Cover The best of hospitality within the region converge in the Tatler Best Takeover Series
The best of hospitality within the region converge in the Tatler Best Takeover Series
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This year brought a new extension to our takeover series, and it found its way into the world of health and wellness, as well as bringing in the best of gastronomy and mixology into a shared space
The month of April marked several significant moments within the gastronomy, mixology, and wellness scenes in Kuala Lumpur. Throughout the month, the Tatler Best Takeover series transformed the city into a playground of collaboration, featuring Tatler Best chefs and mixologists from across the region, powered by priceless.
With talents from the Philippines, Singapore, Japan, and Jakarta, this ambitious series was not just a collection of dinners, lunches, and drinks, but more of a celebration of and with some of the most influential figures in the modern Asian dining scene.
In case you missed it: Inside Tatler Best Malaysia 2026, a celebration of the best of hospitality
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The culinary highlights of the Tatler Best Takeover Series were anchored by two major collaborations that celebrated regional identity through a personified lens. At DC Restaurant, chef Darren Chin showcases his discipline and focus on technique, and chef Zor Tan of Singapore's Born channeled seasonal terroir. The resulting menu was a technically flawless amalgamation of both their individual approaches to food, as well as their personal relationship to it. On both days, the menu featured fresh line-caught fish that chef Chin personally caught in the morning, and the iconic financiers from Born, baked à la minute.
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Also within the leafy suburb of TTDI, Akar’s Aidan Low hosted the team from Hapag for a six-hands collaboration from Manila. Chefs Kevin Navoa and Thirdy Dolatre explored Southeast Asian biodiversity, something both Akar and Hapag frequently push the boundaries of. This was a visceral exploration of flavour and ingredients, bringing together the rugged, seemingly unadulterated flavour profiles of both the Philippine archipelago and indigenous Malaysian ingredients. The menu brought together the shared roots of the region, highlighting the lesser-known textures and techniques of Southeast Asia.
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For those who appreciate the craftsmanship of cocktails, some of the city’s most prestigious bars offered fascinating contrast in styles. Bar Trigona and Reka:Bar embraced the Japanese minimalism of Kumamoto’s Yakoboku, and the artisanal, ingredient-driven approach of Jakarta’s Pantja. Within the bars across two different nights, Shinya and Mika Koba of Yakoboku showcased his signature precision to create a menu of clean lines and flavours. Kabir Suharan of Pantja brought the energy behind the bar and melded spices into his drinks seamlessly.
These guest shifts brought together a large buzzing feel into the bars, with a mix of both cocktail enthusiasts and other people from the industry, even if it was just to say hello.
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The last takeover of the month transitioned into the space of health and wellness, marking our first year introducing our expansion into the space, and welcoming our new Diversity sessions. Moving beyond the traditional table, our Tatler Best chefs takeover new and unconventional settings, with our first edition held in Ascaro Padel Social Club. Guests were coached by some of the best padel coaches in the country before enjoying a healthy lunch created by chef Lee Zhe Xi (of Barkar and Sun & Moon, previously of Eat & Cook). This was a collaboration with chef Tiki Chua of Santai House, featuring a menu that was light and refreshing, yet satisfying.
By the time April drew to a close, the Tatler Best Takeover series had done more than just serve world-class food and drink; it had solidified Kuala Lumpur’s position as a central hub for culinary innovation in Asia, leaving the city’s gourmands with a renewed appreciation for the power of collaboration and the endless possibilities of the Asian table.
