The Sarawak-born chef, formerly of Copper in Kuala Lumpur, is bringing his trademark farm-to-table approach to the resort's all-day restaurant, The Dining Room
The Datai Langkawi recently welcomed Chai Chun Boon as its senior chef de cuisine, tasked to elevate the dining experience at the resort's The Dining Room situated by the main pool.
The founder of renowned modern European restaurant Copper in Kuala Lumpur had previously worked with such esteemed chefs as Sergio Herman, Xavier Pellicer and Jason Atherton before a stint at Santi in Singapore.
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Chai says: "The Dining Room offers locavore cuisine, inspired by our locality, the terroir of the surrounding Andaman Sea and the bounty it has to offer, the history, people, culture as well as the strategic location of where we are situated. Combined with the use of herbs and spices sourced locally, we aim to create nuances of flavour that aromatise and tease the palate."
He is eager to discover the richness that Langkawi has to offer. "We are inspired by the fresh buffalo curd 30 minutes down the road, sweet, tart seasonal pineapples from the hills, organic petite vegetable farmed specially just for us, humanely farmed organic chicken full of flavour and bestowing its essence into gulais and curries, and sweet rock melons and grapes matured generously under the heat of the Andaman sun.”
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