Cover Wagyu beef cheek (Photo: Fady Fox Photography)
Wagyu beef cheek (Photo: Fady Fox Photography)
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Executive sous chef Norazizi Taslim talks us through the luxurious dinner served at the ball
Tatler Ball 2023 was held for the first time at The St Regis Kuala Lumpur on December 1, 2023, and it was a night filled with luxury, from impressive performances to a lavish menu prepared specially by executive sous chef Norazizi Taslim.
“The Tatler Ball menu was meticulously crafted, infusing festive charm with premium ingredients,” Norazizi enthuses. “Focused on creating a culinary journey that harmonises seasonal richness with the finest elements, the menu is a celebration of taste and luxury.”
Dishes are rooted in European techniques, but local influences appear through ingredients used, which are sourced from Malaysian farms. “Coupled with the spirit of Christmas, each dish embodies a fusion of tradition and contemporary flair,” the executive chef smiles.
Read more: The Tatler Dining Champagne Guide returns for 2023 with Sarah Heller MW
Above Executive sous chef Norazizi Taslim
Above The selection of canapés
Executive sous chef Norazizi Taslim
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The dinner began with a dish of Boston lobster tail, served with a caviar dumpling and caviar crème fraîche. Alongside, on pour was Minuty Prestige.
“Each dish features carefully curated ingredients, each with a story and origin,” says Norazizi. “Vegetables sourced from the fertile soils of the Cameron Highlands showcase peak flavours, and every element is a testament to our commitment to providing a sensorial journey for guests.”
Above Boston lobster tail
Above Potato and leek soup
Boston lobster tail
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The next course was a delicate potato and leek soup with truffle liaison. Following this, guests chose between two mains—the Wagyu beef cheek braised for 24 hours, finished with truffle jus and the orange and lemon herb-crusted halibut, served with an orange and caviar beurre blanc.
The beef married well with Terrazas Reserva Malbec 2018, while the fish was paired with Terrazas Reserva Chardonnay 2018.
Above Wagyu beef cheek
Above Orange and lemon herb-crusted halibut
Wagyu beef cheek
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“Striking a delicate balance between preserving the authenticity of local flavours and presenting them in a sophisticated manner required meticulous planning and experimentation,” adds Norazizi.
Above Chocolate Valrhona mousse
Chocolate Valrhona mousse
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Guests saved space for dessert, which was a chocolate Valrhona mousse with crunchy praline, passion cream and Madagascar vanilla ice cream, paired with Hennessy X.O. Petit fours followed in the form of a raspberry passion truffle, a spiced plum pastel, and a speculoos cookie.
Above Norazizi putting the finishing touches on a dish
Above Plant-based diners were also catered to with a fully vegetarian menu
Norazizi putting the finishing touches on a dish
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“Presenting this culinary masterpiece at Tatler Ball is a source of great excitement, as we are happy to give guests an experience that not only delights the palate but also celebrates the richness of our local culinary landscape,” ends Norazizi.
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Credits
Photography: Fady Fox Photography
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.
