The Peak kicked off its 30th year with its signature event The Peak Principal Dining Series featuring evenings fine cuisine and sparkling conversation, each time with a guest CEO. This time, it was Ireka Corporation’s Group Managing Director Datuk Lai Voon Hon who was on hand at the proceedings, co-hosting together with Editor-in-Chief of The Peak, Mindy Teh, at The RuMa Hotel & Residences.
A select group of guests gathered at the Pavilion dining area and was greeted with cocktails and warm hellos. Datin Azliza Ahmad Tajuddin, CEO of Blu Inc Media, and Datuk Danel Abong were also on hand to greet Italian ambassador to Malaysia, HE Cristiano Maggipinto and his wife Tamara Hardikar. Other guests on the list included Monica Lai, Group Deputy Managing Director of Ireka Corporation, President of Malaysian Aids Council and Dean of the Faculty of Medicine at Universiti Malaya, Prof Dato’ Dr Adeeba Kamarulzaman, Aquaria Managing Director and CEO, Dato’ Simon Foong, and Dato’ David Gurupatham, Managing Director of DGK Legal.
Mindy Teh welcomed everyone with a speech highlighting The Peak’s third decade in the country. As one of the most established magazines in the region and the only of its kind in Malaysia, the magazine has chalked up many milestones. For 30 years, The Peak has featured the best and brightest in the corporate world and beyond while emphasising the importance of legacy building and social enterprise. The new energy and diversity it’s drawn from the next generation of CEOs featured and its online efforts have only served to galvanise the title. The Peak also stands unparalleled as connoisseur, exploring and curating the finer things in life for its readers, from super jets to super cars, caviar to indigo, luxury hotels to fine cuisine.
Datuk Lai Voon Hon then made an impromptu and engaging speech, welcoming everyone to The RuMa and encouraging them to explore the hotel and residences’ many offerings.
Not least of which was the five-course meal enjoyed by everyone at the table. Created by Executive Chef of The RuMa Hotel & Residences, Tyson Gee, just for the occasion and with select ingredients entirely sourced within the country, dinner commenced with an avocado starter with creme fraiche, radish, beans and hazelnut. This was followed with a milky whey opal panna cotta with carrot, zucchini and fennel, Spanish mackerel with coconut, cucumber and coriander, and corn-fed capon with buah keluak, preserved garlic and garlic scape, before finishing with a Pahang singleorigin 70 per cent dark chocolate molten tart with roselle. The meal was paired with carefully selected wines curated by The RuMa’s in-house sommelier.
Conversation was rich, the dishes served were unforgettable and the night went on with speeches given by both the General Manager of The RuMa Hotel & Residences, Guido Farina, and Executive Chef, Tyson Gee. Even as the evening wound down, the laughter and camaraderie from the group underpinned The Peak Principal Dining Series with promises of more to come.
