What We Feasted On At The Singapore Tatler Ball

The Singapore Tatler Ball this year was all about aesthetic of excess crowned by a boldly indulgent dinner

There’s much to love about the idea of embracing intricacy, variety and going a little over the top. And, while thankfully no one came dressed as a late baroque cathedral, “maximalism” was the apt inspiration behind this year’s Singapore Tatler Ball. The spectacle was a sight to behold, paired with Champagne Henriot’s popular blanc de blancs—the cornerstone of the label’s signature style, showcasing minerality and complexity, crafted with a majority blend of grapes from Premier and Grand cru vineyards.

It was the ideal blend of fireworks and elegance that paired nicely with the first course of lobster, sliced and laid out over an Asian bagnat of quinoa and micro herbs and then crowned with caviar. And just when the diner thought it could not have been a better start to the evening’s feast, a fragrant bowl of black truffle consommé topped with a frenzy of seasonal mushrooms and shaved truffle followed. To the surprise of those who did not read the menu in detail, hidden beneath was the silky steamed savoury egg custard.

It begged for a slightly more flamboyant style of wine, and the dry Riesling—a vintage 2016 from Castell Winery in Bavaria, Germany, did not disappoint. Fresh with a lovely mineral acidity, its lively bouquet of citrus and apricots was not overlooked.

The lone minimalist that was the palate cleanser of green basil sorbet was refreshing, nonetheless. But those who took their time to savour the Riesling was rewarded with a vivacious pairing with the main course of citrus-baked Golden Eye. The prized snapper, served Provençal style, flirted shamelessly with caramelised daikon and diners lapped up the delicious drama.

Those who were seduced by the beef option—specifically the Westholme wagyu that was stewed for 24 hours and served with pumpkin crème, beef marrow butter and Piedmont hazelnuts—were equally pleased with the offer of a bold and succulent Brunello di Montalcino 2012 from La Torre (Tuscany, Italy), that many will attest was also good on its own.

Expectedly, dessert was a party of sweets—from rum-infused savarin and dark chocolate ganache to a Gaston Lenotre opera cake, to name a few—and savoury; a trio of comte, camembert and Soignon ash goat cheese, to be precise.

Of course, it wouldn’t be a maximalist toast to an extremely pleasurable evening without something heavier to sip—and The Macallan’s Double Cask 12YO and Tripple Cask Matured 12YO were the sort of youthful yet dignified spirit we were craving.

Topics

singapore tatler ball the macallan capella singapore

Tatler Asia

What We Feasted On At The Singapore Tatler Ball