The Gastronomy Series 2025 concludes with an exquisite Four-Hand Dinner to indulge in overlooking the Andaman Sea.
Fresh off its Gastronomy Series with Chef Deepanker Khosla of Haoma Bangkok, The St. Regis Langkawi enters a new chapter for an epic finale. Only this time with a unique four-hand dining experience with Chef Christophe Lerouy of Singapore’s esteemed one Michelin star establishment LEROUY and Kayuputi’s very own Executive Chef Unaver.
Chef Christophe Lerouy is no stranger to the culinary world. Originating from Alsace, France, he brings a masterful experience under the watchful eye of Michelin-starred luminaries such as Christian Le Squer, Guy Martin, and the Pourcel Brothers. Traversing continents, Chef Lerouy has made his mark across vibrant cities such as Los Angeles, Marrakech, Shanghai, Abu Dhabi and the bustling streets of Singapore.
In this special chapter, Chef Lerouy showcases his signature modern French interpretations, infusing them with expressive creativity and technical mastery at Kayuputi. With Executive Chef Unaver by his side, it’s bound to be a spectacle that beautifully captures the essence of European cuisine with the coastal characteristics of Langkawi with Southeast Asian touches.
Everything to know about The St. Regis Langkawi’s Four-Hand Dinner with Chef Christophe Lerouy:
Available for one night only, the journey includes an elevated seven-course modern French culinary experience, accompanied by a Billecart-Salmon champagne pairing collaboration featuring the prestigious Nicolas François.
What’s on the menu?
Your evening begins with a dish of beetroot, smoked eel, and feta, followed by Andaman tiger prawn served with cucamelon pickle, chilled piperade and cilantro fumet. Next, you will enjoy langoustine tartare accompanied by foie gras and caviar.
Before the main course, smoked white asparagus with parmesan foam and winter truffle will be presented, followed by a refreshing calamansi mint sorbet. The highlight of the meal is a hearty plate of Wagyu striploin MB6/7, served with palm heart, ricotta morel and bordelaise sauce.
To conclude your evening, you will savour a dessert of Chemor dark chocolate and coffee crèmeux, which includes hazelnut praline, vanilla crumble, and salted caramel hazelnut, along with a mignardise infused with spiced apple Breton tart.
When: 15 December 2025
Price: RM700 nett per person | RM900 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.
