A new culinary series celebrating the stories, traditions and cultural exchanges that have shaped Malaysia’s vibrant gastronomic identity, is kicking off in Langkawi, Kedah,
The inaugural edition of “Threads of Taste” at The Ritz-Carlton, Langkawi, welcomes Taz Sarhane, head chef of London’s one Michelin-starred Cycene, for an exclusive two-day culinary takeover on Aug 6 and 7.
This is alongside “Beyond The Bar”, a world-class cocktail collaboration with The St Regis Bar Shenzhen Bao’an at Horizon on Aug 7 and 8.
From Peranakan traditions and Malay heritage to influences from China, India, South-East Asia, Europe and the Middle East, the “Threads of Taste” reflects on cuisine as a living expression of history, identity, kinship and place.
Guests will experience two exceptional dining events curated exclusively by Sarhane.
An intimate Chef’s Table at The Beach Grill, inspired by traditional Malay bubu fish traps overlooking the Andaman Sea, offers a front-row seat to the chef’s creative process.
Housed in striking architecture inspired by the longhouses of Bornean tribes and elevated above the rainforest canopy, Langkawi Kitchen offers an immersive multi-course dining experience that pairs contemporary fine dining with breathtaking natural surroundings.
Created exclusively for the hotel, Sarhane’s menus draw inspiration from the island’s coastal bounty, tropical produce and diverse culinary traditions.
Guided by the philosophy that has earned Cycene its Michelin star, each dish celebrates the relationship between place, memory and seasonality while showcasing ingredients sourced from local fishermen, growers, artisans and the resort’s own Nibong Garden.
Select courses will evolve with the day’s catch, foraged ingredients and the finest seasonal produce, ensuring every experience is uniquely connected to Langkawi.
Across both menus, guests can expect refined yet expressive dishes that reinterpret regional flavours through contemporary lens.
Highlights include Raw Chopped Prawn with Shredded Green Mango, Crab Rendang with Coconut and Peppercorn, Lobster with Lemongrass as well as desserts celebrating tropical ingredients such as calamansi, toasted rice, mango and kaffir lime.
The Chef’s Table journey extends this narrative through Sarhane’s signature techniques of preservation, fermentation and fire-led cooking, with memorable courses including Savoury Green Banana Custard, Tableside Smoked Lobster and Coal-Cooked Beef with Coffee and Cucumber Sauce.
Under Sarhane’s leadership, Cycene – meaning “kitchen” in Old English – has become one of London’s most acclaimed dining destinations.
Drawing from his British-Moroccan heritage and childhood memories of foraging in Morocco’s Atlas Mountains, Sarhane’s cooking is deeply rooted in seasonality, landscape and storytelling.
“Beyond The Bar” brings together Horizon and the acclaimed The St Regis Bar Shenzhen Bao’an for an exclusive two-night guest shift featuring award-winning mixologists Ethan Yi and Ayla Zhang.
Yi represents one of Asia’s most celebrated cocktail destinations, ranked No.7 in Asia’s 50 Best Bars 2025 and No.29 in The World’s 50 Best Bars 2025.
Zhang, meanwhile, brings a refined perspective shaped by tea culture and locally inspired infusions.
Guests can discover exclusive Langkawi-inspired cocktails, including Island Perilla Peach, Flower Island and the alcohol-free Andaman Osmanthus Breeze, alongside signature creations such as The Bay Mary, Neon’s Eastern Charm and Jade Eaves.
A special masterclass on Aug 8 offers guests an opportunity to learn the artistry and techniques behind these creations.
