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THE OLIVE RESTAURANT AND BAR LOUNGE,
Lobby Floor,
Genting Grand,
Resorts World Genting,
Pahang.
Tel: 03-6101 1118 ext 59668
Business hours: 6pm-11pm.

LTITUDE RESTAURANT AND BAR LOUNGE,
Lobby Floor,
Genting Club,
Resorts World Genting,
Pahang.
Tel: 03-6101 1118 ext 7877
Business hours: 6pm-11pm weekdays,
6pm-2am (Fri-Sat).

THE 16th edition of the Malaysia International Gastronomy Festival (MIGF) is back this year with the theme “High Octane Chefs”.

The festival will be held throughout this month, giving food lovers an opportunity to visit participating restaurants.

Representing two restaurants from Resorts World Genting are chef Mohd Radzuan Hamzah from The Olive Restaurant and Bar Lounge at Genting Grand, and chef Mandy Goh from the stylish LTITUDE Restaurant, Bar and Lounge at Genting Club.

Both chefs bring diners top-quality cuisines that reflect this year’s theme, with experimental mixing of flavours and innovative food presentation.

Radzuan’s food presentations are always different, so do not expect to see a similar presentation of a particular dish when you return to The Olive.

The chef has many ideas, shown through his elegant and, at times, quirky presentations.

His six-course MIGF menu this year has different flavours bursting from start to end in a dish.

The refreshing amuse bouche of Sea Urchin Mousse infused pineapple, cucumber, basil and bottarga is the first dish of the course.

The refreshing amuse bouche of Sea Urchin Mousse infused pineapple, cucumber, basil and bottarga is the first dish of the course.

He starts the menu with a refreshing amuse bouche of Sea Urchin Mousse infused Pineapple, Cucumber, Basil and Bottarga then moves on to Lobster Carpaccio with Hot Salt, Lemon Zest, Orange, Basil and Cilantro Cress.

Next, is the cold appetiser which gave a burst of citrus yet a little salty taste to the fresh lobster.

He moves on to serve Pan-fried Saffron Risotto with Creamy Mushroom, Sundried Tomato, Italian Parsley and Shaved Truffle.

This was my first time having risotto in this form – fried to have a crunchy exterior with the rice kept warm on the inside.

The creamy mushroom was a good pair to the warm crusty risotto, giving it an added taste.

Of the six, I found the Smoked Tomato Essence Cod Fish, Cucumber, Roasted Onion and Caviar soup the most interesting, not just for its taste but presentation too.

Enjoy the flavours and textures that the delicious Pan-fried Saffron Risotto has to offer.

Enjoy the flavours and textures that the delicious Pan-fried Saffron Risotto has to offer.

The soup was poured onto the lid of a glass jar, turned upside down and balanced on a bed of coloured rock salt before being set on a bowl.

The soup reminds one of homemade soup on a cold day, especially with onions and tomatoes adding warmth to the dish.

The generous slice of cod fish lies deep within, trapped by the handle of the lid, so make sure to dig it out.

For mains was the Noisette of Lamb on a plate with Polenta, Lentil, Eggplant Puree, Carrot, Cauliflower, Artichoke and mint ice cream (top pic).

Here, Radzuan decides against the conventional sauce on the side or swiped across the plate and opts to serve it rock hard in the form of a liquid nitrogen mint ice cream.

The trick is to cut the ice cream down the middle then scoop some as you pair it with the tender lamb.

Radzuan ends the meal with Fleur de sel Caramel Apple, with Lavender Marshmallow, Panna Cotta, Chocolate Bar, Creme Brulee, Pomegranate Gelee.

From the amount served, this is every sweet tooth persons’ dream.

Over at LTITUDE, Goh presents a 10-course menu with a mix of French and Asian influence.

Sweet lovers, save some space for the decadent Fleur de sel Caramel Apple.

Sweet lovers, save some space for the decadent Fleur de sel Caramel Apple.

She kicks it off with a Flat Bread with Sturia Caviar and Lemon Mascarpone to give guests a simple and light start.

Though some may find caviar salty, the lemon mascarpone cuts that to ease you into this canape.

Her amuse bouche of Garden Greens vs Wild Mushroom Tea was interesting.

On the plate are petit pois, baby leeks, hollandaise and truffle brioche. However, at the time of our review, many of the ingredients had not arrived so we had spring onions in place of baby leeks.

The way to eat this is to have a little of the greens, then sip on mushroom tea served in a shot glass.

I loved this idea of blending two different textures and the burst of flavours of the greens mixed with light mushroom tea.

The greens paired with hollandaise sauce would convert those averse to vegetables as the creamy sauce blends well with the sweetness of the greens.

For starters, we had Hokkaido Scallops with Romanesco Cabbage and Mint Snow then moved on to Purple Artichoke Soup with Black Truffle and Balbali White Wine.

Normally, the smell of truffle turns me away but for this dish, though the smell of truffle was strong, its taste was light and creamy, thanks to the olive oil and pot wine giving the truffle added texture.

For appetiser, we had 62°C Organic Egg with Iberico Ham, Butternut Squash Foam.

This will surely remind one of soft boiled eggs made at home but instead of having a lumpy mess, this was a smooth fluffy texture.

I did wish the Iberico Ham was sliced into smaller pieces because I could not halve it and had to eat it whole.

The 62°C Organic Egg with Iberico Ham, Butternut Squash Foam had a wonderfully smooth and fluffy texture.

The 62°C Organic Egg with Iberico Ham, Butternut Squash Foam had a wonderfully smooth and fluffy texture.

For the first main, Wild Caught French Sea Bass Swiss Chard, Vanilla Foam was served.

As you poke through the fish, you can hear the crunch of its skin and the meat is served warm.

For added taste, the vanilla foam which is mixed with balsamic and fish stock to give it a little lemony zest.

Before we moved on, Goh served a palate cleanser of Coeur de Boeuf, a tomato base sorbet served on ice with plum granite.

For second main, we had succulent Iberico Pork Spare Ribs with Bluefoot Mushroom and Charlotte Potatoes.

We had not one but two desserts – the Textures of Blood Orange, Terrine, Sorbet and Panna Cotta and 70% Guanaja Souffle with Valrhona Chocolate.

The LTITUDE experience is priced at RM288 nett (without wine pairing) and RM448 (with wine) while The Olive’s meal without wine pairing is tagged at RM298 nett and RM488 with wine.

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

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