The St. Regis Langkawi, a luxurious beachfront escape situated between Langkawi’s beloved Andaman Sea and rainforest jungles, is celebrating its 10th anniversary with A Decade of Exquisite Moments. Not only are they celebrating this memorable accomplishment, but The St. Regis Langkawi is also welcoming a new and refreshed culinary stage for its award-winning restaurant, Kayuputi.
The 10th anniversary celebrations began on 29th May 2026: French winemaker Pascal Jolivet and other invitees were welcomed for an evening of signature St. Regis rituals, mesmerising cultural performances, an exclusive seven-course dining experience at Kayuputi—alongside wines by Pascal Jolivet—and wrapping the night up with a view of the Andaman Sea while bright and colourful fireworks decorate the skies. Guests are set to feel like royalty, surrounded by saltwater and beautiful greenery, alongside butlers offering free-flowing champagne all night.
The resort holds 85 suites and four private villas positioned above the waters of Pantai Beringin. The resort offers many striking experiences with butler services, luxurious feasts, a relaxing spa, event spaces, family-friendly activities, and brand rituals. For those who love a darling view with an even better experience to unwind the soul, The St. Regis Langkawi offers pure relaxation.
The award-winning Kayuputi positions itself as one of Malaysia’s remarkable dining destinations. Located in The St. Regis Langkawi, Kayuputi is an overwater dining adventure, providing visitors with delicious food accompanied by Langkawi’s salty breeze and the melody of waves crashing. Their culinary direction is now led by Chef de Cuisine Marco Portal, elevating their commitment to culinary excellence. Kayuputi aims to place Langkawi as a destination for sophisticated dining experiences.
The St. Regis Langkawi has acquired recognition through Trip.com Asia’s 100 accolades and the ASEAN Spa Service Standard recognition, which proves that their sophisticated island living has impressed many. The resort also prides themselves in sustainable initiatives—including receiving the Green Hotel Certification from the Ministry of Tourism, Arts and Culture (MOTAC) and a collaboration with BoomGrow, aiming for sustainable culinary sourcing.
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