Four Seasons Resort Langkawi Expands Culinary Offerings with Indulgent Indian Flavours
Embark on a delectable journey through the culinary heritage of north India at Four Seasons Resort Langkawi. Guests at the vibrant oceanfront retreat can now savour the finest Indian flavours, with an all-new selection of delights by Speciality Indian Chef Balwant Singh.
“Gastronomes around the world are increasingly seeking out Indian cuisine, which is famed for its depth and complexity of flavour,” says Chef Balwant. “In India, food is a way for us to express love, care and appreciation. This is exactly the feeling I aim to create for our guests in Langkawi.”
Curated Indulgences from India
The new menu features an array of all-time favourites from the tandoor, a traditional clay oven for charcoal grilling. When combined with extended marination and precisely controlled heat, this cooking technique locks in flavour and imparts a deliciously smoky taste.
Four Seasons guests can sample the magic of the tandoor with charcoal-grilled dishes such as Tandoori Chicken and Lamb Gilafi Seekh, infused with Indian herbs and spices. Adding an island vibe is the Tandoori Lobster, made with the freshest catch from the Andaman Sea.
Taking centre stage is Chef Balwant’s signature Laal Maas, an intricate recipe he perfected under the tutelage of a renowned Indian chef. Made with Australian lamb shank and slow-simmered for hours on charcoal heat, this authentic dish shines with bold flavours such as Mathania chili.
Diners can also discover vegetarian delicacies like Malai Broccoli (charcoal-grilled broccoli florets with cream and hung yoghurt), Dahi Ke Kebab (deep-fried hung yoghurt dumplings), and Roti (spicy flatbread cooked in the tandoor).
Offering a perfect sweet ending is the Mango Phirni, a sublime blend of fresh mango, rice and milk. With mangoes in season all year round in tropical Langkawi, this refreshing dessert promises to be a perennial crowd pleaser.
Guests can savour Indian flavours through a set menu at Upper Serai, or a la carte through In-Room Dining. Upon request, Chef Balwant and his team are also happy to whip up a variety of off-menu items.
Don’t miss the additional Indian flavours offered at the Resort’s manager-hosted cocktail event. For this special gathering at Rhu Bar, Chef Balwant crafts tantalizing bites such as Samosas as well as fusion nibbles such as Chicken Tikka Pate, catering to palates from around the globe.
Customized for Celebrations
Chef Balwant brings an exciting new dimension to weddings and social gatherings at Four Seasons Resort Langkawi. Guests planning to host an event can now explore a diverse range of Indian specialities for elegant sit-down dinners, lively cocktail parties, unique coffee breaks and more.
“Food is at the heart of every celebration. Our role is to work closely with the client and deliver a truly special event, tailored to their preferences. Creating the ‘wow’ factor makes for lifelong memories,” says Chef Balwant, recalling with a smile his many delighted clients over the years, some of whom still make it a point to keep in touch with him – a Chef’s greatest achievement, surely.
Meet the Chef
Hailing from a Himalayan village in north India, Chef Balwant inherited a legacy of cooking. His father was a professional chef, which initially sparked his interest in the field. As a teenager, he began helping out with the cooking during community festivals and celebrations – no easy feat, since the entire village was typically invited!
He began his career with a renowned Indian hotel chain, known for its culinary prowess, where he honed his craft under a number of master chefs before going on to open a landmark Indian bistro in Doha. In 2020, he joined the team at Four Seasons Hotel Bengaluru as Sous Chef (Banquets), followed by a move to Four Seasons Resort Langkawi as Speciality Indian Chef.
Four Seasons Resort Langkawi, Malaysia