Eat, Drink and Be Merry
FiveFi rounds of food tastings, 26 chefs in the Shangri-la HotelHo kitchen, 91-pointer bubbly—the Henriot Blanc de Blanblancs, to be specific. All of which led to one superlative culinar culinary journey at the Singapore Tatler Ball. The main highlights were the oven roasted beef short ribs with pan-seared foie gras and truffle jus, and seared seabass, freshly flown in from France, served with a medley of microgreens. Aptly, English tea inspired the feast—not just in the innovative TWG Tea menu and food pairing—oolong Prestige with the beef and Lung Ching Jade for fish—but the tomato bisque arrived in a teapot as well, and was poured into the bowl of pan-seared scallop and prawn. Spirits were high, and it was no wonder as the vino list was curated with input from James Suckling, world-renowned wine critic and Singapore Tatler wine editor. Most balls wrap up by midnight, but at the Singapore Tatler Ball, the crowd was in the middle of dishing out moves on the dance floor, while guests-in-the-know kept their eyes peeled for the Tatler signature Teochew porridge, dished out only at the stroke of midnight—as it has been, without fail over the last decade at our annual ball. This year, the trademark supper dish came in a form of a porridge bar, featuring four types of congee from sweet potato to chicken, and what seemed like an endless table of condiments that had everything that anyone would ever desire, be it century eggs, omelette, salted vegetable or the all-essential youtiao.