Imperial Rama

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Let's look East for this MIGF installment, checking out Chinese cuisine at Genting Highlands' Imperial Rama.First up, Imperial Rama, where the four-course MIGF menu kicks off with a duo of lobster preparations, one chilled with ebiko and the other warmed up with asparagus and mushrooms. Both mighty fine, especially for crustacean enthusiasts.Double-boiled guinea fowl soup, thick with traditional herbs to keep things flavorful.Fish and fowl meet: baked sturgeon with duck roll. Playfully surprising, the sweet-glazed fish tastes like char siew, while the crispy roll is evocative of curry puffs.Wrapping up with more Chinese decadence: cold bird's nest with pear and avocado puree. Sure, it's not the most adventurous of desserts, but it's really refreshing.The MIGF menu here costs RM238++ for food. Quite a sum for a modest-looking four courses, but components like lobster and bird's nest are inescapably expensive.An extra RM100++ provides three glasses of wine (prosecco, chablis and moscato). Thanks to Genting's Resorts World for inviting us for this complimentary tasting. continue reading

Imperial Rama is a Thai Chinese Fusion fine dining restaurant located in Highlands Hotel. The interior was posh and it is a nice place for family dinner gathering. They are serving dinner set which start from RM1xx per person to RM7xx per table.Before we go there, I actually did some research about this restaurant. From the results, I know there are few dishes I must try. First, the Shrimp Tom Yum. Price :RM18 per person.The Tom Yum is superb. Not too spicy. The taste was balance and makes you want a sip after another. While the shrimp are fresh and sweet. It was just worth the price.The second was Green Curry Chicken.Compared to the Tom Yum, the green curry loses its limelight. The curry price at RM32 with quite a lot of slices of chicken but the taste is similar to what I eat at middle range Thai restaurant at a lower price.Then come the Prawn Balls with Buttermilk (RM65).Fried Prawn balls covered in creamy buttermilk sauce. This is heaven for those (me) who loves butter. You also can have it with salted egg.This is Thai Royal Salad (RM20). Choose or add in all the condiments and wrap it with the given leaves is a rather quirky way to eat salad. The condiment such as raw ginger, raw onion, lime, coconut, mini shrimps (har mai), peanuts and chilies is a new combination to us. Mind you, the chilies are quite spicy.Unfortunately, my grandma doesn't like seafood but not to worry. There serve meats in varieties of cooking style, We choose Free Range Chicken in Thai Spicy Sauce (RM32).Disregard the name of the sauce, this is not spicy at all. Personally, I think the restaurant specialize in exclusive ingredients such as geoduck, abalone and sharkfin. So when it comes to these normal meat dishes, it just taste alright but nothing to shout about.We also ordered the Pork Ribs in Chef's Sauce (RM40).Sauce is sweet and sticky. This taste almost same as the chicken. However, the pork ribs are tender enough which is a plus point for ladies and elders. My favorite course: The Dessert.I ordered Almond BeanCurd (RM6). It served with real almond and pineapples. The beancurd is very smooth, silky and combine very well with the crunchy almond.A signature dessert, Durian Tempura(RM8.80 per piece).The outer layer was crunchy but not oily. Despite the crunchy outer layer, to my surprise, the filling was cold. The filling is obviously durian meat and mixed with cream that make the texture very creamy and result the milder durian taste. continue reading