The St. Regis Langkawi is an idyllic escape on par with any other tropical paradises flooding one’s social media feeds. Entering the five-star hotel is like being transported to a completely different realm the moment guests drive through the magnificent hotel driveway surrounded by a forest of greenery. Global design and architecture firm Gensler, who were behind the Shanghai Tower, created the palatial six-storey mansion that channels Middle Eastern and European influences with a colour palette of blues and beiges. The grounds are dotted with Islamic arches, mashrabiya-inspired screening, and large courtyards. Sophisticated guests can opt for one of the 85 suites and four over-water villas, all of which boast sea views and promise unparalleled relaxation.
A dip in the glistening Andaman Sea or the outdoor infinity pool awaits on the resort’s private beach, with a few of several islands on the horizon, including the recognisable Dayang Bunting or ‘Pregnant Maiden’.
The luxury resort features seven distinct restaurants, bars and dining experiences, including the award-winning Kayuputi. Here, guests can tuck into a fine dining experience in a white wooden architecture on stilts suspended over water, which resembles the abode from the film The Lake House.
Recently, a premier culinary event entitled Champagne & Caviar: Kayuputi’s Pinnacle of Elegance was held, combining an exquisite blend of gastronomic mastery, exceptional champagne and luxurious caviar. The new executive chef, Unaver V Unabia, curated a tantalising five-course dinner, including a smoky foie gras terrine with pistachio goose liver as well as baked cod fish, enhanced by an almond crumble, Highland cauliflower piccalilli, and savoury Oscietra caviar from Caviar d’Eden.
Each indulgent course was accompanied by bottles of Taittinger, including the Nocturne, a full and smooth sweeter champagne, and Prélude Grands Crus, the ultimate 50/50 blend of chardonnay and pinot noir, taken from the first pressing and matured for five years. Ronan de la Morlais, export director APAC of Taittinger, said: “Taittinger is one of the few remaining independently owned champagne houses in France, which allows the brand to maintain a strong commitment to tradition and quality, with the family involved in every step of production.”
Victoria Solyanik, founding partner of Caviar d’Eden, was also present to deliver pearls of wisdom on the proper way to enjoy a luxurious delicacy, the exceptional black caviar. Hailing from Russia, where caviar has long been associated with prestige dating back the time of the Tsars, she explained, “There are three main rules to enjoy caviar: it is to be eaten on an empty stomach; it must be eaten cold, otherwise, it’s taste will change; and make sure to enjoy a sip of alcohol before each bite of caviar to open up your palate.”
During the event, connoisseurs of caviar indulged in the varieties offered by Caviar d’Eden, such as the Russian Siberian Sturgeon caviar, where some of the caviar requires up to 25 years to harvest at just the right time to ensure rich, complex flavours and the ideal texture.
The perfect night ended with Dorothy Jen Ng—a jewellery designer, third-generation jeweller and gemologist from Frou Frou—highlighting the beauty and value of precious gemstones, which have a less saturated market than diamonds and have an emerging demand among consumers.
Demonstrating how their pieces pair perfectly with quality and premium clothing from 26 Inchi, such as sophisticated dresses and elegant skirts, Ng said, “For more than seven decades, our family legacy has been crafted into an epitome of classical European and contemporary fine jewellery, exclusively delivered through a premium bespoke service. We invite discerning gem enthusiasts to explore our exquisite inventory of coloured gemstones for personalised creations.”
Lead Image: The infinity pool boasts unparalled views of the Andaman Sea.
Image credit: Ariel Hii Photography (except interiors and exteriors of St. Regis)
