your favorite lucky color and partake in our annual traditional event to commemorate a wonderful 2018 year of friendship and gastronomic & vinous journeys together. Please sign up early and invite your friends and guests to join us. Who knows, there may be other surprises for the evening.

I look forward to seeing you there.

Sincerely

Sharon Sng, President

Directions: The State Room may accessed from the Valley Wing or the Garden Wing. From the Valley Wing, upon entering, head left towards the elevators to the 2nd floor, and you will see the State Room immediately to your left. From the Garden Wing, please go past Origin Grill, and follow the signs. A map is also attached for reference from the Garden Wing. This will be a slightly longer walk.

DINNER MENU
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Reception Aperitif
NV Billecart Salmon Brut Reserve
***
Freshly-baked Bread Basket
***
Mesclun Salad with Tiger Prawn, Avocados, Tomatoes, Olives,
with Pomegranate Dressing
2008 Leon Beyer Gewurtraminer Les Grandes Cuvee
2008 Leon Beyer Pinot Gris Les Grandes Cuvee
***
Mushroom Risotto
1988 Domaine Bernard Serveau Chambolle Musigny Les Chabiots 1er Cru
1988 Drouhin-Laroze Chambertin Clos de Beze
***
Duck Confit with stuffed Poached Pear,
Spiced Figs and Saffron Chickpea Cream
or
Beef Brisket with Cauliflower Purée, Spinach
and Caramelised Silver Onion Sauce
1988 Chateau Pavie Decesse
1988 Chateau Haut Brion
***
Petits Fours
Coffee or Tea

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National Day Dinner are in the
October edition of Prestige magazine.
Click here to view pdf.
Read more Prestige Online.

 



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