Dear members

The International Wine and Food Society of Singapore will hold its 58th annual general meeting at the Four Seasons Hotel on 18th March 2023.

This is my third year as President, and we will be ushering in a new committee at this AGM. I would like to thank all our members for your support during my tenure, and my committee for their outstanding efforts and organisation of exciting events. Much appreciate everyone's participation and support for the past 3 years.

For our AGM, Four Seasons Hotel presents a unique four-hands dining experience: a Nobu inspired menu paired with Jiang Nan Chun.
With over three decades of experience in the food and beverage scene both locally and internationally, Four Seasons Hotel Singapore Senior Sous-Chef Kok Wah Loke showcases his innovative culinary flair and exquisite craftsmanship with a specially curated five-course dinner menu that infuses Cantonese, Japanese and Peruvian culinary cultures. Inspired by the creative cuisine of traditional Japanese cooking with Peruvian flavours at Nobu Singapore, and the classic Cantonese fare in Jiang-Nan Chun, Chef Loke pairs up with Jiang-Nan Chun Chinese Chef Alec Khoo to invite guests to embark on a culinary adventure for the palate, delivering an elevated four-hands dining experience with an exclusive line-up of creations at this one-night only event.

Complementing the menu will be some great wines from our cellar:
- We start off with Dom Perignon 2006 and Louis Carillon Puligny Montrachet 2004
- going with a 1990's wine theme, we are excited to present:
- with our first entree, a pair of 1999 wines: Flor De Pingus and Ch Leoville Poyferre
- with our second entree, a pair of 1995 wines: Ch Mouton Rothschild and Ch Pontet Canet
- completing the evening with a Dow Vintage Port 2000

Please find attached the following
1. Agenda for AGM 2023
2. Minutes of the AGM 2022
3. Booking form
4. Menu
5. QR payment code

I will send out the accounts as soon as the audit is completed.

I look forward to seeing all of you at the AGM and dinner.

With best regards
Laurence Low
President, IWFS of Singapore

MENU
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Nobu Inspired Menu With Jiang Nan Chun Aperitif
Diebolt Vallois Blanc de Blanc NV

Sashimi
Yellow Fin Tuna
Hamachi
Salmon
Dom Perignon 2006

*****

Blue Ocean Cod
Baked Cod fillet in Miso Glazed, Pickle Ginger
Louis Carillon Puligny Montrachet 2004

*****

Apple Wood Roasted Duck
Roasted Duck, Duck Liver Parfait, Rice Crispy
Flor De Pingus 1999
CH Leoville Poyferre 1999

*****

Westholme Beef
Wok-fried Beef with Black Pepper
Ch Pontet Canet 1995
Ch Mouton Rothschild 1995

*****

Sweets
Baked Matcha Cheese Cake,
Kumquats Compote
Dow Vintage Port 2000

**********

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