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Tue, 27 Aug 2019

Four Seasons Resort Langkawi Opens Traditional Fish House

The Four Seasons Resort Langkawi has opened a traditional fish house where traditional methods are used to catch the freshest fish and shellfish from the Andaman Sea.

Designed by a local fisherman and crafted with island-grown wood, the Rumah Ikan Fish House is an inspiring testament to Langkawi’s vibrant fishing legacy.

The fishing method practiced at the Fish House is a rare art, one that is fast disappearing as modern, mechanised equipment gains popularity. It involves creating a complex structure that extends out into the sea, using strips and splints of wood. Since last year, the resort has been working with Pak Din, a local fisherman, to bring back this traditional style of fishing.

The Four Seasons Resort Langkawi has opened a traditional fish house where traditional methods are used to catch the freshest fish and shellfish from the Andaman Sea. Designed by a local fisherman and crafted with island-grown wood, the Rumah Ikan Fish House is an inspiring testament to Langkawi’s vibrant fishing legacy. Click to enlarge.

“Our ongoing partnership with Pak Din has played a vital role in preserving the precious fishing heritage of Langkawi. Now, with a genuine Fish House at our beach, we’re taking things one step further,” said General Manager, David Macklin. “We’re very excited to share the island’s unique living history with our guests.”

Situated at the resort’s mile-long sweep of coastline, the Fish House and its surroundings transport guests to a simpler, more relaxed era. This secluded spot is where Pak Din spends his days, catching the choicest fish and squid offered by the  Andaman Sea. Observe this local maestro as he goes about his work, or guests can try their hand at fishing using locally sourced equipment.

“I love to meet guests and share the fishing skills my father taught me - the same skills I’ve passed on to my sons. My favourite part is when people take a selfie with me – I feel so happy that our efforts are being seen and appreciated,” said Pak Din.

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