At Singapore Tatler, we believe that a good celebration is never complete without delectable food and drinks. And that was what happened at the Generation T party at private members' club, 1880, which honoured 50 young game changers disrupting Singapore’s future for the better.
The night began with a mouth-watering four-course meal by 1880 chef Colin Buchan. "I have worked in Europe and Asia and what I've come up with for tonight reflects my influences," he confesses, saying that it's a mix of signatures and new creations that use a lot of Japanese ingredients.
(Related: What Is Generation T?)
The guests consisting of Gen.T listers, panelists and the Tatler tribe started light and fresh with the creamy burrata elevated with cherry tomatoes soaked in manuka honey, garlic and basil; the second course—a choice between raw Hokkaido scallops ceviche and raw salad with pickled chilli, fennel and yuzu—was refreshing and easy on the palate.
It whet the appetite for the sumptuous main course that followed. Meat lovers fell in love with the Angus ribeye, its earthy umami flavours lifted by the delicious smoked bone marrow and sweet-salty-smoky pureed aubergine. The steamed local seabass held court, too, especially with the elegant shellfish sauce that guests couldn't get enough of. And last, but not least, was the vegetarian truffle spatzle—plump potato dumplings studded with Japanese mushrooms and kai lan.
Dessert was another beautiful affair that showcased chef Buchan's childhood dessert—the classic Paris-Brest filled with wonderfully light dark chocolate and hazelnut cremeux, and accompanied with cocoa nibs ice cream. This was complemented with the Rémy Martin XO.
The after party
We made sure that tipples would flow throughout the night. So Peroni got the after party started with its ice cold Peroni Nastro Azzuro and Peroni Leggera beers, while Rémy Martin crafted two exclusive cocktails.
The Gen.T Side Care Named Desire proved to be popular with its invigorating and citrusy mix of Rémy Martin VSOP, fennel, orange liqueur and lemon. A mellower option, but no less delicious, was the Gen.T Milk Punch, blended with Rémy Martin VSOP, jackfruit, chrysanthemum, cinnamon, coriander, lemon and clarified milk.
An assortment of delicious small bites from the cheese, charcuterie and dessert station followed. While being entertained with lively music and a special performance by Gen.T 2018 lister Tabitha Nauser, the crowd nibbled on comte and gorgonzola cheeses, as well as slivers of salty parma ham and bresaola. The night ended on a sugar high with a variety of sweet treats—the eye-catching matcha choux, velvety soft mango passion panna cotta and the crowd favourite red velvet cake. What a treat!
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