Early on a Thursday morning, a fleet of Ferraris, piloted by the Ferrari Owners’ Club Malaysia (FOCM) members, exited Klang Valley and headed north. Their destination: Penang, with its charming UNESCO World Heritage Site of George Town, its promise of delicious cuisine, and the indescribable feeling of relaxation that washes over once you settle into the island’s cadence.
Across the bridge and into the city’s outskirts, the convoy arrived at Macalister Mansion—a restored mansion turned into an eight-room hotel, the very first Malaysia property under Design Hotels. Inside its fine-dine French restaurant, Blanc, FOCM members were welcomed by delicious goblets of chilled Penfolds Max’s Rose, with its nose of red berries, white nectarines, and rose petals. Soon, with the lunch courses underway, sommelier Justin Ho took centre stage, sharing stories of Penfolds origins nearly two centuries ago, and thriving through the innovation and vision of its owners and winemakers.
A Bincho-grilled wagyu beef cheek was beautifully paired with the Penfolds Bin 389 ‘Baby Grange’, a fruity oaky Cabernet-Shiraz blend, so called for its habitation in casks that formerly stored Penfolds’ iconic Grange. Meanwhile, the Blanc Signature Forest Logs dessert of pulut hitam, caramel and coconut pebbles, pandan and cocoa was matched to the full-bodied Penfolds Bin 138 for its perfume of plums and spicy notes.
Dinner at Maple Palace, one of the island’s foremost restaurants, showcased an entirely different cuisine—Nanyang—a melange of Chinese culinary dishes riffed with local and cosmopolitan influences. Following dinner, members segued to Chateau DC Heritage, one of the island’s recent nightspots, conveniently located across the road from The Prestige Hotel, another member of Design Hotels and the accommodation of choice for this FOCM Penang Drive.
The next day dawned with breakfast sojourns for street food before the Ferraris galloped into the heart of Fort Cornwallis, the oldest colonial building in Penang, built to repel invaders in the early years of the British Empire’s foothold in Malaya.
An eclectic lunch of tapas-styled Penang laksa capellini, seafood otak-otak, classic assam prawns, ikan bakar, and ju hu char from Kota Bistro showcased yet another side of the state’s rich food heritage. Later, members headed to yet another new island hotspot, Batu Penang, which was the scene of a chilled-out afternoon as well as an impromptu birthday celebration.
For dinner, the cuisine at Haku veered towards Japanese, with a 12-course omakase menu that included Frosista caviar, seasoned Japanese firefly squid, uni toast with negitoro, Miyagi oyster, and an A5 Miyazaki wagyu fried rice, among others. The night would end on a merry note with FOCM members and their spouses enjoying the music of a live band at the rooftop of The Prestige, as the city lights dimmed out to signal the sweet ending of another memorable drive.
Photography by Ken Lim / Momenz Creation
Videography by SK Seaw & Tan Wei Kiat / Momenz Creation
