Kayuputi Langkawi
Designed by world-renowned architect Bill Bensley, Kayuputi's interior evokes the sensuous luxury of an intimate private beach retreat on the water. Tastefully accentuated, predominantly in white and neutral hues, the dining venue has special antique collections, including century-old wooden doors and windows repurposed from the Dutch embassy in Yangon, 60 teak columns inlaid with camel bone from India, open-page Shell survey book on the venue's high ceiling and complemented by the ocean-inspired decorations. The Bangkok-based, Harvard-educated architect designed Kayuputi as an art collector's house that shines like a beacon, a mythical siren's call that takes gourmands on a fantastical culinary sojourn away from the ordinary.
Led by Executive Chef Unaver V. Unabia and Chef de Cuisine Delvin Danker, Kayuputi blends regional flavors with global influences, creating dishes that showcase both the abundance of Langkawi's waters and locally sourced produce. Kayuputi's menu presents a haute Asian-inspired cuisine, created with fresh catches from the waters surrounding Langkawi, paired with locally sourced produce and sustainable ingredients from trusted local farmers.
The restaurant embraces a philosophy of supporting the community while delivering exceptional culinary creations that celebrate both global and regional flavors. In addition to the restaurant, guests can unwind at the Pavilion Bar, which offers panoramic views, a relaxed atmosphere, and the perfect spot to enjoy inventive cocktails or classic drinks while taking in Langkawi's mesmerizing sunset.
About Unaver V. Unabia, Executive Chef
Chef Unaver brings over 20 years of international culinary experience to The St. Regis Langkawi, where his passion for working with local communities and ingredients shines. Known for his creativity, Chef Unaver draws inspiration from local produce, crafting dishes that celebrate regional flavors with a unique twist. He has held key roles as Director of Food & Beverage and Executive Chef at the Shangri-La Group, Anantara Hotels & Resorts, Vakkaru Maldives, and Grand Millennium Kuala Lumpur, where he focused on culinary innovation, restaurant management, and elevating dining experiences. At The St. Regis Langkawi, Chef Unaver is committed to transforming each dish into a work of art, combining his expertise, passion, and local ingredients to create unforgettable dining experiences.
About Delvin M. Danker, Chef De Cuisine
The driving force behind KayuPuti's innovative menu, Chef Delvin is celebrated for his creative approach to blending bold flavors with elegant techniques. At KayuPuti, he aim to elevate familiar flavors by introducing fresh ingredients and modern techniques. The exquisite dishes are inspired by both local and international markets, with a focus on creating balanced, yet exciting dining experiences that pay homage to the classics while embracing contemporary culinary trends. Chef Delvin philosophy is rooted in zero waste, ensuring every part of an ingredient is celebrated. Crafting each dish from scratch is what defines his approach in the kitchen.