Great food at a fantastic resort on a relaxing vacay &mdash; what more could one ask for?

The Datai Langkawi has long established itself as one of the top beach resorts not only in Malaysia but in the world. Nestled in a 10-million-year-old rainforest and facing the Andaman Sea, the 5-star resort prides itself on offering an unparalleled experience of tranquillity and luxury.&nbsp;
It goes without saying that an exceptional destination isn&rsquo;t complete without an equally impressive culinary selection. From authentic Malay cuisine at The Gulai House and traditional Thai fare at The Pavilion to casual dining options at The Dining Room and The Beach Club, The Datai is known to serve delightful food. To take its guests&rsquo; experiences up a notch, aside from their main establishments, the resort also has its signature gastronomic programme, The Chef Series, which celebrates the best culinary talents across the globe.&nbsp;
Following previous editions featuring luminaries including Nils Henkel, Tom Aikens, Arnaud Faye, Michel and S&eacute;bastien Bras, and the late Michel Roux Sr, for the 2024-2025 edition, the project returns with a stellar all-female line-up, aimed to spotlight Chef-fe (French term for female chefs) who are making a strong mark in an industry traditionally dominated by men. We were invited for the third instalment featuring Chef Florence Dalia.&nbsp;

Despite it being the start of the rainy season, our trip began with blue skies and sunshine, and after checking in, we wasted no time in making the most of the fine weather &mdash; heading straight to the beach, of course. Picture this: lounging on a sunbed with a good book, toes in soft white sand while the calming sound of waves lulls you before the azure waters. After a whole week of hustle and bustle, that was true bliss.&nbsp;
After our light lunch (The Els Club Sandwich at The Beach Club &amp; Bar is scrumptious), more delight awaited in the form of a spa treatment. We opted for the oil-free Sederhana massage which was ultra-relaxing, but the room&rsquo;s open design &mdash; which enabled us to be surrounded by the sounds and subtle aromatic scent of the rainforest&rsquo;s fresh natural surroundings &mdash; was what made the experience that much more special.

When night fell, we eagerly made our way to The Dining Pavilion for the main event featuring Chef Florence Dalia. Hailing from Burgundy, France, Dalia spent over 18 years in some of the top establishments in Shanghai, Hong Kong and Taipei. Before opening her restaurant 16 by Flo in Taiwan's capital, she helmed La Table de Robuchon in the city until 2023, when she gained two Michelin stars. For the two-night dinner event, Chef Florence Dalia created a bespoke menu that tells a chapter of her deep love for her homeland while paying homage to the memories and techniques acquired in the cities where she honed her skills. The dishes were also influenced by the local produce of Langkawi and the organic ingredients grown in the resort&rsquo;s zero-waste Permaculture Garden.

Our dinner started on a delectable note, with the scallop and cauliflower tart seasoned with Taiwanese soy sauce and the king crab puff pastry with mimosa cream and Comt&eacute; cheese, both creamy and decadent. The next dish showcased the art of flavour balancing, with the richness of the caviar complementing the freshness of the Hamachi and the zestiness of the tomato. The creaminess from the avocado elevated the dish to the next level.

There&rsquo;s always room for a good bowl of soup, and Chef Florence&rsquo;s rendition came in the form of a lobster dish made up of thoughtfully executed components. The slow-cooked lobster was served on top of spinach that enveloped a lobster claw, sea bass, crab and pistachio mousse, a confit daikon, and lastly, a light lobster bisque infused with tangerine. The dry Vouvray made for a beautiful pairing.

Our favourite of the night was the Red Grouper course. The steamed fish, cooked to perfection, was glazed with a seaweed butter sauce and Beurre Blanc. The umami flavour from the seaweed, along with the smoked anchovies from the stuffed lettuce, perfectly complemented one another. The chicken dish, comprising twice-steamed chicken breast and foie gras delicately wrapped in Savoy cabbage, was served with an Albufera sauce mixed with a hint of VSOP and chicken jus.

To end the night on a sweet note, Chef Florence served the classic Rum Baba with a twist. Made with 23-year-old vintage rum, the dessert was served with vanilla cream and tangerine &mdash; instead of orange &mdash; with a hint of lime juice.
For more information on The Datai Langkawi&rsquo;s 2024-2025 Chef Series line-up, click <a href="https://www.thedatai.com/events-and-occasions/the-chef-series/">here</a>.

The Datai Langkawi’s 2024-2025 Chef Series is the ultimate gastronomic escape 

November 2024

The Datai Langkawi’s 2024-2025 Chef Series is the ultimate gastronomic escape

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