FINE DINING | THE OLIVE RESTAURANT & BAR LOUNGE @ RESORTS WORLD GENTING HIGHLANDS, MALAYSIA
The Olive
Restaurant –A cozy and swanky interior together with the comfortable
warm olive ambiance truly welcomes its guest to revel in its exquisite fine
dining of Continental haute cuisine, prepared by its award-winning chefs. The
texture, flavours and styles of its food are a blend of classical recipes
with contemporary interpretation, presenting to you the best gourmet main
course capturing delicate presentation and subtle mixes of recherché essence.
There are
a myriad of dishes to choose from- the best cut of meat, fresh seafood,
healthy salads, delicious pizza, tantalizing desserts, fine wines and more.
After the meal, guests are invited to retreat leisurely at The Olive Lounge which overlooks the hotel frontage
with the backdrop of panoramic blue sky horizon.
Luxuriate
in this elegant setting with your favourite cocktail or drink of your choice.
The seating capacity for the restaurant is 75 guests while the lounge seats 64
guests.
Many have
spoken of its signature specialties such as Herbed Garlic Butter Gratin
Escargot, Wild Mushroom Soup with Porcini Powder and Truffle Foam, Chilean
Seabass with Mushroom Ragout, Wasabi, Buttered Asparagus and Ponzu Sauce, and
last but not least Hot Chocolate Fondant with Dark Pitted Cherries and Vanilla
Ice Cream. And voila, here we are!
We were
glad and honoured to be to invited over for a tantalizing sampling session with
the esteemed Chef Steve Chou at the voguish olive-themed
restaurant, titillating our palettes sumptuously with its impeccable creations.
Chef Steve is a down-to-earth maestro who believes in live, original flavor and love to create his own unassuming relish from fresh herbs as well as spice. An alumni from French Culinary Institute (FCI, now the International Culinary Center) in New York which also boasts Bobby Flay, Wylie Dufresne and Lars Williams just to name a few, Chef Steve has also came under the tutelage of Chef Gabriel Kreuther, a classically trained Frenchman from Alsace who went on to open his self-named restaurant in New York. Kreuther also received the James Beard Foundation Award for “Best Chef: New York City” in 2009.
Talking
about Alsace once again conjures up the memorable
meet-and-greet dining session with Chef
Yves Pierre Renou and also
visiting One-Star Michelin Le
Gavroche’s Resident Chef Alexy Fuchs from MezzeBistro previously. It was a very enlightening
event for it gave me a better insight into the beauty of French cuisine and
better understanding towards this intricate genre which also happens to be my
cherished gastronomy too, apart from Hanguk
eumshik (=
Amuse
bouche of freshly inhouse baked buns and bread, with the Squid Ink Épi baguette that is exclusively
prepared and only available at The Olive Restaurant only.
While
everyone was still sensuously enjoying the multi-faceted environment with
jovial vibes exuded throughout the camaraderie, the first course had made its
way to our table d'hote before we realized. So shall we? Bon Appétit!
BAKED ROMAINE
Winter Fruit, Vegetables and Gruyere Skin
Redolent
of enjoying your pizza but the very much healthier way. Unlike the usual salad
serving which tends to be slightly messy when tossing them around, this
creation by Chef Steve has amped the ubiquitous delectation further where all
the gist of the salad dish (pomegranate, green grapes, orange amongst others
and garnished with fresh dills) is nicely enveloped and savoured at one go
conveniently. Zesty piquancy hits your tongue first, before well balanced by
the sweet, fruity pomegranate aftertaste in the wrap of the crisp romaine.
HOKKAIDO SCALLOP
Espelette Compressed Cucumber and Jalapeno
Vinaigrette
Daintily
soothing and nourishing poached scallop in grapeseed oil which is generally neutral, much milder in
flavour, hence ensuring it won’t mar the ingenious of the scallops but instead
accentuate it subtly. It is seved garnished with micro chives, julienned beets
and gracefully laid atop Jalapeno vinaigrette with some simple syrup and
hazelnut oil.
KORSHIHIKARI RICE
Truffle Oil, Sea Urchin Butter and Umami Broth
An
elaborated crafted plate of korshihikari
rice that that utterly
resembles Italian risotto, both visually and palatably. Am pretty sure it
really involves tremendous effort and skill to churn out that nuance, thanks to
the experienced hands of Chef Steve for this surprise fusion recipe. Some
Parmesan has been added to this Japanese premium rice for some milky touch
while cooking in the umami broth of kombu to extract the robust oceanic sweetness,
before garnished with top graded kombu from Sapparo , grated roasted chestnutand and served with confit quail egg.
The whole
fine dining experience was further toothsomely elevated with this main,
personally touted as the highlights of the day.
 |
| Absolutely moreish, isn't it? (= |
SPICED LAMB BELLY
Almond, Baby Carrot and Brown Butter Yogurt
 |
| Simply divine! |
 | |
| Special premium tableware for the meat dishes- Laguiole Honore Durand |
Australian
lamb braised in spice for 4 hours before finished off with some honey butter
glaze for that shimmering caramelized coat. The meat was uber tender and
succulent without any unpleasant gamey taste at all, served alongside
salt-baked baby carrot, chard, lemon, thyme, toasted almond that is liberally
sprinkled for some rustic touch and an artistic brush of Greek yogurt dressing
that has been infused with beurre
noisette and herb. This
darling simply wins me over,
tickling my taste buds mirthfully! Double thumbs up!
COMPRESS MELON
Sweet Potato Crystal, Pineapple Tapioca, Coconut
Broth and Fresh Baby Basil
As the
familiar visual projected, it’s` inspired from our local favourite- mo mo cha
cha, a type of Chinese dessert, but served the deconstructed way.
Blending in motley of local products
to create such a beautiful, enamoring dessert, compressed with simply syrup
with the sago is also infused with fresh pineapple fruitiness, and dished out
captivatingly with fresh coconut granita, dragon fruits, roasted sweet potato
on a coconut milk-palm syrup broth base, and garnished with fresh baby
basil. There might be some crumbles here and there, but it’s still a
beautiful mess and vibrantly appealing.
It was
certainly a fascinating session with the affable chef who might appear tad
reserved initially but that glacial immediately melts upon sharing his passion
for this culinary field that he devotedly put all his heart and soul into ensuring immaculate epicurean moments for each of his diners. More carte du jours would be
coming up soon, so stay tuned for more updates!
And who
did we bumped into before officially wrapping up the day? It’s not other than
your friendly buddy, Phua Chu Kang! Bonjour and welcome to Genting Highlands
Malaysia!
For more stories on The Olive's recent triumph in clinging Golden Cauldron Award under the helm of Chef Radzuan Hamzah previously at MIGF 2015, please click here:
Location: THE OLIVE
RESTAURANT, Lobby Floor, Genting Grand, Resorts World Genting, Pahang
Contact: +603- 6101 1118 (ext 59668)
Business Hours: Daily 6pm -11pm (Last Order at 1030pm)
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