Breakfast @ Dining Room, Cameron Highlands Resort

Lush surroundings. Cool climate. Overlooking the golf course, Dining Room at Cameron Highlands Resort is the perfect venue for breakfast. We were greeted warmly by the waiting staff, followed swiftly by the arrival of the juices, coffee/tea, fresh fruits and a bread basket at our table. Ahhh... the smell of freshly baked bread filled the air. The bread selection was good; both the warm croissants and banana muffins went down well.

Beautiful orchids in the Dining Room

Fresh fruits

Bread Basket

There's nothing like freshly squeezed orange juice to perk me up. We were also offered a banana smoothie to try.

Instead of the usual breakfast buffets, Cameron Highlands Resort offer a cascade breakfast service whereby you order hot items off a menu. One of our dining companions had the Scrambled Eggs served with beef bacon, breakfast sausage, sauteed mushrooms, stewed tomato, fried farmhouse bread and hash browns.

The eggs were nice and fluffy; it's a pity they don't serve pork bacon/ sausages here or it would have been the perfect breakfast.

Whenever we stayed in their sister hotel Ritz-Carlton KL, I would always order the eggs benedict. When I saw eggs benedict on the menu here in Cameron Highlands Resort, I knew that was what I wanted for breakfast. A beautifully poached egg, with a runny yolk. Perfection. It was served on macaire-style potato croquettes with wild mushrooms and Hollandaise sauce.

Free Range Eggs Benedict, served with potato croquettes

Golden delight

And for desserts.. yes on holiday, we do desserts for breakfast too... we shared both the strawberry waffles and buttermilk pancakes. The waffles was filled with warm banana butterscotch, topped with strawberry compote, king island cream and cinnamon crusted mango tempura.

Strawberry waffles

The buttermilk pancakes was wonderfully fluffy and was layered with rich apple compote. Personally, I preferred this to the waffles. It was served with crisp pineapple fritters, laced with honeycomb nougat and thick double cream. A sweet ending to our breakfast.

On the following day, we ordered eggs benedict again since we enjoyed it so much the day before. Two of my companions had eggs benedict on its own, but I opted for a huge breakfast and had eggs benedict with beef bacon, breakfast sausage, sauteed mushrooms, stewed tomato, fried farmhouse bread and hash browns. Very satisfying indeed.

Eggs benedict with beef bacon, breakfast sausage, sauteed mushrooms, stewed tomato, fried farmhouse bread and hash browns

A breakfast for champions

Breakfast is served daily at Dining Room from 7am to 10.30pm.

Click here to read about our review of Cameron Highlands Resort.

Price: RM70++ per person but it is usually included with your room package.

Location: Cameron Highlands Resort, By The Golf Course, 39000 Tanah Rata, Cameron Highlands, Pahang, Malaysia.

Tel: 05-491 1100

GPS Coordinates: 4.469834,101.369433

Website: http://www.cameronhighlandsresort.com

*For the full set of photos, please visit my Facebook page.

I cooked: King Prawns with Garlic Butter and Curry Leaves

Last week, a trip to the market saw us score some large king prawns. When they're as fresh as these, all you need are a little butter, garlic and some curry leaves. Light flavours so you can enjoy the natural sweetness of the prawns. We also opted to cook the prawns unshelled to retain its size while cooking (deshelled prawns sometimes shrink in size when cooking) plus it tastes a lot yummier like this.

Curry leaves impart a wonderful aroma and taste to the garlic butter. However, if you cannot get hold of curry leaves, you can substitute it with some finely chopped parsley.

Juicy prawns

King prawns with garlic butter and curry leaves
Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 6-7 minutes

Serves 4

Ingredients
14 raw banana prawns, washed, pat dried and heads trimmed
1/2 bulb of garlic, finely chopped

2 shallots, finely chopped
100g butter
A bunch of curry leaves
1 stalk spring onion, cut into 1.5 inch lengths

Salt and freshly ground pepper, to taste

1 tbsp ginger wine (optional)

1. Melt butter in wok under medium high heat. Add garlic and shallots and fry until golden brown.

2. Add curry leaves and cook for 1 minute to release the flavours of the leaf. Add the prawns and cook for 3-4 minutes or until the shell turns pink and opaque, signifying its cooked. Remember not to overcook them or the flesh becomes rubbery and tough.

3. Add ginger wine (if using) and spring onions. Season with salt and freshly ground pepper. Remove from heat and serve.

Finger licking good!

More photos here of red big prawns with garlic butter and curry leaves. Prawns are from MySeafoodMart.com.

*This recipe was featured on DineMalaysia.com in August 2011. 



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