On a recent and early Friday morning, the stillness of the air was soon filled by the deep-throated sounds of V10 and V12 engines as a fleet of Ferraris roared onto the scene. The Ferrari Owners’ Club Malaysia (FOCM) was on its way to Desaru Coast to participate in the destination’s signature dining programme Gourmet Series – A Malaysian Journey. Following a morning of easy driving across 380km, the armada soon arrived at Desaru Coast where they were feted with a welcome lunch at the destination’s new ferry terminal.
FOCM members then proceeded to check-in to Anantara Desaru Coast Resort & Villas, with its inviting beaches and tranquil pools. Here, they also enjoyed a delicious afternoon tea at Observatory Bar while taking in the glorious view of the South China Sea and the postcard-perfect surroundings.
Chef Johnson Wong, founder of Gēn Penang, a Select restaurant in this year’s Michelin Guide, flexed his culinary chops for this first of three Gourmet Series dinner instalments. Across nine courses, Wong, who teamed up with Fahdrul Abdul Malek, the resort’s executive chef, showcased a menu of reinvented Peranakan classics. Dishes included an acar nyonya of whipped tofu and spiced bread; a crab-and-caviar combination; longan-scented crudo; a whole grilled Indian threadfin fish in turmeric curry and sambal; and a grilled lamb rack with a heady treatment of keluak puree, spiced tomato jam and house jus.
As the evening segued to night, FOCM members made their way back to Observatory Bar for delicious cocktails and neat drams of Johnnie Walker Blue Label.
The next dawn brought birdsong, blue skies and a short drive to the verdant greens of The Els Club Desaru Coast. Here, members were welcomed by a round of refreshing Johnnie Walker Blue Label cocktails as well as a lunch overlooking the glorious world-class courses designed by legends of the game, Ernie Els and Vijay Singh.
Later that day, as the gloaming hours set in, members found themselves at The Elephant and The Butterfly, a casual dining venue at Hard Rock Hotel Desaru Coast, for a Mexican-themed dinner. Appetisers of grilled Caesar salads gave way to tortilla soups, grilled spiced salmon with roasted jalapeno relish, and chocolate pots de creme. Post-dinner saw a live band and plenty of audience participation. And with Johnnie Walker Blue Label’s velvety combination of vanilla, honey and rose petal aromas, and a zesty palate of orange, hazelnut and sherry, the experience of the Gourmet Series, and indeed of Desaru Coast, across the two nights was perfectly rounded off.
The Desaru Coast Gourmet Series – A Malaysian Series continues in September at One&Only Desaru Coast. Chef Su Kim Hock of one Michelin-starred Au Jardin will be partnering with the returning Chef Johnson Wong for an exceptional six-hands dining experience. In November, Series III will be helmed by Chef Raymond Tham at The Big Easy Bar & Grill at The Els Club Desaru Coast.
Photos: Ken Lim / Momenz Creation
Video: Momenz Creation
