From customised poems to special dishes by Nobu executive chef Hideki Maeda, see what guests were treated to at the exclusive dinner party

It was truly a night to remember when Tatler Singapore hosted a mix of Generation T individuals, thought leaders and Tatler friends at Nobu Singapore last week. Held as part of the Tatler Singapore x Johnnie Walker Blue Vault Dinner Series, the evening saw society’s most influential connecting over whiskey, good food and invigorating discussions.

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The night kicked off with Johnnie Walker cocktails, served from the Nobu bar as guests arrived in style. 

Guests were then seated in the intimate space where they were invited to browse a small booklet featuring an introduction to Nobu, a sneak peek at the unique whiskey-infused dishes that they would savour for dinner, as well as note by Nobu’s executive chef himself, Hideki Maeda.

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The seven-course meal, which was crafted by Maeda, featured some of Nobu’s signatures. 

The meal kicked off with French oysters that were prepared Nobu-style. The oysters were dunked in lemon juice and topped with rich and creamy uni and caviar. 

They were followed up with yellowtail sashimi garnished with coriander, ginger and chives, tuna sashimi salad doused in Matsuhisa dressing and a rack of lamb, which was created just for this collaboration. The lamb was served up in a Blue Label-infused vanilla miso sauce that balanced out the taste of the tender meat. 

The dinner concluded with the pastry team’s deconstructed banana and mango dessert, which combined a flakey vanilla crust with sweet caramelised pecan nuts, vanilla-whiskey cream and tangy whisky ice cream.

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But that’s not all. Guests were also invited to write three words that inspired them so that The Novel Encounter, who was present for the evening, could craft personalised poems for each guest. This sparked conversation amongst guests, many of whom dove into topics like blockchain, the metaverse, craftsmanship and more. As the night went on, the conversation ventured into the future of cryptocurrency, digitalisation and more.

Click through our gallery below for an inside look at the exclusive soirée.

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Photo 1 of 31 John Kim, Elaine Kim, Pakkee Tan, Stephanie Tay, Serene Tan and Benjamin Kim
Photo 2 of 31 Daniel Ting, Celene Hui, Juliana Chan and Chester Drum
Photo 3 of 31 Benjamin Kim, Serene Tan, executive chef Hideki Maeda, Stephanie Tay, Grace Chong-Tan and Ernest Rex Tan
Photo 4 of 31 Vincent Ha, Maxim Tint, Daniel Ting, Marcus Ang Jasmine Chua, Dana Koh, Celene Hui and Chelvin Sng
Photo 5 of 31 Parag Khanna and Chester Drum
Photo 6 of 31 Chef Hideki Maeda and Justin Teo
Photo 7 of 31 Marcus Ang and Benjamin Kim
Photo 8 of 31 Ernest Rex Tan, Grace Chong-Tan and Stephanie Lee
Photo 9 of 31 Serene Tan and Benjamin Kim
Photo 10 of 31 Grace Chong-Tan
Photo 11 of 31 Benjamin Kim, Grace Chong-Tan, Serene Tan and Ernest Rex Tan
Photo 12 of 31 Bu Shukun and Ayumi Shimuta
Photo 13 of 31 Stephanie Lee
Photo 14 of 31 Grace Chong-Tan and Stephanie Lee
Photo 15 of 31 Serene Tan and Benjamin Kim
Photo 16 of 31 Choo Ken-Yi and Stephanie Lee
Photo 17 of 31 John Kim and Vincent Ha
Photo 18 of 31 Chef Hideki Maeda and Juliana Chan
Photo 19 of 31 Bu Shukun and Justin Teo
Photo 20 of 31 Bu Shukun
Photo 21 of 31 Bu Shukun, Chef Hideki Maeda and Ayumi Shimuta
Photo 22 of 31 Stephanie Lee
Photo 23 of 31 John Kim and Elaine Kim
Photo 24 of 31 Juliana Chan
Photo 25 of 31 Grace Chong-Tan and Ernest Rex Tan
Photo 26 of 31 Ayumi Shimuta
Photo 27 of 31 Marcus Ang
Photo 28 of 31 Serene Tan
Photo 29 of 31 Benjamin Kim and Parag Khanna
Photo 30 of 31 Ernest Rex Tan
Photo 31 of 31 Marcus Ang

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