CHUAN Seafood Restaurant, The Pointe, Palm Jumeirah, Dubai

On Nov 23rd, the UAE Bailliage diner amical was dinner was held at CHUAN Seafood Restaurant, The Pointe, Palm Jumeirah, Dubai
Chuan’s literal meaning is ‘a steady and continuous stream that flows forever, finally forming the sea': a perfect fit for the restaurant’s iconic waterfront location at The Pointe, Palm Jumeirah – offering a relaxing eastern-inspired ambience with prime view of the entertaining water fountain opposite Atlantis.

The reception was set in the terrace with a perfect view on the waterfront facing Atlantis, the palm. Though the Palm fountain show was not operating due to strong wind, however the view was breath taking nonetheless. Sparking wine and bar snacks were served throughout the reception.

Chancelier Eleanor Brodie presented Chaîne medals to members who missed the earlier ceremony. And Ian Fairservice, Bailli Delegue – Bailliage des Emirats Arabes Unis welcomed all guests to the event.

Madam Lucy Xu Fei Zhen and Ms. Starry Mao presented the food and wine selections

Amuse Bouche
‘Ruby Treasure’, Chilled Foe Gras with Beetroot & Tangerine Jelly

Steam Chinese Cabbage in Special Supreme Stock
Pinot Grigio, Nederburg the Winemasters, 2019

Dim Sum
Chicken & Black Truffle Xiao Long Bun
Shrimp & Cabbage Dumbling
Assorted Mushroom Dumbling
Pinot Grigio, Nederburg the Winemasters, 2019

Chuan’s Signature
Roasted Peking Duck
Dream of the Blue, Yanghe Spirit Classic, Suqian, China

First Mains
Steamed Boston Lobster, Golden Prown & Egg Oree

Second Mains
Slow Stewed Australian Wagyu

Third Mains
‘White Jade’, Braised Winter Ground & Sugar Snap Peas

Black Truffle & Fois Gras Fried Rice in Clay Pot
Malbec, Santa Julia, Mendoza, Argentina

Deep Fried Camel Milk
10 Years Aged Huadiao, Shaoxing, China

It was a terrific event. We were so pleased by the delicious and elegant experience and the warm welcome.
Special thanks for the extra Chinese wine to accompany Peking Duck which was delicious.
Some guests asked for second servings and there wasn’t anything left! A compliment to the kitchen!

Our special thanks to Chef Wen Long Zhen and the kitchen brigade for the immense work, the attention to detail. We understand it was a challenge to serve 48 pax with some contemporary plated courses instead of the usual Chinese style sharing.
To the service brigade, our special thanks for friendly and efficient service.
Starry Mao, many thanks for coordination; for taking care of our needs.

Chef de Cuisine: Chef Wen Long Zhen
Director of Food & Beverage: Starry Mao