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The 2007 UNIFEM-FWAS SNOW Benefit takes you on a culinary journey to Asia, Australia and Europe, visiting four of S.Pellegrino World's 100 Best Restaurants 2007 (Restaurant magazine, UK) and the wine region of Bordeaux, France. Flying into Singapore exclusively for the event, our panel of guest chefs and winemakers will deliver an eight-course gastronomic feast, complemented by fine wine and wonderful music.

Cocktail canapés
Chef ~ Soon Yoeng Shon (Conrad Centennial Singapore)

Champagne Bruno Paillard, Brut Première Cuvée Multi-Vintage (Reims)
Tasting notes: With rich aromas of pears and toast, this light to medium-bodied, frothy, peppery apple-flavoured Champagne is highly-focused, elegant and long in the finish.
 

Crispy tempura oyster, coated with lemon citrus and crunchy soybean crumbs
Chef ~ Sam Leong, (My Humble House, Singapore)

Champagne Bruno Paillard, Brut Première Cuvée Multi-Vintage (Reims) and Château Moulin Saint-Georges 2001, Saint-Émilion Grand Cru
Vintner ~ Ms Pauline Vauthier
Tasting notes: A beautiful effort, this well-delineated, medium-bodied offering boasts a deep ruby-purple colour with aromas of minerals, acacia flowers and black raspberries
 

Double-boiled superior chicken consommé with shrimp dumpling, bamboo pith and wolfberries
Chef ~ Sam Leong (My Humble House, Singapore)

Pu-er Tea
Conrad Centennial Singapore
 

Roast bone marrow and parsley salad
Chef ~ Fergus Henderson (St. JOHN Restaurant, London)

Château Joanin Bécot 2003, Côtes de Castillon
Vintner ~ Ms Juliette Bécot
Tasting notes: This opulent, medium-bodied 2003 emits abundant aromas of new oak intermixed with black cherry liqueur, spice box and herbs – displaying moderate complexity, a savoury, fleshy, chunky and corpulent effort possessing copious fruit.
 

Smoked bacon, prunes and pig trotters
Chef ~ Fergus Henderson (St. JOHN Restaurant, London)

Château de Fonbel 2000, Saint-Émilion Grand Cru
Vintner ~ Ms Pauline Vauthier
Tasting notes : The 2000 Fonbel’s deep ruby-purple colour is followed by aromas of minerals, creme de cassis, blackberries and liquorice – elegant, medium-bodied and pure with loads of fruit, an enticing texture and a long finish.
 

Pan-fried Murray cod with braised calves cheek, prosciutto, cepe puree and Manzanilla sherry and truffle jus
Chef ~ Justin North (Becasse, Sydney)

Château Corbin 2000, Saint-Émilion Grand Cru Classé
Vintner ~ Mrs Anabelle Cruse-Bardinet
Tasting notes: This deep ruby-purple coloured 2000 is a fruit-driven effort, offering notes of plums, cherries, saddle leather, tobacco and earth - possessing medium body, excellent depth, moderate tannin and a velvety texture.
 

Confit of Wagyu beef resting on spring onion puree, topped with crispy brisket, finished with jus noisette
Chef ~ Shannon Bennett (Vue de Monde, Melbourne)

La Fleur de Boüard 2003, Lalande de Pomerol
Vintner ~ Mrs Coralie de Boüard
Tasting notes: This savoury, dense ruby-plum-purple-coloured 2003 La Fleur de Boüard reveals good density, tannin and structure; plenty of broad, sweet flavours; and excellent definition and length.
 

Apricot Sensation
Chef: Yong Ming Choong (Conrad Centennial Singapore)

Grand Marnier Liquor
Conrad Centennial Singapore
 

Petite fours, coffee and tea
Conrad Centennial Singapore
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