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DigestA Six Hands Dinner Above The Sea At Kayu Puti

A Six Hands Dinner Above The Sea At Kayu Puti

A Six Hands Dinner Above The Sea At Kayu Puti
By Samantha Lim
By Samantha Lim
January 04, 2019

Promotion: January 4, 2019 (Expired)

Supported by Fine Dining Lovers by S. Pellegrino and Acqua Panna, this six-course, six hands dinner happening at The St Regis Langkawi on Friday-Saturday, January 11-12, 2019, disproves the notion that too many chefs spoil the soup. Au contraire, Chef Gaetan Biesuz, Chef Beno Wicaksana and Chef Han Li Guang will put a three-dimensional spin on a sensorial experience.

Learn more about the programme and the three protagonists of the evening.

Photo: Kayu Puti at The St Regis Langkawi
Photo: Kayu Puti at The St Regis Langkawi

Sunsets at Kayu Puti, or the St Regis Langkawi for that matter, are sublime — this is exactly how the evening will begin at the six hands dinner. Drinks will cross paths with canapés before a feast of Asam Pedas Risotto, Chili Crab and Wagyu Rendang goes underway. But before that, a meet and greet session with the three chefs.

L-R: Beno Wicaksana, Han Li Guang, and Gaetan Biesuz.
L-R: Beno Wicaksana, Han Li Guang, and Gaetan Biesuz.

Han Li Guang Won 1 Michelin Star For Labyrinth In Singapore

Would you trade in your power suit for a chef's whites? This ex-banker did just that half a decade ago. The Michelin guide had yet to be established in Singapore when Han opened Labyrinth in February 2014. The restaurant won their first star in 2017 and happily retained it in 2018.

“Flavours from Singapore are often confused with flavours from Malaysia and through this 6 hands dinner, I hope to introduce the distinct flavours of Singapore through my style of 'New-Singapore' cuisine," explained the 34-year-old chef. "With the use of local produce from Langkawi itself, I believe that my dishes will be a perfect harmony to the Asian style dishes created by Chef Gaetan and Chef Beno.”

Chef Han’s play on Hainanese curry rice. Photo: John Heng/Labyrinth
Chef Han’s play on Hainanese curry rice. Photo: John Heng/Labyrinth

Gaetan Biesuz, Born a Frenchman But Bred As A Citizen Of The World

Our last interview with Kayu Puti's executive chef revolved around tradition versus trend, so it's little surprise that he thinks long and hard about treading that line. 

"Han places extreme focus on a ‘new’ Singaporean dining experience featuring local flavours and produce whilst we at Kayu Puti strive to create and refine food through inspiration from the local Malaysian cuisine," commented Biesuz. "On common ground, we collectively share a deeper conversation with local farmers and fishermen."

Kayu Puti team. Photo: The St Regis Langkawi
Kayu Puti team. Photo: The St Regis Langkawi

Beno Wicaksana Lets Off Steam On His Superbike — A Kawasaki Ninja!

A trouper who has worked at only the best resorts and 5-star hotels in Indonesia, Beno Wicaksana traded in the Java Sea for the Andaman Sea by taking up an offer at The St Regis Langkawi. The Indonesian locavore is loud and proud about his love of regional produce.

"We want our guests to not only have a sense of the place that they are in, but more importantly, savour it," expressed Kayu Puti's chef de cuisine.

The Six Hands Dinner is priced at RM550 (non-inclusive of drinks). Ring 04 960 6666 or email langkawi.butler@stregis.com to make advance reservations. Visit Kayu Puti's official website for details about the restaurant.

Tags

DigestGuest Star Chef SeriesSt Regis LangkawiLi GuangLabyrinth

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