Tanjung Rhu Resort Langkawi offers superb accommodation in a wonderful location and with some of the highest levels of service found anywhere in the world. The 2.5km beach is stunning, the rooms are sumptuously appointed and the facilities are luxurious throughout. The independent Trip Adviser named Tanjung Rhu one of the top 10 luxury resorts in Asia earlier this year.
Tanjung Rhu also offers some extraordinarily fine cuisine from local favourites through to international classics. Leslie Snaith is the executive chef at Tanjung Rhu overseeing the three outlets - Sands, Saffron and The Rhu. Snaith brings to the role more than 30 years of experience at the very top of an undoubtedly tough game. It was in the kitchens of fine classical restaurants in his native England where Snaith cut his teeth and really learned how to cook. "Often in hotels the kitchens are more about policies and procedures, it's in the small restaurant kitchens that real cooking takes place," he explains. "I like presentation and there's no doubt it's important but with me taste is what it's all about," says the unpretentious Geordie. "I prefer to focus on wholesome fresh ingredients rather than picture book appearances. Luckily here on Langkawi there's no shortage of excellent ingredients." Whilst all the food at Tanjung Rhu looks great, as those who have eaten there will attest, it's the wonderful tastes that are not forgotten.
Through much of the last 20 years Snaith has been working in South Africa and Australia mostly in executive chef positions opening hotels for Sol Kerzner's Southern Sun Hotel Group, the Intercontinental and the Marriott. It is fair to say that the chef has finely honed his particular take on modern Australian food and it's much in evidence at Tanjung Rhu today.
"Take for example dishes like paella or risotto, these are great dishes but for a place like Tanjung Rhu they need modernising," says Snaith. "Hence we have a Thai inspired risotto where Arborio rice is used but it's cooked with a Tom Yom broth and many other quintessentially Thai ingredients. Tanjung Rhu cuisine is innovative modern cuisine, reflecting the resort itself."
Snaith's interpretation of modern Australian cuisine is "fusion but without confusion".
The Saffron is the resort's Mediterranean restaurant. Gentle colours and tones characterise the interior and the cuisine is Northern Mediterranean according the Snaith. "The Mediterranean is a vast area. One menu cannot do justice to it so I prefer to think of the food at Saffron as a collection of Italian, Greek and Spanish." He continues: "We have streamlined our dishes so that we avoid dilution, if you try to do too many dishes you end up not doing any well." Saffron's Romescu Cod is a good example - a simple Catalan dish made with excellent ingredients - it explodes with fresh taste and goodness.
The Sands is where local favourites prevail with anything from Laksa to Char Kway Teow to Fish Head Curry and even some from further a field including some pretty flawless Japanese. The setting is casual and relaxed with local décor and style abounding and it's every bit as enticing for breakfast as it is for dinner.
The Rhu is the resort's fine dining restaurant. The restaurant has simple décor and enchanting views out over the Andaman Sea. "With The Rhu we showcase certain ingredients be it venison, duck, black Angus beef or seafood but we keep it simple allowing each individual ingredient to shine. I try to ensure that each dish has just three main flavours so there is no clutter, I don't like a mountain of flavours," says Snaith. There is a tasting menu with up to eight different dishes allowing guests a true gastronomic journey and a wonderful experience.
Each outlet has its own character and its own quite different food but they all provide fabulous cuisine. For those not wishing to venture from their room there's a comprehensive in-room dining service. For that special occasion a private two person seafood barbecue can be served on the beach by guests' personal butler for the last word in romantic indulgence.
See www.tanjungrhu.com.my for more information.
Be a fan at www.facebook.com/tanjungrhu
Tanjung Rhu also offers some extraordinarily fine cuisine from local favourites through to international classics. Leslie Snaith is the executive chef at Tanjung Rhu overseeing the three outlets - Sands, Saffron and The Rhu. Snaith brings to the role more than 30 years of experience at the very top of an undoubtedly tough game. It was in the kitchens of fine classical restaurants in his native England where Snaith cut his teeth and really learned how to cook. "Often in hotels the kitchens are more about policies and procedures, it's in the small restaurant kitchens that real cooking takes place," he explains. "I like presentation and there's no doubt it's important but with me taste is what it's all about," says the unpretentious Geordie. "I prefer to focus on wholesome fresh ingredients rather than picture book appearances. Luckily here on Langkawi there's no shortage of excellent ingredients." Whilst all the food at Tanjung Rhu looks great, as those who have eaten there will attest, it's the wonderful tastes that are not forgotten.Through much of the last 20 years Snaith has been working in South Africa and Australia mostly in executive chef positions opening hotels for Sol Kerzner's Southern Sun Hotel Group, the Intercontinental and the Marriott. It is fair to say that the chef has finely honed his particular take on modern Australian food and it's much in evidence at Tanjung Rhu today.
"Take for example dishes like paella or risotto, these are great dishes but for a place like Tanjung Rhu they need modernising," says Snaith. "Hence we have a Thai inspired risotto where Arborio rice is used but it's cooked with a Tom Yom broth and many other quintessentially Thai ingredients. Tanjung Rhu cuisine is innovative modern cuisine, reflecting the resort itself."
Snaith's interpretation of modern Australian cuisine is "fusion but without confusion".
The Saffron is the resort's Mediterranean restaurant. Gentle colours and tones characterise the interior and the cuisine is Northern Mediterranean according the Snaith. "The Mediterranean is a vast area. One menu cannot do justice to it so I prefer to think of the food at Saffron as a collection of Italian, Greek and Spanish." He continues: "We have streamlined our dishes so that we avoid dilution, if you try to do too many dishes you end up not doing any well." Saffron's Romescu Cod is a good example - a simple Catalan dish made with excellent ingredients - it explodes with fresh taste and goodness.
The Sands is where local favourites prevail with anything from Laksa to Char Kway Teow to Fish Head Curry and even some from further a field including some pretty flawless Japanese. The setting is casual and relaxed with local décor and style abounding and it's every bit as enticing for breakfast as it is for dinner.
The Rhu is the resort's fine dining restaurant. The restaurant has simple décor and enchanting views out over the Andaman Sea. "With The Rhu we showcase certain ingredients be it venison, duck, black Angus beef or seafood but we keep it simple allowing each individual ingredient to shine. I try to ensure that each dish has just three main flavours so there is no clutter, I don't like a mountain of flavours," says Snaith. There is a tasting menu with up to eight different dishes allowing guests a true gastronomic journey and a wonderful experience.
Each outlet has its own character and its own quite different food but they all provide fabulous cuisine. For those not wishing to venture from their room there's a comprehensive in-room dining service. For that special occasion a private two person seafood barbecue can be served on the beach by guests' personal butler for the last word in romantic indulgence.
See www.tanjungrhu.com.my for more information.
Be a fan at www.facebook.com/tanjungrhu
