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Recently, there’s a particular kind of evening where the clothes, the food and the people all seem to belong together. That was the idea behind the Maison Kitsuné Fall/Winter 2026 collection launch. We skipped the runway and the formal presentation and set a long, candlelit dinner at Jalinan @ TTDI instead, with the new season worn by the people sitting around the table.
Doors opened at 7pm, and the night carried on well past the last course.

Guests were greeted by a wall dressed with a specially designed A3 poster for the dinner. It was a small detail, but it set the tone straight away: this was an evening made for Maison Kitsuné, not a generic event that happened to have the brand’s name on it.
At the tables, everything followed the same thinking. Each setting had a branded table mat, a menu card and cutlery, with vases of fresh flowers and candles spread along the table for a warm, intimate glow. The one detail we love most is the chopsticks, engraved with the Profile Fox logo. It’s a quiet nod to the brand’s identity that guests only noticed once they sat down and picked them up, which is exactly how we like our Kitsuné moments: subtle, playful and a little unexpected.

The FW26 collection was presented by the guests themselves. Every KOL and media guest was given pieces from the new season to wear to the dinner, and no one was handed a look.
The result was a room full of different takes on the same collection. Some guests went crisp and polished, some went relaxed and layered, and some mixed Kitsune pieces with their own favourites. That is what Maison Kitsuné does best: effortless, easy to wear, and never too serious. Watching it play out across one dinner table was more convincing than any lookbook.

We were happy to host editors from Grazia, L’Officiel, Harper’s Bazaar and FirstClasse, who joined us to experience the collection and the night first-hand.
Alongside them was a hand-picked group of KOLs: Red HongYi, Bay Doucet, Ridduan (TTFGA), Frank Lee, Azfar Herisyam, Wilson Lee, Nina Amin and more. We invited people who embody the Maison Kitsuné ideal of a KOL: a strong personal sense of style, a genuine voice and an audience that follows them for taste, not trends. When the right people wear the collection their own way, it feels natural, and that’s what we wanted the evening to feel like.

Maison Kitsuné brings together Parisian elegance and Japanese sensibility. For the dinner, the team at Jalinan took that spirit and filtered it through local flavours, creating a custom multi-course menu inspired by Kitsuné. Here’s how the evening unfolded.
To start, the snacks. Guests were welcomed with a trio of bites. The Penang mussels and garlic scapes with wok-fried kuey teow came in a filo pastry tartlet. The urap ikan arrived on a bayam cracker, and the grilled mushroom and truffle sambal skewer was finished with shaved truffle. They were small, bold and a great conversation starter.
Cold appetiser: Apple Kerabu. A fresh take on a Malaysian classic. Apples are dressed in fish sauce and paired with local herbs, vegetables and flowers, then finished with tempe tomato crumbs, dried salted shrimp and crispy flat rice noodles. It was bright, crunchy and fragrant, and a perfect way to wake up the palate.
Hot appetiser: Dry-Aged Duck. The duck was grilled over charcoal until the skin turned crisp, then served with steamed eggplant, abura-age and an assam pedas gastrique. The sauce balanced the richness of the duck with a gentle tang and heat, and it was easily one of the night’s most talked-about plates.
Main: Dry Laksa Ulam. Handmade noodles tossed in white laksa paste with a generous mix of local herbs, served with grilled golden pomfret. It was comforting and familiar but plated with real finesse.
Dessert: Sui Cha Bor. Mango, white fungus and sago came with a coconut chrysanthemum cream. It was light, floral and refreshing, and a lovely close to the savoury courses.
And a few sweets to finish. Fox chocolate bonbons (yes, the fox made it to dessert), pineapple jam doughnuts and raita ice cream rounded off the meal. The pineapple jam doughnuts felt like a nod to festive Malaysian treats, and the raita ice cream was an unexpected, playful twist.
Every dish was rooted in local ingredients and technique, yet plated with the polish you’d expect from a Maison Kitsuné evening.

On each table sat a disposable camera, and guests were invited to capture the evening however they liked.
There were no filters, no retakes and no perfect angles. Guests caught each other mid-laugh, mid-bite and mid-conversation, in their FW26 looks. A disposable camera has a nostalgia and an imperfection that fit the Kitsuné spirit well, and it turned the guests into co-authors of the night. Here are some glimpse of what happened that night!
If you like to see the latest Fall/Winter 2026 collection, you may click here to browse on our site.