The Ritz-Carlton Langkawi welcomes chef Taz Sarhane
The Ritz-Carlton Langkawi in Malaysia is set to welcome Taz Sarhane, Head Chef of London’s one-Michelin-starred Cycene, as it launches its new Threads of Taste culinary series.
For the two-day takeover, Sarhane will create two exclusive dining experiences that bring Cycene’s contemporary approach to Langkawi, exploring the connections between British cooking techniques and the island’s diverse culinary heritage.
The series celebrates Malaysia’s complex food culture, shaped over centuries by migration, trade and cultural exchange. Drawing from Peranakan traditions alongside Chinese, Indian, Southeast Asian, European and Middle Eastern influences, the events explore how ingredients, techniques and stories have combined to shape the country’s cuisine.
Guests will experience an intimate chef’s table at the resort’s Beach Grill, inspired by Malay ‘Bubu’ fish traps and set against the shores of the Andaman Sea, alongside a larger evening event at Langkawi Kitchen.
The menus will take inspiration from Langkawi’s coastal produce and tropical landscape, interpreted through Sarhane’s contemporary lens. Reflecting the ethos that earned Cycene its Michelin star, each dish explores the relationship between place, seasonality and memory, highlighting ingredients sourced from local fishermen, growers, artisans and the resort’s own Nibong Garden.
Dishes will evolve according to the day’s catch, foraged ingredients and seasonal produce. Raw chopped prawn with shredded green mango, crab rendang with coconut and peppercorn, and lobster with lemongrass showcase regional flavours through Sarhane’s modern approach, while desserts highlight tropical ingredients including calamansi, toasted rice, mango and kefir lime.
For the chef’s table experience, Sarhane will expand on his signature techniques of preservation, fermentation and fire-led cooking. Dishes include savoury green banana custard, tableside-smoked lobster and coal-cooked beef with coffee and cucumber sauce.
