The Dining Room

The story

Crafted with passion, served with love

Where the Rainforest Meets the Table

Positioned beside the main pool of The Datai Langkawi and shaded by majestic fig trees, The Dining Room moves through the day with quiet confidence — international breakfasts giving way to leisurely lunches, before candlelight on the water's surface signals something altogether more considered in the evenings.

At the heart of it is Malaysian Chef Chai Chun Boon, whose path through some of the world's most rigorous kitchens — including the 2 Michelin-starred ABaC in Barcelona, the 3 Michelin-starred Oud Sluis in the Netherlands, and Santi in Singapore — has produced a cooking style that is precise without being cold, and deeply rooted in place.

Chef Chai's Philosophy

Chef Chai's approach is anchored in the locavore movement. Chilli, turmeric, ginger, and ulam raja grow in The Datai's own garden; buffalo curd comes from 30 minutes down the road; pineapples arrive from the surrounding hills; and organic chicken from humanely farmed local producers finds its way into gulais and curries. As he puts it: "We do not confine ourselves with a set cuisine but are instead inspired to cook with what has been given and the talent available."

The result is a menu that blends contemporary European techniques with Asian influences — coral seaweed, roe, freshly picked herbs — presenting textures and aromas that reflect the cross-cultural culinary history of the Nusantara region. Guests can choose from an à la carte dinner menu or commit fully to Chef Chai's signature ten-course degustation, a structured progression through this Asian-European sensibility with wines matched by the resident sommeliers.

A Cellar Worth the Journey Alone

The wine program here is exceptional by any regional standard. Holding more than 700 labels of old- and new-world vintages — directly imported and stored under precise humidity and temperature conditions — the walk-in cellar earned Wine Spectator's Best of Award of Excellence in 2019, recognition that reflects genuine depth rather than volume. The sommeliers offer private tastings and hand-select pairings for degustation menus in close collaboration with Chef Chai, making wine as integral to the meal as the food itself.

Forty Seats, No Rush

With a capacity of just 40, The Dining Room keeps the experience unhurried. Whether a single plated dish or the full tasting menu, the pace is the guest's own — in a setting of understated elegance that earns that description without effort. A 24-hour advance reservation is required for dinner.