Tastes of Southeast Asia

At the third edition of Off Menu Luxe, Tatler Singapore's signature culinary event held in partnership with UOB Private Bank, three of Asia's top chefs crafted an exclusive six-course menu that celebrated the diverse flavours of the region

- Dudi Aureus

For Chew Mun Yew, the head of UOB Private Bank, the days leading up to Christmas are reserved for moments of reflection on the remarkable achievements of his team, as well as their business partners and clients who have become friends over the years. In this spirit of gratitude, UOB Private Bank joined forces with Tatler Singapore to launch the third edition of the latter’s signature culinary event, Off Menu Luxe, last November held at The Singapore Edition.

Themed “Renaissance of Southeast Asian Fine Dining”, who better to curate the exclusive six-course menu than three of Singapore and Malaysia’s top chefs: Toraik “TC” Chua, the executive chef of three-Michelin-starred restaurant Zén; Nicolas Tam, the head chef of one-Michelin-starred modern Asian establishment Willow; and Kim Hock Su, the chefpatron of one-Michelin-starred modern French restaurant Au Jardin in Penang.

In the spirit of the holiday season, the hotel ballroom was elegantly adorned in shades of blue and silver. The 100 invited guests, dressed in their festive best, enjoyed freeflow Louis Roederer champagne, alongside Johnnie Walker Blue Label, served neat or on the rocks, and the limited-edition Johnnie Walker Blue Label Ice Chalet, best savoured with ice. As the sun set and appetites were piqued, guests were ushered into the grand ballroom.