The interesting thing is that I am lactose intolerant 🐮 But that aside, @fromagekl is a treasure trove for those who are as obsessed with cheese as I am 🧀👑
In this episode of our #StaffMealSeries, we coat @skillet_kl where @erickit0426 and his team have whipped up chicken lasagna, roast chicken, Caesar salad, sautéed vegetables, and for a special sweet treat, an espresso burnt cheesecake. “In fine dining restaurants, guests always see precision and refinement, but staff meal is the opposite, a chance for the team to cook something comforting and that brings everyone together,” he says.
What staff meal would you like to see next? 👀
#TatlerDiningMY #TatlerTastes
Art is food and food is art 🙈 Jakarta is such a creative city and it was my first time at @artjakarta - this edition was Art Jakarta Gardens at @plataran.senayan 🌷🌼🌳
We finally did it 😂 But us being us we also flavoured the butter with furikake and honey Gorgonzola!!! Truly the product of our blood, sweat (a lot), and tears 🧈🏃♀️
In this episode of our staff meal series, we visit @esarestaurant , where @aditya_muskita has prepared Bubur Ayam, a dish close to his heart. Aditya’s mum used to run a bubur stall in a wet market, and he recalls days from his childhood helping his mum in the kitchen. His favourite way to eat the porridge is actually with a ladle of spicy tomyum broth.
Staff meal isn’t something that is only saved for special occasions at Esa; in fact, the team has a dedicated staff meal account, @notsoseriousstaffmeal ! Follow along for their staff meals (which are seriously delicious!)
#TatlerDiningID #TatlerTastes
We spent the afternoon in the @fragments.id kitchen with @chefryankim and @michhhht who taught us to make two viral Korean desserts: the Dujjonku (which you might know as the Dubai chewy cookie) and the Butter Tteok, which will be available at Fragments soon! 🧈🍪
#TatlerDiningID #TatlerTastemaker
Did you know White Rabbit 🐇 is from Shanghai? I used to eat this all the time as a kid and thought it was Malaysian 😂 My favourite part was always the edible glutinous rice paper (but I recently found out it’s just to protect the candy from sticking to the wrapper).
ANYWAYS, there are also >10 different flavours 😮 I managed to get my hands on this assorted box at the airport so here’s what I thought!!!!
The off-menu collaboration just got bigger!
Joining Chef Raymond and Chef Romain are Katelyn, Dining & Travel Editor and food enthusiast, and Bastien, Código 1530 Ambassador and one of KL’s most beloved bar personalities.
Katelyn covers the people and places shaping Asia’s food and drink scene - she knows exactly what makes a table worth sitting at. Bastien brings exactly what you’d expect: big energy and good drinks.
Michelin-recognised chefs, an editor with an eye for the best, and a bar personality who brings the energy - all coming together for a once-only off-menu spread, cocktails that flow, and a poolside atmosphere from noon to midnight.
📅 Saturday, 9 May 2026
⏰ 12PM - 12AM
📍 Santai House, TREC KL
🎟️ Spots are limited - register via the link in bio
🎁 Want in before tickets even drop? We’re giving away 3 invitations - each comes with 2 entry tickets, 5 food vouchers, and 2 drinks. To enter, follow @santaihouse.kl and @thekarlsgroup , and tag the person you’d like to bring in the comments. Giveaway closes when tickets drop.
Presented with Santai House and Rhythm Republic 🎧🍸
#SplashoutVol2 #SantaiHouse #SantaiPoolSociety
#PoolPartyKL #TRECKL
