Elevating their culinary experience to an international, Michelin star degree, The Datai have introduced a brand new Chef-fe Series, inviting various gastronomic minds to share their unique takes on food.
The Datai in Langkawi is already a pretty magical place. As you enter, sprawling, indulgent greenery and cheeky monkeys line the roads in preparation for your welcome. Almost like a cocoon nurturing this beachside escape with its warm blanket of rainforest, The Datai is an exuberant destination for those looking to quiet the noise and indulge in its variety of compelling activities and services.
Having visited at the tail end of February—one of the best times to plan your stay—it was bright and sunny all day without a drop of rain in sight. Whether you choose to be sunkissed all day by the beach, fearlessly active with their wide range of watersports or an avid spa seeker, there really is no need to leave the Datai during the day. However, our highlight would be their Lab. Hosting engaging upcycling workshops like candle and beeswax wrap making allows you to leave with a unique one of a kind souvenir that not only looks good but helps the environment too.
The night is just as dreamlike with stars abound in the dark sky. Twilight walking tours around the grounds let you experience the native wildlife and various gastronomical adventures await at different corners of the resort. But speaking to their culinary appreciation, The Datai have reintroduced their Chef-fe Series. A celebration of critically acclaimed chefs from various corners of the world, this year’s line-up is just as star-studded. We actually had the opportunity to experience and meet the first chef on this year’s coveted roster—Douce Steiner of Hirschen, Sulzburg, Germany.
Douce Steiner
The only female chef in Germany to hold two Michelin stars, Steiner does traditionally lean to French gastronomy heritage, but what makes this Chef-fe Series so special is how these chefs come together with the team at The Datai to find intricate ways to intertwine local elements and techniques into their menu.
Steiner crafted a thoughtful six-plate dinner menu that teased the magic of the dishes you could find at her family’s Hotel Restaurant Hirschen. Her appetiser of French obsiblue prawns flavoured with red Kampot pepper on pink grapefruit started the experience on a zesty, fresh, note with the Vegetables course bringing a bit more of that rustic French charm into the mix. Her Fish course was a star that featured succulent Malaysian caviar and the main course was equally juicy, tender and fragrant thanks to the poached fillet of wagyu beef coupled with foie gras quite literally melting in your mouth.
From Left to Right: Appetiser, Vegetables, Fish and Main Course
Usually only a one weekend affair, the experience is not to be missed. Although Douce Steiner’s menu has now passed, their upcoming line-up is just as exciting, with the next chef taking over the kitchen in late April. Going local for their next one, The Datai have collaborated with Malaysian Kristang chef, Melba Nunis. One for cherishing the intricate techniques, recipes and flavours of the Kristang cuisine, Chef Nunis is ready to share on a more intimate level. Not only curating a special menu for that weekend but also allowing guests to opt-in for a cooking class with her too.
For more information on the Chef-fe Series, its upcoming chefs and to book your next stay at The Datai, click here!
