14 Dec '11, 7am
A foodie getaway to the Four Seasons Langkawi
This is Executive Chef Billy Akunna’s sixth Four Seasons posting, so he brings with him a wealth of experience. It was he who proposed that the resort’s Ikan Ikan restaurant serve purely Malay food, rather than the Chinese-Indian-Malay hodge-podge that is Malaysian cuisine. We enjoy the hot and sour soup – a definite Thai influence here; and the elegant starter of barbecued otak otak (fish cakes) with a crispy prawn and salad. Roy’s delicious mee goreng comes wrapped in an omelette like a Malay version of Thai chilli padi , our beaming waiter agrees; and my beef rendang with steamed rice is pretty good.