Dinner was held at The Pavilion at The RuMa Hotel & Residences (All photos: Mohd Sharin Yahya/The Edge)
We might be paraphrasing Lao Tzu a tad much but it is safe to say that a journey of a thousand miles begins with a pair of fabulous shoes. Shoes, sneakers in particular, are replacing even the previously-untouchable It Bag as the main style staple that is de rigueur these days. And in the luxury kicks department, few names stand out quite like Tod’s. Founded in 1920, the iconic Italian brand continues to remain a game-changer in the challenging industry of luxury and high fashion, from its quintessential driving shoes to its latest Happy Moments collection in collaboration with Alber Elbaz, the celebrated designer’s first project for a major European maison since leaving Lanvin, where he was creative director, in 2015. And although it was not Elbaz’s collection that was showcased at the event, it is safe to say that happy moments were plentiful that evening.
Leo Tan, Sarena Cheah, Wendy Kok, Darren Chong, Datin Cynthia Peris, Khan and Pantazaras
The elements:
The venue:
The Pavilion at The RuMa Hotel & Residences
The hosts:
Datuk Ho Kay Tat, publisher and group CEO of The Edge Media Group, and Datuk Seri Dr Farah Khan, founder and president of The Melium Group
The guests:
The handpicked group included Ambassador of Italy to Malaysia Cristiano Maggipinto; Getha executive director Yong Mei Tsin; Nomura Asset Management managing director and CEO Rejina Rahim; General Electric Malaysia CEO Datuk Mark Rozario; Sunway Property managing director Sarena Cheah; Affin Hwang Capital deputy group managing director Yip Kit Weng.
Bonus:
The event coincided with the release of Options’ AW19 Fashion Focus issue and the culmination of The Melium Group’s 30th anniversary celebrations
The flowers:
Orange tulips in Tod’s corporate colour
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The menu:
Tomato carpaccio with whipped fromaggio di Capra and bronze fennel; local clams, seafood dumpling and pickled mussel in saffron broth; choice of seabass with purple king beans, fennel, smoked olive oil and marsala wine reduction or Black Angus sirloin with salsa verde, pressed potato and pecorino; dessert of 70% single-origin dark chocolate bar with whipped mascarpone and caramelised almond espresso ice cream.
The chef:
Executive chef of ATAS modern Malaysian eatery, Tyson Gee
The party favours:
Guests received a mixed bag of treats that included The Melium Group’s 30th anniversary commemorative magazine, Melium Platinum membership, a Tod’s voucher, a USB stick (for the ladies) and shoe dust bag (for the gentlemen).
This article first appeared on Oct 7, 2019 in The Edge Malaysia.
