The St. Regis Langkawi Celebrates Its 10th Anniversary with an Evening of Culinary Excellence

In 2016, design firms GA Design and Gensler unveiled a mansion-like beachfront retreat nestled between centuries-old rainforest and the emerald waters of the Andaman Sea—The St. Regis Langkawi. Over the past decade, the hotel has established itself as a benchmark for sophisticated island living, seamlessly weaving the storied legacy of the House of Astor into the natural beauty and cultural richness of Langkawi. Along the way, the resort has garnered a string of international accolades, cementing its place among the region’s most distinguished luxury destinations.

Among its defining spaces is Kayuputi, the resort’s intimate overwater restaurant named for its white reclaimed-wood walls. Conceived by celebrated designer Bill Bensley, the open-air venue evokes the charm of a private beach house, layered with antiques, curiosities, and stories accumulated over a decade.

To commemorate its 10th anniversary, the resort hosted “A Decade of Exquisite Moments”, an evening that showcased the hallmarks of St. Regis hospitality through a carefully curated programme of fine dining and wine.

The celebration began with an exclusive caviar masterclass led by caviar expert Steffen Maximilian. Guests sampled Ossetra caviar from Georgian producer Pachenko Caviar House, accompanied by champagne, canapés, and live music.

As the sun dipped towards the horizon, the festivities moved to Kayuputi for an exclusive seven-course dinner paired with wines from acclaimed French winemaker Pascal Jolivet, whose Loire Valley expressions of sauvignon blanc and pinot noir have earned renown worldwide.

The culinary journey opened with a scallop served pai tee-style with young mango and Thai dressing, alongside the “St. André”, a cheese and truffle beignet crowned with caviar. Both dishes were paired with Pascal Jolivet’s Edition No. 3 Coteaux du Giennois Sauvignon Blanc, whose bright acidity and mineral profile introduced the evening.

A tomato course followed, featuring burrata, meringue, and basil, paired with a Sancerre Blanc, before a succulent lobster dish arrived with salted egg emulsion and parmesan spaghetti, matched with a glass of bright Pouilly-Fumé.

The evening reached its crescendo with a Perak dry-aged duck. Served with pavé, celeriac, and an orange jus, the dish found an ideal companion in Pascal Jolivet’s Attitude Pinot Noir. The wine’s vibrant acidity tempered the duck’s richness, while its red-fruit character echoed the sweetness woven through the sauce.

The final savoury course featured wagyu tenderloin glazed with foie gras jus and paired with the Autochtone Sancerre Rouge, before guests concluded the evening with a dessert of Borneo chocolate, gelato, and caramel.

More than a celebration of its first decade, the evening signalled the beginning of a new culinary chapter for The St. Regis Langkawi. Under the leadership of Chef de Cuisine Marco de Portal, Kayuputi is evolving its gastronomic identity with the ambition of elevating Langkawi’s reputation as a serious dining destination in the world of luxury hospitality.

“For the past decade, The St. Regis Langkawi has had the privilege of creating meaningful moments for travellers from around the world, while becoming part of Langkawi’s evolving luxury hospitality story,” said Derek Gomez, general manager of The St. Regis Langkawi.

“As we celebrate this milestone, we also look ahead with renewed passion—continuing to elevate our culinary experiences, embrace thoughtful innovation, and create unforgettable moments for modern luxury travellers.”

For reservations, visit the website.