Cover The Tatler Ball 2024 dishes (Photo: Fady Younis)
The Tatler Ball 2024 dishes (Photo: Fady Younis)
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Chef Norazizi Taslim talks us through the dinner served at the ball
Tatler Ball 2024 was held at The St Regis Kuala Lumpur on November 30, 2024, with the theme of Glimmers of Malaysia. This was reflected in the lavish menu, prepared by chef Norazizi Taslim, which showcased the best of local ingredients.
“The menu is a journey through the 14 states of Malaysia,” he explains. “Being born in Selangor, it is my joy to highlight our local cuisine through this specially curated menu.” The dinner began with canapes served as guests arrived. “We start the journey with bites inspired by Penang, Petaling Street, Sarawak, and Kelantan,” Norazizi continues. “Each canape represents a signature item from each area.”
Above Chef Norazizi Taslim
Above The four canapes
Chef Norazizi Taslim
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From Penang was a vegetarian popiah, while inspired by Petaling Street was a lychee ball with wasabi mayo. The tahu lembut with caviar coconut dressing was a nod to Sarawak, while the percik-glazed fishball with herbs aioli offered a taste of Kelantan.
Above Amuse bouche
Amuse bouche
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“Terengganu is famous for seafood, most notable serunding fish,” enthuses Norazizi. Hence, the amuse bouche featured a fish “serunding” sable with salmon roe and mayo. “Sabah is famous for hinava cooking, a fresh method of cooking that involves marination, while in Negeri Sembilan, smoked items are common,” he says.
The other two components of the amuse bouche were the hinava pearl clarm with braised orange jicama and the kerabu sabak salai with young mango.
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Above Scallop brandade
Scallop brandade
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The first course saw scallop brandade, inspired by one of Norazizi’s best friends from Kedah. “He always tries to introduce me to one of his family recipes of kantan sambal, and in this dish we dehydrate the sambal and serve it with a scallop kerabu, mixed with potato and spices, served with homemade sago crackers,” the chef smiles.
Above Seafood singgang soup
Seafood singgang soup
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Next was a warming seafood singgang soup, inspired by the state of Pahang, with baby eggplant and chilli oil. “Each state has their own version of singgang, but here we highlight Pahang’s, inspired with red chilli,” he says.
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Above The main of the night
The main of the night
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The highlight of the night was the nasi ulam, served with ikan bakar air asam, short rib rendang tok, and sambal tempe. This four-component dish was a nod to the food cultures of Perlis, Johor, Perak, and Selangor.
“The signature short-rib is braised for 24 hours until tender, paired with one of my favourite ingredients of tempeh,” he explains. “Nasi ulam is flavourful, and it pairs well with the tender ikan bakar.”
Above Onde-onde-inspired dessert
Onde-onde-inspired dessert
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Dessert came in the form of an onde-onde reimagined, inspired by the state of Melaka. Encased in a chocolate gula melaka shell was a luxurious coconut mousse, drizzled with coconut sauce.
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Credits
Photography: Fady Younis
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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.
