Inside The St. Regis Langkawi’s Six Hands Dinner Where Collaboration Meets Culinary Finesse

Our thoughts on the Six Hands Dinner at The St. Regis Langkawi where flavour, heritage, and expertise came together across 10 refined courses.

The St. Regis Langkawi isn’t just known for its impeccable hospitality and world-class stays—it’s also home to one of the island’s most exciting culinary stages. This June, the resort unveiled the fourth instalment of its 2025 Gastronomy Series with a two-night-only event at Kayuputi, its signature fine dining restaurant. There, three acclaimed chefs joined forces to present an intimate six-hands collaborative dinner.

Leading the charge from Kayuputi’s kitchen was Chef de Cuisine Delvin Danker, known for his ingredient-driven philosophy and commitment to zero-waste cooking. From Michelin-brand Sushi Azabu, Chef Shiota Kenta brought a reverence for Japanese tradition through clean, precise technique. Rounding out the trio was Chef Yuma Okuda of The Oriental Park KLCC, with his soulful, global flair on Asian cuisine. Together, they presented a 10-course tasting menu that celebrated regional ingredients, technical finesse, and the harmony of three distinct culinary voices.

STARTING BITES

The evening kicked off with a sushi omakase at the overwater Pavilion Bar, prepared by Chef Kenta. Three pieces were served: hirame (flounder), shimaaji (striped jack), maguro (tuna), and ebi (shrimp). Our favourite was the maguro, which leaned richer with a buttery texture, while the ebi stood out for its sweetness that lingered pleasantly on the palate. To go with it, we sipped on a glass of Kuheiji Crémant de Bourgogne, a sparkling white wine produced by a sake brewery in France. Its dry, crisp profile paired well with the clean flavours of the sushi, making for a refreshing start to the night.

SAVOURY PLATES

GINGER KALAMANSI BOUDEUSE OYSTER

The first plated course arrived shortly after we moved to the main dining room. Crafted by Chef Danker, it featured a French Boudeuse oyster served on the half shell, topped with ginger calamansi foam, ponzu, ikura, and pickled ginger. Each component worked in tandem to create a dish that was bright  and slightly tangy, bringing out the oyster’s natural salinity. The foam gave it a citrusy lift, while the ikura added pops of umami and texture that balanced the acidity.

KETAM CAVIAR CHAWANMUSHI

Next on the menu was Chef Yuma’s elevated take on a classic chawanmushi. The steamed egg was silky, almost like a savoury pudding. Hidden inside were generous chunks of crab meat, offering a gentle brininess that came through with each spoonful, while a dollop of caviar on top added a savoury depth to the dish. With this course came the Houraisen Junmai Ginjo Waa, a slightly floral sake that offset the custard’s creaminess, bringing a lightness that carried through the entire dish.

SEARED XO SCALLOP OYSTER

One of the highlights of the evening came in the form of a single jumbo scallop, seared until golden and nestled atop a bed of vermicelli coated in XO sauce. The scallop was plump and tender, while the XO sauce delivered a spicy kick. A drizzle of coriander chermoula balanced the heat nicely, keeping its flavours punchy without tipping into excess. A standout for its contrast of textures and seasoning, it left a lasting impression.

CHI AYU HARUMAKI

Moving on, we were served a crisp spring roll filled with baby sweetfish and Japanese young corn. The fish had a clean, mildly bitter edge that offered a refreshing contrast to the course before, while the young corn brought a tender crunch and a subtle sweetness. This was accompanied by Katsuyama Samurai, a dry sake with fruity undertones. Its smooth finish brought just enough lift to let the roll’s more delicate elements come through.

MAINS

BORNEO CORAL TROUT

A personal favourite of the night, this course offered a thoughtful reinterpretation of ikan panggang. The Borneo coral trout was grilled and served in a clear tamarind consommé. The fish was tender and flaky, with lightly crisped skin brushed in a mild sambal that brought just the right amount of heat. The broth added acidity, cutting through the richness while nodding to familiar local flavours. Topped with Andaman sea grapes for bursts of salt and texture, the dish struck a comforting chord without relying on nostalgia alone.

IKAN TENGGIRI SAIKYOYAKI

Of all the offerings that night, this one surprised us most. A grilled mackerel fillet came coated in a tempoyak miso glaze, a pairing that might raise eyebrows on paper but made perfect sense on the plate. The funkiness of fermented durian was mellowed into a deep, savoury umami that clung nicely to the fish, which was cooked to perfection. A layer of coconut foam on top helped soften its bolder notes for a more composed finish. It was served with Kuheiji Sauvage Omachi Junmai Daiginjo, a sake with an earthy, grain-led profile that grounded the dish’s more assertive components.

DRY-AGED DUCK

Duck can be a tricky protein to nail, but Chef Danker was spot-on in its execution. Nicely rendered without a trace of greasiness, the dry-aged breast was pan-roasted until the skin turned golden and crisp, while its meat remained juicy. It came plated with a five-spice duck jus and garlic scallion oil, both lending an aromatic backbone that complemented the duck. Unfussy but expertly done, it was a straightforward plate that let technique do the talking.

A5 WAGYU SUKIYAKI

At this stage of the meal, we were well into comfort food territory, and Chef Kenta’s A5 Wagyu sukiyaki couldn’t have come at a better time. Thin slices of richly marbled beef rested in a warm broth alongside Cameron Highlands vegetables, the wagyu melting like butter on the tongue. The vegetables added an earthy clarity, while the sukiyaki broth offered a soy-forward base that tied everything together. Paired with Domaine Kuheiji Rouge, a soft red wine with delicate fruit and fine tannins, the match provided enough structure to support the dish’s richness without stealing focus.

DESSERT

CHEMOR DARK CHOCOLATE & COFFEE CRÉMEUX

As a devotee of both chocolate and coffee, this was the dessert I had been most eager to try. It arrived like a miniature sculpture: a sleek cylinder of dark chocolate and coffee crémeux, poised and polished on the plate. The texture was dense yet silky, with just enough coffee bitterness to keep the sweetness in check. Accents of hazelnut praline and salted caramel lent crunch and contrast, while a vanilla crumble beneath added a familiar, almost nostalgic warmth to each bite.

SPICED APPLE BRETON TART

A meal wouldn’t be complete without a second dessert, and Chef Danker had one final trick up his sleeve. We ended the evening with a warm spiced apple tart on a Breton shortcrust base that was buttery and just crisp around the edges. The apples were gently spiced with cinnamon, while a vanilla pastry cream in the middle tempered the spice nicely. Served alongside a pour of Awamori Danryu, an Okinawan rice spirit with nutty undertones and a clean, dry finish, the tart found its perfect foil—an understated pairing that brought our dinner to a satisfying close.

FINAL THOUGHTS

Each course felt considered, not just in composition or technique, but in how it contributed to a broader narrative of collaboration and craft. Rather than competing, the chefs’ individual styles complemented one another, offering a meal that was generous in both flavour and perspective.

More than a showcase of culinary prowess, this dinner is a reminder of how tradition, creativity, and a strong sense of place can come together on the plate. It’s not every day you get to experience three chefs cooking in dialogue, and if this instalment is anything to go by, the St. Regis Langkawi’s Gastronomy Series is only just hitting its stride.

KAYUPUTI 

Address: The St. Regis Langkawi, Jalan Pantai Beringin, 07000 Langkawi, Kedah 

Opening hours: 6pm to 11pm (daily) 

Contact: +604 960 6666

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