Our 40th birthday bash was legendary in many ways—from the chosen pours to the lavish menu dreamed up by Conrad Centennial Singapore’s executive chef
Food and drinks are integral in society gatherings such as the Tatler Ball. In celebration of our milestone 40th anniversary (which was held for the first time at National Gallery Singapore on November 11), we upped the ante with a lavish feast of canapes crafted by V-Zug chefs; premium sips from Hennessy Paradis, Johnnie Walker Blue Label and Cloudy Bay; and an inspired menu whipped up by Conrad Centennial Singapore executive chef Mandar Madav. These were, of course, crafted to fit the night’s theme: legendary.
Bubbles are traditionally popped to kickstart a night of revelry, so when our Tatler friends arrived in their most fashionable outfits, we served them with Moët & Chandon Brut Impérial champagne in mini bottles and beautifully made canapés like the pillowy soft bao elevated with the addition of truffle mushrooms and the smoked potato crisp topped with a sweet-savoury scallion apple puree.
It has been two years since our last Tatler Ball, so the cocktail session was spent catching up with friends—some they haven’t seen in a while. But a few lucky guests got to experience this in the Glass Room while sipping on limited servings of the ultra-luxe Hennessy Paradis cognac, sought after for its silky-smooth mouthfeel and complex taste akin to fireworks in the mouth. Of course, the pours didn’t stop there, as bottomless servings of Johnnie Walker Blue Label and Belvedere vodka flowed throughout the night.
As the night went on, guests were ushered to the Supreme Court Terrace, which had been transformed into the main dining room dressed in sumptuous colours of red. It’s a legendary night after all and instead of going the usual route with Old World wines, we explored New World territory with Cloudy Bay. Similar to Tatler Singapore, which has blazed its own path since its founding, the ‘legend’ of New World Wines helped put New Zealand on the wine map with its iconic sauvignon blanc, which revered wine writers like Oz Clarke have waxed lyrical about and declared “arguably the best in the world”.
