The reservation book was closed almost as soon as it opened. For just two nights, on 31 July and 1 August, Kayuputi paused its usual service to host a special collaboration between Chef Aidan Low of Akar Kuala Lumpur and the resort’s Chef de Cuisine, Marco Portal.
The two chefs took over Langkawi’s most photographed overwater dining room for the eighth chapter of The St. Regis Langkawi’s Gastronomy Series, creating an exclusive, one-of-a-kind experience.
Who is Chef Aidan Low?
Bringing a distinct, terroir-driven approach to the kitchen, Chef Aidan Low is the ideal counterpart to Chef Marco Portal.
Over years of dedication at his MICHELIN-starred restaurant, Akar, Low has championed the flavours and techniques of Malaysia’s indigenous pantry. He regards the country’s wild and foraged ingredients as the foundation of his culinary practice, an ethos reflected in the restaurant’s name, which translates to ‘root.’
This collaboration brought together Low’s focus on local ingredients and Portal’s wider Asian-inspired fine dining. The result was an immersive seven-course culinary journey that stood out for its depth, clear flavours, and skilful execution.
The menu, course by course
Each course unfolded with purpose, building on the last and inviting you deeper into the experience. The journey began with a scallop ceviche, complemented by jambu air granita and jicama – a cold, clean opening before the menu gathered its complexity.
Next, giant bamboo shoots were layered with Kaviari caviar and sea prawn, preparing for the evening’s showstopper – dry-aged duck. Cloaked in a lustrous port wine glaze and balanced by a rich miso caramel, the duck explored bold, surprising flavours.
Then came the course everyone was waiting for – Trader’s Rice with abalone and lauk pauk. It playfully reimagined a traditional Malaysian feast with the bold execution of a signature course.
For dessert, banana and jackfruit mousse with hazelnut praline, marshmallow fluff, and caramel sauce delivers a soothing finale. This was a heartfelt tribute to local flavours, crafted with subtlety.
One spirit, seven cocktails
The evening unfolded like a story, each course introducing a new chapter through its own custom cocktail – all crafted with RAKSASA, a Malaysian rice wine-based spirit. Forgoing predictable pairings, the team created drinks exclusively for the menu. These bespoke cocktails became characters in their own right, embodying the kitchen’s devotion to local sourcing, traditional methods, and genuine flavours.
As the meal progressed, the cocktails played supporting roles – never stealing the spotlight, but intensifying each dish’s character. Brighter cuts of RAKSASA lifted the scallop ceviche, while more robust counterparts stood their ground against the duck and Trader’s Rice, providing a smooth transition into the final dessert.
If you missed it
Priced at MYR 700 nett, or MYR 900 for the full RAKSASA pairing, this exclusivity is exactly what gives The Gastronomy Series its edge. It is a moment in time, designed to be experienced rather than repeated.
If you were seated at Kayuputi, you lived the narrative. If you missed it, keep your eyes fixed on Chapter Nine, because sitting the next one out is simply not an option.
Future editions will be announced at kayuputilangkawi.com. Each chapter brings another unmissable menu to this Marriott Bonvoy property, set beautifully within Langkawi’s UNESCO Global Geopark just thirty minutes from the airport.
Kayuputi, The St. Regis Langkawi
Address: Jalan Pantai Beringin, 07000 Langkawi, Kedah
Photos courtesy of The St.Regis Langkawi
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