The Olive Restaurant & Bar Lounge,

Lobby Floor, Maxims Genting Hotel,
Genting Highlands.
Tel: 03-6105 9668
Business hours: (Restaurant) Noon to 2.30pm
for lunch (Sunday only) and
6.00pm to 11.00pm for dinner;
(Lounge) noon to midnight on Sundays,
3.00pm to 1.00am (Mon-Thurs),
3.00pm to 2.00am
(Friday, Saturday, eve of public holidays).

ON Valentine’s Day, treat your sweetheart to a romantic dinner at Maxims Genting’s The Olive and enjoy the cool breeze at the peak.

You can enjoy a six-course dinner for RM238++ per person without wine (an extra RM100 for wine) prepared by The Olive outlet chef Mohamad Radzuan Hamzah, affectionately known as Chef Wan.

The Dungeness Crab Risotto was a lovely appetiser to start the meal and the crispy risotto was complemented by the Romesco sauce.

I was looking forward to the next dish ” Seared Scallop with Pea Puree and Honey Smoked Bacon”as I love scallops and sure enough, I was not disappointed. The texture was just right, not overdone or undercooked. This was paired with a Bottega Vino dei Poeti Prosecco Pink Gold NV.

Next, we had Essence of Quail, Mushroom Quenelle, Truffle, Soba Noodles and Crispy Chicken, which had a unique presentation.

The clear soup was flavourful and we wished there was more soba.


Thumbs up: The Seared Scallop with PeaPuree and Honey-Smoked Bacon does not disappoint.

I was wondering why the quenelle had a chicken flavour and it turned out that it was made with button shitake and chicken floss. Everything on the plate was edible, including the violet on the side.

The Rocket Spinach, Water Cress with Home Smoked Shrimp and Raspberry Dressing was then served, and it was something light to prepare us for the main course ahead. The raspberry dressing accentuated the salad, adding a hint of tanginess.

For mains, tuck into salmon mi-cuit, beet root, herb cress, baby carrot, crisp potato and wagyu tips.

I enjoyed the salmon, which was prepared the way I like it (mi-cuit means partially cooked).

Don’t forget the strips of beet root, which were flavoured with only a touch of salt and pepper but were good enough not to be left out.

The shrimp salad and main course were paired with Le Petre Salento Rosato, Villa Mottura 2010.

Executive pastry chef Chern Chee Hoong’s creation, Heart to Heart Tiramisu with Cream de Cassis Poached Berries and pink hazelnut macaroon, will surely bring a smile to your face. It features an arrow shot into a tiramisu heart, which is coloured pink with cocoa butter.

Needless to say, we wiped our platters clean. The dessert was paired with Torbreck The Bothie 2010, which we savoured as we cleaned up dessert and enjoyed the final touch of a Heart Shape Praline.

Alternatively, you can treat your date to a three-course meal, inclusive of a glass of sparkling wine ,at Highlands Hotel’s Bubbles and Bites.

It is priced at RM108++ and includes a rose and an exclusive ice bag for the couple.

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

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