Resorts World Genting again proves that the one-stop entertainment center can provide laudable F&B of every class. The Olive Restaurant is Resort World Genting's pride and joy in fine dining having secured multiple awards under its belt. Prestigious and of top-notch quality, The Olive purveys exquisite fine-dining of Continental cuisine.
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| The Olive, Fine Dining Restaurant Resorts World Genting |
Entering the restaurant, we were greeted with an air of opulence balanced by the humility of its waiters. We were immediately informed of its extensive stock of wines by the display of its bottles at the entrance. Silk table clothes and napkins spoke of exclusive taste making us excited over what is installed for us.
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| The racks of wine at the entrance |
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| The cosy interior of The Olive |
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| Fine Dining- a culinary experience |
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| Private room |
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| Walkway with photos of reknown visitors |
There has been a breath of change in The Olive, making our visit even more meaningful. Resorts World Genting specially head hunted Chef Steve Chou, an American-raised Taiwanese, to hold the helm of the kitchen as the Research and Developement/ Corporate Chef. Cut from Hong Kong's Prive Group, he was Head Chef at the Bungalow, an upscale French-Asian supper club which morphs into a nightclub on weekends. I was lucky to be able to be there to taste Chef Steve Chou's first new menu.
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| Awards won by The Olive |
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| Open kitchen concept- nothing to hide |
First of all, let us adjust our expectations.
Chef Steve Chou teaches us what to expect when we go for Fine Dining:
1. Service
Excellence in service is something inevitably expected in fine-dining. It is a meal to feel pampered and taken care of.
2. Environment
Ambiance cannot be neglected as the whole experience of this sort of dining includes incubatin good feelings.
3. Timing
The perfect timing or interval between dishes is studied to optimize the experience, providing the guests time to absorb what has been tasted and psychologically playing on the guests' appetite to hanker for more. 7-8 minutes interval between first dish and starters and 10-15 minutes before main course.
4. Plating
You can always tell when it is fine-dining by looking at the garnishing of the plate. It is important to feast the eye before anything else. Finger prints on the plates are a no-no.
5. Food quality
Food quality should of course do justice to the price that has been paid. Palates have to be whet and impressions should be made. In the end, you should expect to say, "No wonder the price"
6. Portion
Don't expect big portions of food every dish. Chef Chou explains that the whole course is designed to be marginally sufficient for a person. Thus, the small portions on ridiculously oversized plates. We are talking about dining stylishly here, not all-you-can-eat buffet.
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| The Olive ensures the best efforts as one of their ingredient |
The Olive's 5 Course Menu:
1. Baked Romaine- Winter fruit & vegetable, gruyere skin
2. Hokkaido Scallop- Espelette, compressed cucumber, jalapeno vinaigrette
3. Korshihikari Rice- truffle, sea urchin butter, umani broth
4. Spiced Lamb Belly- almond, baby carrot, brown butter yogurt
5. Bubur Cha Cha inspired Compressed Melon- sweet potato crystal, pineapple tapioca, coconut broth fresh basil
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| Bread basket- black squid ink bun, butter roll and what loaf |
Starting the experience, we were served with the restaurant's namesake. Soft and warm in-house baked breads were served with freshly ground black and white olives and virgin olive oil with balsamic vinegar. The black squid ink bun is said to be very special and found only at the restaurant. My favourite was the soft butter rolls, with a scrap of butter and a dip of the sweet balsamic-dropped virgin olive oil.
Baked Romaine
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| Baked Romaine- Winter fruit & vegetable, gruyere skin |
The Baked Romaine is a one-piece tangy salad that has been engineered by Chef Steve Chou to be savoured like a piece of steak, cut by cut, unlike the usual tossed fashion. The structured salad, made out of mushrooms and beetroots blanketed with cheese on a fresh romaine, introduced an alerting piquancy. A delightful sweetness then ensues from the combination of mandarin orange, pear, pomogrenade and grape slipped in between the leaves of the salad.
Hokkaido Scallop
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| Hokkaido Scallop- Espelette, compressed cucumber, jalapeno vinaigrette |
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| The rose of heavenly taste |
The Hokkaido Scallop, is oil-poached and tastefully arranged in a shape of a rose seated atop a puddle of simple syrup blended with hazelnut oil and japaleno vinaigrette. Petals of scallop meat were unctuously soothing with texture of silk that melts in the mouth. The natural taste of the scallop elegantly disclosed itself as it is chewed with a touch of nutty flavour from the hazelnut oil. Overall, a heavenly dish.
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| If I were to pick a favourite, it would be the Hokkaido Scallop |
Korshihikari Rice
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| Korshihikari Rice- truffle, sea urchin butter, umani broth |
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| Risotto soaked in Japanese techniques |
Chef Steven Chou's Japanese adeptness is showcased in the Korshihikari Rice. Japanese rice is cooked with umani broth that takes 2 days to prepare, bringing this risotto to the next level. Sea urchin butter and truffle is added into the equation for an oceanic scrumptiousness gelled by a dainty confit quail egg.
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| Chef Steve Chou is knowledgeable in techniques of the East and West |
Spiced Lamb Belly
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| Spiced Lamb Belly- almond, baby carrot, brown butter yogurt |
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| Meat, nuts and yogurt a good marriage |
The Olive's fine dining experience continued with Spiced Lamb Belly that features Australian lamb belly braised for a solid 4 hours. Chef Chou believes in bringing out the best of natural flavour without stifling the original taste. Honey butter is used to glaze the tender meat, making it more succulent. Paired with a modicum of toasted almond, every bite was divine. At the side, Chef Chou parked a salted baby carrot with a spread of delicious self-made herb-infused Greek yogurt.
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| Enjoying my Spiced Lamb Belly |
One thing you can expect from Chef Chou's dishes is that everything is made from fresh and raw ingredients. Devoid of premixes and instant powders, Chef Chou is able to create quality food that inherits substantial characters from its origins. He said his inspirations are from looking at nature which is reflected in his style of cooking.
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| Exclusive steak knives |
Bubur Cha Cha inspired Compressed Melon
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| Bubur Cha Cha inspired Compressed Melon- sweet potato crystal, pineapple tapioca, coconut broth fresh basil |
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| A medley of colourful delights |
The curtain-downer would be the bubur cha cha inspired Compressed Melon. I felt proud that our local desert reached the menu of The Olive under the Chef's creation. In a segregated style, this dessert immediately evokes the charm of the bubur cha cha. Crystalized tapioca and sago soaked in pineapple juice accompanied by fresh coconut broth is simply refreshing while the variety of melons gave bite-size pleasures.
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| A little chat with Chef Steve Chou |
Asked if the change between frenetic pulse of Hong Kong to the semi-solitary confinement on top of Genting would cause adverse effects, the coy chef revealed," I actually like my quiet time and space. In Hong Kong, the food media portrayed me as this very glammed, buff young chef who sometimes had a man bun. But in truth, I am looking forward to be in Genting with exciting city of Kuala Lumpur just 45 minutes away brimming with different laksa."
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| Chef Steve Chou- chef of his own beliefs and character |
The Olive Bar Lounge
The Olive Bar Lounge is just adjacent to the Olive Restaurant, providing a convenient and posh place to unwind with a spectrum of drinks and spirits that will not disappoint. Overlooking the hotel frontage, sit back and relax while observing the mist of 6000ft above sea level.
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| Bar counter |
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| Cosy couch to relax in |
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| Partitioned space for more privacy |
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| A wide range of spirits and alcohol |
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| Cigar to complete the luxurious experience |
Operations hours:
The Olive Restaurant
6:00pm to 11:00pm (last order 10:30pm)
The Olive Bar Lounge
Sunday to Thursday 3:00pm to 1:00am
Friday, Saturday, Eve of Public Holiday 3:00pm to 2:00am
Lobby Floor,
Genting Grand Hotel
Tel: 03-61059668 or 03-61011118 Ext 7706
