The 2012 Malaysian International Gourmet Festival is finally in full swing, hitting heady heights at The Olive Restaurant in Genting Highlands Resort.
Thanks to Resorts World for this invitation to check out what Chef Daniel Sheen has concocted for October. To begin: a fresh basket of squid ink, tomato and garlic bread.
The Olive supplies respite from the bustle of Genting's Maxims hotel, letting us focus on this flavorful spoonful of marinated salmon, honey spheres and fruit salsa.
When this plate of portobello mushroom carpaccio topped with black truffles, pecorino cheese, balsamic, herbs and grissini bread sticks landed on our table, we swooned helplessly over its intense aroma. Possibly our favorite course for The Olive's MIGF menu.
Celeriac veloute, warm and creamy, made savory with salted cod fish mousse.
Palate-cleansing pleasure: rhubarb-topped sorbet, tart but tantalizingly so.
Spatchcock with baby roma tomato confit, frisee and kiwi gazpacho. This meal's weakest link; essentially a pleasant but unremarkable chicken recipe.
But the final main course is a bona fide stunner: Wagyu short rib with smoked porcini risotto and parsnip puree. Comfort food for both carnivores and carb-lovers.
Blood orange sorbet, paving the path for a creative conclusion.
Bittersweet chocolate, super-sumptuous with raspberries, coconut sago and pistachios.
More chocolate to wrap up a meal with a RM298++ price tag for paying customers.
Add RM100++ for four courses of excellent wine at regular intervals throughout.
Vino di Poeti (Gold) Prosecco, Bottega; Le Pitre, Primitivo del Salento, Villa Mottura, 2009 and Pedro Ximenez Solera, Alvear make up the highlights.
Service at The Olive was outstanding, from the moment we stepped inside till the time we left.
The Olive's MIGF menu includes a complimentary after-dinner drink: limoncello or choc grappa.
Lobby Level, Maxims Genting, Genting Highlands.