Inside DBS and Tatler’s “DBS Culinary Delights—ARTable”, Hong Kong Art Week’s most exclusive dinner experience featuring chef Edward Lee
The night began with cocktails and canapés, but this was no ordinary pre-dinner nibble. Guests were treated to the culinary magic of chef and author Edward Lee, the star of the hit South Korean cooking showCulinary Class Wars, who served up his now-legendary Kentucky fried tofu—a deep-fried, decadent treat that somehow outshines the classic fast-food original. Topped with chicken skin, aji sauce and buttermilk sauce, it was a dish that had guests murmuring in awe (and reaching for seconds). Even the vegetarian version was a revelation.
Meanwhile, the venue was transformed into a gallery, showcasing the works of artist Yuan Fang, whose bold and immersive art set the tone for the evening. Her vibrant pieces didn’t just hang on the walls; they became part of the atmosphere, pulling guests into a dialogue between visual artistry and culinary craftsmanship.
Sebastian Paredes and chef EdwardLee (Photo: Tatler Hong Kong)
Club Bâtard (Photo: Tatler Hong Kong)
Inside DBS and Tatler’s “DBS Culinary Delights—ARTable” (Photo: Tatler Hong Kong)
Chef Edward Lee in the kitchen (Photo: Tatler Hong Kong)
As the crowd settled in for dinner, Tatler Hong Kong’s head of VIP content and community, Tara Sobti, kicked off the evening with a warm welcome, setting the stage for what she called “a celebration of creativity in all its forms”. Sebastian Paredes, DBS head of North Asia and chief executive officer of DBS Bank Hong Kong, followed with opening remarks and shared his vision behind “DBS Culinary Delights”: “At DBS Bank, we are committed to redefining the customer experience, particularly in the realm of wealth management. As we navigate the ever-evolving landscape of our customers’ needs, we recognise that today’s private banking clients and affluent individuals are not just seeking financial advisory; they are becoming more selective and aspirational. They are looking for experiences that resonate on a deeper level. Hence, we are here to offer our customers experiences beyond banking—like ARTable tonight.”
The four-course dinner was a spectacle. Each dish, inspired by Fang’s art, was a testament to Lee’s genius. From the interplay of colours on the plate to the unexpected bursts of flavour, it was clear that this wasn’t just food—it was storytelling, and it offered guests a multi-sensory experience.
The artistic tablescapes (Photo: Tatler Hong Kong)
The artistic tablescapes (Photo: Tatler Hong Kong)
Performance by erhu virtuoso Wan Pin Chu (Photo: Tatler Hong Kong)
Artist Yuan Fang's work (Photo: Tatler Hong Kong)
The menu began with a yellowtail hwe, uni and caviar, served in a pine nut soup. This was followed by roasted quail with banana BBQ sauce and hearts of palm, and later, braised beef kalbi with brown rice risotto and oyster mushroom. A chocolate cherry layer cake with espresso gelato rounded out the evening. As Lee said, “Yuan Fang’s artwork embodies beauty, chaos and control all at once. It’s both random and intentional. I wanted to reflect that feeling of movement and fluidity through the plating, the flavours and the textures, but with the goal of working towards a creation of beauty and flavour.” Adding a playful twist, each table was named after an ingredient featured in the menu.
Kentucky fried tofu (Photo: Tatler Hong Kong)
Yellowtail hwe, uni and caviar with citrus and gamtae in pine nut soup with oils of seaweed, chilli and basil (Photo: Tatler Hong Kong)
Roasted quail with roasted banana BBQ sauce, roasted hearts of palm, spiced honey and black vinegar (Photo: Tatler Hong Kong)
Braised beef kalbi with brown rice risotto and oyster mushrooms (Photo: Tatler Hong Kong)
Chocolate cherry layer cake with espresso gelato (Photo: Tatler Hong Kong)
The pièce-de-résistance was an unforgettable performance by erhu virtuoso Wan Pin Chu, who had just won Best Original Music for his work for the 2024 film The Last Dance at the 18th Asian Film Awards. Chu was accompanied by cellist Chor Kai Hei and violinist Sally Law. The trio delivered a hauntingly beautiful set that had guests absolutely spellbound.
As the evening wound down, guests were given signed copies of Lee’s latest book, Bourbon Land, a fitting keepsake for a night that was equal parts indulgent and inspiring.
Grace Chan (Photo: Tatler Hong Kong)
Teresa Chan (Photo: Tatler Hong Kong)
Tim Fung (Photo: Tatler Hong Kong)
Feiping Chang (Photo: Tatler Hong Kong)
Queenie Rosita Law (Photo: Tatler Hong Kong)
Bernice Liu (Photo: Tatler Hong Kong)
Amanda Strang (Photo: Tatler Hong Kong)
Jessica Hsuan (Photo: Tatler Hong Kong)
“DBS Culinary Delights—ARTable” wasn’t just an event—it was a masterclass in creativity, innovation and cultural exchange. For those lucky enough to snag an invitation, it was an evening to savour, where every detail was considered, every flavour lingered and every conversation sparked something new.