DATO KEE HUA CHEE HOLDING HIS GIANT PLATTER OF GOODIES
DATO KEE HUA CHEE PLANNED TO EAT EVERYTHING ON THIS PLATE BUT FAILED
Do-it-yourself freshness: steamboat dining re-invented at new Resort Seafood
Velvety nights with a nip in the mountain air.
Crispy cool days that unfold from misty dawns.
At Resorts World Genting, the temperate weather is always perfect for Malaysia’s favorite one- pot comfort food: steamboat dining!
Enjoy the invigorating pleasure of do-it-yourself cooking, up in the air, at the newly-revamped Resort Seafood restaurant, with friends and family.
The spacious setting and relaxed ambience takes the hotpot experience to a new level, far and above the sweaty mood of chowing in the lowlands heat.
The communal joy of cooking and sharing with loved ones - a quick whisk, or slow cooking, of kitchen-fresh foods in a simmering pot – becomes all the warmer, literally, and memorable in the refreshing, spring-like clime of Genting Highlands.
The talking points of a hearty steamboat get-together are always its freshness and variety: ingredients, soup stock and sauces. These pass the high bar, with flying colors, thanks to Chef Lai Kok Yeow and his kitchen team.
No less than 20 different sauces are freshly prepared, every day. Diners can sample and mix a variety of unique flavors – from smoothly light soya sauce to premium oyster sauce, green chilli sauce to fiery, slow-burning chili oil - that enhance the succulence and taste of their favorite steamboat items.
The ultimate `kick’ in steamboat is the soup stock for dipping and cooking. Resort Seafood offers exciting contrasts – spicy and nourishing – with tom yam and herbal chicken soup flavors in a `yin yang’ style black pot.
Diners can trade up to more exclusive choices: resort fish head stock – brewed for hours to create a soup that is clear and rich with a mild fishy taste- and the kampong chicken soup, prepared from premium fowl for the best chicken soup for the soul!
Let the good times roll, tossing in delicious morsels into the simmering broth. At Resort Seafood, all ingredients are freshly kitchen-prepared, straight from the market and aquarium, or airflown.
Soups are additive-free.
Temptation is hard to resist, with a spread of meats, seafood, vegetables and mushrooms and kitchen-fresh dumplings and balls, tossed in, to your heart’s delight. It is truly a feast fit for a
king – featuring wagyu sirloin, Denver lamb ribs, smoked duck and no less than 20 types of fish and crustaceans – topped off with gently-soaked Emperor’s noodles for a finale!
Resort Seafood offers set steamboat menus, from RM108 nett to RM638nett (two to eight persons, member/non-member prices vary), and a la carte dining (priced by item).
Steamboat at Resort Seafood can also become a casual fine-dining occasion, complemented by imported catch: Canadian geoduck (best served with wasabi), Australian snow crab, Boston lobster, from the aquarium.
These can be prepared for the steamboat, or cooked in the diner’s preferred style by the kitchen. The jade perch from Australia and Norwegian black tilapia are recommended for steaming, with light soya sauces. Steamboat fresh, they taste good even without any seasoning!
Top off the steamboat banquet in the highlands with a dish of fried rice or noodles and a choice of mildly sweet desserts.
The feast is truly done when the last cup of delicate tea – ideally Genting’s specially grown and imported Pu’er - has accompanied the meal to a rousing end.
Steamboat is all about exploring your inner cook and letting friendships grow. There’s no better place to do both, than high in the cool hills, at Resort Seafood.
Resort Seafood (Level 1, Resort Hotel);
lunch (12 to 1430 hrs) and dinner (1800 to 2200 hrs).
The restaurant seats 256 persons.
03 6101 1118
www.rwgenting.com
HAPPU FAMILY
wow delicous steamboat, didnt make it this time as son having exam week.
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wow... very nice photo... you make it sooooo delicious
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