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President’s Dinner 2015

Dear Members,

Wow! Amazing how time flies. Can you believe it is almost December? And you know what that means. It’s time to take out that lovely evening gown and to dig out that seldom worn tuxedo for the Society's President’s Dinner, one of the highlights of our yearly calendar. We are holding this year’s President’s Dinner at the newly-opened Yàn located in the historic and iconic National Gallery. We are again honored to have Peak Magazine cover this year’s President’s Dinner so please dress up and dress sharp.

This year’s President’s Dinner is the final installment of our “five-decade” dinners in celebration of Singapore’s and the Society’s Golden Jubilee. We are proud to feature the best from the Society’s cellar, and this year we are showcasing five decades of fantastic French wine. We begin the evening with a lovely champagne in Eric Rodez’s Cuvee des Crayeres, and then start dinner proper with a 2011 Grand Cru Chablis from Christian Moreau followed by a 2000 Corton Charlemagne from Bonneau du Martray. Moving on the reds, we feature a Northern Rhone in the 1994 René Rostaing La Landonne and compare that to a 1990 Mazy-Chambertin from Frederic Esmonin. We then head to Bordeaux to enjoy the 1971 Calon Segur (from magnum) and a Leoville Poyferre from the legendary 1961 vintage. We finish dinner this year differently than in previous years with a single malt scotch in the Macallan 15 Year Fine Oak alongside dessert. Thanks to Wine Source for their support of the champagne and Macallan for their support of the single malt.

The exquisite wines and scotch are paired with the wonderful cuisine of Chef Chan Kung Lai. Chef Chan brings more than 20 years of culinary experience to his present designation as Master Chef of Yàn. Born and raised in Hong Kong, the cradle and epitome of haute Cantonese cuisine, Chef Chan believes that a good balance of wok hei – the unique fresh-out-of-the-wok flavour – is the soul of a dish, as well as the key to differentiation between good and exceptional Cantonese food. Prior to Yàn, Chef Chan has plied his trade in prestigious Hong Kong restaurants such as Tack Hsin Restaurant and Lei Garden before moving to Singapore and helming the kitchen at Lei Garden (Orchard) and most recently at Park Palace in the Grand Park Hotel.

I would like to thank everyone for their support of the Society throughout 2015. We have continued to share good bonds of friendship and fellowship throughout our many memorable events this year. I would also like to thank each Committee Member for all of their hard work. The Society is fortunate to have such kind and dedicated people working tirelessly to make each of our events special. Please extend your thanks to them for a job well done when you see them. Finally, let me take this opportunity to wish all members a wonderful holiday season and a fun and prosperous 2016.

I look forward to seeing everyone at this year’s President’s Dinner.

Glenn Chao




Crispy Fish Spicy Pepper

Pan-fried Crab Meat with Egg White and Bean Sprouts
served with Lettuce
2011 Domaine Christian  Moreau Les Clos

Steamed Local Lobster with Chinese Wine and Essence of Chicken, Crispy fried String Bean
2000 Bonneau du Martray  Corton Charlemagne
Signature Crispy Roasted Suckling Pig / Carved Suckling Pig Shoulder
1994 René Rostaing  La Landonne
1990 Frederic Esmonin Mazy-Chambertin Grand Cru

Sautéed Beef Tenderloin Cubes with Kale and White Pepper Sauce
1971 Calon Segur (en magnum)

Over-baked Suckling Pig fillet with lemongrass and Fragrant Rice served with Preserved Duck sausage
1961 Leoville Poyferre

Chilled mango Cream topped with vanilla ice cream and oats served in coconut
Deep Fried Custard Bun filled with Salted Egg Yolk
Macallan 15 Year Old Fine Oak






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