Cover Chef Tom Ryu of Nabi alongside Nadodi's team
Chef Tom Ryu of Nabi alongside Nadodi's team
1 / 1
A sold-out weekend of cross-cultural dining and world-class cocktails
On June 28 and 29, Kuala Lumpur became the epicentre of Asia’s culinary scene as the Tatler Best Takeover Series made its spectacular Malaysian debut. Presented by Tatler Dining in collaboration with Mastercard’s priceless.com, the event brought together some of Asia’s most exciting chefs and mixologists for a weekend of unforgettable flavours and once-in-a-lifetime collaborations.
The result? Every session was sold out—and the buzz across KL’s top restaurants and bars was electric. From Shanghai’s most elusive fine dining seat to Jakarta’s fine dining darling and Taipei’s top bar talent—this was a culinary moment unlike any other.
See also: Tatler Best Takeovers arrives in Kuala Lumpur with Asia’s star chefs and mixologists
Nadodi x Nabi: A cultural phenomenon, one night only
Dining situation at Nadodi
1 / 7
Nabi I is not just a restaurant—it is a phenomenon in Shanghai’s dining scene. Helmed by the visionary Chef Tom Ryu, this contemporary Korean fine dining destination redefines what Korean cuisine can be. And just how popular is it? Every month, when reservations open, they are fully booked within minutes. Think: cult following energy, insider-only access, and the kind of exclusivity you simply cannot buy—unless you are lightning-fast.
Which is what made Chef Tom Ryu’s KL debut at the Tatler Best Takeover Series all the more thrilling. For one night only, he joined forces with Chef Yavhin Siriwardhana of Nadodi to deliver a four-hands dinner that guests are still talking about. Chef Tom is not your typical chef—he is a tastemaker, trendsetter, and creative force in Shanghai’s evolving food world, known for exploring lesser-known Korean regions through the lens of high-concept dining.
Now imagine that progressive Korean artistry meeting Nadodi’s fearless Malaysian–Sri Lankan flair, served at one of KL’s most daring fine dining institutions. This was not just a dinner. It was a rare collaboration bridging heritage and innovation, storytelling and technique, with a menu that lingered in memory long after the final bite.
Menu highlight:
- Nabi x Nadodi Biryani – A daring mash-up of Nadodi’s Seeraga Samba country chicken biryani and NABI’s Korean elements like kkakdugi, soy egg, and kimchi. Brought together with a light, cashew-based salna, this dish was a bold marriage of acid and depth—biryani like you have never tasted before.
Beta x August: A cross-straits celebration of heritage
Chef Raymond, Chef Eric and Chef Hans (from left to right)
1 / 9
August, one of Jakarta’s most acclaimed fine dining restaurants, began as a quiet experiment during the pandemic—and quickly grew into a must-visit destination. At the heart of it is Chef Hans Christian, whose food reflects his roots, global travels and refined artistry. Expect flavours layered with nostalgia, elegance and soul—crafted with world-class technique and emotional resonance. Hans is especially known for turning childhood memories into culinary poetry.
For the Tatler Best Takeover Series, Chef Hans teamed up with Chef Raymond Tham of Beta—a name synonymous with modern Malaysian fine dining. Known for redefining how the world sees Malaysian cuisine, Chef Raymond brings heritage, creativity and finesse to the plate, all while staying deeply rooted in local traditions.
Held at Skillet, Beta’s sister restaurant, this two-night dinner featured six sessions across the weekend and an exceptional menu that celebrated shared cultural roots and boundary-pushing execution.
Menu highlights:
- Ubi Kemili with Kulim, Cured Duck & Manchego – Earthy Kelantan potatoes, house-cured duck prosciutto and shaved Manchego, finished with fragrant Kulim oil (truffle’s wild Malaysian cousin). A warm, flavourful bridge between Malaysian terroir and modern European technique.
- Kuih Loyang ‘Kolak’ – A nostalgic Beta signature reimagined, inspired by Indonesia’s beloved kolak dessert. Crisp kuih shells cradle creamy banana and palm sugar filling—a bite-sized love letter to both countries’ culinary pasts.
The Bars: KL meets Taipei in a reimagining of Asia’s most exciting cocktail cultures
Wiliam Wu at Reka:Bar
1 / 5
The Tatler Best Takeover Series also shone a spotlight on two of Asia’s most compelling mixologists in back-to-back sessions that left guests buzzing.
On June 28, Reka:Bar played host to William Wu of Taipei’s acclaimed The Public House, alongside KL’s own Joel Poon. Together, they served a bold and poetic cocktail menu—from delicate floral blends to complex fermented infusions. Think osmanthus, rum, kombucha, lapsang tea and more—each drink a conversation between KL and Taipei, served in a glass.
And it was not just the cocktails that had guests raving. Reka’s bar snacks rose to the occasion too. The Braised Beef Gua Bao, stuffed with meltingly tender brisket, offered pure comfort between soft lotus buns. The Grilled Chicken Skewers, served with garlic confit aioli and basil oil, delivered punchy, balanced flavour—an unexpected star of the evening. And the Scallion Pancake, a nod to Taipei’s street food scene, was crisp and flaky with just the right touch of sweetness from truffle honey—mirroring the ingredients found in William’s cocktails and bringing the pairing full circle.
Siti Norsuria, William Wu and Anderson Wu (from left to right)
1 / 5
Then on June 29, The Silver Monkey—nestled in the canopy of Hotel Indigo Kuala Lumpur on the Park—closed the weekend with one last cocktail showstopper. William joined Siti Norsuria, the creative mind behind The Silver Monkey’s imaginative pours, for a night of flavours both rooted and rebellious.
Menu highlights:
-
The Public #1 (The Public House): A delicate, floral combination of gin, paochong tea, osmanthus syrup, and chardonnay. Light, graceful, and quietly iconic—this signature from Taipei’s The Public House is a perfect introduction to William Wu’s poetic cocktail style.
-
Plum & Rose (Reka:Bar): A layered, romantic blend of scotch whisky, plum wine, rose kombucha, and galangal. Sweet, smoky, and gently spiced, this drink lingers long after your last sip—both on the palate and in memory.
-
Teh Ratu (The Silver Monkey)– Persian saffron meets Chinese kombucha with a tart apple kiss, unfolding into florals and bittersweet complexity. Elegant, layered, and quietly powerful—a drink that left a lasting impression.
A landmark weekend for Malaysia’s dining scene
Above The dining experience at Nadodi, overlooking the KL skyline
The dining experience at Nadodi, overlooking the KL skyline
1 / 1
The Tatler Best Takeover Series proved that Kuala Lumpur is more than ready for world-class culinary programming. With every seat sold out and phenomenal feedback from guests, the two-day event brought together the best of Asia’s chefs and bartenders for a celebration of culture, creativity and craft.
From Shanghai’s hardest-to-book restaurant to Jakarta’s award-winning modern Indonesian cuisine and Taipei’s trailblazing bar culture, this was not just a dining event—it was a cross-cultural moment in KL history. It was also a celebration of Malaysia’s own homegrown talent. From Chef Yavhin of Nadodi and Chef Raymond Tham of Beta, to Joel Poon of Reka:Bar and Siti Norsuria of The Silver Monkey, these chefs and mixologists have not only carved out a name for themselves locally, but have also helped position Malaysia on the global culinary stage. Their passion, bold vision and dedication to storytelling through food and drink are what made the Tatler Best Takeover Series so extraordinary—and so uniquely Malaysian.
We are still reliving every bite and every sip. If you missed it—do not worry. The Tatler Best Takeover Series is only just beginning!
NOW READ
Where to find the best Indian restaurants in Klang Valley according to Tatler Best 2025
Where to find the best, wholesome Malaysian restaurants outside of KL, according to Tatler Best 2025
Credits
Images: Tatler Malaysia
About
Raisa, our Dining Writer, grew up in a multicultural household where food was more than just a meal—it was a way of expressing love. With Malay, Chinese, and Indian heritage, she was constantly surrounded by diverse flavors, home-cooked feasts, and the joy of sharing meals with family.
Her passion for food deepened during her studies in the UK, where she experienced vastly different dining cultures. A firm believer in the power of food to tell stories, she loves traveling, experimenting with local dishes, and uncovering hidden gems to share with others.
When she’s not writing about food, she’s likely munching on chips, chocolates, or whatever snack is within reach.
Work
Raisa covers all things food and drink, from emerging dining trends to timeless culinary traditions. She enjoys spotlighting new talent, discovering innovative menus, and sharing the best of the local dining scene with the world.
Follow her on Instagram @raisazulqaisar
