Editors’ picks: The best things we ate and drank this week across the region, from acorn noodles to whimsical tipples

A week in the Tatler Dining office, whether in Malaysia or Taiwan, 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 saba toast at a breakfast pop-up to Wagyu sirloin paired with tea rice to ember-roasted acorn noodles, Tatler Dining editors from across the region have shared their best bites from the past week in this new series.

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Ember roasted acorn noodles at Mosu, Hong Kong

Ember-roasted acorn noodles (Photo: Fontaine Cheng)

“This is a dish that doesn’t just flirt with brilliance, it confidently waltzes into your memory, buys you a drink and leaves you wondering where it’s been all your life. Conceptualised by Ahn Sung-jae, the culinary maverick who made his name with Mosu Seoul but also by dazzling (and intimidating) the competition on Netflix’s Culinary Class Wars, and executed by head chef Jeong Jin-hwan, more fondly known as Bruno, this dish is a testament to what happens when tradition gets a modern glow-up. Earthy acorn noodles are transformed into silky strands slicked with a luscious parsley butter sauce. Then, because subtlety is overrated, along comes freshly shaved black truffle. It’s indulgent, it’s unexpected, and, quite frankly, you need to try it to believe it.”

—Fontaine Cheng, Regional Dining Editor, Hong Kong

Saba Toast at O.rang, Kuala Lumpur

Saba Toast (Photo: Keandra H’ng)

“In O.rang’s occasional breakfast service, a rotating menu delights in different unconventional breakfast items, and this one was saba toast. A riff off chorizo, this was made with cured saba mackerel, blended with a house-made fermented chilli paste, spices, and caramelised tomato paste. Think prawn toast but with saba instead Topped with a forest floor of dill, it brought texture, flavour, brightness, and fattiness all in one bite. Paired with sour cream and lacto-fermented watermelon radish, the saba toast was an all-encompassing bite that hit all the flavour markers in one go.”

—Keandra H’ng, Dining Writer, Malaysia

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Wagyu Sirloin and Taiwanese Tea Rice at Logy, Taiwan

Wagyu sirlion (Photo: Yinru Tu)

Tea rice (Photo: Yinru Tu)

“Now in its new Neihu location, Logy reimagines tradition with a bold yet refined main course—Hokkaido Nanatsuboshi rice infused with Taiwanese high-mountain oolong, paired with Wagyu sirloin. Sides include aged radish with Arima sansho, Shaoxing-pickled celeriac, wild garlic with sesame and hazelnut oil, and a blend of masala, curry, and Japanese butterbur, capturing Asia’s diverse flavors in a single plate.”

—Yinru Tu, Managing Dining Editor, Taiwan

Whimsy Wabbit at Three X Co, Malaysia

Whimsy Wabbit (Photo: Katelyn Tan)

“Lychee martini, served as a milk punch, is poured over a wobbly aloe vera and pandan jelly rabbit in this whimsical cocktail at Three X Co. A creation by head bartender Amanda Wan, the liquid bathes the bouncy bunny, the ideal drink for a fun night out in Bangsar.”

—Katelyn Tan, Dining Editor, Malaysia

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