Cover Alex Peng, Hafizzul Hashim and Johnson Wong kickstart the second edition of the Tatler Best Takeover Series at Fiz (Photo: Terrix Lin)
Alex Peng, Hafizzul Hashim and Johnson Wong kickstart the second edition of the Tatler Best Takeover Series at Fiz (Photo: Terrix Lin)
1 / 1
The Tatler Best Takeover Series returned to Singapore in May with its most ambitious programme yet—bringing together some of Asia’s most exciting culinary and bar talents across 10 immersive gastronomy, mixology and diversity experiences
After a strong debut last year, the Tatler Best Takeover Series returned to Singapore from May 7 to 9 and 14 to 15 with a more ambitious line-up of 10 sessions spanning collaboration dinners and mixology guest shifts at Tatler Best-awarded venues. And, since launching the series with experience partner Mastercard’s priceless.com in 2024, this also marked the first year that the diversity sessions were introduced into the programme—bringing together gastronomy with conversations around longevity and horology across four curated experiences.
The series kicked off on May 7 and 8 with a six-hands collaboration dinner at Tatler Best 20 restaurant Fiz, led by chef-owner Hafizzul Hashim alongside chef Alex Peng of Akame and chef Johnson Wong of Gēn. As Hashim explained, Taiwan, Malaysia and Singapore have long shared ties through their connection to the Austronesian world, with communities linked by culinary traditions rooted in fire, smoke, fermentation, rice culture and botanical knowledge. This was beautifully reflected in the Sajian Warisan menu, which showcased Peng’s Rukai heritage and traditional wood-fire cooking techniques, Wong’s dedication to championing Malaysia’s native herbs, fruits and ingredients, and Hashim’s preservation of Southeast Asian dining memories, rituals and spice traditions.
At the heart of the menu was the Hidang, the communal centrepiece of the meal that embodied the spirit of sharing. Highlights included Peng’s savoury grilled duck breast soup with taro and pigeon pea; Wong’s grilled local lamb loin flavoured with buah kulim (jungle garlic), served with sea bird’s nest pickle for an acerbic contrast and crunch; and Hashim’s fragrant rice blend layered with grains for added depth and texture.
In case you missed it: Tatler Best Takeover Series: what’s on the menu this year?
Chefs Alex Peng (Akame), Hafizzul Hashim (Fiz) and Johnson Wong (Gēn)
1 / 8
Mixology Masters
Cocktails, much like great meals, have become an essential part of the Tatler Best Takeover Series. This year’s guest mixology experiences, which took place on May 8 and 9 across two venues in the city, proved just as compelling as the dining line-up itself.
At The Ritz-Carlton, Millenia Singapore’s Republic bar, senior bartender Aleron Tay teamed up with Ron Cruz, bartender and c-owner of Fat Cat, named Tatler Philippines’ Bar of the Year 2025, for two nights of glamorous drinking that united their distinct concepts.
Republic’s current Volume 4 menu draws inspiration from the golden age of 1960s television, with cocktails such as La Dolce Vita, a sparkling, fruit-forward mix of RinQuinQuin peach apéritif, peach, jasmine tea, lemon and sparkling wine; and Pink Panther, made with Monkey 47 Dry Gin, Campari, tomato, lychee and egg white. Meanwhile, Cruz’s Major Arcana-inspired creations transformed tarot cards into liquid form through cocktails such as The Emperor, a rich yet elegant blend of Martell Noblige Cognac, passionfruit, milk kefir, vanilla and cardamom; The Empress, a vibrant savoury combination of strawberry, Aperol, fino sherry, prosecco and balsamic vinegar; and The High Priestess, made with Monkey 47 Dry Gin, shiso umeshu, sakura and yuzu.
Republic and Fat Cat bartenders for the Tatler Best Takeover Series in Singapore
1 / 8
Across town at Stay Gold Flamingo, the bar welcomed Backdoor Bodega for two nights of sold-out guest shifts that paired the former’s precision-led classic cocktails with a touch of rock and roll alongside the latter’s bold creations spotlighting Southeast Asian flavours and ingredients.
Among the standout cocktails from Backdoor Bodega’s Guide to Penang menu was R.B.S., an unapologetically savoury concoction featuring Código 1530 Reposado Tequila, tomato, onion, chicken stock, Worcestershire sauce and clarified milk, alongside 1812, which paid tribute to Penang’s famed spice culture through Maker’s Mark bourbon infused with Penang nutmeg oleo-saccharum and mace bitters. Stay Gold Flamingo matched that energy with signatures like Intro to Absinthe, a mix of Hendrick’s Gin, La Fée Bohemian Absinthe, sparkling coconut water and absinthe gummy leaf, as well as playful creations like the Spicy Mango Margarita, made with Código 1530 Artesanal Mezcal, mango purée, lime and agave.
Don’t miss: The Tatler Best 20 Bars in Singapore for 2026
Butcher’s Block was the venue for the gastronomy and watch-making session
1 / 8
Gastronomy Meets Diversity
In collaboration with Citi Ultima, this year’s programme also introduced diversity sessions across two venues in Singapore. Taking place at Butcher’s Block on May 8 was a gastronomy-meets-watchmaking session featuring watchmaker Michael Dubs of IHT Swiss Watch Atelier. Dubs, who kicked off the experience with an intimate hands-on masterclass introducing Citi Ultima cardmembers to the intricate world of horology.
Participants certainly did not leave hungry. Butcher’s Block chef de cuisine Jordan Keao and Josh Boutwood, executive chef of Manila’s acclaimed restaurant Helm, curated a special six-course menu that seamlessly blended Keao’s Hawaiian heritage with Boutwood’s narrative-driven cuisine inspired by memory, culture and place. Keao opened the meal with cured and smoked hamachi served in a vibrant tomato consommé and sorbet, while Boutwood continued the narrative with grilled lobster paired with umami-rich crab fat sauce and smoked carrot purée. Hawaiian and Filipino flavours converged in the collaborative palate cleanser: coconut-flavoured shaved ice with kaffir lime and tamarind, paired with savoury purple yam ice cream, before guests were given a warm finale in the form of Boutwood’s layered brioche with bourbon-soaked raisins and lightly smoked Old Fashioned ice cream.
In case you missed it: How Butcher’s Block chef de cuisine Jordan Keao was inducted into the exclusive Dom Pérignon Society
Chi Longevity was this year’s longevity partner for the Diversity Session
1 / 8
The feasting continued on May 14 and 15 with Tatler Best Pastry Chef 2025 Makoto Arami of Ami Patisserie, who proved that indulgence and well-being can coexist. Arami headlined the longevity session created in collaboration with Chi Longevity and Four Seasons Hotel Singapore. Dressed in athleisure chic, Citi Ultima cardmembers began the day with a fireside chat led by Dr Naras Lapsys, chief clinical officer of Chi Longevity; Oh Eu Leong, resident physician; and Dr Shamandree Govender, chief medical operations officer, who shared insights into what it means to live longer and healthier lives. Guests then proceeded to the clinic for introductory wellness assessments, including grip strength and age-reader scans, before concluding with an indulgent six-course lunch.
Known for his pastry-led omakase menus centred on seasonal ingredients and pure, natural flavours, Arami opened the meal with his signature caviar choux, presented in a lighter yet no less indulgent form, filled with savoury-sweet cream and organic Japanese egg. Japan’s seasonal bounty continued in a delicate dish of madai and scallop tossed with olive oil, light soy sauce and lime juice, served atop crisp filo pastry brushed with Akashiya honey. This was followed by the Awajishima young onion soup—a silky onion and shiitake broth crowned with a soft onsen egg.
Read more: The best cheesecakes in Singapore, according to top pastry chefs
Above Arami making the final touches to the Miyazaki matcha and mango
Above A light and refreshing strawberry with honey lemon dessert, created by Arami
Arami making the final touches to the Miyazaki matcha and mango
1 / 2
Closing the meal were Arami’s signature desserts, including refreshing Kotoka strawberries from Nara paired with light Hokkaido milk and acacia honey ice cream, set atop fresh mint and citrus jelly with house-made strawberry sauce.
Over two weekends, gourmands and imbibers experienced some of the region’s best restaurants and bars alongside Tatler Best-awarded talents from across Asia. More than a showcase of culinary excellence, the Tatler Best Takeover Series demonstrated how Asia continues to evolve as a global gastronomic and mixology powerhouse—and that this is only the beginning.
Credits
Images: Terrix Lin, Al Tan, Benny Loh, Yang
Topics
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
