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President's Table III
Cherry Garden, Mandarin Oriental Singapore (5th Floor)
 

ts here again ... our very own special small scale members only dinner, organized primarily to thank members for their support during these uncertain economic conditions. I am pleased to present to you our third of the series of such small events … the President’s Table III.

We have just shipped all of our wines that were stored in London back to Singapore earlier this year and have decided to ‘break the shipment’ by testing and pairing some of the wines with Chinese cuisine, specially prepared by Executive Chef Hiew Gun Khong of the Cherry Garden Restaurant, Mandarin Oriental Singapore. I would like to thank our member, Chew Kia Seng for having taken time off to help me in arranging for this interesting menu, which cannot be repeated. As before, I have decided to keep such events small and intimate and thus, have limited this event to 20 pax ONLY.

IT seems de rigueur nowadays for Chinese restaurants to play musical chefs with one another. Cooks who have previously been closely associated with certain restaurants seem to pop up at rival establishments with something approaching clockwork regularity.
Take executive Chinese Chef Hiew Gun Khong, for example. After a notable stint at the Four Seasons Hotel's top-rated Jiang Nan Chun restaurant, he has switched culinary camps and has been recruited by Mandarin Oriental Singapore's Cherry Garden.
It is a homecoming of sorts for Chef Hiew, who was part of the original restaurant team for the Mandarin Oriental group's flagship hotel beside the Petronas Towers in Kuala Lumpur several years ago, together with Jereme Leung of the Whampoa Club in Shanghai.
It could all get a bit confusing for the typical diner, so the sensible thing to do is to let the food speak for itself. Chef Hiew is touted as one of a growing group of new-generation Malaysian-born chefs whose skill and technique is on par with what the top Hongkong chefs have to offer.

This event is deliberately kept small and is extremely good value, so don’t even ponder or think about it … just reply immediately to reserve your seats.


And ……. MARK YOUR CALENDAR !!!

Coming your way on the 8th August 2009 (Saturday) ….. National Day Dinner ….
where you will be presented with a gastronomical treat of top Cuisine exquisitely created and prepared by the Executive Chef of the St. Regis, Singapore, paired with the very best of Bordeaux wines to match … befitting the occasion of our annual Vice-President’s dinner …. So look out for it.


The Society …
Presents
President’s Table III

Date: 17th July 2009 (Friday)
Venue: Cherry Garden, Mandarin Oriental Singapore (5th Floor)
Time: 7.30pm (Reception), 8.15pm (Dinner)

Price: Member (S$120.00)
Dress Code: Smart Casual

Limited to 20 pax
Bookings and reservations: Please email: CT Chen at ctchen@acieslaw.com
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment
is received by 13th July 2009.


Menu Selection:

Please see Menu attachment.


Wine Selection:

Chassagne Montrachet 1ER Cru Boudiotte, Fontaine-Gagnard 1999
Chandon de Brialle Pernand Vergelesses 2002
Chateau Cantermerle 2000
Chateau Jean De Gue 2000
Pichon Longueville au Baron 1988
CNDP Pegau Cuvee Reserve 2000
Max Ferd Richter Spatlese 1997

 


 

 



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