With the Tatler Ball 2017 proving to be a resounding success, let's take a peek at what went on behind-the-scenes in the Shangri-La Kuala Lumpur kitchen to feed over 500 of society's elite that night.
We sat down with chef Olivier Pistre, the executive chef of the hotel, before the ball to speak about all things food. The bubbly chef chose to craft a menu that would reflect the foods the French typically ate during autumn.
With the hard work put in by the chef and his team, guests had the chance to sample amazing delights at the ball, with duck foie gras confit, seared Hokkaido scallop and butternut pumpkin velouté and Australian Wagyu tenderloin being resounding hits.