On Wednesday 23rd May, Austen Morris Associates’ Senior Partner Jon Holand and team hosted another successful Private Client Dinner.
Bund 18 redefines the modern face of Shanghai, establishing a new benchmark for cultural appreciation and commercial success. The conservation of this heritage property has resulted in being awarded the prestigious 2006 UNESCO Asia-Pacific Heritage Award of Excellence for Cultural Heritage Conservation.
Upon arrival, our clients and guests were escorted to the VIP patio of the world-famous Bar Rouge, where we had the opportunity to relax, network and enjoy a champagne reception paired with perfectly crafted Dim Sum (savoury steamed dumplings) of scallop Siew Mai & Har Gau, prepared by the Michelin Star award-winning Hakkasan Restaurant.
The restaurant was founded in London in 2001 and quickly became one of the world’s most distinguished global restaurants, lounges and nightlife brands. Executive Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception. His dedication to Chinese cuisine has achieved numerous awards, including multiple Michelin stars at Hakkasan locations worldwide. Hakkasan captures the spirit of London’s contemporary epicurean dining and introduces a modern approach to Cantonese cuisine defined by the combination of world-class dishes and outstanding yet unobtrusive service, which are all enjoyed in a modern ‘Chinoise Chic’ ambience.
Following the reception, guests moved down to the 5th floor for dinner, hosted at Hakkasan. Once seated in the private dining room, Jon took a few moments to welcome our clients and guests and introduce Stephen Woodhall from Marlborough International Ltd, who flew in from Dubai to attend the evening’s event. Also in attendance was Austen Morris Associates’ Managing Senior Partner, James Colclough.
Guests enjoyed a traditional sharing Cantonese style dinner, starting with Steamed Chive Dumplings, Pork Dumplings, Salt and Pepper Squid, and a Green Salad with Asparagus, Dried Cherry Tomatoes and Lemongrass Vinaigrette. The mains were outstanding signature dishes of Stir-fry Chilean Seabass with Sichuan Pepper, Sweet Basil and Spring Onion, Stir-fry Black Pepper Australian Angus Rib Eye, and Roast Chicken in Satay Sauce accompanied by Stir-fry Seasonal Vegetables and Steamed Jasmine Rice. For dessert, guests were treated to a Five Spice Caramel Apple & Lemon Pot.
The meal was paired exquisitely by the sommelier, and the wine selection included Lochton House Sauvignon Blanc and ‘Province Astrolabe’ Pinot Noir, both from Marlborough, New Zealand.
Austen Morris Associates would like to thank all clients and guests who could join us for this exceptional event.
We look forward to hosting another private client appreciation dinner soon.
