An unforgettable burst of flavours.

The gloomy skies and subtle rainfall did not deter me from embarking on an adventure to the tropical island of Langkawi. When a culinary revolution is taking flight, the urge of exploration comes in full throttle, especially when it involves visiting the St. Regis Langkawi.

Embracing the ethereal beauty of this paradise, the hotel introduced its Gastronomy series, featuring the acclaimed Chef Deepanker Khosla of Haoma Bangkok, at Kayuputi. Renowned for its innovative farm-to-table philosophy and vibrant flavours, the evening set the tone for a tantalising journey for the senses. While the restaurant is known for its neo-Indian cuisine, its speciality for featuring playful, creative dishes made from the heart and soul of Chef Deepanker was beautifully displayed in the six-course meal.

What went down when we dined at Kayuputi Langkawi for the Gastronomy Series:

Set against the backdrop of the swaying palms and gentle lapping waves, stepping inside Kayuputi was an invitation for a symphony of flavours crafted by Chef Deepanker himself, infused with inspiration from the tropical paradise. For our evening, we chose the Land & Sea Menu, which consists of six vibrant dishes that left an unforgettable impression on our palates.

Embarking on a culinary journey that tantalises the senses, we were welcomed by the Chef’s Greetings: a captivating ensemble featuring Scallop and Pomegranate Croutade, a beautifully reimagined pai tee bite, Eggplant and Mackerel Brioche and a Bombay Sandwich—each dish a masterpiece in its own right. This stunning introduction not only set a vibrant tone but also promised an unforgettable gastronomic adventure. As the Chef shared stories of his childhood and the inspiration behind each bite, we found ourselves immersed in a symphony of flavours that danced harmoniously across the palate.

Next, we indulged in the Tomato Chaat, a refreshing interlude of sweetness that artfully cleansed our taste buds. With bursts of cherry tomatoes, tangy pickles and a silky tomato sorbet, it was a delightful prelude to the main event. The spotlight then shone on the Chef’s signature dish: a Spanish Mackerel, locally sourced and meticulously prepared. Dry-aged all day, this fish was poached in coconut water and paired with a vibrant Kerala-style curry, each morsel a celebration of freshness.

Lobster Pulissery

The experience escalated with the Lobster Pulissery—a luxurious affair showcasing the tender richness of Lobster Tail, crowned with caviar and a zesty mango chutney that elevated the dish to new heights. Following this culinary crescendo, we savoured the hearty Lamb Loin, beautifully complemented by the opulence of Nihari Qorma and fragrant basmati rice, offering a comforting, wholesome experience with each sumptuous bite.

We concluded our epicurean escapade with Chef Deepanker’s Textures of Chocolate—a name that perfectly encapsulates the indulgent finale. For chocolate aficionados, this exquisite dessert was nothing short of a dream, a mouthwatering ode to all things sweet and decadent. Each bite was a sublime revelation, leaving us enchanted and eager for our next culinary encounter.

Watch to see our interview with Chef Deepanker:

 

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