A VISIT to Genting Highlands, for some, is more than just a good day out in the clouds, it is also a great way to enjoy tasty meals with the entire family while taking in the cold climate.
Two restaurants – Imperial Rama in Maxims and Genting Palace in Genting Grand – in particular, have become favourite destinations for foodies.
A Thai-Chinese restaurant, Imperial Rama has become a firm favourite with regulars who keep coming back for some of its specialities including the royal King Prawn Tom Yam Soup.
Perfect for the cool weather, this spicy but slightly sweet soup with roots in Chiang Mai paves the way for the main course.
The Thai Royal Salad, or Mieng Kam as it is popularly known, is perfect for those who enjoy snacking.
The dish is served on a platter filled with betel leaf, shallots, bird’s eye chilli, key lime, ginger, lemongrass, dried shrimp, shredded coconut and peanuts with a special belacan gravy. The best part about eating the Mieng Kam is that guests are encouraged to prepare their own addictive bite.
The premium Steamed Marble Goby with Crispy Ginger and Garlic is a simple but satisfying dish.
Famous for its sweet flesh, the Marble Goby was steamed to perfection and the resulting dish had nice firm meat with a clean taste.
The ginger and garlic adds an aromatic flavour to the accompanying soya sauce.
The dish that is highly sought after at Imperial Rama, however, is a dessert called Durian Tempura.
As tantalising as the fleshy fruit is, the first thing that catches one’s eye is the impressive yam carving made by chef Ang Ka Chew that accompanied the tempura.
Known as the master carver and flavour architect, Ang lived up to his name through both the carving and delectabledessert.
Crispy on the outside with a soft and gooey durian custard on the inside, the tempura is a layer of flavours.
Wash it down with a refreshing Soursop Granita that is served on the side.
“There is a trick to getting it right.
“This is one of our signature dishes and people come all the time just to eat it,” said Ang.
Over at the Genting Palace, a family restaurant, chef Jacky Yap has an array of dishes just waiting to be savoured.
The most flavourful of all was a rather plain looking pork dish set in a silver-coloured wok, but this simply proved looks can be deceiving.
Surprisingly, the fried cabbage and pork in Hunan style offers a combination of heat from dried chillies and bird’s eye chillias well as hints of salt, common to the Hunan province.
The gravy goes really well with a steaming bowl of rice.
Another option is the very fragrant and slightly spicy Pan-fried Ostrich and Seasonal Vegetables with Honey Pepper Sauce.
Although ostrich meat is known to be tough, Yap says the trick is to get premium cuts.
Passion fruit lovers should opt for the Mixed Fruits Prawn Salad with Mayonnaise served in honeydew.
The passion fruit lends a slightly sour taste that is balanced by the mayonnaise and honeydew.
The final dish served was the Fried Long Spare Ribs with Fragrant Garlic, a sinful treat made from nicely marinated soft spare ribs.
“We marinate it with raw garlic and water for at least half a day. The garlic used for the marinade is then fried,” added Yap.
IMPERIAL RAMA, Level 2, Maxims, Highland Hotel, Pahang. (Tel: 03-2718 1118) Business hours: Noon to 9pm, 6pm to 10pm, daily.
GENTING PALACE, 2nd Floor, Genting Grand, Genting Highlands, Pahang. (Tel: 03-2718 1118) Business hours: Noon to 2.30pm, 6pm to 9.30pm, daily.
This is the writer’s personal observation and not an endorsement by StarMetro.