Exclusive Dinner in London with Chef Chai Chun Boon

We were delighted to welcome chef Chai Chun Boon for one of our final culinary events of the year. This exclusive evening was themed “A Taste of Malaysia” and took place in London, showcasing a wonderful blend of traditional Malaysian specialties with a modern twist.

Hosted at The Conduit, one of London’s premier private members clubs focused on sustainability, the event provided a unique setting with tropical-inspired interiors that complemented the exquisite menu.

The culinary expertise of chef Chai Chun Boon was evident throughout the evening. With experience from renowned chefs such as Sergio Herman and Xavier Pellicer, he provided attendees with an unforgettable dining experience, highlighting authentic Malaysian ingredients like kaffir lime leaf and cold-pressed extra-virgin coconut oil.

Guests enjoyed a refreshing apéritif of Jasmine Dragon Pearl Infused Rum with Clarified Citrus Sherbet before indulging in a table filled with stunning Flowerbx bouquets and delectable dishes.

Featured Dishes

• Cucumber, Trigona Honey, Lime
• Rojak, Tofu, Peanuts
• Beef Satay Goreng, Classic Condiments
• Kerabu of Mussels, Seasonal Greens, Toasted Coconuts
• Prawn Crackers with Sambal Aioli
• Spiced Lamb Bone Broth, Chinese Parsley, Potatoes
• Datai’s Signature Short Rib Rendang
• Crispy Fried Bananas, Black Peppercorn Jaggery Sauce
• Teh Tarik Ice Cream, Sago, Coconut Milk

As the evening progressed, guests could not help but discuss the incredible flavors, particularly the rich Beef Satay Goreng and the highly sought-after Datai’s Signature Short Rib Rendang, each dish sparking delightful conversations and cravings for more.

As attendees stepped into the brisk London night, they reminisced about the vibrant night dedicated to celebrating authentic Malaysian cuisine and expressed their eagerness to visit the Datai Langkawi for further exploration of Malaysian hospitality.

This exclusive dinner offered a rich tapestry of flavors and proved to be a fitting conclusion to a successful year of culinary events.