Latest news with #TatlerBestTakeoverSeries
Tatler Asia
a day ago
- Entertainment
- Tatler Asia
What went down at the Tatler Best Takeover Series in Kuala Lumpur
Beta x August: A cross-straits celebration of heritage 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 Credits
Tatler Asia
a day ago
- Entertainment
- Tatler Asia
A local's guide to Amsterdam's rising food stars
Spectrum Endlessly inventive, Spectrum is where chef Sidney Schutte redefines fine dining through texture, contrast, and curiosity. His time in Hong Kong adds a surprising Asian edge to a foundation of Dutch ingredients. Dishes like mochi topped with caviar or crisp crackers layered with gels and foams aren't just playful; they're deeply thoughtful. Expect a sensory journey that's both educational in bending your mind and most importantly, extremely delicious. Spectrum, Waldorf Astoria Amsterdam, Herengracht 542, 556, 1017 CG Amsterdam, Netherlands, +31 20 718 4635 Read more: What went down at the Tatler Best Takeover Series in Kuala Lumpur Euro Pizza Above Euro Pizza Tucked into a converted garage in Amsterdam-Noord, Euro Pizza is worth the ferry ride across the IJ. Born during the pandemic, Rein Janssen and his team started with fun, flavor-forward pizza that quickly earned cult status. Their offerings are non-traditional, boldly flavored, and locally beloved. Don't miss the Bolognese–Comté pizza or the seasonal starter of raw fish and kiwi salad. Euro Pizza, Gedempt Hamerkanaal 79, 1021 KP Amsterdam, Netherlands, +31 20 895 0843 In case you missed it: The story of agak-agak Volendammer Vishandel Above Volendammer Vishandel Made famous by a Netflix episode featuring Joris Bijdendijk, this classic herring stand is a staple for locals and tourists alike. Located just off the the Albert Cuyp Market, it's where you grab a quick broodje haring (herring sandwich) or kibbeling (crispy battered cod) with a tangy ravigote sauce. The herring is fresh off the knife and served with pickles and onions and is the oily and buttery fish that you dream about. Volendammer Vishandel, Albert Cuypstraat 93, 1072 CP Amsterdam, Netherlands, +31 20 673 5955 Toko Ramee Above Toko Ramee It is one of the more charming culinary experiences in Amsterdam where if possible, you have to visit one of the many Indonesian tokos (family tuck shops) that we have in town. It's a hybrid of a neighbourhood speciality super market where you can pick up your spices as well as an array of take-away dishes ranging from home-made pandan chiffon cakes to a rice platter with stewed meats. This place has been around feeding the community for over 30 years with their signature of glazed tempeh. Toko Ramee, Ferdinand Bolstraat 74, 1072 LM Amsterdam, +31 20 662 2025 Bakkerij Mater Above Bakkerij Mater We can't help but love a family run business because we all know it takes work to have a harmonious family let alone choose to work with them. That aside, this father son and daughter run bakery is one of the only fully sourdough micro bakeries in town, everything from their breads to their pastries are made from a sourdough starter. Make sure to try the croissant where you taste the yeastiness of the sourdough, the butter they use from a local bakery and while it may not have the construct of your typical croissant, it carries the rich, butter and umami profiles of your ideal croissant. Bakkerij Mater, Ceintuurbaan 320 hs, 1072 GM Amsterdam, Netherlands
Tatler Asia
01-07-2025
- Entertainment
- Tatler Asia
Wok Hei and Tatler Takeovers: July dining in Hong Kong
Hello, It's July, and things are heating up. We begin with a deep dive into wok hei , that elusive, searing kiss of the wok that defines Cantonese cooking at its best. We speak to three Hong Kong chefs who share how they're keeping the flames alive. Then, from July 10 to 13, the Tatler Best Takeover Series lands in Hong Kong with a line-up that's anything but ordinary. Johnson Wong of Gēn brings refined Malaysian-Chinese fare to Ming Pavilion; Uwe Opocensky hosts a sky-high six-hands with Jimmy Lim of Taichung's JL Studio and Singapore's Revolver at Petrus; and Brasserie Astoria, the Singapore outpost of Björn Frantzén's empire, revives the brasserie spirit at Lobster Bar and Grill. Meanwhile, Asia's top bars descend on the city. Jigger & Pony and Atlas from Singapore join forces with The Macallan House and Lobster Bar for two nights of world-class cocktails. It's four days, countless flavours, and a rare chance to see Asia's culinary stars shine side by side. See you there, Fontaine Cheng Regional Dining Editor, Tatler Asia
Tatler Asia
01-07-2025
- Entertainment
- Tatler Asia
Tatler Best takes over Hong Kong with unmissable chef collaborations and cocktail nights this July
From flame-fuelled feasts to sky-high fine dining and mixology takeovers, the Tatler Best Takeovers - Hong Kong Edition plays host to Asia's most exciting talents This July, Hong Kong plays host to the next chapter of the Tatler Best Takeover Series, a bold cross-cultural celebration where some of Asia's most exciting chefs and bartenders come together for a limited run of unforgettable events. From July 10 to 13, Island Shangri-La and The Macallan House will transform into a stage for exclusive four- and six-hands dinners, creative cocktails and rare guest shifts from some of the best bars in the region. Part of a regional series that's taken Bangkok, Phuket and soon, Kuala Lumpur by storm, the Hong Kong edition brings together award-winning talents from Singapore, Malaysia and beyond, reimagining what hospitality looks (and tastes) like today. Whether you're after progressive Singaporean cuisine, refined Hokkien fare or creative cocktails, there's something for every discerning diner and drinker. All experiences are available exclusively to Mastercard cardholders via with limited seats. Photo 1 of 3 A sky-high, six-hands experience at Petrus with Revolver (Singapore) and JL Studio (Taichung) Photo 2 of 3 From Penang to Hong Kong, a celebration of heritage with Malaysia's Gēn at Ming Pavilion Photo 3 of 3 A Parisian revival at Lobster Bar and Grill, featuring Brasserie Astoria from Singapore
Tatler Asia
01-07-2025
- Entertainment
- Tatler Asia
Asia's award-winning chefs and bartenders unite in Singapore for the Tatler Best Takeover Series
Origin Grill x Akar Dining x Solbam Above On July 19, Origin Grill's chef de cuisine Simon Bell will whip up a delectable tasting menu with Aidan Low (Akar Dining) and Eom Tae-jun (Solbam) for the inaugural Tatler Best Takeover Series in Singapore July 19, Origin Grill Imagine a dinner where three of Asia's most exciting chefs come together for one unforgettable evening. On the second night of the Tatler Best Takeover Series at Origin Grill, chefs Eom Tae-jun of Solbam (Seoul), Aidan Low of Akar Dining (Kuala Lumpur), and Simon Bell of Origin Grill (Singapore) unite for a one-night-only six-hands collaboration. Expect the purity and precision of Korean fine dining, the bold, nature-led flavours of modern Malaysian cuisine, and the smoky finesse of Josper-grilled cooking—all woven into a seamless, flavour-forward menu. But this is more than just a meal. With every course, the chefs share their stories—their inspirations, ingredients, and philosophies—offering guests an intimate glimpse into their culinary worlds. Dishes like Hokkaido scallop dressed in coconut vinegar with ginger, shallots, and coriander; catfish ketupat paired with petai miso, long pepper, and assam pedas emulsion; and a goreng pisang parfait with caramelised pineapple and honey pineapple sorbet reflect a thoughtful convergence of heritage, creativity and craft. BOOK NOW Read more: The best restaurants in Seoul, South Korea, according to chef Olivia Lee Opium Bar x Origin Bar Above On July 19, Opium bar's head bartender Julie Nguyen will team up with Origin Bar's Aki Nakata and Cherry Lee to concoct signature cocktails, as part of the inaugural Tatler Best Takeover Series in Singapore July 19, Origin Bar When three female bartenders at the top of their game join forces for one night, you can expect more than just great drinks—you get a glimpse into the future of cocktail culture. Julie Nguyen of Bangkok's Opium Bar teams up with Aki Nakata and Cherry Lee of Singapore's Origin Bar for an evening that's equal parts imagination and skill. Hosted at Origin Bar—an opulent, transport-themed lounge known for its immersive menus and 600-strong spirit library—this collaboration explores surrealism, sustainability and the stories behind every pour. Expect three of Opium Bar's greatest hits served for one night only, among which are Los Parados, crafted with Issan rum, jasmine rice horchata and pineapple syrup; and More Hours With You, featuring Michter's rye whisky and sweet oolong vermouth blend. If you missed out on Ngyen's guest shift at The Macallan house, good news: she will also serve Midnight Bell, her exclusive creation for the Tatler Best Takeover Series using The Macallan Nguyen's drinks will, of course, be complemented by Origin Bar's signature concoctions and bites. BOOK NOW Origin Bar Shangri-La Singapore, Lobby Level, Tower Wing, 22 Orange Grove Road, S(258350)
