Cool Chinese flavours served up in the highlands


  • Eating Out
  • Friday, 17 Jan 2020

Braised Abalone and Sea Cucumber with Black Truffle is one of the specialities at Genting Palace.

For a change this season, enjoy a cooling Year of the Rat while dining with loved ones at three restaurants up in Genting Highlands.

Savour a bowl of hot soup and sip on Chinese tea while taking in the cool air and enjoying dishes whipped up by chefs from three restaurants — Genting Palace, Ming Ren and Imperial Rama.

From the evening of Jan 24 until Feb 8, these restaurants will be serving set menus which have been specially crafted by its respective chefs.

For Genting Palace, there will be seven set menus to choose from, with two of them specially catering to a group of either four or six and priced from RM599 nett per table. The rest are for a table of 10.

Among the highlights here are the Wasabi Wild Honey Black Caviar with Salmon Fish Yee Sang, which is not exactly spicy despite having wasabi as one of its ingredients.

With a generous portion of fresh salmon and caviar, it was a refreshing change to the regular yee sang.

Another standout is the Sauteed Grass Prawn with Chef’s Special Sauce.

“The prawn will taste a little sweet with a hint of curry powder and tomato in it to give it a unique taste,” said Genting Palace executive Chinese chef Yap Sak Choong.

He added that the type of prawn is not as important as the sauce, which is what makes the dish unique.

Yap explained that the sauce was just mixed with the cooked prawn and not cooked together.

Apart from prawn, the Steamed Jade Perch Fish with Special Crispy Ginger condiment was also sampled.

The condiment sprinkled on top was indeed unique and gave the freshwater fish an additional crunch and taste.

“The ginger condiment is made from dried shrimp and ginger and fried very slowly over low heat.

“If you rush it, it will not produce the texture and taste that you want,” he said.

To make two portions, the topping will have to be fried for 15 minutes, sprinkled on and then served immediately.

The extra effort was worth it as the topping went well with the silky smooth fish and savoury sauce.

Other specialities for the festive season are the Braised Abalone and Sea Cucumber with Black Truffle and Fried Spare Rib with Black Bean and Honey Sauce.

Diners will be pleased to see a slice of truffle placed on top of each abalone, which enhances the taste of the dish.

Over at Imperial Rama, the Chinese dishes have a hint of Thai elements infused into it.With three set menus to choose from, starting at RM1,888 nett for a table of 10, the dishes are presented in a creative way by the chef.

Here, four dishes were prepared — Deep-fried Crispy Prawn Ball, Fish Maw Stuffed with Seafood Paste, Stir-fried Vegetables with Macadamia Nuts and Steamed Rice in Claypot served with Waxed Meat.

The macadamia nuts in the vegetables gave the dish an extra crunch.

Introduced this season, this vegetable dish was created as the chef would like to cater to vegetarians during the festive season.

The seafood dishes presented were really fresh and the taste of the prawns in the prawn ball and seafood paste was unmistakeable.

According to its chef, the prawn balls are made from whole prawns.

For the rice in claypot with waxed meat, the rice is cooked separately and then marinated with the sauce from the waxed meat to give it its fragrant taste.All the dishes in the menus are specially created for this festive season along with 20 other a la carte dishes which diners can also choose from.Over at Ming Ren restaurant, the chef whipped up his Deep-fried Crispy Prawn with Strawberry Yoghurt Sauce.

The tangy refreshing yoghurt sauce, made in-house, was specially created by the chef for this dish.

Other specialities include Homemade Beancurd, Braised Assorted Seafood with Oyster Sauce and White Chicken Cooked in Superior Sauce.

The dishes over at Ming Ren were simpler and reminiscent of home-cooked food.

Ming Ren offers set menus for six diners (RM588 nett) and for a table of 10 people (RM988 nett).

GENTING PALACE, Genting Grand, Genting Highlands Resort, Pahang. (Non-halal) (Tel: 03-6101 1118). Business hours: Noon to 2.30pm; 6pm to 9.30pm, daily.

IMPERIAL RAMA, Maxims Hotel, Level 2, Genting Highlands Resort, Pahang. (Non-halal) (Tel: 03-2178 2288). Business hours: Noon to 2.30pm; 6pm to 9.30pm, daily.

MING REN, Maxims Hotel, Level 2, Genting Highlands Resort, Pahang. (Pork-Free) (Tel: 03-2178 2288). Business hours: Noon to 2.30pm; 6pm to 9.30pm (weekdays), 11am to 2.30pm; 6pm to 9.30pm (weekends and public holidays).

This is the writer’s personal observation and is not an endorsement by StarMetro.


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