A new chapter begins.
The prestigious St. Regis Langkawi has been making waves on the island for its unforgettable Gastronomy Series. Entering its fourth chapter, the establishment will be collaborating with Chef Deepanker Khosla of Bangkok’s celebrated restaurant, Haoma.
For those who are unfamiliar with Haoma, the restaurant is, in fact, Thailand’s first urban farm and zero-waste restaurant. Not only that, it has been recognised with the Michelin One Star and Green Star for its commitment to sustainable gastronomy. This also includes earning the Star Wine List Grand Prix 2024 for presenting the world’s best sustainable wine list. With these accolades in his repertoire, his arrival at the highly celebrated Kayuputi Langkawi is an exciting merger.
What to expect from the takeover by Chef Deepanker Khosla at Kayuputi Langkawi:
Chef Deepanker Khosla’s philosophy is simple. It’s to redefine modern Indian cuisine through regenerative practices by sourcing ingredients that bring goodness to the planet and people.
While this marks an incredible debut for the chef, his menu is nothing short of palpable. For his two-day takeover, the menu draws inspiration from the island, with vegetables sourced from local markets, the fresh catch of the day, and ingredients from the island infused with touches of his Indian heritage. Each dish unfolds with a delightful element of surprise, where every bite is thoughtfully paired with sustainable wines, enriching your experience and showcasing a commitment to our planet.
“The Gastronomy Series at The St. Regis Langkawi is our way of bringing the world’s most inspiring chefs to Langkawi, while showcasing the richness of our island’s produce,” said Derek Gomez, General Manager of The St. Regis Langkawi. “Chef Deepanker Khosla embodies this vision, with a cuisine that celebrates sustainability, heritage, and innovation – values that resonate deeply with The St. Regis Langkawi.”
What are the highlights on the menu?
The ‘Land & Sea’ Menu features a stunning six-course menu, including Scallop and Pomegranate Croutade with Eggplant and Mackerel Brioche, Kingfish with Calamansi, Green Apple, Lamb Lion cooked in Nihari Qorma, Haleem, and Basmati Rice.
As for the Vegetarian six-course menu, you’ll find Water Chestnut Croustade with Eggplant Brioche, King Oyster Pulissery Mushrooms with Seaweed Caviar and Mango Chutney, and Jerusalem Artichoke served with Corn, Artichoke Foam and Basmati Rice.
Kayuputi Langkawi
When: 21 & 22 November 2025
Price: RM750 nett per person | RM950 nett with wine pairing
For reservations, please contact +60 4 960 6666 or email dining.langkawi@stregis.com. Check out the full menu and make a reservation here.
