The Chef Series Celebrates Local Ingredients Grown on the Datai Langkawi’s Soil

Featuring curated menus crafted by seasoned chefs, The Chef Series is The Datai Langkawi’s signature dining experience

While The Datai Langkawi has hosted acclaimed international chefs from the likes of Michel Roux to Nils Henkel in previous years, 2022 marks the first time The Chef Series has focused entirely on Malaysian chefs. Set against the impressive backdrop of the resort’s lush rainforest, these chefs hailing from Kuala Lumpur and Penang showcased their talent using local ingredients grown at The Datai Langkawi’s permaculture garden.

Since January 2022, chefs Johnson Wong of Gēn Penang, Masaki Arakawa of Sushi Azabu, Azli Ahmad of OpenHouse, Raymond Tham of Beta KL and Skillet KL, and Masashi Horiuchi of Entier had cooked for the resort's guests.

Photo 1 of 3 Chef Lee Zhe Xi and Chef Soh Yong Zhi

Photo 2 of 3 The Dining Room at The Datai Langkawi

Photo 3 of 3 The Chef Series is The Datai Langkawi’s signature dining experience

I attend the last event of the series, featuring chefs Lee Zhe Xi and Soh Yong Zhi of Eat and Cook, named One to Watch by Asia’s 50 Best Restaurants. Before that, we go on a journey to The Datai Langkawi’s permaculture garden.

A zero-waste organic food production system is hidden within the foliage of the resort. On the way, our soft-spoken guide Zakwan Zamri explains that the permaculture garden is part of The Datai Langkawi’s pledge towards a more sustainable existence. The closed-loop waste management scheme results in no waste being produced from the garden.

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Photo 1 of 6 Harvesting Malabar spinach at The Datai Langkawi’s permaculture garden

Photo 2 of 6 The Datai Langkawi’s permaculture garden

Photo 3 of 6 The Datai Langkawi’s permaculture garden

Photo 4 of 6 The native tree nursery at The Datai Langkawi’s permaculture garden

Photo 5 of 6 Stingless beehives at The Datai Langkawi’s permaculture garden

Photo 6 of 6 Stingless beehives at The Datai Langkawi’s permaculture garden

Many of the fragrant herbs and fresh vegetables used in the resort’s four restaurants are handpicked from the garden. All the flora is organic—fertiliser used is from worm faeces produced in the garden's worm farm. The greenery is all neatly labelled, and ranges from dog fennel and Thai basil to turmeric and pandan.

However, the plants grown are not merely for consumption. As a few mosquitoes hover around us, Zamri observantly whips out a small spray bottle of mosquito repellent, which he explains is made using homegrown citronella and lemongrass.

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Photo 1 of 3 Local wild-caught tiger prawn

Photo 2 of 3 Coconut-smoked fish with fresh coconut herb broth

Photo 3 of 3 The Dining Room at The Datai Langkawi

Returning to The Chef Series, the dinner is held at The Dining Room which overlooks the resort's main pool. Beyond it is a breathtaking view of the forest and the sea.

The dishes are enhanced with produce grown in the permaculture garden. Selum raja and ulam raja are used in a refreshing course of budu ice cream with roasted eggplant, steamed okra and sweet chilli. The anchovy-based ice cream provides a refreshing contrast to the textural vegetables, while the herbs bring a welcomed fragrance.

The next course sees pomfret smoked over coconut husks and bathed in a sweet coconut herb broth, slightly spiced with lemongrass and chilli oil. Cranberry hibiscus from the garden makes an appearance in this dish, while starfruit provides a crunch.

Photo 1 of 3 Ice cream with salad

Photo 2 of 3 Coconut-smoked fish with fresh coconut herb broth

Photo 3 of 3 Local wild-caught tiger prawn

Honourable mention goes to the local wild-caught tiger prawn, served atop tomato chilli jam alongside crispy capers. Beside, a luscious confit yolk is perched on a bed of glutinous rice, cooked in the style of a risotto. Breaking into the yolk coats the prawn and pulut with the luscious yolk; each bite provides a silky mouthfeel.

Lee and Soh emerge from the kitchen, explaining how they visited the permaculture garden to seek out herbs and vegetables to complement the dishes. Fresh fish and seafood used throughout The Chef Series is sourced from local fishermen, while meat comes from local villages partnering with the resort.

For more information on The Chef Series, visit The Datai Langkawi’s website.

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The Datai Langkawi

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The Datai Langkawi The Chef Series Eat and Cook

Tatler Asia

The Chef Series Celebrates Produce Grown in Datai Langkawi