SAVOUR Jala at The An­daman is a tempt­ing tem­ple to the bounty of Langkawi.

Robb Report (Malaysia) - - Savour - De­cem­ber - 2017 By SAM YEN Inset photo DAR­REN NEILAN

At The An­daman, A Lux­ury Col­lec­tion Re­sort, the Datai Cove’s fine grains of sand ex­tend in­doors to form the floor of its seafood restau­rant, Jala. It’s a con­nec­tion that rep­re­sents the kitchen’s ethos – hon­our­ing Langkawi’s bounty, by land and by sea. Only the fresh­est ap­plies, so the menu varies daily. There are sta­ples – like the sig­na­ture Jalaksa with its rich seafood con­somme – but the rest is fluid. Ever-at­ten­tive chefs are happy to sug­gest, which could re­sult in a tangy prawn ker­abu or a per­fectly grilled curry- dusted squid. Or a mas­sive ichthy­olog­i­cal spec­i­men – such as a grouper – cooked to any de­sired or­der, flanked by a litany of sauces. The marine con­nec­tion even ex­tends to dessert: the sig­na­ture Straw­berry Reef is a hur­ri­cane of flavours that hon­ours the corals slowly re­grow­ing mere steps away from your din­ner. the­an­ ≠

There are sta­ples – like the sig­na­ture Jalaksa – but the rest is fluid.

Jala’s cool inside out con­cept lets you have the sand be­tween your toes while din­ing in the shade. Inset: the Straw­berry Reef dessert.

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