Legendary French chef Michel Roux cooked in Malaysia for the first time this year, dazzling his fans with a three-night showcase of haute cuisine at The Datai Langkawi. Dinner proved a parade of pleasure after pleasure. A terrine of foie gras, chicken breast and pistachios prepared with ratafia fortified wine yielded a ravishing melt-in-the-mouth richness. Poached sole was compellingly matched with broad bean mousse and sorrel sauce. Pan-fried lobster with white port sauce and ginger-flavoured vegetable julienne had diners swooning with its succulent, briny dimensions. The duck with confit lemon – carved by the table - was divine; no surprise, since the fowl was of the prestigious Challandais breed. The meal ended on a high with a smooth yoghurt dessert coupled with a lime marshmallow and raspberries. Thanks to The Datai for having us; read more about Michel Roux's visit to the northern island in this month's issue of Going Places, Malaysia Airlines' in-flight magazine.
Michel Roux at The Datai Langkawi, February 2016
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