Chefs' Table 2019 @ Chateau de Eng
Confrérie de la Chaîne des Rôtisseurs
Bailliage National de Singapour
13 Chefs, 13 Dishes & 1 Kitchen = Symphony in Motion !
Come 15 June 2019, we are honoured to have 13 of our Professional Chefs congregating at Chateau de Eng to cook a storm for our members. It can be a daunting time for 13 Chefs to be in a kitchen. Not only it is tough, the long hours, burns and pressure to deliver quickly can leave one physically and mentally drained. But despite all these, our Chefs will be showcasing their culinary art & skill for the members. "Luxury" is really an understatement when you have 13 Chefs cooking for 40 members! Hence, please secure your seat fast. Limit to 40 pax only.
Chefs' Table @ Chateau de Eng
Saturday 15 June 2019
Menu
Foie Gras in Calvados Gelee & 24 years Balsamic,
Spiced Lobster Tail & Pomelo, Asian Flavours
Papaya with Roasted Fennel Seed
Kenneth Francisco
Louis Roederer Brut Premier Champagne
~~~
Scallop Carpaccio with Toasted Poppy Seed & Yuzu
Anderson Ho
2014 S de Suduiraut
~~~
Poached King Salmon, Seafood Mousseline, Clear Tomato Gazpacho,
Sweet Basil Oil, Spiced Pickled Fennel
Edmund Toh
2008 Christian Moreau Chablis les Clos
~~~
Lion’s Head
(King Crab, Prawn & Water Chestnut Ball)
Local Wild Vegetable with Crustacean Nage
Kong Kok Kiang
2007 Latour Giraud Meursault
~~~
Steamed Coral Clam, Ginger, Jamon Iberico
Chan Tuck Wai
2007 Latour Giraud Meursault
~~~
Mushroom Galette with Black & White Garlic
Daniel Koh
2007 Latour Giraud Meursault
~~~
Caramelised Onion & Comte Cheese Ravioli with Lardo on Leek Fondue
Karl Dobler
2007 Latour Giraud Meursault
~~~
Dry Aged Duck & Liver Dumpling in its own Essence
Derrick Ang
2007 Latour Giraud Meursault
~~~
BBQ Belly Pork Rib `Satay’
Pickled Cucumber, Honey Pineapple Jam, Peanut Tuile
Alvin Leong
2005 Louis Latour Beaune les Vignes Franches
~~~
Roasted Pigeon Breast, Japanese Pumpkin & Barley Ragout, Fig Jus Reduction
David Toh
2005 Louis Latour Beaune les Vignes Franches
~~~
Charred Beef Short Rib, Smoked Celeriac Puree,
Grain Mustard Gherkin Sauce
Ivan Yeo
2002 Ch. Pichon Lalande en magnum
~~~
Pont l’Eveque & Livarot Truffle Toastie
Jimmy Chok
1985 Fonseca Vintage Port
~~~
'Chendol' with Fragrant Coconut Ice Cream, Pandan Jelly, Snow Lotus Seed
Lim Kim Wah
Auchentoshan GPK Three Wood whisky
13 Chefs, 13 Dishes & 1 Kitchen = Symphony in Motion !
Come 15 June 2019, we are honoured to have 13 of our Professional Chefs congregating at Chateau de Eng to cook a storm for our members. It can be a daunting time for 13 Chefs to be in a kitchen. Not only it is tough, the long hours, burns and pressure to deliver quickly can leave one physically and mentally drained. But despite all these, our Chefs will be showcasing their culinary art & skill for the members. "Luxury" is really an understatement when you have 13 Chefs cooking for 40 members! Hence, please secure your seat fast. Limit to 40 pax only.
Chefs' Table @ Chateau de Eng
Saturday 15 June 2019
11 Whitley Road, Singapore 297801
12.00 pm: Cocktails
12.30 pm: Lunch
Dress Code: Smart Casual with Chaine
Menu
Foie Gras in Calvados Gelee & 24 years Balsamic,
Spiced Lobster Tail & Pomelo, Asian Flavours
Papaya with Roasted Fennel Seed
Kenneth Francisco
Louis Roederer Brut Premier Champagne
~~~
Scallop Carpaccio with Toasted Poppy Seed & Yuzu
Anderson Ho
2014 S de Suduiraut
~~~
Poached King Salmon, Seafood Mousseline, Clear Tomato Gazpacho,
Sweet Basil Oil, Spiced Pickled Fennel
Edmund Toh
2008 Christian Moreau Chablis les Clos
~~~
Lion’s Head
(King Crab, Prawn & Water Chestnut Ball)
Local Wild Vegetable with Crustacean Nage
Kong Kok Kiang
2007 Latour Giraud Meursault
~~~
Steamed Coral Clam, Ginger, Jamon Iberico
Chan Tuck Wai
2007 Latour Giraud Meursault
~~~
Mushroom Galette with Black & White Garlic
Daniel Koh
2007 Latour Giraud Meursault
~~~
Caramelised Onion & Comte Cheese Ravioli with Lardo on Leek Fondue
Karl Dobler
2007 Latour Giraud Meursault
~~~
Dry Aged Duck & Liver Dumpling in its own Essence
Derrick Ang
2007 Latour Giraud Meursault
~~~
BBQ Belly Pork Rib `Satay’
Pickled Cucumber, Honey Pineapple Jam, Peanut Tuile
Alvin Leong
2005 Louis Latour Beaune les Vignes Franches
~~~
Roasted Pigeon Breast, Japanese Pumpkin & Barley Ragout, Fig Jus Reduction
David Toh
2005 Louis Latour Beaune les Vignes Franches
~~~
Charred Beef Short Rib, Smoked Celeriac Puree,
Grain Mustard Gherkin Sauce
Ivan Yeo
2002 Ch. Pichon Lalande en magnum
~~~
Pont l’Eveque & Livarot Truffle Toastie
Jimmy Chok
1985 Fonseca Vintage Port
~~~
'Chendol' with Fragrant Coconut Ice Cream, Pandan Jelly, Snow Lotus Seed
Lim Kim Wah
Auchentoshan GPK Three Wood whisky
Some of the dishes from last year to tantalise your tastebuds ......
Booking
All bookings & cheques payable to:
Confrerie de la Chaine des Rotisseurs
to be sent to:
Cheong Chung Kin
Argentier
55 Quality Road
Singapore 618815
Cheong Chung Kin
Argentier
55 Quality Road
Singapore 618815
To secure registration, please email the form to:
Email: chainesgp@gmail.com
** Please note that this is Singapore Members-Only event and limited to 40 pax.
Do not email to any other address or send SMS. Please enquire if acknowledgement is not received within 5 days.
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