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2012-10-15
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The 2012 Malaysian International Gourmet Festival is finally in full swing, hitting heady heights at The Olive Restaurant in Genting Highlands Resort.Thanks to Resorts World for this invitation to check out what Chef Daniel Sheen has concocted for October. To begin: a fresh basket of squid ink, tomato and garlic bread.The Olive supplies respite from the bustle of Genting's Maxims hotel, letting us focus on this flavorful spoonful of marinated salmon, honey spheres and fruit salsa.When this plate
The 2012 Malaysian International Gourmet Festival is finally in full swing, hitting heady heights at The Olive Restaurant in Genting Highlands Resort.
Thanks to Resorts World for this invitation to check out what Chef Daniel Sheen has concocted for October. To begin: a fresh basket of squid ink, tomato and garlic bread.
The Olive supplies respite from the bustle of Genting's Maxims hotel, letting us focus on this flavorful spoonful of marinated salmon, honey spheres and fruit salsa.
When this plate of portobello mushroom carpaccio topped with black truffles, pecorino cheese, balsamic, herbs and grissini bread sticks landed on our table, we swooned helplessly over its intense aroma. Possibly our favorite course for The Olive's MIGF menu.
Celeriac veloute, warm and creamy, made savory with salted cod fish mousse.
Palate-cleansing pleasure: rhubarb-topped sorbet, tart but tantalizingly so.
Spatchcock with baby roma tomato confit, frisee and kiwi gazpacho. This meal's weakest link; essentially a pleasant but unremarkable chicken recipe.
But the final main course is a bona fide stunner: Wagyu short rib with smoked porcini risotto and parsnip puree. Comfort food for both carnivores and carb-lovers.
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