Off Menu

Inside the culinary extravaganza that was the talk of the town over a fantastic weekend in Kuala Lumpur

November 13 and 14, 2021 saw the debut of Tatler Dining Malaysia’s inaugural Off Menu event, presented in partnership with HSBC Premier. The two-day popup festival held at Centre Court on Level 8, Pavilion Hotel Kuala Lumpur Managed by Banyan Tree was a veritable oasis of food and drinks in the heart of the city, and featured the convergence of some of Malaysia’s most celebrated chefs as well as a curated list of bespoke gastronomical delights.

The thrilling gourmet experience brought together, for the first time ever, six teams of local and international chef pairings: Chai Chun Boon of Copper Restaurant with Jeff Ramsey of Japas by Jeff Ramsey; World Pastry Champion (Coupe du Monde de la Pâtisserie) Otto Tay with Raymond Tham of Beta KL and Skillet at 163; Jun Wong of Kikubari with Diego Reali of Natalina Italian Kitchen; Johnny Au Yong of Ebisu at Altitude with David Dahlhaus of Ambara; Kenny Lee of Jade Pavilion with Mandy Goh of Kayuputi; and Junious Dickerson of Curate with Azli Ahmad of OpenHouse.

There was nothing quite as exciting as watching the guests, fresh out of months of lockdown, pile in, eager to savour Off Menu-exclusive chefs’ creations. From creative takes on Japanese cuisine and dishes that pay homage to the chef’s background to unconventional ingredients promising a marriage of unique flavours and seafood that tastes like it was freshly plucked out of the ocean, Off Menu Kuala Lumpur 2021 celebrated Malaysians’ love for food and the dynamic dining scene, anchored by one-ofa-kind chef collaborations.