What went down at the Tatler Best Takeover Series in Kuala Lumpur
Photo 1 of 9 Chef Raymond, Chef Eric and Chef Hans (from left to right)
Photo 2 of 9 Amouse Bouche by Beta
Photo 3 of 9 Beta x August
Photo 4 of 9 Chef Hans with the guests at Skillet
Photo 5 of 9 Chef Raymond Tham with his creation
Photo 6 of 9 Chef Hans at Skillet for the Beta x August dinner
Photo 7 of 9 Chef Raymond Tham attending to his guests
Photo 8 of 9 The iconic duo: Chef Raymond Tham and Chef Hans Christian
Photo 9 of 9 Chef Hans and Chef Raymond with their teams
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.
Read more: Tatler Best Takeover Series in KL: First look at the exclusive menus from Asia's star chefs and mixologists The Bars: KL meets Taipei in a reimagining of Asia's most exciting cocktail cultures
Photo 1 of 5 Wiliam Wu at Reka:Bar
Photo 3 of 5 William Wu explaining to guests about his drinks at Reka:Bar
Photo 4 of 5 William Wu at Reka:Bar
Photo 5 of 5 Braised Beef Gua Bao paired with
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.
Photo 1 of 5 Siti Norsuria, William Wu and Anderson Wu (from left to right)
Photo 2 of 5 Lemon Balm & Pineapple by The Public House at The Silver Monkey
Photo 3 of 5 Anderson and Siti Norsuria behind the scenes at The Silver Monkey
Photo 4 of 5 William Wu preparing his signature cocktail for his guests at The Silver Monkey
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 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
The ultimate guide to the best modern Malaysian restaurants in the KL city centre, according to Tatler Best 2025
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
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