The Kenyang Restaurant takes its name from the luxuriance of a sated appetite. Located in the main building, guests may sit within the air conditioned interior, or outdoors on the verandah overlooking the beach and the lake behind the dune. The cuisine is ‘fusion’, celebrating traditional Malay and Nyonya cooking, especially the kerabu salads, Thai cuisine, and who else can cook seafood so well as the Cantonese? Our food is as varied as Malaysia, and dependent on local bounty. A special menu for in room dining enables guests to enjoy the luxury and privacy of their own chalets where they can be indulged with good food and superb ambience. Beach barbecues are another feature of the resort.


Kampong life on the east coast is centred on fishing and cooking; like all Malaysians, they love their food! Influenced by Thailand via Kelantan, the cuisine reflects a different mix from the west coast. The famous dishes of the region, cooked fresh every day, are nasi dagang, rice cooked with fenugreek and wrapped in banana leaf with a rich fish curry; nasi ulam with its blue rice coloured by a local flower; ‘ayam percik’ grilled chicken in a mild to spicy coconut marinade; many kinds of kerabu salads, the most famous is green mango dressed with Thai style sauce; the freshly made ‘keropok lekur’, a fresh fish paste fried and eaten with chilly sauce; roasted whole fish with a range of sauces from chilly to tamarind to the slightly sweet or salty, encompassing all the flavour groups and everything in between. The restaurant at the Kasturi takes its cues from local cooking, and sources as many ingredients as possible from the area (we even have a local farmer growing herbs and vegetables for us!) Menus change according to what is available at the time, and our talented chef will happily cook whatever you fancy.