Malaysia Weekend
Bailliage of Perak
Langkawi, May 26-28, 2017
Luxuriating at the St Regis Langkawi
" most could not resist the temptation of the champagne breakfast "

Since its inception four years ago, the Bailliage has a ritual for annual luxury weekend-getaway events. This year’s destination was the St Regis Langkawi which opened just a year ago.

Friday, May 26th
The party of 27 Bailliage members, visiting Bailliage of Singapore members, their family and guests landed on the island of Langkawi on a sunny afternoon. They were received by St Regis staff and transported to the resort.

The sound of a traditional gong under lush hanging ferns and a refreshing welcome drink of mango juice with kaffir lime and basil seeds made for a perfect greeting.

After checking in we enjoyed a welcoming lunch of Thai and Malay dishes in L’Orangerie. The rest of the afternoon was free-and-easy.

Champagne sabre-ing is a St Regis sunset tradition. Jan Kuebler (Manager, Restaurants and Bars) amazed everyone his skills with the sword before an informal dinner of Thai, Malay and Chinese dishes.

Saturday, May 27th
Although wishing to sleep-in, most could not resist the temptation of the champagne breakfast. The huge spread made it a lingering affair lasting until nearly noon rendering lunch unnecessary.

Langkawi, the Jewel of Kedah, is a popular tourist destination. The UNESCO World Geopark archipelago in the Andaman Sea is rich with rainforest wildlife as well as marine life.

It also has a captivating history of old kingdoms, legends and myths. When former Prime Minister Tun Dr Mahathir Mohamad decided to transform it into a major tourist resort in 1986 it was granted a tax-free status. Consequently there was an abundance of activities to keep everyone busy for the afternoon: shopping, sightseeing, water sports, nature trekking, or simply relaxing at the resort’s Iridium Spa.

Early evening we gathered at the over-water Kayu Puti Specialty Restaurant to watch the sunset, sipping champagne as the sky became coloured with hues of violet and orange.

With the last embers of daylight fading dinner began in a private dining section overlooking the sea. Executive Chef Gaetan Biesuz presented an array of superb gastronomic creations.

Sunday, May 28th
Breakfast became the farewell event. We savoured delightful dishes with champagne through the morning before making our respective journeys home.

Irene Chen
Vice-Chargée de Presse