秋 季 N°3//2018
A Time for Nourishment
中 国 会 季 刊
七 月 至 九 月
二 零 一 八 年
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
新 加 坡 中 国 会
Andrew Mah General Manager
Words from the General Manager
Spring and summer are seasons of activity, while autumn invites us to take a step back and listen to our body: Are we resting enough? Have we been eating right? Do we feel healthy?
At The China Club, we pay attention to the harmony of the five tastes in every menu and use natural ingredients. This is not only about health but also about honouring Chinese wisdom and passing it on to future generations.
The traditional Chinese diet has a long history of nourishing the body based on thousands of years of Chinese medicine philosophy.
So this season, don't forget to check out our nourishing doubleboiled soup series. This method of making soup comes from the Chinese medicine practice of boiling herbal soups – different ingredients (according to the vitamins that one needs) are cooked over long hours to slowly extract every bit of nutrient.
For example, meals that are balanced have ingredients that are yin (wet and moist) and yang (dry and crisp). Yin foods (usually carbohydrates) cool the body and yang foods (usually proteins) heat it up. Furthermore, traditional Chinese culture believes that each taste is linked to an organ and an element. Bitter is tied to the heart and fire; sweet to the spleen and earth; sour to the liver and wood; spicy to the lungs and metal; and salty to the kidneys and water. A healthy meal should comprise all five tastes to keep the body in balance and protect it from disease.
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Sustenance in Autumn
总 经 理 献 语
We hope that you bring your loved ones and friends to The China Club to savour our creations, which have been thoughtfully prepared. You’ll have peace of mind to know that good food can indeed be healthy and delicious at once.
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新 加 坡 中
Buddha Tooth Relic Temple
国 会
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Fairfield Methodist Church
情 节
Colourful, Multicultural Singapore One of the things that nourishes Singapore’s society is the blending and mixing of many different cultures. Chinese, Malay, Indian and European immigrants have been drawn to our shores, bringing fresh ideas and innovation, and allowing us to see the world with a wider perspective. From The China Club on the 52nd storey, you can view South Bridge Road, known as one of Singapore’s Streets of Harmony. Several major places of worship have lined this stretch for decades including Fairfield Methodist Church, the Buddha Tooth Relic Temple and Museum, Sri Mariamman Temple and Masjid Jamae.
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Indeed, one dish that continues to be a great representation of Singapore is rojak. Just like each ingredient in rojak, each culture in Singapore retains its unique characteristics and taste even as it meets and complements others.
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Sri Mariamman Temple
Masjid Jamae (Chulia)
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CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
In fact, Singapore has gone beyond the CMIO (Chinese-Malay-Indian-Others) model that is often used to describe our society. With globalisation constantly transforming the country, we’re seeing people of many more diverse ethnicities from different nations arriving at this small, ambitious island. It is diversity that will nourish and strengthen us. As more people from various backgrounds come together to exchange views, we not only gain inspiration but also respect for one another. This attitude creates a healthy and vibrant city. In this season, come explore multiculturalism with The China Club, where we put new spins on traditions and also invite Peranakan guest chef Paul Then to bring us the rich history and flavours of the Straits-born Chinese. Enjoy!
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新 加 坡 中 国
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
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会 员
Membership As a member of The China Club, you gain access to one of Singapore’s most exclusive dining venues. All year round, enjoy exquisite Chinese cuisine based on menus that honour the different seasons. Choose from a one-year or a two-year membership – and receive vouchers for your next meal if you’re a new member!
Ashley Tan Membership Executive
Contact Ashley Tan from our Membership Department at 6820 2386 (ext 29) or email ashley@chinaclub.com.sg for more information.
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TYPES OF MEMBERSHIP
ENTRANCE FEE
VOUCHER FOR NEW MEMBERS
REFERRER INCENTIVE
1-Year Term Individual
$1,800.00
$600.00
$288.00
2-Year Term Individual
$2,800.00
$988.00
$388.00
1-Year Term Corporate
$2,800.00
$888.00
$388.00
2-Year Term Corporate
$3,800.00
$2,000.00
$488.00
新 加 坡 中 国 会
Every day is an occasion to show our filial piety, what more on our elders' birthdays. Make your loved one’s birthday celebrations an extra special one with a longevity meal at The China Club, where a breathtaking skyline accompanies a delectable 8-course meal prepared by our Executive Chef. Pamela Tan (left) Catering Manager
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Birthdays at The China Club
大 寿
Contact Pamela Tan or Jenny Ng at 6820 2386 (ext 12/13) or email them at events@chinaclub.com.sg to start a conversation.
Jeny Ng (right) Banquet Coordinator
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新 加 坡
百花蒸酿鱼漂 Steamed Minced Shrimp rolled with Fish Maw in Superior Sauce
中 国
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
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厨 师 推 介
Chef’s Recommendations 松茸炖螺头干贝 Double-boiled Sea Whelk Soup with Matsutake & Conpoy
荔枝鲜芦笋炒玉带 Stir-fried Scallop with Lychee & Asparagus
每位 $38.00 per pax
每位 $22.00 per pax
潮式冻鹅肝 Cold Goose Liver, Teochew Style served with Pickled Mustard Plant
荷兰豆香梨炒虾片 Sautéed Snow Peas with Sliced Prawn & Pear
每位 $35.00 per pax
每位 $22.00 per pax
百花蒸酿鱼漂 Steamed Minced Shrimp rolled with Fish Maw in Superior Sauce
砂煲梅子香芋烧鸭件 Stewed Roast Duck with Mashed Yam & Sour Plum sauce
每位 $28.00 per pax
每位 $18.00 per pax
江南炸酥腿 Deep-fried Bamboo Shoot & Chicken Roll served with Sesame & Garlic Sauce 每位 $28.00 per pax
西施菊花蟹斗 Sautéed Crab Meat with Egg White topped with Fresh Chrysanthemum baked in Crab Shell 每位 $28.00 per pax
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Prices are subject to prevailing taxes.
潮式冻鹅肝 Cold Goose Liver, Teochew Style served with Pickled Mustard Plant
新 加 坡 中 国 会
鲍鱼烧卖皇 Steamed Siew Mai topped with Abalone
榆耳水晶饺 Steamed “Yu” Fungus Dumpling 每粒 $3.20 per piece
每粒 $5.00 per piece
香蕉明虾筒 Deep-fried Shrimp & Banana Fritter
蟹肉小笼包 Steamed Crab Meat Shanghainese Dumpling
每件 $3.20 per piece
每粒 $3.80 per piece
海鲜石榴球 Steamed Seafood Dumpling
紫菜鲈鱼卷 Deep-fried Sea Perch & Seaweed Roll
每粒 $3.20 per piece
每件 $3.20 per piece
菠菜玉带饺 Steamed Scallop & Spinach Dumpling
二 零 一 八 年
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Dim Sum Specials
点 心 推 介 七 月 至 九 月
每粒 $3.20 per piece
脆皮河虾肠 Steamed Rice Flour Roll with Shrimp & Crispy Beancurd Sheet 每条 $5.00 per roll
Prices are subject to prevailing taxes.
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新 加 坡 中 国
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
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健 康 营 养 炖 汤
海参花炖红枣鲜鲍 Double-boiled Abalone Soup with Dried Sea Cucumber Roe & Red Dates
每位 $58.00 per pax
浓汤舞茸杞子炖老鸡 Double-boiled Chicken Soup with Maitake & Wolfberries
每位 $48.00 per pax
绣球菌炖螺头干贝 Double-boiled Sea Whelk & Conpoy Soup with Hydrangea Mushroom
每位 $48.00 per pax
Nourishing Soups Double boiling a soup is a slow and gentle process of extracting the most flavours and nutrients from ingredients. It is done by submerging a ceramic pot into a bigger pot of boiling water. Our traditional double-boiled soups not only nourish vital organs in your body, they will also tantalise your taste buds.
Prices are subject to prevailing taxes.
新 加 坡 中 国 会
每位 $25.00 per person At the Long March Bar, enjoy an Express Lunch set that includes a main dish, a soup and some of our best small dishes. This refined yet casual meal is perfect as a laid-back business lunch, for meet-ups with friends or even a romantic date. Have a drink or two or get us to recommend wine pairings.
Price is subject to prevailing taxes.
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Express Lunch at Long March Bar
特 快 午 餐
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新 加 坡 中 国
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
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娘 惹 风 味 二 零 一 八 年
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九 月 十 七 日 至 二 十 一 日
Peranakan Cuisine: History in Every Bite (17 Sep 2018 — 21 Sep 2018) The China Club pays homage to Nyonya culture with an invitation to Chef Paul Then to create a special menu for our diners. Come enjoy authentic Peranakan dishes up in the skies amid a history-rich setting. Highlights Look out for the following specials by Chef Paul when you dine at The China Club this season: • Ayam buah keluak Chef Paul uses a traditional recipe inherited from his grandmother but puts a new spin on this classic dish by presenting it in a modern way, so that it is easy to eat. • Chendol panna cotta with Azuki beans Chef Paul reinvents traditional Italian milk pudding with coconut milk and fresh coconut water. The panna cotta is accompanied by Japanese Azuki beans, Javanese coconut palm jelly and green rice flour jelly marinated in coconut milk and sea salt flakes. All of this is topped with some gold flakes and edible flowers.
* Food pictures are for illustrations only.
新 加 坡 中 国 会
Paul Then is one of Singapore’s most celebrated chefs with over 30 years of experience in the culinary world, including a stint at a two-Michelinstar Hong Kong restaurant. He grew up watching his grandmother cook and helping out in the kitchen. Today, he is a guardian of Peranakan cuisine, which involves laborious methods and intricate approaches.
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Chef Paul Then
As Peranakan cuisine becomes a lost art, Chef Paul finds it an exciting and purposeful mission to preserve its heritage for future generations. Chef Paul’s Asian pride and Nyonya upbringing inspires his craft, and he has won numerous dining and cultural awards.
* Food pictures are for illustrations only.
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CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
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Wines of the Quarter 新 加
Waipara West Sauv Blanc Ram Paddock 2014 Region: Waipara, New Zealand Grape Varietal: Sauvignon Blanc
$88
坡 中 国 会
The initial aromas are understatedly exotic, showing frangipani, papaya and guava, subtle toasty oak, creamy lees influence with just the barest whiff of flint. In the mouth the wine is bone dry and deceivingly full bodied with lovely lemon curd, grapefruit and a rich stone fruit core. The acid sits nicely with the fruit giving a savoury sensation as well as an impressive length of flavour. It finishes dry with some delicious cinnamon-like spice.
$98
The Pouilly-Fuissé 2015 shows a pale yellow colour. There is a delicate and fruity nose with citrus aromas, such as grapefruit. On the palate, it is ample but lively and offers yellow fruit aromas slightly Muscat-like.
*Tablas Creek Cotes de Tablas Red Region: Paso Robles, California, USA Grape Varietal: 60% Grenache, 25% Syrah, 10% Counoise, 5% Mourverde
$108
The 2012 Côtes de Tablas shows a deep, powerful nose of soy, liquorice and black cherry, with an appealing sweet spice note emerging with air. The mouth is rich with plum, cherry, leather, balsamic and crushed rock balanced by fresh acidity and characteristic chalky Grenache tannins on a lingering, spicy finish.
*Louis Latour Chassagne Montrachet Red Region: Côte de Beaune, Burgundy, France Grape Varietal: Pinot Noir
CHINA CLUB QUARTERLY NEWS JUL - SEP 2018
Louis Latour Pouilly Fuisse 2015 Region: Maconnais, Burgundy, France Grape Varietal: Chardonnay
$118
This Chassagne-Montrachet red wine is of a deep and bright ruby colour. On the nose, it reveals aromas of undergrowth, cassis and hints of coffee. In the mouth there are notes of cherries and nutmeg with a lovely and fresh final.
* Please check with the service provider on the vintage.
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Wisdom for the Seasons “The Master has no possessions. The more he does for others, the happier he is. The more he gives to others, the wealthier he is. The Tao nourishes by not forcing. By not dominating, the Master leads.”
圣人不积，既以为人己愈有，既以与人己愈多。 天之道，利而不害。圣人之道，为而不争。 ~ Lao Tzu (Spring and Autumn period) - Dao De Jing 老子(春秋时期) - 道德经
China Club Investment Pte Ltd 168 Robinson Road #52-01 Capital Tower Singapore 068912 Tel: +65 6820 2388 Fax: +65 6820 2788 Website: www.chinaclub.com.sg
四 季 学 术