It was a perfect evening made all the more so, by the significant number of local and international members and their guests who attended the memorable event.
As guests arrived, champagne was served with exquisite canapés as acquaintances old and new mingled and exchanged pleasantries before proceeding to the main dining area.
Reputable Executive sous chefs Marco Anzani and Dolf Lopez together with Executive Chinese chef Kenny Yong and the entire culinary team pooled their talents and innovative ideas to create an unforgettable gastronomic event which resulted in a delectable treat for everyone.
The well-orchestrated menu had for starters Brulee of Foie Gras on Baklava, tartar of tuna with caviar and roasted oyster mushrooms followed by cream of leek soup with lobster in truffles infusion. Next was the Katafi rolled prawn and suckling pig on wasabi palenta. The main course consisted of spiced US Angus tenderloin roulade on potato pancake and gorgonzola and sun-dried tomato panna cotta with gingered honey.
To complement the dishes, wines such as Dog Point Sauvignon Blanc 2007, Penfolds Rawson’s Retreat Merlot 2007 and Vasse Felix Adams Road Shiraz 2003 were served and enjoyed along with a great degree of fun.
Exclusively for the evening, pastry chef Edgardo Butawan prepared a study of apples which displayed his creative art.
During the traditional coffee and petit four, the presentation of the kitchen brigade was met with rapturous applause.
Midway through the celebration, Bailli Delegue Honorei Marie Jones took great pleasure in her duty of inducting 22 new members. She was ably assisted by Bailli Delegue Philippines Michel Lhuillier and Bailli Amparito Lhuillier. Inducted as members were Dames de la Chaine Lilabeth Abad, Anna-Marie Dizon, Victoria Hermosisima, Miranda Konstantinidou, Evelyn Luym, Rafaelita Pelaez, Alicia Plaza, Chevaliers Jaime Chua, Hippocrates Efthimiou, Timothy William Hannam, Brendan McCarthy, Romulo Senining, Richard Stolzman and Louis Thevenin. They were joined by Maitre Hoteliers Roy Abraham, and Raymond Bragg, Maitre Rotisseurs Ojvind Karlsen and Germahn Santiago and Maitre de Table Restaurateurs Manolette Dinsay, Jose Vicente del Prado Jr., Pascal Goujon and Andrew Sharpe.
It was a fabulous night with a fitting ambiance for an outstanding event. Amazing food, wines and entertainment which left a lasting impression and unforgettable happy memories.