Hong Kong Tatler - - Faces -

The evening’s de­gus­ta­tion be­gan with a won­der­fully light seafood ap­pe­tiser as pretty as it was de­li­cious, fol­lowed by a starter of Brit­tany blue lob­ster with hazel­nut foam. Each of the cour­ses was themed around a dif­fer­ent shin­ing land­scape: first was Deep Re­flec­tions, then the lob­ster course Sil­ver Seas, fol­lowed by a lemon sor­bet in­ter­lude called Lemon Shine. Guests then en­joyed Un­der the Tus­can Sun—mains of slow-cooked prime beef ten­der­loin with cof­fee rub and grilled veg­etable mille feuille, or pan fried French sea bass— fol­lowed by a spec­tac­u­lar Val­rhona choco­late cre­meux ti­tled Tem­ple to the Sun. As the guests were be­ing served glasses of The Ma­callan Rare Cask, the master of cer­e­monies, Sean Lee-davies, took to the stage to in­tro­duce a video cel­e­brat­ing the 20th an­niver­sary of the Hong Kong Tatler Ball. The film fo­cused on the fun of the 1995 event and fea­tured in­ter­views with the likes of Daisy Ho, David Tang and Ron­ald and Jo­hanna Ar­culli. David re­called be­ing awarded Most Colour­ful Char­ac­ter at the in­au­gu­ral event, while Daisy re­mem­bered it as “set­ting a prece­dent” that demon­strated “a ball could be fun yet proper.”

Alan and Michelle Chan An­ton San Diego and Reyna Har­ilela Daphne King-yao David Har­ilela and Dav­ina Har­ilela

Paulette and Ge­orge Ho Johnny Chan, Vicky Lam and Yuda Chan

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