Designed to add a delicious cultural element to any vacation, Malaysian cooking classes at Four Seasons Resort Langkawi teach guests to distinguish local ingredients, sample aromatic spices, and discover traditional cooking techniques with its world-class chefs.
“Food is both wonderfully evocative and nourishing,” comments the Resort’s passionate Director of Food and Beverage Akshay Tripathi. “And Malay cuisine is such a pleasurable amalgamation of flavours. Our classes are designed to share the joy and ease of preparing Malaysian cuisine with guests.”
In keeping with the values of the Resort’s multi-award winning Malay restaurant, Ikan-Ikan, the Malaysian cooking class see guests using 100 per cent natural, Langkawian ingredients sourced from small local producers and nearby organic farms. As Langkawi born and bred chef explains, “It’s the only way to guarantee local, authentic flavour!”
Malaysian Cooking Class
Sampling local delicacies and home-inspired fare is an exciting holiday rite of passage. Held in either the Serai Pavilion or Ikan-Ikan Restaurant, against the backdrop of the Andaman Sea, the Resort’s two-hour cooking class reveals the secrets of Malaysia’s eclectic cuisine.
Participants get hands-on tutelage on how to prepare three traditional dishes – chicken satay and peanut gravy, prawn gulai with pineapple, and mango pudding – savouring the fruits of their labour for lunch. With step-by-step demonstrations, chefs also share invaluable preparation techniques, including how to chop onions and chillies without tears, the correct way to cut chicken, and how to distinguish fresh prawns from bad ones.
A new skill-set aside, guests also come away with an apron souvenir (printed with recipe), a full set of take-home recipes and an Art of Malaysian Cuisine certificate.