Cover Nickson Auyong’s 40th birthday (Photo: Nickson Auyong)
Nickson Auyong’s 40th birthday (Photo: Nickson Auyong)
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Nostalgia Unveiled: Mixtape No. 40 was the theme of the birthday celebration
To celebrate Nickson Auyong’s 40th birthday, an intimate dinner was held for 40 guests—each, someone who made a significant impact on his life. The theme, Nostalgia Unveiled: Mixtape No. 40, was inspired by connection to music, memory, and moments past.
Each course of the evening was paired not with wine, but with a carefully selected song, a nod to the time where mixtapes were meaningful love letters. The dinner was hosted at The Paper at APW, once a printing factory, transformed into an elegant venue paying tribute to the craft that shaped his journey.
Each guest received a custom-designed deck of cards, introducing the birthday concept and detailing each course by Apollo Dining, designed in collaboration with SONSatelier, his boutique packaging company.
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Above The Paper, APW was the venue for the night
The Paper, APW was the venue for the night
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The Menu
Above Croissant plushie on a butter tray, a thoughtful take-home gift
Croissant plushie on a butter tray, a thoughtful take-home gift
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Track 1: The First Pressing
What appeared to be kaya butter toast was revealed to be a playful croissant plushie, served on a butter tray, a whimsical nod to Nickson’s travel adventures. Then came the real toast, stamped with the night’s theme, slathered in kaya.
Track 2: The Smoky Sway
A reimagination of satay—seared scallop and tempeh, served with a rich peanut sambal sauce.
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Above Satay, reimagined
Above Elevated coleslaw
Satay, reimagined
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Track 3: The Colonel’s Secret
A tribute to Nickson’s favorite comfort food: KFC coleslaw, but elevated to new heights.
Track 4: Grandma’s Remedy
A heartfelt soup, served in a can, honouring the memory of the birthday boy’s late grandmother.
Above Grandmother’s soup, served in a can
Above Roti canai and pizza combined
Grandmother’s soup, served in a can
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Track 5: The Midnight Crawl
Two of Nickson’s favorite comfort foods combined—roti canai and pizza.
Track 6: The Guilty Pleasure
Fried chicken reimagined as a popsicle, elevated with caviar and paired with a chrysanthemum cocktail.
Above Fried chicken popsicle, elevated with caviar
Fried chicken popsicle, elevated with caviar
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Track 7: The Steamed Classics
A nostalgic return of Loh Mai Kai, the last savoury course before dessert.
Track 8: The Silent Whisper
A glow-in-the-dark orange peel jelly, served in a 3D disco ball.
Above Loh Mai Kai, the last savoury course
Above Disco ball jelly
Loh Mai Kai, the last savoury course
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Track 9: The Perfect Mix
Tau Fu Fah ice cream with you tiao and gula melaka.
Track 10: The Ghost Track
A surprise trivia round where guests competed to see who knew the birthday boy best.
Above Tau Fu Fah ice cream as dessert
Above The stunning silver birthday cake, in line with the night’s theme
Tau Fu Fah ice cream as dessert
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Tracks 11 and 12: The Final Countdown and D.C al Fine
The evening ended with a stunning silver birthday cake, followed by coffee and tea, closing out a night celebrating friendship and music.
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Credits
Images: Nickson Auyong
Topics
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
