The finale of The Gastronomy Series 2025 concluded with a spectaular dining experience.

The Lerouy x Kayuputi four-handed dining experience at St Regis Langawi flowed with ease, which was right away encouraging. Nothing here seemed to be intended to impress for the sake of it. The meal progressed fuss-free, giving each dish room to settle and allowing flavours and textures to really come through. It felt like a serious interaction between two kitchens, rather than a theatrical performance.

That clarity was evident from the beginning. The &ldquo;Beetroot&rdquo; opener was crisp and finely defined, with a citrus punch that immediately reset the palate. It was quick and purposeful, setting expectations without taking too long. The &ldquo;Andaman Tiger Prawn&rdquo;&nbsp;followed and maintained the feeling of being vibrant and refreshing. The prawn was sweet and perfectly tender, and the cucamelon pickle provided subtle acidity that lifted the dish.

The meal then shifted toward an even richer experience. The &ldquo;Langoutine Tartare&rdquo; combined foie gras and caviar in a way that felt indulgent but carefully controlled. The foie gras brought depth and weight, while the caviar delivered bursts of salt that softened beautifully when paired with the pureness of Billecart-Salmon Brut Ros&eacute;.

The &ldquo;Smoked White Asparagus&rdquo;&nbsp;signalled a change in pace. The food arrived wrapped and&nbsp;unveiling&nbsp;it&nbsp;produced an instant fragrant surge that tickled the senses. Winter truffle gave earthy character&nbsp;to the meal, making it pleasant with much dimension.

Andaman Tiger Prawn

Langoustine Tartare

The &ldquo;Toothfish Fillet&rdquo;&nbsp;drew attention to its texture. The fish was delicate and soft, making a nice contrast to the crunch of the chestnut. Each bite seemed fulfilling without having to resort of excessiveness.&nbsp;

The evening&nbsp;concluded with the &nbsp;"Wagyu Stripling"&nbsp;cooked medium and judged precisely &mdash;&nbsp; served with the charming Ch&acirc;teau Pontet-Canet, no less. The beef's richness was eased with creamy ricotta morel, while the bordelaise sauce provided breadth and lingering flavour. The dish felt comprehensive , delivering a satisfying conclusion to the dinner, before dessert&nbsp;to aptly round up the entire experience.

Toothfish Fillet

Wagyu Striploin

Chemor Dark Chocolate & Coffee

Click <a href="https://www.marriott.com/en-us/hotels/lgkxr-the-st-regis-langkawi/overview/?scid=f2ae0541-1279-4f24-b197-a979c79310b0">here</a> to discover more about St Regis Langkawi now!

St Regis Langkawi's Kayuputi teams up with Michelin-starred Lerouy

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