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Digest Be Our Guest: What We Served At #MYTatlerBall2019

Be Our Guest: What We Served At #MYTatlerBall2019

Be Our Guest: What We Served At #MYTatlerBall2019
By Samantha Lim
By Samantha Lim
November 06, 2019
With several high-profile restaurateurs on our guest list (thank you for joining us, Elizabeth Marini and Roberto Guiati!), Chef Junious Dickerson and his team were on a knife-edge, but delivered hit after hit in the Grand Ballroom of the Four Seasons Hotel Kuala Lumpur

Starters

Poached Boston Lobster | Saffron Gelée | Hearts of Palm | Caviar | Espelette Purée | Frissee
Poached Boston Lobster | Saffron Gelée | Hearts of Palm | Caviar | Espelette Purée | Frissee
Rustic Tomato Salad | Heirloom Cherry Tomatoes | Bocconcini | Black Olive Sponge | Gazpacho Dressing | Basil Gel
Rustic Tomato Salad | Heirloom Cherry Tomatoes | Bocconcini | Black Olive Sponge | Gazpacho Dressing | Basil Gel

Few things command a gourmand's attention quite like crustaceans, hence the kitchen's decision to deliver a whole lobster claw for the first course. Espelette spice added piquancy to the poached lobster while edible pansies in purple, maroon and gold provided the overall dish with pomp and splendour.

Vegetarians, on the other hand, partook of a Caprese salad with a contemporary spin. Mozzarella, tomatoes and sweet basil, the holy trinity of Italian ingredients, were jazzed up with an original creation dubbed 'black olive sponge.' "We added olive purée to bread batter before popping the mixture into the microwave," explained executive chef Junious Dickerson. "The dough was then transferred to a dehydrator." The result? Delightfully airy bites that stood somewhere in between sponge cake and crunchy croutons. 

Moët & Chandon Impérial flowed freely throughout the first course, as Champagne's versatility makes it perfect for pairing with just about anything.

View snapshots: Sipping On Dom Pérignon's Vintage 2008 & Rosé 2006 At DC Restaurant

Soup

Smoked Chestnut Veloute | Foie Gras Croquet | Copeaux of Truffles | Concentrated Buttermilk
Smoked Chestnut Veloute | Foie Gras Croquet | Copeaux of Truffles | Concentrated Buttermilk

"These truffles literally arrived just hours ago," said Chef Dickerson, heaving a sigh of relief. "They almost got detained at customs!"

And what a shame if they had, for the prized delicacy provided much needed earthiness to the sweet and savoury chestnut velouté. Foie gras lovingly coated in breading and choux pastry added some substance to the soup, which we washed down with Cloudy Bay's 34th vintage, a Sauvignon Blanc with ripe flavours of kaffir lime and orange blossom.

Palate Cleanser

Roasted Rhubarb Sorbet | Textures of Sago | Elderflower Gelée | Butterfly Pea Flower
Roasted Rhubarb Sorbet | Textures of Sago | Elderflower Gelée | Butterfly Pea Flower

Rhubarb, which is wildly difficult to source in Malaysia, was churned into a refreshing sorbet by Ahmed Said Mohamed, head pastry chef and sweets maven at the Four Seasons Hotel Kuala Lumpur.

Served in between soup and the main courses, each portion of the palate cleanser was crowned with chewy sago pearls for textural contrast.

Butterfly pea flower, which is famously used as a food dye, wasn't drained of its pigment but used whole, serving a different type of aesthetic purpose.

Entrées

Fillet of Beef Tenderloin | Asparagus | Snails Petit-Gris | Black Garlic Puree | Paris Mushrooms in Bordelaise | Caracotte Potatoes
Fillet of Beef Tenderloin | Asparagus | Snails Petit-Gris | Black Garlic Puree | Paris Mushrooms in Bordelaise | Caracotte Potatoes
Cod Fish Viennese | Garlic Crust | Bouillabaisse of Calamaretti | Green Peas | Saffron Sabayon
Cod Fish Viennese | Garlic Crust | Bouillabaisse of Calamaretti | Green Peas | Saffron Sabayon

Chefs have plenty on their plates, but time spent sourcing quality ingredients and forming good relations with suppliers is the meat and potatoes of their profession. As such, the Four Seasons culinary team was proud to present beef tenderloin from Stanbroke, a family-run farm in Australia, as one of the evening's mains. Not unlike Swedish Hasselback potatoes, whereby whole spuds are sliced halfway, the accompanying Caracotte potatoes were steeped in flavour. Plummy Pinot Noir 2016 by Cloudy Bay made a natural pairing for the bovine dish.

Those who marked their preference for surf over turf had their glasses topped up with Sauvignon Blanc. Minutes later, generous slabs of cod swimming in curtardy sabayon made it to their respective placemats. Named for the capital of Belgium, Brussel sprouts congregated with green peas and wilted tomatoes to surround the seafood starlet.

See also: Hilton Kuala Lumpur Also Sources Their Steaks From Stanbroke Farms

Sous Vide of Cauliflower | Espelette Puree | Tempura Florets | Saffron Espuma'
Sous Vide of Cauliflower | Espelette Puree | Tempura Florets | Saffron Espuma'

This year saw 29 vegetarian mains—the highest we've had in history, which speaks volumes about today's health-conscious society. 30 odd diners dug into a duo of cauliflower: cross-sections of cauliflower got acquainted with a sous-vide machine whereas bite-sized florets met the deep-fryer.

See also: 10 Facts & Figures You Might Not Have Guessed About Tatler Ball 2019

Dessert

24 Karat Apple | White Chocolate | Caramelised Apple | Vanilla Biscuits | Sultanas Ice Cream
24 Karat Apple | White Chocolate | Caramelised Apple | Vanilla Biscuits | Sultanas Ice Cream

Hoping to lure guests to the dance floor post-dinner, the T.Dining team voted for a light fruit-based dessert as opposed to chocolate.

Chef Mohamed's prowess in the art of pâtisserie paid off, as the sweet treat was the most photographed dish of the evening.  Taking our notes literally, the pastry chef moulded sweet mousse to resemble gold-dusted apples. Those expecting a hard exterior were pleasantly surprised as their forks slid easily into the entremets, revealing spiced and cubed apples at the core. 

  • Photography Richard Chin

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Digest Four Seasons Hotel Kuala Lumpur Tatler Ball

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