Cover Kikyo offers the first warayaki (straw-fire cooking) experience in Malaysia (Photo: Imran Sulaiman)
Kikyo offers the first warayaki (straw-fire cooking) experience in Malaysia (Photo: Imran Sulaiman)
1 / 1
Tatler+
Guests from Mastercard and Tatler came together to celebrate the introduction of Tatler Dining Kitchen to Malaysia
Tatler Dining Kitchen has launched for the very first time in Malaysia. It is a celebration of gastronomy and a platform for the dining community to collaborate, innovate, and showcase their creativity. This signature culinary event first began in Hong Kong in 2021.
As part of the debut, Tatler, in partnership with Mastercard, hosted an inaugural event at Kikyo, a Japanese restaurant which offers Malaysia's first warayaki (straw-fire cooking) experience, rooted in traditional Japanese techniques.
Read more: Tatler Dining and Mastercard start partnership to introduce Tatler Dining Kitchen to Malaysia
Beena Pothen (country manager, Malaysia and Brunei, Mastercard) and Safdar Khan (division president, Southeast Asia, Mastercard)
1 / 5
Kikyo was tastefully decorated in Mastercard's signature red and yellow colours, from the lighting to the beautiful floral centrepieces. As guests arrived, a trio of canapés were served, as well as welcome drinks, also in the same vibrant colours.
“Mastercard has always taken pride in connecting consumers with key passion points, cutting across the five senses to deliver unique and curated experiences under the Priceless banner. Known as a foodie haven, Malaysia was handpicked as one of the ideal locations for this meaningful collaboration with Tatler Dining, offering a multisensorial gastronomical journey combining taste, sight, smell, touch and sound, that will excite and tantalise Malaysians’ tastebuds.
With Tatler Dining Kitchen, Mastercard cardholders will be able to immerse in exquisite moments from dining showcases by prominent chefs to F&B delicacies for the finest of palates,” said Safdar Khan, division president, Southeast Asia, Mastercard.
See also: Be our guest: 5 fashionable tableware collections for your festive celebrations
Master sake sommelier Danny Leong
1 / 6
The night kicked off with a sake tasting led by master sake sommelier Danny Leong, who took guests through a selection of premium sakes. Following this, guests were treated to a fiery warayaki demonstration, in which straw was burned to cook the restaurant’s signature beef, a tradition originating from Japan’s Kochi prefecture.
The warayaki demonstration
1 / 2
As guests were seated, the first few courses were served. The Uni Tamagoyaki was delicate yet decadent, served in a round egg shell, while the Kikyo Signature Cigar Roll came theatrically smoking in a wooden box, stuffed with beef and caviar.
Don't miss: Terra Dining serves an immersive symphony of Malaysian flavours, led by chef-owner Chong Yu Cheng
Uni Tamagoyaki
1 / 3
The Warayaki Sashimi was clean on the palate, while the Cold Wagyu Shabu Shabu was a refreshing course that was well-received. Guests cleansed their palates with the fresh Mango Sherbet, before moving on to heartier mains.
Donabe Rice with Warayaki Rump
1 / 5
The Warayaki Tenderloin was cooked with straw in front of guests, followed by the comforting Donabe Rice with a shoyu-cured egg and Warayaki Rump. To finish the satisfying eight-course meal was a perfectly torched créme brûlée.
This marks the beginning of a series of culinary adventures. Look forward to more news on Tatler Dining Kitchen as well as future collaborations and events to come in 2024 with our partners at Mastercard.
Credits
Photography: Imran Sulaiman
Topics
Best of Tatler Asia video highlights
Featured videos from around Tatler Asia: Get exclusive behind-the-scenes look at the interviews we do, the events we attend, the shoots we produce, and the incredibly important people who are part of our community
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.
