Among Langkawi’s most beautiful resorts, The St. Regis Langkawi promises an unforgettable experience framed by breathtaking views of the Andaman Sea. Here, you can take to the waters in a kayak to watch the soaring eagles that lend the island its name, then return to the bar for The St. Regis signature Bloody Mary with a unique Langkawi twist.
The resort offers many dining options, but if there’s only one to choose, let it be Kayuputi. Designed by renowned architect Bill Bensley, the overwater restaurant draws inspiration from the charms of an art collector’s private overwater beach house. For two nights, the Kayuputi experience was made even more special with an exclusive six-hands dinner featuring The St. Regis Langkawi’s own Chef Delvin M. Danker alongside Chef Shiota Kenta, of the Michelin-recognised Sushi Azabu, and Chef Yuma Okuda from The Oriental Park KLCC.
The 10-course tasting menu opened with Kayuputi’s Ginger Kalamansi Boudeuse Oyster, guided by the restaurant’s focus on Asian-inspired dishes and local ingredients. The Borneo Coral Trout was the pièce de résistance, paying homage to Malaysia’s beloved ikan bakar that is commonly paired with sambal and tamarind sauce. During this occasion, Chef Danker served a sambal-grilled fish with pickled Andaman sea grapes for a gentle tang, while the tamarind sauce was reimagined as a consommé, which the chef encouraged diners to dig into.
From Sushi Azabu, Chef Kenta brought with him the refined authenticity of Japanese cuisine, providing diners with a selection of fresh, seasonal sushi, before diving into the more expressive creations that truly showcase his creative flair. A crowd favourite—and a personal favourite of his as well—was the Chi Ayu Harumaki, a baby sweetfish spring roll wrapped with Japanese young corn. Chi-ayu is fleetingly available during the early summer only, with flesh that is sweeter and more tender than matured sweetfish. The dish is accompanied by a blend of monkfish liver and teriyaki sauce that balances bitterness and sweetness in harmony.
Despite being relatively new, The Oriental Park KLCC stands confidently next to the legacies of Kayuputi and Sushi Azabu. Known for its Malaysian-Japanese fusion, its flavours were best showcased in the Ikan Tenggiri Saikoyaki. The mackerel is a staple in Japanese cuisine and is usually grilled, cured, or simmered. Chef Okuda took a wildly adventurous approach here, marinating the fish in tempoyak miso (a fermented durian blend) and serving it with coconut foam. The result was a fragrant, tropical dish that reflected the best of both cultures.
Premium sakes and boutique wines complemented the dinner, amplifying each dish to new dimensions. With a drink in hand and the waves crashing beneath, at that moment, it felt great to just be.
