JHOL KL’s Gaurav Gupta
This September, the stage is set for a rare culinary dialogue between two masters of flavour. For two nights only, Kayuputi Langkawi partners with JHOL Kuala Lumpur for an eight-course tasting menu. The result is as much a journey as it is a feast, crafted to surprise, delight, and spark conversation.
At the heart of this collaboration is Chef Gaurav Gupta, the Head Chef of Michelin Guide–recognised Indian restaurant JHOL Kuala Lumpur. His career spans over a decade in kitchens like Indian Accent in New Delhi, one of Asia’s 50 Best Restaurants. Since joining JHOL, Gupta has brought bold vision and refined technique to Kuala Lumpur, where he continues to reimagine the flavours of India’s 7,500 km of coastline with global finesse.
Eight Courses. One Unforgettable Journey.
The evening begins with a sparkling toast at Kayuputi’s Pavilion Bar, where the Andaman Sea shimmers as backdrop. What follows is a trio of canapés, each designed to intrigue. tells stories of heritage and innovation. A Dimer Devil, quail egg wrapped in spiced lamb and crowned with caviar, fuses Bengali nostalgia with luxury.
The Calicut Pepper Crab Toast bursts with heat against the crunch of brioche, lifted by kaffir lime pachadi. The Bombay Bhel is pure whimsy: puffed rice and avocado tucked into a beetroot pie tee, light yet flavour-packed. This opening act set the tone —bold, layered, and unapologetically inventive.
Then came the BFC (Behrampur Fried Chicken), which instantly stole the show. Crisp and golden on the outside, the chicken revealed a tender spiced filling within, offset by a refreshing fennel and green apple slaw. The hot sauce gave it just enough fire to linger, a masterstroke of balance. It was comfort food elevated without losing its soul.
The middle courses carried diners deeper into the coastal story. Surti Anda Ghotala arrived as an ode to eggs in three textures, crowned with summer truffles and paired with a green chilli and jalapeño cheese toast. The decadence continued with Ghee Roast Crab, the rich crustacean served alongside turmeric-black pepper idli and bright coconut chutney.
From there, a delicate Pumpkin Leaf Bhapa Maach wrapped seabass in mustard and coconut paste, the earthiness of pumpkin leaf grounding the dish.
The Mains
For mains, the menu travelled south to Kerala with Alleppey Mackerel Curry, its tang of green mango cutting through the richness of coconut milk, served with cassava mash and red rice. Then to Bengal, with Kosha Mangsho, lamb braised in mustard oil until impossibly tender, accompanied by puffed luchi bread. Each dish showcased the heartiness of regional traditions but with refinement that avoided heaviness.
The palate cleanser, a pink guava sorbet with chilli compôte, was refreshing and surprising, preparing the way for dessert. And here was the finale that lingered long after the last spoonful: Tender Coconut Payasam with Mango Sorbet. Silken coconut flesh came together with sesame crisp, passionfruit jelly, and a bright mango sorbet. It was tropical, textural, and utterly transportive—an ending that was light, elegant, and deeply satisfying. This was the perfect note to close the performance.
An optional wine pairing elevates the journey. Each pour balances spice, texture, and richness with European finesse, from crisp Sancerre and elegant Burgundy Pinot Noir to the layered sweetness of Tokaji Furmint.
This limited Kayuputi x JHOL collaboration is part of The Gastronomy Series by The St. Regis Langkawi where gourmands get a rare chance to see Indian coastal traditions reframed through a contemporary, cosmopolitan lens—one that bridges Langkawi’s horizon with the stories of the subcontinent. For more information, visit the official website here.
