Chef’s World Series: a taste of Malaysia with chef Chai Chun Boon


Guests enjoyed a apéritif of Jasmine Dragon Pearl Infused Rum with Clarified Citrus Sherbet, before sitting down to a tables laden with glorious Flowerbx bouquets. Favourites included the Beef Satay Goreng, a rich nutty dish that left everyone wanting more, but once the Datai’s Signature Short Rib Rendang was served one it became hotly contested which dish was better, an impossible decision. Leaving into the cold London night, talk turned to when guests could escape to the idyllic Datai Langkawi to further enjoy the famous Malaysian hospitality, naturally flying with Malaysia Airlines, the only non-stop carrier flying to the tropical paradise.

The Menu

Cucumber, Trigona Honey, Lime
Rojak, Tofu, Peanuts
Jasmine Dragon Pearl Infused Rum, Clarified Citrus Sherbet

Beef Satay Goreng, Classic Condiments
Kerabu of Mussels, Seasonal Greens, Toasted Coconuts
Prawn Crackers with Sambal Aioli
2019 Lanmtigné “Graint Rosé” Frédéric Berne, Beaujolais, France

Spiced Lamb Bone Broth, Chinese Parsley, Potatoes
Allium Rice

Sambal Tomato with Eggplants
Langoustine with Turmeric Coconut, Pineapples, Long Beans
Datai’s Signature Short Rib Rendang
2013 Riesling Grand Cru “Osterberg”, Cave de Ribeauvillé Alsace, France

Crispy Fried Bananas, Black Peppercorn Jaggery Sauce~
Teh Tarik Ice Cream, Sago, Coconut Milk
2018 Chateau Delmond Sauternes, Bordeaux France



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