In a year which hasn’t done much for satiating wanderlust, the alternative in travel is to ensure that a trifecta of wellness, good service and tantalising food and wine await at your next (domestic) destination. With its reopening, The Westin Langkawi Resort & Spa now offers the traveller the quintessential tropical respite strategically surrounded by sparkling views of the Andaman Sea.
Cleanliness levels – so pivotal to guest comfort in these times – is something which the reopened resort takes very seriously. Stephanie Choi, Cluster Director of Sales and Marketing says: “The Westin’s brand is synonymous with wellness and our conscientious staff in Langkawi make it a point to ensure that guests have an experience which adheres to the Westin wellness pillars of Eat Well and Move Well.”
As part of Marriott International, The Westin Langkawi is thus devoted to thoroughly disinfecting rooms according to the high standards of cleanliness established by Marriott’s Global Cleanliness Council. Also in play are elevated cleaning protocols throughout its public spaces. Each room, suite, and villa (ranging from one-, two- and five-bedroom configurations) in the resort is equipped with sanitizing wipes, face masks, and hand sanitizers.
Guests may rejuvenate at The Heavenly Spa by Westin which houses its own private pool and a menu of wellness offerings including Ayurveda, Malay, Swedish and Turkish modalities – with therapists wearing face masks and gloves throughout the treatment.
A large portion of the hotel’s services centre on delivering unforgettable culinary experiences with its F&B operations incorporating social distancing and heightened food hygiene protocols. “We have taken into account that fresh ingredients may be more difficult to come by during these challenging times, so a meticulous amount of planning goes into our culinary offerings,” explains Derek Charles Gomez, Westin’s Executive Assistant Manager, who received his sommelier certification from the Court of Master Sommeliers.
This attention to detail went into a decadent culinary and wine experience on offer at Tide, their beachside restaurant, during its ‘Secret of Food and Wine Pairing’ event. Its delightful menu was brought to life by Executive Chef Herwig Knapen and Chef Jiro with wines from Australia’s Katnook Estate. Among the highlights were signature dishes from Tide such as its Foie Gras Trio, a surprising medley of foie gras crème brûlée, bourbon foie gras terrine, and pan-seared foie gras with balsamic glaze and a formidable lobster thermidor. Chef Herwig attests that some of the highest quality ingredients can be found locally and demonstrated this by introducing T’lur caviar, Malaysia’s first home-grown caviar brand, to the menu.