Dear Members,

For the month of May, we raided our cellars to bring you the millennium vintage from the left bank of Bordeaux.

This celebrated vintage had a cold and difficult start in January, and the year had worrying moments – the worst outbreak of mildew in a century along with a wet, cold June. It was only in late July that the weather turned warm, dry and sunny, and by September, Bordeaux was having drought-like conditions. The dry spell from August through to September turned out to be the best thing though, as it helped to thicken grape skins and gave the grapes concentrated flavours. By harvest, everyone knew it was the best vintage in a decade! For that reason too, it was astronomically expensive when it was first offered and brought Bordeaux prices to high levels not seen before.

 

Paired with the wines from Haut-Medoc, Saint-Estephe and Pauillac is the Cantonese cuisine of award winning Chef Fung Chi Keung. Chef Fung was the former Group Executive Chef for Paradise Group, and now helms his own restaurant - Xin Yue, translated as “new Cantonese” which refers to the contemporary interpretations of Cantonese cuisine that Xin Yue serves. Xin Yue opened its doors in January 2015, and though there was little publicity, Chef Fung has a loyal following that has been filling up the restaurant.

 

Members will have priority over guests during the first seventy-two (72) hours after the sending out of this bulletin. Please book early to avoid disappointment.

The Society proudly

Presents:

 

The Wines from Left Bank Bordeaux 2000 at Xin Yue

 

Date: 22 May 2015

 

Venue: Xin Yue Modern Chinese

207 River Valley Road

#51/54 (facing Mohamad Sultan Road)

Singapore 238275

Time: Aperitif -7:30 pm, 8:00 pm (Dinner)

Price: S$180 (Members); S$215 (Guests)

Dress Code: Smart casual

 

Limited to 40 pax

Bookings and reservations:
Please email: iwfss11@gmail.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 15 May 2015.

 

Menu

Apéritif
Bruno Giacosa 2006 Spumante
*****
豉油皇煎竹蚌伴阿拉斯加蟹沙律
Combination of Pan-seared Bamboo Clam and Alaskan Crab Salad
Chateau Mouton Rothschild Aile dÁrgent Blanc 2008
*****
味淋西班牙黑猪扒
Baked Spanish Iberico Pork  in Japanese Wine
Chateau Cantermerle 2000
Chateau La Lagune 2000
*****

Combination of Pan-seared Foie Gras and Lava Egg
Chateau Calon Segur 2000
Chateau Lafon Rochet 2000
*****
红酒煎焗羊仔架
Baked Rack of Lamb in Red Wine Stock Reduction garnished with Garden Greens
Chateau Pontet Canet 2000
Chateau dÁrmailhac 2000
*****
瑶柱蛋白炒饭
Fried Rice with Dried  Scallop and Egg White
*****
冰冻椰香露
Chilled Coconut  Puree
*****