Inside the ballroom, the menu kicked off with the lobster gazpacho, which saw tender lobster atop refreshing jellied cucumber water. Rice paper chips provided a welcome crunch to the dish. Catering to vegetarian guests was the tomato gazpacho. The dishes were paired with Moët & Chandon Brut Imperial. 

Soon came the bread service, which consisted of pillowy olive baguette and artisanal pretzel roll, best eaten with black garlic and pickled mustard seed butter. 

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Next, poached Pacific oysters were bathed in a smoked potato milk whey to form the creamy sea oyster bisque. Drops of sherry vinegar balanced the soup, which was finished with shoestring potatoes and caviar. For vegetarians, a potato velouté was served with sour cream espuma and a rich burnt leek ash.

“It is not very often you get an oyster soup,” enthused Dickerson. “Usually, one eats oysters with mignonette, but we use a touch of red vinegar."

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After this came a playful palate cleanser of white peach kombucha with chia seeds and spongy calamansi clouds. Pop Rocks were scattered throughout the sorbet, which provided an element of surprise. “Hopefully this takes guests back to memories of enjoying Pop Rocks during their childhood,” smiled Dickerson. 

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Moving on to the mains, guests had the choice of roasted dover sole franche or the contra fillet of wagyu. The flaky dover sole was served bone-on, with celeriac purée, fried caper berries and delightful caviar crackers. This was paired with Terrazas Reserva Chardonnay, 2018.

The contra fillet of wagyu was served with Jerusalem artichoke puree, smoked shallots and a deep black truffle glace. On top, foie gras torchon added a richness to the dish, which was served with Terrazas Reserva Malbec 2020. 

Vegetarians enjoyed a dish of roasted spaghetti squash with black truffle cream, whipped ricotta, smoked chestnuts and a poached egg. “We put just as much thought and innovation into the vegetarian menu so all guests have the same experience," explained Dickerson. 

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To finish was a dessert of crème brûlée tau fu fa, sipped with a cocktail from Hennessy. “Tau fu fa is a classic street food, but I have tried to bring a level of sophistication to the dish. It is always a pleasure to be able to be responsible for the food for Tatler,” said Dickerson.

Chopard was the premium sponsor for Tatler Ball 2022. The ball was also sponsored by Four Seasons Hotel Kuala Lumpur, BMW Malaysia, The Melium Group, Beauty & Co., Acer, Armani Beauty, Hennessy, Spritzer, Royal Selangor, Botier, Malaysia Airlines, Qing Gallery, and The Ritz-Carlton Langkawi.

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