The Malaysian International Gastronomy Festival (MIGF), an exciting time for food enthusiasts, is on at Resorts World Genting from now until Sept 30.
Themed “Muhibah Chefs – Good Food Brings Us Together”, The Olive Restaurant and Bar Lounge at Genting Grand Hotel and the lofty E18theen Inspired Cuisine at the Maxims Hotel will have special menus to offer diners, along with other special discounts and offers.
Helmed by Chef Radzuan Hamzah, The Olive, which has won numerous MIGF awards since 2007, has a sophisticated menu of recipes, wines, whiskies and cigars to match its elegant ambience.
The Festival Menu (RM300 nett or RM450 nett with wine pairing) begins with a simple amuse bouche of a fresh French Oyster, followed by Japan’s number one beef, Miyazaki Wagyu – an A5 Grade Cube of Miyazaki Wagyu is wrapped in buttery Puff Pastry and served with Honey Mustard, a Micro Cress Salad and an invigorating glass of Domaine Chandon Brut Rosé NV.
The third dish is a simple Poached Lobster given umami complexity with Seaweed Sauce, Smoked Herring Caviar, Red Currants and a crisp pouring of Jean Philippe Marchand Saint Romain “Sous le Château 2011”.
Le Tourin d’oil doux, a garlic soup leads the way to a generous fillet of Scottish Salmon intermingled with woody, fruity flavours through a Raspberry-Lemon Glaze, Beeswax-infused Ginger, Asparagus and Apple Chip, which you can wash down with the robust Joseph Drouhin Beaujolais-Villages 2013.
Dessert is a delicate Hazelnut Financier with Chocolate Chips, Soft Cremeux and Vanilla-soft Caramel, accompanied by a syrupy pouring of Armagnac 18 Ans Gelas.
A bright and airy space on the 18th floor of Maxims Hotel, e18theen restaurant serves up time-honoured Chinese cuisine styles with a contemporary twist through modern techniques executed by Chef Jimmy Poh and his team.
Its menu (RM168 nett or RM288 nett with wine pairing) starts off on a European note with an amuse bouche of chilled Gazpacho with Tomato Hearts and Diced Cucumbers, followed by the Flavour of Rivers and Marine, consisting of a smooth Pan-Seared Scallop on top of King Mushroom, a Stir-fried River Scampi bursting with the zest of Lemongrass and Spice Sauce and delicately Scrambled White Omega Egg with Crab Meat and Ikura. Pair these with a glass of Drappier Carte d’Or Brut Champagne NV.
A delicious Fish Bone soup preludes the main course, a hefty steamed fillet of freshwater Wallago Attu served with Black Rice with Wolfberries, Hon Mushrooms and Roasted Baby Roma Tomatoes in the Chef’s Special Sauce (try this with the Mâcon Villages ‘Fleur d’Azenay” Domaine d’Azenay 2013).
Dessert is sweetcorn interpreted in four different ways, to be finished off with the Torbreck the Bothie Muscat 2012.
During the festival period, enjoy a selection of special offers including a 50% discount on the prevailing room rates for Genting Grand or Maxims Hotel Premier Rooms for festival menu diners.
Use your MIGF Festival dining receipt to enjoy a 10% discount for upcoming performances at the Arena of Stars and the Genting International Showroom, as well as pampering sessions at M-Spa & Fitness at Genting Grand Hotel.
For more information, call 03-61011118 or visit www.rwgenting.com.