For a long time, our members have requested the Committee to organize a Japanese Cuisine dinner and the Committee has long been handicapped in finding the correct balance between price and quality before presenting the dinner to its members. Finally and with the kind support of the Pines Club in offering us a deal that cannot be surpassed, we are proud to present to you an exquisite 8 course dinner, specially put together and prepared by their Executive Chef Ian Ong, all of which are paired with specially sourced Burgundy wines for a truly sensational evening that is bound to titillate your every senses.

Please place your reservations quickly with myself at my email listed below as this event is again bound to be very well received and reservations are expected to come in fast and furious. Don’t wait, or you might miss this wonderful opportunity to taste the exquisite cuisine of Japan as created by the Executive Chef Ian Ong paired together with the beautiful and elegant wines of Burgundy.

And with this …

The Society Proudly Presents
A Japanese Affair in Burgundy
(brought to you by Joyce & myself)

Date: June 13th 2008 (Friday)
Venue: The Pines Club (30 Stevens Road)
Room: Pines Room I & II (1st Floor)
Time: 7.30pm (Reception), 8.15pm (Dinner)

Price per person: Member (S$170) Guest (S$200)


Limited to 50 persons
Bookings and reservations – Please email: C T Chen at ctchen@acieslaw.com




“Chef Ian Ong is currently the Executive Chef of Matsugawa, the Japanese Restaurant of the Pines Club. He started out in the mid 1980s with Okoh Japanese Restaurant as a Sous Chef and was in charge of the preparation of Japanese Cuisine for the First & Business Class passengers of Japan Airlines. After a short stint in Gold Coast, Australia, Executive Chef Ian Ong then came back to Singapore at the invitation of the famous Chef Nogawa (at the then Crown-Prince Hotel) to be his Sushi Counter Head Local Chef. Executive Chef Ian Ong then trained under the strict tutelage of Chef Nogawa for many years before moving on to become the Head Executive Chef of Shiraishi at Ritz-Charlton, Singapore. Executive Chef Ian Ong finally joined Pinetree Town & Country Club (predecessor of the Pines Club) during the early turn of the century and has since transformed Matsugawa into a place to be reckoned with as one of the very best Japanese Restaurants that can be found in Singapore.”




Menu Selection:

The Executive Chef of Matsugawa, Pines Club is offering 2 Eight
(8) Course Menus for the Members’ choice, namely, the Meat Option and
Seafood Option. Both menus will be paired with the Burgundy wines
as listed in the wine selection below.
Please see Menu Attachment to the email for the details.
Please reply with menu preference. Non indication will be assumed preference for Meat Option *


Wine Selection:

Cremant de Bourgogne (Reception Aperitif)
M & M Chablis 2005
M & M Puligny Montrachet 2005
Louis Lequin Chassagne Montrachet 2002
M & M Mersault 1er Cru Genevrieres 2004
Jacques Cacheux Vosne Romanee 2005
Hubert Lignier Gevrey Chambertin 2001
Jacques Cacheux Echezeaux Grand Cru 2000
Jacques Cacheux Echezeaux Grand Cru 2005

A Japanese Affair in Burgundy

Reception Aperitif – Cremant de Bourgogne
Menu A (Meat Option)
Tomato Salada
(Japanese Tomato Salad)
M & M Chablis 2005Sashimi to Sushi no Moriwase
(Mixed Raw Fish with Avocado Roll)
M & M Puligny Montrachet 2005Teppanyaki Yisei Ebi
(Teppanyaki Lobster with Homemade Sauce)
Louis Lequin Chassagne Montrachet 2002Mategai Mentai Cheese
(Live Bamboo Clam grilled with spicy Cod Roe and Cheese)
M & M Mersault 1er Cru Genevrieres 2004Yuzu Sorbet
(Japanese Citron Sorbet)Asparaga Bacon
(Skewered Bacon with Asparagus)
Jacques Cacheux Vosne Romanee 2005
Hubert Lignier Gevrey Chambertin 2001Gyu Niku
(Char-grilled Prime Rib Steak with black pepper dressing)
Jacques Cacheux Echezeaux Grand Cru 2000
Jacques Cacheux Echezeaux Grand Cru 2005Kabucha Mosse to Kuri
(Pumpkin Mousse with Chestnuts)A Japanese Affair in Burgundy

Reception Aperitif – Cremant de Bourgogne
Menu B (Seafood Option)
Tomato Salada
(Japanese Tomato Salad)
M & M Chablis 2005Sashimi to Sushi no Moriwase
(Mixed Raw Fish with Avocado Roll)
M & M Puligny Montrachet 2005Teppanyaki Yisei Ebi
(Teppanyaki Lobster with Homemade Sauce)
Louis Lequin Chassagne Montrachet 2002Mategai Mentai Cheese
(Live Bamboo Clam grilled with spicy Cod Roe and Cheese)
M & M Mersault 1er Cru Genevrieres 2004Yuzu Sorbet
(Japanese Citron Sorbet)Yasai Kakiage
(Mixed shredded vegetable Tempura)
Jacques Cacheux Vosne Romanee 2005
Hubert Lignier Gevrey Chambertin 2001Gindara Mentaiyaki
(Grilled Silver Cod with Cod Roe Paste)
Jacques Cacheux Echezeaux Grand Cru 2000
Jacques Cacheux Echezeaux Grand Cru 2005Kabucha Mosse to Kuri
(Pumpkin Mousse with Chestnuts)