We recently checked into the St. Regis Langkawi, a luxurious tropical paradise that promises not only unparalleled views of the Andaman Sea, but also a dining experience that is nothing short of extraordinary.
Nestled along a pristine 600-metre beach, the resort’s signature restaurant, Kayuputi, is a beacon of culinary excellence, blending Asian-inspired haute cuisine with the freshest local ingredients.
The restaurant’s setting – a private over-water beach house designed by renowned landscape architect Bill Bensley – adds to the sensory journey, where every meal is an immersion into the flavours of Langkawi and beyond.
Earlier this month, Kayuputi played host to a four-hands dinner event, a collaboration between Executive Chef Unaver V. Unabia of Kayuputi at The St. Regis Langkawi and Executive Chef Norazizi Bin Taslim of Brasserie at The St. Regis Kuala Lumpur.
This exclusive collaboration brought together two of the region’s top chefs, the finest local produce, and sustainable practices. The menu that evening celebrated the rich culinary heritage of Malaysia through an eight-course Farm-to-Table Local Harvest Degustation experience.
The evening began with a simple yet elegant amuse-bouche of freshly baked bread, setting the stage for the indulgent Pearls & Caviar. This dish featured Tanjung Malim caviar from T’LUR, a sustainable farm in the Titiwangsa Mountains, paired with Fine de Claire oysters and Genting lime granita – a tantalising bite that set the tone for the exceptional flavours to follow.
Next came a velvety Foie Gras Mousse with “Kedondong” glaze, orange jicama, and crispy potato, paired perfectly with Ansgar Clusserath Riesling Spatlese Apotheke Trittenheimer 2022. The dish blended rich, smooth foie gras with the tangy Kedondong glaze, offering a beautiful balance of flavours.
Following that, we were served the Cameron Asparagus Velouté with poached Andaman lobster, spice powder, yogurt mousse, and Genting herbs oil. This dish was a testament to the purity of Langkawi’s waters, featuring sustainably sourced lobster that embodied the island’s dedication to eco-conscious dining.
The meal also included a palate cleanser of Raspberry Sorbet, preparing guests for the fresh flavors of the Langkawi Seafood Market Red Mullet with squid, black garlic, and a seafood “Singgang” broth. Sourced directly from Langkawi’s skilled fishermen, the dish celebrated the island’s pristine ecosystem and its bountiful seas.
One of the evening’s most memorable dishes was the Organic Guineafowl with baby carrot, barley ragout, stuffed Pisang Salai ricotta, and crispy skin, paired with a Moillard Bourgogne Pinot Noir Le Duche 2021.
Raised ethically in pesticide-free environments in Johor, this guineafowl embodied sustainability from farm to table, offering a rich, flavourful bite that reflected the region’s commitment to ethical farming.
Moving on to the main attraction of the evening was the Sanchoku Wagyu Beef, a beef Wellington paired with Boom Grow Salad and truffle consommé. The Boom Grow Salad, grown indoors through hydroponic farming, highlighted the intersection of technology and sustainability, proving that modern farming practices can enhance both flavour and environmental impact. Paired with the rich Wagyu beef, this dish was a celebration of innovation and tradition.
To round off the night, we were treated to two desserts, the first being a Truly Malaysia Cheese Platter featuring local artisanal cheeses. These cheeses were sourced from D’Artisan Cheese, a Kuala Lumpur-based cheesemaker dedicated to crafting small-batch, handcrafted cheeses using traditional fermentation processes.
Last but certainly not least, we ended our eight-course dinner with a decadent Single Origin Kelantan Chocolate Cremeux, with compressed Malibu pineapple, chocolate jaconde, and truffle. Made from cacao grown in Kelantan, the dessert was a sweet conclusion to an unforgettable culinary journey, highlighting the rich, diverse flavours of Malaysia.
The four-hands dinner was a true celebration of collaboration, where two culinary giants came together to craft an exceptional dining experience. Chef Unaver’s mastery of local ingredients and sustainable practices, combined with Chef Azizi’s innovative approach to Malaysian cuisine, resulted in a memorable gastronomic journey that showcased the best of the region’s flavours.
While special events like this elevate the dining experience, Kayuputi remains a must-visit for those seeking exceptional cuisine any day of the week. If you’d like to experience their next culinary event, stay tuned to The St. Regis Langkawi’s social media channels for updates.
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