Langkawi Kitchen at The Ritz-Carlton, Langkawi stands atop 30-foot stilts flanked by ancient rainforest.
THE Ritz-Carlton, Langkawi will be welcoming Abby Lee, chef and owner of Mambow restaurant in London, United Kingdom, for a two-day takeover this October.
Lee was born to Malaysian parents that hail from the culinary hotspots of Penang and Sarawak, but grew up in Singapore and London.
She is celebrated for her regional approach to Malaysian cooking, using inspiration from the diverse flavours and cuisine from her childhood.
The preservation of family recipes combined with her interpretation of how traditional dishes sit in the realm of modern dining are key to the acclaimed chef.
Lee is known for her regional approach to Malaysian cooking, using inspiration from the diverse flavours and cuisine from her childhood.
Lee’s dinner menu at Langkawi Kitchen on Oct 2 invites guests to explore her trademark modern Peranakan cuisine with a celebration of regional influences.
It is priced at RM275 per person.
Diners can expect a selection of her signature dishes from the Michelin Bib Gourmand-awarded Mambow restaurant, but with an ode to the region of Langkawi, including local ingredients fresh from the hotel’s Nibong Garden.
Highlights include Otak Otak Prawn Toast with Pickled Birds’ Eye Chilli, Umai Sarawak with Andaman Sea Bass Ceviche Chilled with Starfruit Granita, Fish Head Curry and Sambal Kerisik Ikan Rebus featuring the Mambow sambal with a twist.
Guests will also have the opportunity to enjoy an afternoon tea created by Lee on Oct 3 at the hotel’s Beach Grill.
It weaves a colourful tapestry of sweet and savoury kuih inspired by the local ingredients, folklore and legends of the island.
The menu includes savoury bites such as Pulut Panggang with Dried Shrimp Sambal, Chicken Lor Bak and Sardine Curry Puff, along with sweet treats such as kuih dadar and kuih bakar pisang.
Leaving her mark and a little Mambow culinary magic, the Mambow Sando is re-imagined by Lee to give the club sandwich a run for its money.
This Hainanese Chicken Sando presents tender chicken tossed in ginger and spring onion with chilli, Kewpie mayo, and vegetables served between soft pandan loaf.
It is available as an a la carte item until the end of the year at The Beach Grill and Langkawi Kitchen.
For reservations, call 04-952 4888 or visit tinyurl.com/mr4c2tup
