The Lamborghini Club Singapore Savoured Fiery Creations At Api-Api In Penang
The club’s trip to the island included an elevated dining experience, where fire-driven techniques and local ingredients set the stage.
Members of the Lamborghini Club of Singapore recently made a drive up north to discover all the delights the Pearl of the Orient has to offer.
The Supercar Convoy
An elite group of 20 members and their partners travelled in an impressive fleet of supercars, including a Lamborghini Urus, Huracán Performante, Aventador SVJ, and Gallardo. The first order of business was, of course, to sample Penang’s many gastronomic delights, including wan tan mee, chendol, and the quintessential char koay teow.
Following a hearty lunch, the party took in spectacular views of the Andaman Sea aboard a chartered yacht departing from Straits Quay, the island’s only seafront retail marina. As the sun dipped below the horizon, it was time for the culinary highlight of the trip—Api-Api, a new restaurant in Penang. Located at Straits Residences, the establishment fuses flame-driven cooking with the island’s rich local bounty, offering an artisanal dining experience.
The 12-course dinner was curated by W.Y. Tan, founder of Haku Extraordinary Japanese Cuisine, and a member of the Lamborghini Club Malaysia. It was designed to reflect what makes the destination so compelling: local terroir, fresh seafood, and produce from both land and sea. Highlights included Penang nutmeg and MyGyu, a premium beef brand with a distinctly Malaysian identity.
At the open-fire kitchen, the chef showcased his mastery of Japanese grilling techniques, bringing each cut of MyGyu to its fullest expression. The beef was expertly seared with a rocket torch, creating a delicate char while enhancing its depth of flavour. Next, the Warayaki Catch dish showcased the traditional Warayaki (藁焼き) technique, with yellowfin tuna flame-seared over harvested rice straw from the fields of Kedah. The process imparted a distinctive smoky aroma, finished with a tamarind glaze and a crisp hint of kaffir lime.
Another notable dish was the Genshiyaki seasonal fish, grilled over binchotan (備長炭), which gave it a clean, smoky depth. The fish skin was crisped to perfection and finished with calamansi leaf oil for a bright, citrus-herbal note.
The dishes were complemented by Chivas Regal 18 Year Old and The Glenlivet 15 Year Old French Oak Reserve, with guests savouring each pour while enjoying the convivial atmosphere.
Guests Mingling In Good Spirits
“Penang delivered everything we hoped for—great places, incredible food, and unforgettable moments with the club—with Api-Api standing out as a highlight of the journey,” shared Ivan Teo, a member of the club.
More Culinary Creations
The evening ended on a sweet note with Kuih Tako Tapioca, featuring pandan coconut cream and palm sugar. This was followed by rounds of enthusiastic cheers, as members already began planning their return trip to Penang.
Api-Api is open by reservation only for an intimate and exclusive dining experience.
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Photos courtesy of Api-Api
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