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Mandarin Oriental (Lobby Level)

Dear Members,

Together with the Society’s Annual General Meeting, I am pleased to present a glimpse into the Society’s splendid cellar. This AGM dinner features wines from various parts of the world, many of which we will are featuring for the first time. We begin with a grower champagne followed by a pair of Burgundy whites, the first a Chablis 1er Cru from the classic 2010 vintage and the second a Chassagne-Montrachet 1er Cru from 1999, another solid vintage. For the red wines, we begin with a lovely pair of Burgundies from two different regions of the Côte de Beaune, one from vintage 1996 from Nuits St. Georges and the other from vintage 1995 from Volnay. We end the evening in Bordeaux with two wines from the 1996 vintage, Leoville Barton from the left bank in Saint Julien and Vieux Chateau Certan from the right bank in Pomerol. It will be fun and interesting to see how all of the red wines are showing after spending twenty years evolving in the bottle.

For this event, the Mandarin Oriental, helmed by Executive Chef Toni Robertson, has created a wonderful menu to pair with the wines we are featuring. Chef Toni Robertson was born in Mandalay, Burma, and has traveled the globe gathering her culinary expertise. Chef Robertson trained at the Culinary and Hospitality Institute of Chicago, graduating first in her class. Her career from there took her around the world to fine hotels including Chicago’s Ritz-Carlton Hotel under master chef Fernand Gutierr, Four Seasons Beverly Hills as Executive Sous Chef under Executive Chef Pascal Vignau, the Grand Wailea Resort & Spa in Maui, Hawaii, Executive Chef at the Palace Hotel of the Lost City and then to the Pan Pacific Hotel in Singapore as the first female executive chef of a luxury hotel in Southeast Asia.

Returning to the U.S., she helped redefine spa cuisine as lifestyle dining at the Sonoma Mission Inn & Spa in California. Chef Robertson then joined Mandarin Oriental, San Francisco, and then moved to the Mandarin Oriental, New York in October 2005. In 2014, Chef Toni Robertson accepted her post as Executive Chef at the Mandarin Oriental, Singapore.

The evening promises to be an exciting night of exploration. I sincerely hope you will be able to join us.

The Society proudly


The AGM Dinner 2016

Date: 26th March 2016 (Saturday)

Venue: Mandarin Oriental (Lobby Level)

Address: 5 Raffles Avenue, Marina Square, Singapore 039797

Time: AGM - 7:15 pm sharp – (Atrium Suite 2)
Dinner - 8:00 pm (Atrium Suite 1)

Dress Code: Lounge suit / Cocktail attire

Price: Members – S$220; Guests – $265 (only if spaces are available)

Limited to 40 pax

Members will have priority over guests during the first 48 hours after the sending out of this bulletin. Do take this opportunity to participate in this year’s AGM and please book early to avoid disappointment.

Bookings and reservations: Please email: Laurence Low at iwfss11@gmail.com for reservations.

PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with payment is received by
21 March 2015.

Glenn Chao



Larmandier-Bernier, Blanc de Blancs 1er Cru Nature Terre de Vertus 2007

Soy “Risotto” Oyster, Truffle
Maison Simonnet-Febvre, Montée de Tonnerre 1er Cru 2010

Presentation of Beets
Goat Cheese  Nougatine
Fontaine-Gagnard, Chassagne-Montrachet 1er Cru La Boudriotte 1999

Noodles and Eggs
Buckwheat Noodle,  Uni Cream
Domaine des Perdrix, Nuits St Georges 1996
Marquis d'Angerville, Volnay Fremiet 1995

Wagyu Beef
Bone Marrow Pain Perdue, Onion  Puree
Vieux Chateau Certan 1996
Leoville Barton 1996

Wild Strawberry Mint Sphere
Milk Chocolate Creamier, Honeycomb Caramel Chip Gelato
Oremus Late Harvest Tokaj 2005





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