Editors’ picks: The best things we ate this week, according to Tatler Dining editors

A week in the Tatler Dining office, whether in Hong Kong or Malaysia, never looks the same—but the one thing that stays constant is that it is never boring. We’re always looking for your next best meal or tipple, whether attending a new restaurant opening, traversing markets for an unusual ingredient, or discovering obscure street food finds.

From a deceivingly simple potato salad and a dish of century egg and corn to creative spins on Filipino staples, Tatler Dining editors from across the region have shared their best bites from the past week in this new series.

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Corn, Century Egg, Burnt Coconut at 圭 K, Kuala Lumpur

Corn, Century Egg, Burnt Coconut (Photo: Katelyn Tan)

The humble corn and egg, two seemingly simple ingredients, come together beautifully at 圭 K when masterfully treated by Hidemichi Seki. Paying homage to his years in Hong Kong, he takes inspiration from corn soup with century egg, adding another layer of flavour with burnt coconut and a delicate hint of coffee.

Each kernel of handpicked corn is peeled manually, before being arranged into a lattice, sitting above Cameron Highland white corn pudding. Biodynamic century egg and burnt coconut jelly gracefully crown the dish, one of many dishes at 圭 K that involve hours of invisible work.

—Katelyn Tan, Dining Editor, Malaysia

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Japanese Potato Salad at Bees by Narisawa, Singapore

Japanese Potato Salad (Photo: Dawson Tan)

It may appear as a deceivingly simple potato salad but in fact, everything’s measured to a tee; Narisawa’s obsession with culinary perfection is perfectly encapsulated in this comforting bowl. First, textures of aged Hokkaido potatoes, both smashed and cubed, lay the foundation. The science behind ageing potatoes isn’t gimmicky, but rather rewarding. With time and exposure to elements, moisture wicks and starch shapeshift into natural sugars, resulting in sweeter potatoes.

It arrives adorned with accompaniments of tangy mayonnaise, crunchy pickles (cucumber, carrots, and onions), a perfect onsen tamago, and smoky slivers of charred pork belly. I'll confess that the charming number still had me lusting over it in the morning after; so sharing is not advised.

—Dawson Tan, Assistant Dining Editor, Singapore

Dried abalone in chicken soup at Yong Fu, Hong Kong

Dried abalone in chicken soup (Photo: Fontaine Cheng)

There are two kinds of abalone in this world: the rubbery disappointment you politely chew through at a distant uncle’s birthday banquet, and then there’s the kind that makes you rethink everything you thought you knew about seafood. At Yong Fu Hong Kong, purveyors of refined Ningbo cuisine, they serve the latter. The abalone is tender yet firm, absorbing the broth’s deep umami without being overshadowed.

The broth, the colour of a late-afternoon sunbeam, is the result of hours of slow cooking, coaxing every last ounce of richness from the chicken without veering into cloying territory. Then there’s the bottle melon, hollowed out and stuffed with Japanese rice, a stroke of genius that brings a fragrant, textural counterpoint to the dish. And just when you think it’s done, the lily bulbs arrive with their soft, natural sweetness, rounding out the dish with the kind of grace that makes you nod in quiet appreciation. It’s a dish that understands balance, precision and patience—all qualities I usually lack when faced with a dish this good.

—Fontaine Cheng, Regional Dining Editor, Hong Kong

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Ubod a la Carlo at Asamín by Metiz, Philippines

Ubod a la Carlo (Photo: Lauren Golangco)

Although Metiz remains closed for reservations, chef Stephan Duhesme keeps the team’s creative juices flowing with a two-month-long à la carte pop-up: Asamín. Housed at The Balmori Suites Chef’s Table (a sought-after pop-up space in the stylish Rockwell neighbourhood) Asamín presents a new challenge for the team as they take on causal panciteria fare.

At first glance, the menu reads like a list of classic Filipino staples, but you’ll soon discover that they’ve injected their creativity into every dish. While the selection of pancit is nothing short of brilliant, you’d be remiss to neglect other items on the menu. One such highlight is the ubod a la Carlo, a must-try when dining at Asamín. Made by head chef Arlo Gregorio—whose name is often mistaken for ‘Carlo’—this delicious take on lumpiang ubod features sautéed palm hearts, pickled mushrooms, and anchovy dressing in a silky sourdough crêpe, smothered in peanut sauce and crushed peanuts for added texture. The pop-up runs until the 25th of March—don’t miss out on this tasty treat.

—Lauren Golangco, Tatler Dining Officer, Tatler Philippines

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