The Gulai House For mains, the rending daging (RM80) is a spicy ensemble of slow cooked tenderloin beef well-seasoned with local spices, blue ginger, lemongrass, and grated coconut. The succulent and flavourful meat is best paired with (steamed white rice RM12) and crispy papadum (Indian lentil crackers). Seafood lovers will enjoy the ikan bakar berulam (RM83), which consists of a fresh coral grouper filler coated with local herbs and finely chopped vegetables before it’s baked in banana leaves.
 

Another signature seafood dish is the sup ketam berserai (RM45), which has been on The Gulai House’s menu for over 20 years. Catering to its international clientele, the restaurant offers a selection of wines, champagnes, liquor, and beer. We highly recommend Beaujolais-Village, Domaine Des Marrans 2010 (RM30 per glass) or Gewurztraminer, Reserve Personnelle, A. Kuentz 2011 (RM35 per glass), both of which complement the rich flavours of The Gulai House’s dishes. For dessert, we highly recommend the cendol pulut (RM28), a traditional Malay dessert that consists of shaved ice, coconut milk, palm sugar, sticky rice, and red kidney beans.
 

The Gulai House also hosts cultural shows every night between 20:00 and 21:00, performed by local dancers dressed in vibrant indigenous costumes. The restaurant is also often packed with guests of The Datai Langkawi during dinnertime (between 19:00 and 21:00), so we highly advise visitors to make a reservation beforehand.