Cover The menu served was aligned with the Nusantara theme of the annual Tatler Ball 2025 (Photo: Fady Younis)
The menu served was aligned with the Nusantara theme of the annual Tatler Ball 2025 (Photo: Fady Younis)
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Here’s the creative three-course menu guests indulged in at Tatler Ball 2025
Tatler Ball 2025 was held at The St Regis Kuala Lumpur on November 29, 2025, and this year, the theme was Nusantara. This was reflected in all the details, from the decor and the outfits guests wore down to the menu that was curated by The St Regis Kuala Lumpur’s executive chef, Norazizi Taslim, which showcased his creative take on the theme.
Outside, a selection of three canapes was served, from satay lilit and pani puri bites to beef kerabu. Moving into the ballroom, as Tatler Ball 2025 kicked off, a three-course dinner was served. First, a starter of steamed egg topped with creamy masak lemak clams, alongside passionfruit, halved and filled with tamarind and prawn salai with chilli jam.
Read more: Guests you meet at an Asian dinner party—and how to deal with them
Above Braised Lamb Shank Kuzi
Braised Lamb Shank Kuzi
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Next came the mains. The first, a spin on Lamb Kuzi, made with braised lamb shank beneath a flaky puff pastry top, bathed in a spiced curry with potatoes and carrots. The seafood choice was Grilled Seabass Rica Rica, with pucuk paku and sambal hijau.
See also: Crafted by altitude, savoured in style: A Ron Zacapa evening with Tatler
Above Grilled Seabass Rica Rica
Grilled Seabass Rica Rica
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For dessert, a take on bubur sumsum, reimagined with coconut streusel, coconut lemongrass ice cream, and gula melaka.
Above Bubur sumsum
Bubur sumsum
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But that wasn’t it—as Sheila Majid took to the stage and the DJs came out to spin, the supper station was underway. Indomie goreng and nasi lemak with condiments galore were served throughout the Tatler Ball 2025 after-party, keeping guests satiated to dance the night away.
Above The supper station boasted nasi lemak and Indomie galore
The supper station boasted nasi lemak and Indomie galore
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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.
