As the year draws us closer to its fitful end, I know many of you are making or have already made your holiday plans for December. We had a busy October and November with 3 events within 4 weeks. I would like to invite you to join me celebrate the start of the holiday season with our annual President’s dinner, which will be held at the Capitol Kempinski - this venue holds special memories for me, as I fondly recall going to watch movies as a child.
Located in Singapore’s downtown Civic and Cultural District, Capitol Kempinski is an architectural gem which has been beautifully restored by Pritzker Architecture Prize Winner Richard Meier, who has brought out the best of its the neoclassical-style Capitol Building (1930) and Venetian Renaissance-style Stamford House (1904). Precise lines and geometric shapes are a recurring design theme, a nod to the art deco style of the early 20th century – when Capitol Building was first built. Travertine limestone columns, high-gloss piano rosewood lacquered finishes and Italian marble floors showcase the richness and opulence of Victorian design and are beautifully juxtaposed against muted warm tones, lightly embossed champagne-coloured wallpaper and the integration of Chengal wood flooring from the original building. Lamps and cornices in each room have a patterned design – customised to represent the scales of Singapore’s mascot, the Merlion, in a subtle tribute to the nation.
The menu has been designed by Executive Chef Douglas Tay, a true homegrown gem who has honed his skills, initially starting at Swissotel for 10 years, eventually becoming Sous Chef at the Iconic Equinox dining complex. Subsequently he went onto become the Chef de cuisine at Osia restaurant since its opening, scaling heights including being named Best New Restaurant in 2010 by CNNgo and Best Dining Experience at Singapore Experience Awards 2011, eventually culminating in achieving its first Michelin star in 2017. Today at Capitol Kempinski, he is focused on curating epicurean creations for discerning palates to suit the occasion. For our event, we have worked with Chef Douglas to achieve a pairing that I believe will delight & surprise.
I have selected a pair of 2011 white burgundies from Domaine Leflaive to start our culinary evening, followed by well aged Bordeaux for the rest of the menu, including Chateau Palmer 1988, Chateau Pichon Longueville Baron 1988 and Cos d’Estournel 1966. I would also like to propose where it pleases you, to come dressed in old world glamour. This can be interpreted in any way you wish. I hope to see more of you on the evening, in celebration of the year end festive season, our society and the friendships we have fostered.
Please sign up with Laurence to secure your places early. QR code payment and confirmations will be sent out accordingly and cancellations cannot be entertained within 1 week of the event date.
Attached is an access map for the carpark and taxi drop off.
Sharon Sng, President
Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now comprises a portfolio of 76 five-star hotels and residences in 34 countries and continues to add new properties in Europe, the Middle East, Africa, Asia and the Americas. Each one reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts and prestigious residences. Each one imbues the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location. Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands.
APERITIF – Philipponat Blanc de Blanc
Chestnut Emulsion Soup
Black Truffle Chantilly
Domaine Leflaive Bourgogne Blanc 2011
Domaine Leflaive Puligny Montrachet 1er Cru Les Clavoillons 2011
Foie Gras ‘Brix’
Gingerbread Spice, Berries Compote
Chateau Meyney 1989, St Estephe
Cos d’Estournel 1966, St Estephe
Black Angus Beef Tenderloin
Potato Mousseline, Brussel Sprout, Bone Marrow Sauce
Crab Celeriac Rémoulade, Lobster Emulsion
Chateau Palmer 1988, Margaux
Pichon Longueville Baron 1988, Pauillac
Gingerbread & Pear Yule Log
Mandarin Orange Sorbet
Chateau Rabaud Promis 1988, Sauterne