High notes, deep tones and delectable flavours
The first alcohol pairing night of the year took place on Jan 29, 2025, as 53 members and guests gathered at the Berlayer Room for the Champagne & Wine Pairing Dinner. Featuring a thoughtfully curated four-course menu complemented by fine bubbles, the evening delivered a refined yet relaxed dining experience.
The night also carried special meaning as members came together to honour the late Mr Raymond Heng, Executive Chef of Keppel Club, who passed away just two days earlier on Jan 27. Before the first cork was popped, attendees and staff observed a minute of silence in his remembrance. The evening’s menu, his final creation, added deeper significance to the experience.
Certified Sommelier Mr Ryoji Nagata guided members through the evening, sharing insights into each wine and its region of origin. The dinner opened with fresh oysters paired with an extra aged champagne, followed by lobster bisque complemented by a crisp white wine. A grilled cod dish paired with a five-year-old red wine stood out as a highlight, before the meal concluded with dark chocolate cake and a four-year-old red wine.
As a memento of the evening, members also received a bottle of Château Villa Bel-Air Blanc 2022/23. The night ended on a warm note as members were joined by the Club’s kitchen and service teams for a toast of appreciation. Laughter and spirited cries of yum seng filled the room, bringing a meaningful evening to a memorable close.
