Plenty of choices in the highlands

  • Eat And Drink
  • Wednesday, 21 Feb 2018

Perfect for a cold day is the warm Prosperity Bags Stuffed with Seafood Paste. — Photos: SIA HONG KIAU/The Star

THOSE planning to head up to Genting Highlands this Chinese New Year season will certainly be on the lookout for restaurants serving up scrumptious meals to keep warm while enjoying the cool weather.

For an intimate sit-down dinner with family or friends, head to two eateries on the 2nd floor of Maxims Hotel, Imperial Rama and Ming Ren, that provide the option of ala carte or set menus.

Imperial Rama, an eatery that incorporates authentic Chinese cuisine and traditional Thai flavours, are serving set course meals at RM3,388 nett and RM4,288 nett per table of 10 persons.

Steamed Turbot Szechuan Style.
Steamed Turbot Szechuan Style.

For Chinese New Year, the restaurant has prepared a rich selection of dishes, including Abalone Yee Sang with Mango, Stir-Fried Zhenjiang Iberico Pork, Baked Chicken with Ginseng, Abalone Poon Choy, Roasted Suckling Pig with Chinese Crepes, Prosperity Bags Stuffed with Minced Seafood, Steamed Waxed Rice in Clay Pot and Stewed Bird’s Nest with Mountain Snow Lotus.

During the media review, we got to try the Salmon Yee Sang.

It was the first time I tried yee sang that incorporated Thai flavours and the use of lemon grass gave it a refreshing taste.

Deep-fried Crispy Prawns with mayonnaise drizzled on top and sliced strawberries.
Deep-fried Crispy Prawns with mayonnaise drizzled on top and sliced strawberries.

For mains, we were served Sea Cucumber stuffed with Seafood Paste and Dried Shrimps, Zhenjiang Style Iberico Pork and Prosperity Bags stuffed with Seafood Paste.

The sea cucumbers were not cut into smaller pieces which could be a little intimidating for those trying it for the first time.

However, it was flavourful and its gelatinous texture made it easy to chew on.

The dish came with minced pork, water chestnut, Chinese parsley and dried shrimps.

A mix of Thai and Chinese flavours give the Salmon Yee Sang a more zesty lemongrass flavour.
A mix of Thai and Chinese flavours give the Salmon Yee Sang a more zesty lemongrass flavour.

The meal was perfect on the rainy day when we had our review.

Warm with a little sweet touch, the meal came with meat stuffed into misuzu aburage, a type of tofu bag. There was also thick soup of crab meat, crab roe and broccoli on the side.

To get rid of the strong seafood smell, hua tiao, a type of Chinese Wine was used.

My favourite of the mains was the Zhenjian Style Iberico Pork, which was served with green and red peppers as well as onions.

The tender meat mixed with the sweet and sour taste of the Zhenjiang sauce called for a second round.

Braised Assorted Vegetables with Fatt Choy.
Braised Assorted Vegetables with Fatt Choy.

At Ming Ren restaurant, there are set dinner meals from RM588 nett for a table of six and RM988 for a table of 10.

Ming Ren specialises in a unique blend of Cantonese culinary methods and is said to be a “master of lamb speciality cuisine” but unfortunately, we did not get to try any lamb dishes during the review.

Among the dishes in the set menu are signature items such as Marinated Lamb Ribs Grilled in Traditional Xinjiang Style, Braised Assorted Seafood in Oyster Sauce, Almond Beancurd with Peppermint and Wild Ginseng Jelly with Aloe Vera.

We were served Braised Assorted Vegetables with Fatt Choy, Deep-Fried Crispy Prawns with Mayonnaise, Steamed Turbot, Szechuan Style and Honey Roasted Hong Kong Style Chicken Wings.

The dishes can be eaten as it is or with turmeric, brown or white rice.

Zhenjiang Style Iberico Pork is a must-have.
Zhenjiang Style Iberico Pork is a must-have.

The chicken wings were well-done, its skin glazed with honey and slightly crispy at the ends.

Unless you’re skilful with chopsticks, don’t be shy to use your fingers for this dish as well as the Deep-Fried Crispy Prawns with Mayonnaise.

For me, the highlight was the prawns which came with slices of strawberries.

Now having prawns with mayonnaise may not be uncommon but with strawberries?

The trick here is to eat it altogether – the prawn with mayonnaise and topped with strawberries.

Sea Cucumber stuffed with Seafood Paste and Dried Shrimps.
Sea Cucumber stuffed with Seafood Paste and Dried Shrimps.

The end of product is a little crisp and slightly sweet prawn dish in your mouth, something that you definitely won’t regret trying.

I was not a big fan of the fish and found it a little overcooked as the meat was no longer tender.

The festive meals at Imperial Rama and Ming Ren are available until March 2.

IMPERIAL RAMA and MING REN, 2nd Floor, Maxims Hotel, Resorts World Genting (Tel: 03-6101 1118) Business hours: noon to 3pm and 6pm to 10pm

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

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