After ticking sun and sand off your island to-do list, your next goal should be to sup well, which is where Kayuputi comes in. Picture being suspended above water while savouring the likes of Patagonian toothfish paired with champagne.

Executive chef Mandy Goh runs a tight ship in the kitchen, although guests hoping to experience more Langkawi-sourced produce will be slightly deflated. That said, what's available is skilfully strung together with imported ingredients. Take, for instance, the local buffalo milk skin in the A4 Kagoshima Wagyu course.

Above all, Kayuputi’s strength lies in its immaculate service—it’s not unusual to be addressed by first name here.