Cover Angus beef short ribs with potato mousseline and kicap manis sauce
Angus beef short ribs with potato mousseline and kicap manis sauce
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For Tatler Ball’s 42nd anniversary, guests stepped into the otherworldly paradise of Xanadu and feasted on Asian-inspired dishes crafted by The Fullerton Hotel Singapore culinary director chef David Laval
The annual Tatler Ball is always a highlight of everyone’s social calendar, a night where style and elegance meet gastronomic excellence. For our 42nd anniversary, we decided on the theme of Xanadu, an otherworldly paradise where excellence, achievements and impact are celebrated. And, in this vein, The Fullerton Hotel Singapore’s culinary director, David Laval, and his team crafted an Asian-inspired four-course menu that reflected these on a plate.
“When I thought of Xanadu, it reminded me of a mythical place where menus would include exotic flavours and visually appealing presentations,” shares Laval, imagining the luxurious palace in the poem, Kubla Khan, filled with beautiful gardens, grand palaces and rich resources. He lets on that he’s lucky enough to have travelled to the most exotic spots in the world, such as Maldives, Seychelles and Bermuda, and these gastronomic journeys coupled with his culinary experiences in Singapore’s top hotels have influenced the exquisite flavours, textures and artful presentations of his exclusive dishes.
In case you missed it: Xanadu: The 42nd Tatler Ball’s theme is a celebration of paradise and power
Above Tom yum butternut squash with tiger prawn wonton, and a splash of moringa oil
Above Boston lobster topped with caviar, layered with passionfruit, mango, and kohrabi
Tom yum butternut squash with tiger prawn wonton, and a splash of moringa oil
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He served his culinary masterpieces on the evening of October 25, when Tatler guests dressed in their best Xanadu-inspired ensembles sauntered to The Fullerton Hotel Singapore to celebrate the 42nd anniversary of Tatler Singapore. After some light bites courtesy of Laval’s team and Möet & Chandon Brut Imperial champagne to get the party started, the evening continued in the ballroom with the cold appetiser of lightly poached Boston lobster with a natural sweetness complemented by the fruity accompaniments and caviar.
Those with dietary restrictions—such as vegan, nuts and shellfish allergies—were not forgotten as Laval crafted equally delightful options for the first course. For instance, vegans were served the Enchanted Garden instead—a riot of textures and flavours from a mix of organic red quinoa, crunchy greens and fruits.
Don’t miss: Going to Xanadu with fashion at the Tatler Ball 2024
Angus beef short ribs with potato mousseline and kicap manis sauce
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For something warm and comforting, Laval followed it up with the tom yum butternut squash. Guests couldn’t resist scooping up the house-made tiger prawn wonton in the centre for a bite before savouring the warm soup that melded the delicate spice of the tom yum and the creaminess of the squash soup in every bite. Those who were vegan or couldn’t take shellfish could still enjoy the delightful flavours of the soup, paired with a specially prepared mushroom and bamboo shoot wonton.
The main event was a choice between fish or beef, and guests who chose the former were served a generous portion of well-seasoned barramundi with a deliciously crisp skin and extremely moist flesh. Complementing the protein was a vibrant Southeast Asian-inspired sauce composed of kaffir lime, coconut cream and piquillo pepper. Carnivores had their dose of beefy flavours in the fork-tender Angus beef short rib with a velvety potato mousseline on the side.
Above Hennessy XO pours in rocks glass
Above Moet & Chandon Imperial served in lavish gold chalices
Hennessy XO pours in rocks glass
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Bottomless pours of Cloudy Bay Te Koko sauvignon blanc and Cloudy Bay pinot noir flowed throughout the night, with the sauvignon blanc’s captivating citrus notes and the pinot noir’s dark cherry characters enhancing the dishes with their complexity. And, as if to signal that the soirée was coming to an end, drams of Hennessy XO were served to the tables.
But, of course, an evening wouldn’t be complete without desserts. Lavale’s finale was the fruity passion mango jivara balanced with milk chocolate mousse. The sweet and fruity notes were perfectly matched by the assortment of cold tea brews, courtesy of Japan Airlines. And, as tradition, our classic Teochew porridge buffet opened closer to midnight with carefully curated condiments that made it a feast to remember.
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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.
