Category: Genting Highlands

A stellar menu specially crafted by Chef Daniel Sheen and his team for MIGF (Malaysia International Gourmet Festival) 2012 is set to tantalize the taste buds of The Olive‘s diners this October.

This beautiful restaurant located at the luxurious Maxims Genting offers a gastronomic dining experience from the appetizer to the dessert – a meal worthy of memory.

Hailing from Australia, Chef Daniel has roots in Italian cooking and a foundation in French nouvelle cuisine. His mastery in classical techniques and recipes has earned him a position as Chef De Cuisine at the impressive young age of 24. He is also well known for particular care in selecting ingredients to ensure his diners would get the best possible produce in their meals.

We skipped the Amuse Bouche and jumped right into the starter, a signature dish of Chef Daniel he highly recommends known as Portobello Carpaccio Pecorini, Grissini, Balsamic, Soft Herb. This masterpiece is basically Portobello mushroom (marinated in truffle and garlic oil) slices topped with shreds of ewe milk cheese, crunchy bread sticks, black truffle and bitter-sweet tasting herbs. But what really stands out is the balsamic vinegar, which has gone through a long twenty-five years of aging – giving it an incredible blend of intense yet pleasant flavor that lingers.

Bubbles & Bites is the latest addition to Resorts World Genting‘s stellar list of restaurant. Opened only a few months ago in July 2012, what sets Bubbles & Bites apart is their casual and affordable dining experience. This for me is something very much welcomed in the city above the clouds because frankly, I am sick of eating at the marked up fast-food joints.

In conjunction with the Malaysia International Gourmet Festival 2012, Bubbles & Bites has prepared a festival menu which showcases a selection of their signature dishes. Priced at RM98++ (RM168++ with wine pairing) the 5-course menu features a number of familiar items prepared to a high standard using fresh and high quality ingredients.

The Amuse Bouche is simply a combination of three different appetizers that could ordered individually off the menu. They are Spicy Oxtail Empanadas, Scotch Eggs and Peri-Peri Chicken Wings. If the Empanadas look familiar to you, that is because this Portugese stuffed pastry has been adapted into our favorite tea-break treat we all know as ‘karipap’.
Perfectly shaped with a crispy and flaky crust, the tender and flavorful oxtail filling offers a nice contrast of textures, simply delicious. A cool and refreshing touch could be added to the Empanada by dipping it into the Tzatziki sauce, it tastes fresh of lemon and yogurt.

Wrapped with a layer of minced chicken, sausages and herbs, the crunchy Scotch Egg is very much of a classic comfort food that appears simple, yet leaves you satisfied. And spicy food lovers will appreciate the Peri-Peri Chicken Wing infused with flavors from the Chef’s special hot and zesty sauce, it is finger-lickgue-tingling good!