The banquet for this year’s Singapore Tatler Ball was a delectably nuanced showcase of fine pairings and oriental inflections
The notion of fusing Oriental and Western influences has remained quite irresistible, evident in the imaginative and varied interpretations we continue to find in both the visual and culinary arts. It was also the inspiration behind this year’s Singapore Tatler Ball, which was themed "Chinoiserie", and the anticipated feast that ensued.
It was, as such, tempting to explore the possibility of welcoming guests with a prized sparkling wine from Ningxia, China. But we decided to stick with something more familiar and chose to revisit a favourite from a couple of years back—the always pleasing Delamotte Brut. It could be the generous feature of grand cru Chardonnay used in its proprietary blend that we seem to enjoy, or the simple fact that it makes for a delicious aperitif—it is rich, yet fine and fresh on the palate, with a dry and fruity finish.
It is a versatile wine that went well with the specially curated canapés, whether it was a bite of Wagyu beef tenderloin topped with pickled kumquat, or the mini lobster roll that was finished with a little tarragon and marigold.
Suffice it to say, this bubbly was also good with the appetiser—an accustomed coupling of cold soba and poached Boston lobster, but this time dressed in a bright, sweet-savoury soy vinaigrette piqued with hints of wasabi and yuzu. Those looking for a slightly more adventurous pairing had the choice of switching to a uniquely aromatic, succulent and expressive sauvignon blanc from Trentino-Alto Adige in Italy. It, too, boasts an elegant palate and bright acidity.
The duck consomme that followed, however, didn't require an accompanying wine. It was, by itself, a shining and abashedly moreish example of East meets West—its light, yet deeply flavourful clear soup was the perfect foil to the duck rillette-filled wantons it was served with.