Options x Tiffany & Co hosts intimate dinner party to showcase the jeweller’s iconic collections

New York City’s Fifth Avenue might be an 18-hour flight from Kuala Lumpur, but Tiffany & Co brought its iconic pieces to its Gardens Mall store for a special by-invitation-only preview. Just over a dozen guests were invited to peruse pieces by legendary names in the jewellery world — including Jean Schlumberger and Elsa Peretti — as well as modern collections that have earned their rightful
place in the jeweller’s annals, chief of which is the HardWear collection, comprising instantly recognisable spheres and links, launched in 2017.

As guests browsed while sipping Dom Pérignon 2010 and nibbling canapés prepared by chef Andy Choy of Damansara Heights fine dining room Château Dionne, artist and fashion illustrator Eleen Tan was also on hand to ensure they went home with personal portraits, done à la minute and adorned with gold leaf. Afterwards, everyone adjourned upstairs to Sage restaurant for an elegant dinner, where the centrepiece, comprising no less than 38 species of different flowers — inspired by the botanical theme of Tiffany & Co’s Blue Book 2022 collection — was as much the star of the evening as Don John Sta Maria’s stunning six-course menu.

Tiffany & Co's by-invitation-only preview

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Guests trying on Tiffany & Co's iconic jewellery

Cesarine Lim, retail director of Tiffany & Co Malaysia, with Judy Tan and Tan Thiam Hock

Puan Sri Tiara Jacquelina, Lim and Datin Catherine Lai

Sharon Teh, chief commercial officer of The Edge Malaysia and Catherine Lee

Ho Su Ling

Fong Lai Kuan and Datin Karin Tan

Datuk Ir Rosaline Ganendra and Tan Sri Effendi Norwawi

Dr Caryn Ee, Carrie Ee and Teh

Ching Yew Chye and Gooi Mooi Chiew

Chef Don John Sta Maria of Sage Restaurant

Roasted prime US Angus with Hollandaise and potato fricassée

Guests browsed while sipping Dom Pérignon 2010

THE FOOD

• Smoked Kaluga caviar with Sicilian anchovy cream puff;

• Aged Hokkaido Bluefin tuna with cold capellini and Oscietra caviar;

• Butter-poached Maine lobster with sabayon and citrus cous-cous;

• Choice of braised wagyu oxtail consommer with Kobe tartare and truffles;

• Or roasted Australian cauliflower soup with Hokkaido scallops and truffles;

• Choice of roasted prime US Angus with Hollandaise and potato fricassée;

• Or roasted Atlantic cod with seaweed butter and glazed asparagus; and

• Almond Blancmange with raspberry and honeycomb.

THE WINES

• Pierre Peters Blanc de Blancs Cuvée de Reserve Grand Cru;

• Andre Bonhomme Vire-Classe Les Hauts des Menards 2019;

• Château Lafon-Rochet Saint-Estèphe Grand Cru Classe 2012; and

• Domaine Bruno Clair Marsannay Source des Roches 2019.

This article first appeared on Oct 31, 2022 in The Edge Malaysia.