Eat, drink and be merry. That was the order of the evening at the recent Tatler Ball held at Four Seasons Hotel Kuala Lumpur. And that meant a sumptuous meal befitting this grand annual affair. Curate's Chef Junious Dickerson was in charge of the menu; this was his third Tatler Ball.
“When it comes to the Tatler Ball, there’s always high expectation," he said when we met right before the guests arrived. "The guests are well-travelled and frequented some of the best restaurants in the city, if not the world. I have to make sure that what we serve tonight is on par with the best."
One of the featured chefs at our recent Off Menu food festival, Dickerson was inspired by the Christmas theme. As such, such festive elements as chestnuts, truffles and ginger ale found their way into the dishes. "It’s also a chance for me to push the boundaries, create something unique for an unforgettable experience."
No gourmet meal is complete without fine beverages. Apart from wine and champagne, Tatler Ball 2021's partner Moët Hennessy Diageo also served Hennessy VSOP and Hennessy X.O cognacs.
See also: Snapshots from Tatler Ball 2021