Ever wondered what is inside this building at Genting Highlands? For someone who has always stayed in First World Hotel, all I knew about it is that there are some shops and restaurants, a casino and a much classier hotel. And little did I expect I would get a night’s stay at the said hotel, moreover, courtesy of Genting.
I was there recently to help promote their participating restaurants‘ MIGF menu and a premier room in Maxims Genting Hotel was provided during my short stay. Needless to say I am more than happy about the arrangement, as Genting has always struck me as a company that treats its guests well, true if based on my personal experience dealing with them so far.
Reception and lobby area.
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.
For MIGF 2012, Imperial Rama of Highlands Hotel invites you for a scrumptious feast of sea and land in a festival menu designed by Chef Eric Lee. His culinary creations are a harmonic confluence of Thai and Chinese cuisines, using the best of both worlds to deliver top notch dishes that keep guests returning time after time.
The meal starts with the Lobster Combination Salad (龙虾柚子沙拉伴宝柠焗龙原), an appetizer fit for a king as a whole Boston Lobster is used to prepare this masterpiece. When designing the festival menu, Chef Eric stayed true to his cooking philosophy by letting the diners experience different styles and flavors in a single dish, giving them the bang for the buck.
Sweet, delicate meat from the lobster claw is used for the lobster salad, a light and refreshing treat with interesting textures from the crunchy fish roe and diced fruits.
What is left of the lobster is the succulent flesh of the tail, which is sautéed until firm then served on a bed of asparagus and wild mushroom slice. A mixture of soya, Teriyaki, lemon juice and Thai chili sauce make up for the Chef’s special sauce, providing a savory flavor with a hint of spiciness that tastes nothing short of delicious.
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!