For MIGF this year, Chef Andy Seng Lup Meng will be showcasing Cantonese cuisine, particularly premium seafood. The Festival Menu is available for both lunch and dinner throughout October 2015, and is priced at RM338 nett (without wine pairing) and RM468 nett (with wine pairing).
To start, we had the Crystal Prawn appetizer, which according to Chef Andy, has undergone a laborious process to achieve the translucent, crystal-like appearance. He uses large tiger prawns for this dish, which is rinsed under cold running water for a couple of hours and then marinated before it is poached and lightly sauteed. The taut, fleshy prawn is paired with ikura as well as avocado and tuna for a buttery finish.
Next is the double-boiled chicken soup with 6 head abalone and dried maca, one of my favorite dishes of the afternoon. Dried maca is a medicinal herb which the chef has specially imported in from Peru for the Festival, which is said to be nourishing and good for fertility. Using free-range chicken, the soup is double boiled for at least 2 hours, and then abalone from South Africa is added and steamed for a further 1 hour. This soup is comforting, and especially lovely eaten up here in the cooler Highlands.
For entree, we had the Baked Golden Pomfret with Chef Sauce. The fish is marinated and baked in the oven, and then served with chef's homemade sauce, which is pretty similar to a BBQ sauce. The fish is served with an appetizing salad, dressed with calamansi lime juice.
We thoroughly enjoyed the main course, stuffed sea cucumber with noodle cheese sauce. Chef Andy uses the highly popular sea cucumber from Dalian, China which is perfect for individual portions. We love the bouncy texture of the sea cucumber, which has also been further stuffed with a pork and prawn mix. This is served with noodles from Taiwan and a mild Parmesan cheese sauce.
The meal ended on a sweet note, with the bird's nest with mango puree and snow mango mochi. Lovely and refreshing! For guests taking the Festival Menu without wine, you will be served complimentary Genting Signature Pu Er Chinese tea.
With Chef Andy
Location: Imperial Rama, Level 2, Maxims, 69000 Genting Highlands, Pahang, Malaysia.
Tel: 03-6105 9663
GPS Coordinates: 3.423579, 101.792267
First World Hotel was recently conferred the title of "World's Largest Hotel" by the Guinness World Records (7351 rooms). We stayed in the refurbished XYZ Deluxe Room - the rooms are compact, clean and comfortable, and comes with basic amenities such as tea/coffee making facilities, hair dryer and safe.
Catch the Superstars of Magic 4, the fourth installment of Asia's largest magic variety show at the Genting International Showroom. Available until 25 October, the 1.5 hour show was entertaining and includes illusionists such as Shawn Farquhar (Canada), Joseph Gabriel (USA), Jay Mattioli (USA), Jeff Lee (Taiwan), and Ted Kim as well as One Gun from Korea.
In the month of October, you can also partake in Oktoberfest at The Genting Club 0n 10 & 13 October. The Genting Club is usually open to members only, however for Oktoberfest it will be opened to members of the public upon registration. The price is RM180 for 2 pax, and includes 5 beers, and buffet dinner including cold cuts, pork bratwurst, Bavarian roast chicken, Black Forest cake and more.
Love gelato? Check out the latest ITALGELato, available in several locations around Resorts World Genting, including First World Lobby and Hou Mei. Currently, there are 13 gelato, 5 sorbetto, 3 yogurt base flavours as well as stick ice cream and minou (golf ball size) ice cream available here. You can get the 8 or 12 mini cones to try out more flavours. We particularly enjoyed the fruity flavours such as orange cheesecake, yogurt strawberry, lemon sorbet as well as the red velvet, dark chocolate gelato. The gelato is made in-house, using products imported from Italy.
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