Inside Reynold Poernomo’s dessert for The Ritz-Carlton, Langkawi
An unforgettable Marriott Bonvoy Moment
Now and then, a buzz of excitement ripples in the air when a celebrity makes their way to our shores. Such was the case when The Ritz-Carlton Langkawi announced that Reynold Poernomo of Masterchef fame would be arriving in person to unveil his exclusive dessert, Legenda, and hold a special masterclass at the luxury island resort on 23 June.
“The Ritz-Carlton is a very high-end and well-known group that embodies a lot of my values and ethos in hospitality. Also, not having been to Langkawi before, it is very exciting to be invited to experience both the venue and the island,” Poernomo shared in a press statement.
Unsurprisingly, the reaction to the announcement was met with fervent enthusiasm as this was not only the first time Poernomo would be collaborating with Marriott Bonvoy but also his first-ever visit to Malaysia. Naturally, the limited spots for 10 pairs of guests were quickly filled up.
As part of the Marriott Bonvoy Moment, guests got to experience an intimate dessert masterclass led by the culinary wunderkind to create a simplified version of Legenda at the resort’s Hai Yan restaurant, followed by a meet and greet session. Further, the Marriott Bonvoy members brought home their dessert and recipe booklet to help them recreate the dish at home. The package also included a stay at the Rainforest Deluxe Room with complimentary breakfast.
Who is Reynold Poernomo?
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For pastry aficionados and food enthusiasts, the name Reynold Poernomo spreads far and wide. The Indonesian-Australian first shot to fame after contending in Masterchef Australia Season 7 when he was only 21 years old. The young cook was known for creating and plating breathtaking and intricately artistic dishes despite being self-taught. After appearing on Masterchef Australia Season 13 and Dessert Masters Season 1, Poernomo was heralded as Australia’s Dessert King by fans and critics alike. Some of his famous creations include The Golden Snitch, White Noise and Down The Rabbit Hole.
Since his appearance on Masterchef Australia, Poernomo continued to showcase his prowess by opening KOI Dessert Bar and his culinary playground KOI Experiential. As one of Australia’s leading figures in the dessert scene, Poernomo has brought his culinary flair to The Ritz-Carlton, Langkawi in a money-can’t-buy experience where novice chefs can learn from the master himself.
Introducing Legenda
With his family roots in Indonesia, tropical fruits and flavours of Southeast Asia are no stranger to the culinary maestro. Titled Legenda, the delicate dessert incorporates Gula Melaka sponge, coconut water jelly, coconut vanilla mousse, mango gel, lychee coconut sorbet, rosella and berry compote encased in white chocolate and topped with drops of a mango and lime emulsion.
Prepared and served by the culinary prodigy himself, we were among the first to try the complex dessert ahead of its public release on 28 June, and it has all the elements of a classic Reynold Poernomo dessert: a play on textures, masterful techniques and fun theatrics. From the crack of the white chocolate shell to the intricate layers of flavours, it’s a dish well worth the travel.
As we sat down with Poernomo at Hai Yan after his masterclass, we spoke about how Langkawi Island inspired Legenda, his honest thoughts on his title as the Dessert King and if he’s an agak-agak type of chef (the answer might be surprising!).
How did you arrive at the name Legenda for your dessert?
RP: “Langkawi is known as the Island of Legends, which is how I was inspired to name the dessert Legenda. The hotel had asked me to create a dessert that utilises the local ingredients or exotic fruits I can find here such as rosella, mango, coconut and palm sugar.”
Did you have an idea of what you wanted to achieve with the dish?
RP: “I wanted to make the dessert look tropical and exotic at the same time. And when you cut into it, you have this intense purple colour that awaits you. On the outside, Legenda looks very clean and dainty because of its muted colours but when you open it up, it’s dark, deep, fruity and fragrant. So this juxtaposition was the idea I had in mind for the dessert.”
Were there any challenges you faced while creating the dessert?
RP: “It was definitely the early conceptualising phase! It took me a while to figure out what textures I was going to play with, the way it was going to eat and also how the overall presentation would look like. This year, I’ve been so busy travelling and working that I didn’t have much time to sit and think about the dessert properly. Usually, I don’t force myself with these things and it comes when it comes. Unfortunately, Legenda took months for me to formulate the idea.
“I remember one time while I was travelling, my manager told me we needed to send the recipe but I had no idea what to do! But when I was in South Korea, the idea popped into my head and I went with it. When I got back to Australia, I only had a week or two before I needed to send a photo of the dessert. So I got my team together within a couple of hours and we hustled to get it done. After shaping it, I thought it looked so epic and was pleased with the result.”
It’s also your first time in Malaysia. What was it like working with our native ingredients?
RP: “I think it’s important to understand them first because it can be quite specific. For example, coming here exposed me to working with fresh rosella for the first time. I usually get them processed, candied or in the form of tea. So it was cool to everyone in the masterclass how to process them because I figured it out a couple of days ago too! [laughs]
“I feel like the abundance of local ingredients in Malaysia is very untapped. It’s been really exciting for me to jump into Southeast Asia and use these types of ingredients I normally wouldn’t have access to.”
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How different or similar is Legenda to your cooking style?
RP: “I would say it’s both. I jumped out of my comfort zone in the way that I would plate the dessert. Because I had to design Legenda in a way that it can be taken home but elevated enough to be featured on Hai Yan’s menu, there was a balance I had to strike. Ultimately, I think the dessert has a mix of what I always do—it’s a touch of me and something new at the same time.”
Speaking of cooking style, we have something called agak-agak in Malaysia, which refers to cooking guided intuition rather than rules. Are you an agak-agak type of chef?
RP: “When it comes to creating dishes, I’m very agak-agak! [laughs] I always believe that you should play around and experiment. That’s why I emphasised to the guests during the masterclass that they could switch up the recipe if they liked and replace the fruits with ones they prefer. It opens the door for creativity and as a self-taught chef, that’s really important to me.
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“I hear stories about chefs throwing out ingredients because they get angry when their staff breaks an egg the wrong way or when they didn’t bloom the gelatin in ice water. To me, this is an outdated way of thinking. A little bit of flexibility, freedom and creativity makes cooking so much more fun.”
Of course, we have to ask. What are your thoughts about being hailed as the Dessert King?
RP: “It’s kind of like a double-edged sword. Everyone expects my desserts to be phenomenal and intricate all the time! [laughs] Not to sound arrogant at all in any way but I think I’ve done enough desserts now to believe I have the gist of the craft and the style that I’ve cultivated. I don’t want to get boxed in so I’m actually delving more into savoury now.”
What can customers expect from Legenda?
RP: “They can expect a texture wonder. It’s a very textural dessert that offers a real eating experience because when you cut into it, you don’t expect it to have so many different colours and temperatures. With the coconut, mango, lychee, and rosella, there are a lot of flavours going on but it all works in harmony. I hope you enjoy it!”
Legenda by Reynold Poernomo
Availability: 28 June to September 2024
Venue: Hai Yan, The Ritz-Carlton, Langkawi
Time: 6:30pm to 10:30pm
Price: RM38
Apart from indulging in Poernomo’s Legenda, here are other activities and facilities you can look forward to during your stay at the five-star island resort to make it even sweeter.
Indulge in local favourites at Langkawi Kitchen
Surrounded by the lush 10 million old rainforests and inspired by the longhouse architecture of Indigenous Bornean tribes, enjoy breakfast and dinner at this stunning venue split into two levels with indoor and outdoor seating. Look out, you might catch some hornbills flying by if you’re lucky!
BURO recommends: Lobster Omelette, Pandan French Toast, and Buffalo Cheese
Enjoy fresh seafood by the beach at The Beach Grill
Of course, you can’t leave out seafood when talking about Langkawi and The Beach Grill is the perfect place to indulge in it. As its name suggests, the dining destination is located next to the main pool and facing the beach. Notably, the restaurant comprises four conically shaped structures inspired by the Malay Bubu, an indigenous fish trap traditionally woven from bamboo and rattan.
BURO recommends: Tuna Tataki, Lobster Tacos, Soft Shell Crab Bao Buns, Local Sea Bass in Laksa Sauce, Melaka Coconut Sundae
Dine to a spectacular view at Horizon Lounge & Bar
Come sundown, head over to Horizon Lounge & Bar for a truly Instagram-worthy moment. This tranquil adults-only retreat is characterised by the hotel’s large infinity pool that gently overflows into the ocean, offering an unforgettable experience with a breathtaking view and head-bopping beats by the resident DJ.
Romantic and intimate yet casual and open, Horizon Lounge & Bar is the perfect place for a dinner date or evening soirée with a variety of light bites that can be shared with friends.
BURO recommends: Squid Ink Nasi Goreng, Sa-Te Kai, Hornbill Cocktail
Heal the mind and body at the award-winning Ritz-Carlton Spa
When one mentions The Ritz-Carlton Langkawi, the image of the iconic Ritz-Carlton Spa in its Malay Bubu architecture floating over the waters often springs to mind—and with good reason. Apart from its captivating design, this healing sanctuary invites guests to reconnect with nature and tune into the soothing energy of the sea. As the only Hammam facility on Langkawi Island, the Ritz-Carlton Spa offers locally-inspired signature treatments and rejuvenating experiences. Don’t forget to try out the Vitality Pools to complete your session!
Join a hands-on experience at the resort’s sea cucumber nursery
Did you know that sea cucumbers have a long history with Langkawi Island? For centuries, locals have used these creatures for medicinal purposes; however, over-farming has resulted in harmful effects on the local marine ecology, including the rise of coral bleaching. As part of Good Travel with Marriott Bonvoy, The Ritz-Carlton, Langkawi provides a new curated experience for guests to learn more about this extraordinary organism.
Join the local marine biologist in a hands-on session and visit the sea cucumber nursery to witness the “vacuums of the ocean” up close and personal. Guests will also be able to release mature sea cucumbers through a kayak session in the open sea.
Let your little ones’ imagination run free at Ritz Kids
It can be challenging looking after children while trying to enjoy your holiday at the same time. Fret not as the hotel welcomes kids at Ritz Kids! Guided by playfulness and a sense of wonder, this child-friendly resort programme encourages little ones to explore the sights and sounds of the hotel and its environment in a variety of exciting and informative ways: Water, Land, Environmental Responsibility and Culture.
Visit The Ritz-Carlton, Langkawi’s official website here for more information.
For more hotel recommendations, head here.
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