Saturday, 13 October 2012

The Olive, Genting, MIGF menu, Malaysia


Olive Restaurant, Genting Highlands
Starter – Portobello Carpaccio Pecorino, Grissini, Balsamic, Soft Herb
The Olive Restaurant, Genting Highlands
Soup – Celeriac Veloute Salted Cod Mousse, Truffle Oil
Olive Restaurant, Genting Highlands
Entrée – Spatchcock Confit, Baby Romas’s, Frisee, Kiwi Gazpacho
Olive Restaurant, Genting Highlands
Main Course – Wagyu Short Rib Smoked Porcini Risotto, Parsnip Puree
Olive Restaurant, Genting Highlands
Dessert – Black Forest Molecular with Raspberry, bitter chocolate, coconut sago, pistachio

The Olive, MIGF Menu, Maxim’s, Genting Highlands, Malaysia

In the name of a culinary adventure, we recently escaped to the cool climate, lush green hills and colossal structures of Genting Highlands. A reasonable, 45 minute drive from the city saw us meandering up a serpentine road surfacing at a mist girdled peak. Stepping out of the car, coats were buttoned, hands rubbed vigorously (both in excitement and an effort to warm up) and a smile from ear to ear endorsed this well received change in temperature.

Olive Restaurant, Genting Highlands
Cappuccino
Crisp air though was not the only lure, The Olive, Maxim’s continental fine dining restaurant, is offering a specially crafted menu in conjunction with the Malaysia International Gourmet Festival. That, along with the promise of relief from the heat and, the reputation of good humoured Aussie chef, Daniel Sheen, gave us more than enough rationale to make the trek.

Three years running, Chef Daniel has created menus in line with the Malaysian International Gourmet Festival’s theme. This year’s leitmotif, Classical Chefs, is understood at The Olive through a traditional menu celebrating the natural textures, flavours and aromas of high quality ingredients and offers a molecular twist at the end of a common thread.  

The set dinner menu launched with a captivating starter, Portobello Carpaccio. The earthy rich flavour of almost transparent wafers of mushroom rounds was delicately balanced with a sharp pecorino, balsamic vinegar, soft herbs and topped with crunchy grissini. Followed by a full-bodied Celeriac Veloute with salted cod mousse and truffle oil, we found the opening statement to be an unbeatable lead.

Poultry and meat made a marvelous middle. A tower of Spatchcock Confit sat atop layers of baby Roma tomatoes, frisee and a sweet kiwi gazpacho. The main course, Wagyu Short Rib, was delivered on a black slate with smoked porcini risotto and white drops of parsnip puree provided a visual contrast to the sable plate. Silence swept the table for the duration of consumption of this dish. Sliced with a butter knife, the beef literally fell apart and deliquesced in the mouths of diners accompanied by ‘mmms’ of admiration.

The dessert lent itself to a surprise ending moving in the opposite direction of the ‘classical’ theme. A molecular deconstruction of a Black Forest Cake disappeared from plates rather swiftly, leaving little evidence of the detour off the expected path. A compilation of bitter chocolate, raspberry, coconut sago and pistachio reflecting off a mirrored plate was not only a spectacle for the eyes, but a thrill too for the tongue.

Olive Restaurant, Genting Highlands
Australian Shiraz, Grant Burge
While we didn’t go for the complete wine paired menu we couldn’t help but engage in a glass of their house selection – after all fine dining and wining are pretty much imprinted on our genes (at least that’s our excuse). Sourced from the Barossa Valley Australia, The Olive’s house red is a bona fide crowd pleaser – literally! The team appoints a house wine by procuring guest feedback. This particular choice is the result of a tasting session with a gathering of around 20 aunties, 20 uncles and a troupe of young ladies and gentlemen from the casino. Out of a number of possibles, this smooth red came out the victor. So when, staff at Genting say that they value their guests’ opinions, they’re truly mean it.

The Olive’s Malaysia International Gourmet Festival menu is available from the 1st to the 30th of October at RM298++ per person without wine pairing and RM398++ with wine pairing. The intimate restaurant only seats 75 diners including two private rooms so a reservation is recommended. The Olive is pork free and open daily for dinner from 6pm. Lunch is available Sundays and Public Holidays.

Reason to visit:  A mini adventure, only a 45 minute drive from KL, with rewards of fine food, an extensive well chosen wine list and a refreshingly cool climate.

The Olive
Lobby Floor, Maxims Genting
Genting Highlands Resort
69000 Genting Highlands
Malaysia
+ 6 03 6105 9668
the.olive@rwgenting.com

14 comments:

  1. I knew beef carpaccio but Portobello Carpaccio definitely new to me and I would like to try it since I dare not to eat the "raw" beef ;P

    ReplyDelete
    Replies
    1. This will be a great introduction to carpaccio for you then. :-)

      Delete
  2. those meals are so nice.. i bet it is very delicious

    ReplyDelete
  3. Replies
    1. Too right! Yes, it's just like a Picaso design. :-)

      Delete
  4. Replies
    1. Sweet tooth - you and me both could start with dessert for starter, main and finish :-)

      Delete
  5. the dessert must be especially good when high up the highland :)

    Latest: Best of Ramen

    ReplyDelete
    Replies
    1. I'm always up for a sweet ending. This one was a beauty.

      Delete
  6. Special, very good examples of fine cuisine pictures. Do you have Michelin star quotations in Malaysia?

    Greetings,
    Filip

    ReplyDelete
    Replies
    1. No Malaysian restaurants have Michelin stars. Singapore and Hong Kong yes, but none around here.

      Delete