Cover Dessert at Dior Café (Photo: Dior)
Dessert at Dior Café (Photo: Dior)
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Fashion and food is having a moment—perfectly encapsulated at Dioriviera Penang
As consumer appetites shift from traditional fine-dining to lifestyle-driven experiences, luxury brands are expanding beyond the runway and into the F&B space. From branded cafés to curated menus by top chefs, these collaborations offer a more immersive way for consumers to connect with a brand. While the concept may sound straightforward, the execution is anything but.
“When it comes to brands, you need to study the brand identity and DNA,” says Raymond Tham of Karl’s Group, who has worked alongside Dior for the past six years to bring to life different experiences. “I always learn what inspires the creative direction of the collection before approaching the menu—all in all, the process can take up to a month.” Each year brings something new, he adds, referencing past inspirations in Kuala Lumpur and Desaru Coast that ranged from Greek to Mexican.
Above Dioriviera, Penang
Dioriviera, Penang
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This year’s Dioriviera is set within Penang’s Macalister Mansion—a dreamy space dressed in Dior’s eternal summer aesthetic, complete with bamboo and rattan jungle animals, palm prints, and even a pool table. The menu is a celebration of local talent, featuring Tham himself, Soma Cocktail Bar (one of Tatler Dining Malaysia’s Best 20 Bars 2025), and Nathalie Gourmet Studio.
See also: The best, most authentic Malaysian restaurants in the Klang Valley
Above The outdoor café space
Above Dessert at the café
The outdoor café space
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Drawing on Dioriviera Penang’s northern Malaysian setting, Tham highlights regional ingredients in an exceptional savoury menu. These include sand ginger—ginger’s paler, coarser counterpart—and nutmeg. “Dishes blend French and Malaysian ingredients, a nod to the location and Dior’s heritage,” he shares.
Above Abalone on brioche
Above Scallop enveloped in scallop mousse
Abalone on brioche
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This comes to life in the form of inventive starters, from salmon with nutmeg gel, or a scallop enveloped in scallop mousse with sand ginger sauce. Standout dishes include the braised abalone on brioche with Cameron Highlands asparagus, as well as Wagyu with lobak made from beef trimmings.
Above Wagyu with lobak
Above Tau fu fah ice cream
Wagyu with lobak
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Meanwhile, cocktails and desserts are equally playful, incorporating ingredients like pineapple, sour plum, lychee, and pink guava. Outside, an ice cream cart serves scoops of nostalgia with tau fu fah ice cream. Looking towards the future, Tham ends: “Everyone needs to eat, and I only see more brands delving into the F&B space.”
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Images: Dior
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
