Dawn to Dusk: Your Guide to Dining Experiences in Desaru Coast, Malaysia

Blessed with miles of golden sand and stunning coastline, Desaru Coast offers a serene getaway from the hustle and bustle of city life. But there’s more than just sun, surf, and sea to enjoy here – there are plenty of dining options too that make it a must-visit for foodies.

BREAKFAST

One&Only Desaru Coast in the south eastern shores of Peninsular Malaysia is set amid verdant rainforest, overlooking a private white sand beach. Designed by the award-winning Kerry Hill Architects, the resort is about two hours (depending on traffic) by car from Singapore and 45 minutes from Johor’s Senai Airport.

Beyond privacy and tranquillity, this luxury retreat offers ‘destination-defining cuisine’ and various thoughtfully curated experiences. For instance, wake up early and go for a guided walk with the resident naturalist who will take you through lush rainforest and the pristine beach. After your walk, catch the sunrise and enjoy a beautiful breakfast spread with champagne by the beach. It’s an experience that’s truly unbeatable.

You can also fuel your day with a robust breakfast at Ambara, an elegant, airy restaurant with lofty ceilings. Savour Malaysian favourites such as the ultra-satisfying nasi lemak served with sambal, curry, rendang and accompanying condiments. Or munch on murtabak and roti canai, paired with kopi or teh tarik. For an energy boost, tuck into healthy superfoods, fruits and local rainforest honey. The watermelon, mango and papaya are all procured from the Desaru Fruit Farm. The pastries and breads are crafted daily by Chief Baker Ferman Ahmad and Pastry Chef Mohamed Firdaus. A must are the sublime Portuguese egg tarts, croissants, pain au chocolat and sourdough breads. 

Alternatively start the day with a breakfast fit for champions at Seasonal Tastes, The Westin Desaru Coast‘s all day dining restaurant. Located next to the hotel pool, the expansive space boasts indoor and al fresco dining, with an interactive kitchen concept where you can watch the chefs in action as they whip up dishes fresh to order. An international spread offers something for every taste bud, including cheese and cold cuts of beef salami and smoked tenggiri (Spanish mackerel), a salad corner, freshly baked pastries, and Western favourites like fluffy eggs Benedict laced with Hollandaise sauce, spinach bread pudding, and grilled streaky beef. Local cuisine runs the gamut from Chinese dimsum and traditional Malay nasi lemak,  to warm, Indian roti  served with curries and dips like chana masala and coconut chutney. Wash everything down with teh tarik topped with a layer of milky foam pulled to frothy perfection.

LUNCH 

After a sojourn to the beach, trade the swimwear for smart casual clothing before heading to Prego, The Westin’s authentic Italian restaurant. Step into a cosy and well-lit space, courtesy of floor-to-ceiling windows, and settle down to a view of the semi-open kitchen, where a stone-fired oven churns out mouthwatering breads and crispy pizzas bubbling with gooey cheese. Sample the restaurant’s signature salt-crusted sea bass, which is baked for up to 40 minutes and served with steamed new potatoes, fennel, and a light lemon butter sauce. Or opt for spaghetti carbonara – fresh handmade pasta is perfectly tossed in a cheese wheel. Mushroom lovers will enjoy the Funghi Gratinati, Caprino E Erbette Cipollina, featuring gratinated portobello mushroom layered with goat cheese and topped with chives and rucola salad. Round off the meal on a sweet note with a classic tiramisu.

Golfers who crave a hearty lunch after their game at The Els Club need look no further than Big Easy Bar and Grill, a casual, comfortable spot with spectacular views overlooking the green. The menu is seasonally driven and features grilled items, international flavours, and local specialties, with a few of South African professional golfer Ernie Els’ personal favourites. The Big Easy Burger is a must-have, featuring 8oz beef patty and turkey bacon, cheese, tomato, caramelised onions, sliced dill pickles and fried egg, sandwiched between soft and fluffy burger buns. Another solid choice would be the chicken tikka wrap, comprising aromatic chicken tikka, capsicums, onions, tomatoes, and cheese wrapped in a tortilla, served with sour cream, guacamole, and fries. Local delights include oxtail asam pedas, slow cooked in a spicy and sour soup till extremely tender, and the red snapper fish Head, cooked with okra and served with steamed rice and papadum. Complement your meal with a selection of exquisite wines from the Els Wines portfolio.

AFTERNOON TEA

Take a well-deserved break at the chic and breezy Observatory at Anantara Desaru Coast where a spread of traditional mid-day nibbles and afternoon refreshments await. The ‘Minum Petang’ Tiffin Set comes with savoury sides of crisp doughnuts with sambal and cucumber, prawn fritters with spicy peanut sauce, lempeng lembut crepes with sardine sambal, and flaky beef rendang pie. Meanwhile, sweets cover an assortment of Malay kueh, steamed glutinous rice cakes flavoured with coconut milk and pandan, cendol panna cotta with green rice flour jelly, Portuguese egg tarts, and pandan scones with kaya jam and clotted cream. For a more classic take, there’s the English Afternoon Tea experience, complete with mini bagels with smoked salmon, fine finger sandwiches, and delightful cakes such as Opera torte, spiced fruit cake, bite-sized fruit tartlets, Victoria sponge cake, and classic scones with lashings of strawberry jam and clotted cream.

DINNER 

Back at One&Only Desaru Coast’s Ambara, the restaurant’s elegant confines set the stage for an intimate evening. Watch the chefs in action at the open kitchen as they assemble impeccable plates that capture Mediterranean and Malay flavours.Led by Executive Chef Valerio Pachetti Gast, the team in the open kitchen expertly rustles up your meal. Guests get to feast on mezze platters, woodfire-baked bread and perfectly executed grilled meats and seafood. The fish, shrimp, and squid are all locally sourced, ensuring that guests get the freshest and most sustainable options.

Ambara’s menu celebrates provenance and seasonality by using produce from local farmers and the resort’s garden. Some of the garden fresh edible plants include pandan leaves, wild betel, laksa leaf (kesum), ginger torch (bunga kantang), asiatic pennywort (pegaga), winged bean (kacang botol), and many more. Salad leaves, purple kale, and microgreens are supplied by Malaysia’s BoomGrow. These greens are nurtured indoor in a controlled environment without any chemicals.

Appetisers like Kerabu Sotong – squid and green papaya with chilli lime dressing, and Chicken Sesame Lollipops comprising chicken floss, Sichuan pepper and Johor jungle honey glaze pave the way to hearty mains. Standouts include Massaman veal shank with coconut milk, potatoes, caramelised baby carrots and organic red rice; and sambal shrimp belacan, morning glory and edible flowers served with jasmine rice. Desserts are equally enticing and innovative, with sweet treats the likes of sourdough banana cake with banana yoghurt gelato and cacao crumble, and durian cheesecake with kaya ganache, ivory sponge and passion fruit tuille.

Ambara occasionally plays host to events such as the Desaru Coast Gourmet Series, which had a successful second edition earlier this year. The gourmet event featured One&Only Executive Chef Valerio Pachetti together with Chef Su Kim Hock of Penang’s one-Michelin-starred Au Jardin and Chef Johnson Wong of gēn Penang as they presented an extraordinary six-hands dinner experience.

If you like Japanese flavours, try Hoshi (Japanese for ‘star’) which delivers an unparalleled omakase experience highlighting the different facets of Japanese cuisine while staying true to its Malaysian roots. Head chef Aizat Nazri’s mastery of the four main techniques of Japanese cooking – niru (simmering), yaku (grilling), musu (steaming) and yageru (frying) – shines through in innovative offerings. Dishes include Miyazaki A5 wagyu with its melt-in-the-mouth texture and flavour accentuated by zesty notes of yuzu miso; scallop, foie gras torchon and yuzu jelly, which fuses both sweetness and rich umami; and Aori ika, tomato jelly and kabosu shoyu, which marries the natural flavours of Aori ika with the tangy notes of tomato jelly and subtlety of kabosu shoyu. To pair with the food is a refined selection of sake and creative cocktails, like the Obba Highball (Nikka yoichi single malt, passionfruit, yuzu, citrus, lime and lemon) and Shoga U-Okka (Absolute vodka, kuheiji betsu atsurae sake, lemongrass and ginger with grapefruit).

COCKTAIL HOUR & CHILL OUT MOMENTS

For refreshing cocktails, stroll over to the open-air bar Dusky Monkey (whose first ever visitor was a cute baby dusky leaf monkey). Perched above the main swimming pool, the beautifully designed bar boasts an extensive menu of curated rums from the region, fine whiskies, gins and artisanal tonics.

Here, you can also sign up for The Rum Trail cocktail class organised by the resident mixologist. Learn about rum from artisans in Southeast Asia and craft your own cocktail using local infusions, spices and herbs. The bar also serves afternoon tea and pastries, with a special Dusky Monkey Tea blend of oolong leaves, dried bananas, pineapple, papaya and lemongrass.

After a day out in the sun, call for a buggy which will transport you to the Ember Beach Club just five minutes away from the main lobby. Chef de cuisine Bianca Palmer works with Chef Andrew Walsh of one-Michelin-starred Cure Singapore to curate the extensive modern menu here. Savour small plates of fresh cured hamachi or Hokkaido torched scallops, followed by Walsh’s signature ‘bao and buns’ (think buttermilk fried chicken bao with yuzu kosho mayo). There are also a variety of substantial seafood and meat creations livened up with Asian flavours. Relaxation aside, you will never go hungry at this balmy resort.

Text by: Eris Choo and Amy Van