We were delighted to have Chef Raymond Tham of Beta and Skillet serve his take on modern Malaysian cuisine at The Datai Langkawi’s fourth event of The Chef Series – Malaysia on 17 and 18 June 2022. Chef Raymond, an internationally renowned chef, had created a menu comprising a selection of Malaysian flavours twisted into an entirely new representation of modern cuisine, using ingredients from our own garden as well as wider Langkawi island.
The dinner itself was held at The Dining Room, a culinary canvas on which our chefs can present a spectacular cross-section of dining experiences, ranging from international to regional delicacies, to elegant, chef-driven occasions.
Chef Raymond and his team prepared his signature creations to allow first-time and recurring diners to enjoy them in a new light using ingredients sourced locally on the island and at the resort. Chef Raymond stayed true to our Langkawi roots by serving a ‘sea vs land cucumber’ tartlet as part of his starters – with the sea cucumber coming from Langkawi itself. He also incorporated guava, kaffir lime, ulam raja, mini pegaga, and The Datai Gin into a sashimi-style striped jack dish for the appetiser.
Chef Raymond’s main course, the crab custard, also received a Langkawi twist. The use of local Andaman crab, with a delicious, naturally intense sweet and savoury quality made it one of the crowd’s favourites. For the second main course, chef’s decision to smoke duck floss with cinnamon leaves from our resort garden made the dish ooze with an inviting and delectable aroma.
Be part of the experience by attending the next event: Chef Masashi Horiuchi of Entier KL will serve French cuisine, essentially die-hard French in techniques, involving excellent produce with a focus on quality local ingredients where applicable from near or far, with a touch of Chef Masashi’s personal flair developed from his two decades of culinary training across some of the best kitchens worldwide.
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