Langkawi, Malaysia


  • Upper Serai Restaurant dining area overlooking the beach with palm trees

  • A Four Seasons staff setting the table in the open-aired Ikan Ikan at Four Seasons Langkawi

  • Kelapa Grill

  • A woman overlooks the water on the beach at Rhu Bar
    Rhu Bar


All Food and Drink


If you’re looking for a casual breakfast before hitting the beach or an easy family dinner, grab a table on the oceanfront patio and experience the sun-drenched flavours of the Mediterranean, served alongside uninterrupted views of the Andaman Sea.


Experience a meal in a traditional Malaysian home setting, where award-winning specialties and centuries-old, rural-village recipes are served for dinner, and a relaxed beachfront pavilion, an al-fresco terrace, a cocktail bar and a 16-seat, private-dining room provide plenty of options for a special evening.

Kelapa Grill

Take your pick from Asian stir-fries, wood-fired pizzas and other international favourites by day; or, join us for fresh local seafood and flame-grilled steaks come nightfall, enjoyed either in our breezy, open-air dining room or as you lounge by the pool.

Rhu Bar

This is the ultimate, Middle Eastern–inspired island lounge, with atmospheric wooden screens, cushioned wicker chairs, Turkish water pipes, hanging swings, tropical cocktails and an extensive beer and wine list, with savoury bar snacks to match.

In-Villa Dining

Whether you want to share a romantic dinner on your villa’s private patio or are simply craving a burger in the middle of the night, our in-room menu features a range of Western-style and Asian dishes perfect for quiet nights in.

Ingredients are meant to be sourced, cuisines are expected to be cultured and recipes continue to evolve. A cook's passion is the only constant.

Sandeep Bhagwat Executive Chef
We can arrange virtually anything. +60 (4) 950 8888 Contact

Meet the Team

Chef Sandeep from Four Seasons Hotel Langkawi

Sandeep Bhagwat

Executive Chef

Born in Tanzania and native of India, Sandeep brings more than a decade of culinary experience to his role. He joined Langkawi most recently from Four Seasons Hotel Beijing, where he held the position of Executive Sous Chef. At the age of 28, he headed the Rasoi by Vineet restaurant at the Mandarin Oriental, Geneva. The restaurant during his tenure as a head chef had the coveted Michelin Star and 16/20 points in the Gault Milau guide.

“Ingredients are meant to be sourced, cuisines are expected to be cultured and recipes continue to evolve; a cook’s passion is the only constant.”

Culinary Experiences