The Cloud capped Resort World GentingGetting out of the heat of Kuala Lumpur and taking the short trip to Genting Resort is always a welcome pastime on a weekend. The air is noticeably fresher and crisper at 1,700 metres above sea level and with the often picturesque views, it feels like you are driving in the French Alps or Italian Dolomites.
Sometimes a tropical climate does lessen the appetite for hearty European dishes, however the more temperate climes at Genting Resort certainly aid the desire to quaff and devour excellent food with friends.
The signature olive-hued walls complemented by salmon-coloured/gold tablesSo it should come as no surprise that one of most consistently brilliant and sought after Western continental restaurants in Malaysia, The Olive, is situated in the cool and classy Genting Grand Hotel. The multi-award winning restaurant has been highly sought after by celebrities and people of renown, as the photo wall upon entering will attest to. Having participated for many years in the Malaysian International Gourmet Festival, The Olive team scored the Golden Cauldron for Best Restaurant as well as 14 other awards last year, which was quite a feat.
Miss Chihiro Ogawa, Tunku Dara Tunku Naquiah, Mrs Joan Foo Mahony, Tunku Kecil Besar Tunku Datuk MudzaffarThis year The Olive has been guided by the outstanding Chef Radzaun Hamzah who is looking to build on last year's success and the already sterling reputation the restaurant has garnered over the years.
Top notch entertainment from a mesmerising duoSo as guests arrived amongst the cool and cloudy weather at the Genting Grand, they were greeted by delicious canapés in The Olive’s large bar area and some delightful lounge music from a very talented duo. Sipping on delicious ‘Summertime Spice’, one of two cocktails conjured up by Mixologist Kwok Chia Chia, they relaxed and waited for the six-course spectacle to begin.
Delicious set of colourful canapes to whet the appetiteThe first course out of Chef Radzuan’s kitchen was the Compress Water Melon with Micro Cress, Mint Gelee; a delicate dish, which infuses powerful flavours into the watermelon, while maintaining its light and fresh consistency.
Chef Radzuan plates up the compressed watermelonNext up the Tasmanian Salmon, a beautifully presented starter, cooked to perfection Sous-vide style which gives it a wonderfully soft texture. Paired with a Marble Confit Potato, Baby Leek, Beetroot Puree with a Vin Jaune Cream Sauce, the dish was very light yet packed with flavour.
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| Compress Water Melon - Chilli, Shallot, Shrimp Powder, Pistachio, Micro Cress, Mint Gelee, Aged Balsamic Y | Mi-Cuit Tasmanian Salmon - Marble Confit Potato, Baby Leek, Beetroot Puree with Vin Jaune Cream Sauce |
HE Matti Pullinen, Ms Lim Siew Lian , Tunku Naquiyuddin
The Entrée of Duck Liver illustrated Chef Radzuan’s fun side and creative side. The liver comes accompanied with Popcorn Wasabi, Pomegranate Pickles and a Coco Brioche that you can inject Plum Jam into via syringe. Interactive food is always more enjoyable!
Duck Liver -Popcorn Wasabi, Plum Jam, Coco Brioche, Glace Cherries, Pomegranate Pickles
One of the renowned features of The Olive is the unrivalled wine list put together by expert Sommelier Kevin Yee. This includes some of the rarest and most exclusive wines in the world, including brands such as Petrus and Chateau Lafite. The wine pairings for this years MIGF, naturally, were superb.
Chef Radzuan flanked by Sommelier Kevin Yee (Left) and Assistant Manager Laurence
Mrs Susanne Silfverberg Pullinen, Mr Edward Arthur Holloway,
It was with a proud flourish that the serving staff produced the exquisitely presented main course of Veal Shin with roast vegetables and a Pea Risotto. The veal was slow cooked for six hours and was incredibly soft and tender, a beautiful piece of meat devoured by all the guests.
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| Veal Shin - Smoked, Braised, Pea Risotto, Pickles Girolles, Roasted Root Vegetables, Brocollini | Chocolate Fleur De Sel - Berries, Popcorn Ice-Cream, Parmesan Chocolate, Green Apple Snow |
Finally the dessert of Popcorn Ice-cream, Parmesan Chocolate with berries and Green Apple Snow was a triumph of molecular gastronomy and a great way to wind up a beautiful meal.
Tunku Naquiyuddin rounding up the evening as the kitchen team stand proud
A lovely evening amongst the clouds
The Full Festival Menu with wine is available at RM398 per person and without wine at RM298.
The traditional group shot
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