The Andaman, a Luxury Collection Resort Langkawi has unveiled an enhanced a la carte menu for Jala that guarantees a refreshing dining experience in tranquil Datai Bay.

Inspired by his wanders along the local markets in Langkawi with his team of creative chefs, Executive Chef Fahdrul Malek’s new menu is a marriage of Asian and Western flavours with cooking techniques that are bound to heighten the culinary experiences of food aficionados dining at Jala. Chef Fahdrul will be adding twists to his dishes by using components such as the curry foam, where a regular curry is blended and aerated to create air bubbles that will provide a different mouthfeel and intensify the flavour of the curry. Another unique component that Chef Fahdrul is adding on to the new menu is the tiger prawn paper, where a tiger prawn is flattened into a thin sheet and cooked using the sous vide method to give guests a unique take on the crustacean while keeping the flavours as in tact.

With a myriad of new dishes such as Beet Root and Coconut Salad, Grilled Octopus with Madras Curry and Smoked Paprika Cream, Soy-Marinated King Mackerel, Soy-Butter-Poached Selat Cincin Grouper and Organic Chicken Breast with Ginger Yoghurt and Tamarind Sauce, guests can expect different dishes made with locally sourced ingredients which further enhance Jala’s commitment to sustainability by supporting the local community.

Dessert enthusiasts can also expect new dessert selections such as Chef Fahdrul’s take on the Black Rainforest – a decadent dessert made from cherry mousse, chocolate cream and marinated cherries garnished with chocolate soil, frozen cream drops and a tangy cherry sorbet that is made a la minute using liquid nitrogen, which will guarantee a sweet ending to an exquisite dining experience.