What Hollywood A-Listers Ate at the 2018 Academy Awards

The accolades for the 90th annual Academy Awards, Hollywood’s glitziest awards show, were doled out last night, with quirky sea creature romance-thriller film, The Shape Of Water, snagging the top Best Picture prize, along with three other awards. 

After sitting through the lengthy nearly four-hour long show, Hollywood’s A-listers let their hair down and loosened their belts (after squeezing into figure-hugging frocks and suits) at a glittering spree of post-Oscars parties. 

The definitive fête is the annual Governors Ball. Held in the Ray Dolby Ballroom—a stone’s throw away from the Oscars venue, Dolby Theatre—this year's event saw a megawatt line-up of more than 1,500 people, including Oscar winners Gary Oldman (Best Actor, Darkest Hour), Best Actress Frances McDormand, Best Supporting Actor, Sam Rockwell (both in Three Billboards Outside Ebbing, Missouri), and Best Supporting Actress, Allison Janney (I, Tonya).

Miyazaki Wagyu beef tartare atop puffed black rice (left) and winter truffle baked cavatappi (right) are some of the canapés served at Governors Ball. (Photo: Antonio Diaz.)

Crafting the menu at the Governors Ball for the past 24 consecutive years is world-renowned celebrity chef, Wolfgang Puck. He was backed by a contingent of 300 kitchen crew and 900 waiters to make sure that the 1,500 guests go home—or to the next party—with happy and full bellies. 

Celebrities such as Timothee Chalamet, retired basketball star turned Oscar winner Kobe Bryant and R&B songstress Mary J. Blige were seen pecking at Puck’s signature nibbles, which mainly consisted of playful hors d’oeuvres like wagyu sliders, smoked salmon, mini pizzas, tiny taro tacos and bagel pretzel bites. (And the chicken pot pie is one of Barbra Streisand’s go-to snacks.) 

Upping the luxe level was a caviar bar that served dishes such as caviar parfait dusted in 24-carat gold dust. Accompanying the caviar was a raw bar decadently decked out in oysters, sea urchin and crabs.

A popular dessert fashioned after the Oscar trophy. (Photo: Antonio Diaz.)

For dessert, celebrities had a second shot of snagging the golden statuette in the form of 7,000 of Puck’s signature chocolate Oscars coated in edible 24-carat gold dust. 

Other sweet treats to end the night included cocktail-inspired macaróns fashioned after cocktails like the Negroni, Mojito and piña colada, marjolaine cake pops and lychee/rose/raspberry cakes.

Everything was washed down with the limited edition Piper-Heidsieck Champagne that was specially created to commemorate the 90th Oscars. 

Celebrity chef Wolfgang Puck helmed the menu at the Governors Ball for the 24th consecutive year.

The full menu for the Governors Ball included: 

Compressed cucumber crostini 
Mini tuna Niçoise 
Tiny taro taco with spiced eggplant and lime pickle 
Miyazaki wagyu tartare 
Scallop crudo, blood orange, finger lime, lovage (scallop shell) and urchin plate 
Crab-stuffed hibiscus with lemon and pomegranate 
Frozen beets with ginger milk curd, yuzu and ice lettuce 
Brussels sprouts and pea shoots with mezze flavors 
Mini ravioli of pea and carrot with black truffle and cipollini onions 
Black bass with eggplant, salsa verde and teardrop peppers 
Asparagus salad
Mango-lime pâte de fruit with Tajin pop 
Macaróns - Negroni, Mojito, piña colada 
Blueberry/violet cake 
Lychee/rose/raspberry tart 
Ruby chocolate, strawberry and cream

At the Vanity Fair Oscar Party, which was graced by Gary Oldman, Rita Ora, Drake and Best Director, Guillermo del Toro, the dinner menu was helmed by chef Thomas Keller of three Michelin-starred Per Se and three Michelin-starred The French Laundry.

Diners tucked into dishes like ricotta & crème fraîche "gnudi," slow-poached Dover sole, and grilled beef calotte. Sweets included irresistibly cute cupcakes bearing the names of the nominees and nominated films; pavlova with marinated harries berries and chef Keller's caramel popcorn. 

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This article was originally written by Kenneth Goh for the MICHELIN Guide Singapore website. View the article here.

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