The St. Regis Langkawi celebrates a decade of exquisite moments

Langkawi is an island shaped by deep time. Its rock is among the oldest in Southeast Asia – old enough that UNESCO named the island the region’s first Global Geopark in 2007 – and its rainforest has been growing for centuries, standing evergreen over the shores below. Yet, over just ten years, this resort has put down roots of its own, with cherished traditions forming, rituals taking hold, and returning guests losing count of their visits.

That legacy is what The St. Regis Langkawi celebrated last May, marking ten years since its opening in 2016, with the warmth and grace it has held ever since. Set on the island’s south-eastern coast, the resort looks out over a private beach to the Andaman Sea. Its architecture features 85 suites set low against the rainforest and four overwater villas at the foot of the hill, a GA Design and Gensler composition that places nature at the centre.

Refinement over reinvention

Four beautiful overwater villas rest at the foot of the hill.

If a guest who stayed during the opening season returns, they would recognise the familiarity at once – the butler draws the bath as he always has, the evening traditions are honoured down to the smallest detail, and the villas remain the island’s most contested bookings. Rather than renovating into something unrecognisable, the property has spent its first decade refining what it already was, trusting that permanence is the most persuasive form of confidence.

Word began to spread about the resort’s unwavering standards. As each season unfolded, the list of accolades grew – Travel + Leisure Asia Pacific Luxury Awards, a coveted spot on Trip.com’s Asia 100, and the ASEAN Spa Service Standard, among others. These recognitions didn’t just decorate the lobby – they gradually attracted travellers who might have once passed by Langkawi, curious to discover what set this resort apart.

This growing reputation set the stage for a milestone celebration. On 29 May, St. Regis Langkawi opened its doors to friends old and new for ‘A Decade of Exquisite Moments,’ marking a decade of memories with a night of reflection and anticipation.

The evening’s highlights included a reimagined ritual – the Lang Mary, a creative blend of pandan, tamarind, and the original Bloody Mary recipe – alongside traditional performances that connected the celebration with the island’s roots.

A new era for Kayuputi

Kayuputi was designed as an intimate overwater residence by Bill Bensley.

Chef Marco, chef de cuisine of Kayuputi.

Perak dry-aged duck, paired with a rich port jus, celeriac pavé, and seasonal salad.

The evening unfolded over a seven-course dinner at Kayuputi, in a beachside setting.

Fireworks lit up the Andaman Sea to mark the resort’s first decade, setting a festive tone for the evening. Yet for all the spectacle, the celebration’s true heart revealed itself at the table, where guests gathered for a seven-course dinner at Kayuputi, each dish thoughtfully paired with wines from French winemaker Pascal Jolivet.

The menu unfolded into a journey through layered flavours and textures, leading up to the evening’s highlight – a Perak dry-aged duck prepared by Chef Marco Portal. Complemented by a rich port jus, celeriac pavé, and a seasonal salad, the dish was paired with a glass of Pinot Noir. The wine’s acidity balanced the richness, while its red-cherry notes echoed the fruit in the jus.

But this dinner was more than a look back – it also served as a prologue for Kayuputi’s next era. As the longstanding crown jewel of the resort, the restaurant now steps into a new decade under Chef Portal’s leadership, embracing a refreshed culinary direction inspired by Langkawi itself. The goal is no longer just to be the best at the resort, but to put Langkawi on the global dining map.

For years, Kayuputi’s Gastronomy Series has brought acclaimed regional names – like Michelin-starred HAOMA from Bangkok, Lerouy from Singapore, and ESA from Jakarta – to Langkawi, each collaboration elevating the island’s dining scene. Building on that momentum, the Jolivet dinner extended this spirit into the world of wine. With Chef Portal at the helm, these experiences are evolving into an ongoing programme that helps shape the island’s culinary future.

Sustainability and future legacies

The resort looks out over a private beach to the Andaman Sea.

Not everything a property does is meant to draw applause. While Kayuputi has become the resort’s identity, the resort’s evolution is shaped by a series of thoughtful, gradual changes. For example, it has partnered with Vilebrequin, the French resort-wear brand, to expand its lifestyle presence beyond the property. The resort has also earned a Green Hotel Certification from Malaysia’s Ministry of Tourism, Arts and Culture and partnered with BoomGrow to bring hyper-local, sustainably grown produce into its kitchens.

All of these initiatives come together under the leadership of Derek Gome, the General Manager of The St. Regis Langkawi. Reflecting on the resort’s journey, he shared, “As we celebrate this milestone, we also look ahead with renewed passion – continuing to elevate our culinary experiences, embrace thoughtful innovation, and create unforgettable moments for modern luxury travellers. For the past decade, The St. Regis Langkawi has had the privilege of creating meaningful moments for travellers from around the world, while becoming part of Langkawi’s evolving luxury hospitality story.”

In the end, his message is clear – the resort’s story is not just about hospitality, but about shaping a legacy and contributing to Langkawi’s vibrant future.