Deepavali 8 November 2007 Part 3 (Photos)

Deepavali 8 November 2007 Part 3

Tracy called her good friend Felix Eng to recommend a restaurant we should eat for lunch. When we were at the indoor themepark, he recommended a European restaurant near the water canal but I didn’t take notice of the name. At the time we were not hungry and had kept on walking until he recommended another restaurant The Olive (Michelin Star Dining 07).

This continental restaurant is located at the Lobby Floor of the Genting Hotel (Tel: 603 6101 1118). It is featured in the Malaysia International Gourmet Festival 2 – 30 November 2007 book. It is not surprising that it is listed inside the book since it won an award (and I am sure among other awards) as stated below. Recently I also heard the restaurant being recommended by the deejays in the Light FM radio station.

(Copied from Genting Group Website: Award and Recognition)
Nov 2005 by World Asia Publishing : Hospitality Asia Platinum Awards 2005-2006
- Chairman, President and Chief Executive, Tan Sri Lim Kok Thay: The Most Outstanding Hospitality Developer
- Genting Highlands Resort: Best Family Resort (Genting Theme Park)
- Genting Highlands Resort: Restaurant Of The Year (The Olive, Genting Hotel)

We were ushered into the restaurant by a lady who explained to us the set lunch menu (no a la carte menu was available). When I looked at the price, my jaw almost dropped out. It would be the most expensive meal I ever had in my entire life. But since it’s like one in a lifetime chance, I told myself, it’s now or never.

At first we were shown to a table just next to a table with a dozen VIPs (they all had suites and ties). But when the waiter asked whether we were ok with it, I told him I preferred another table and pointed to a table near the kitchen, the furthest from the VIPs. I reckoned I would not be able to enjoy myself completely if I was sitting next to those so called ‘important’ people.

The lunch menu consisted of:-

1. Marinated Salmon with Crabmeat “Belfry” (W. Gisselbrecht Riesling, France)
2. Steamed Fillet of Sea Bass “Oriental Style” or
3. Roast Baby Chicken with Lemon Oil Crust (Domaine Laporte Les Royaux Sancerre, France)
4. Anton’s Bread and Butter Pudding (Muscat Beaumes de Venice, France)
Complimentary of Almond Slice (Don’t know the exact name and I didn’t ask)

This menu was created by Chef Anton Mosimann, the King of Kitchens, the youngest ever Maitre Chef de Cuisine at London’s renowned Dorchester Hotel, the inventor of Cuisine Naturelle, and the winner of countless accolades including the Order of the British Empire from Her Majesty Queen Elizabeth II and the Catey Lifetime Achievement Award.

We didn’t order any drinks but were served natural mineral water. I haven’t tasted any water like this before. It’s so refreshing drinking it. Next the waiter poured into a small plate a bit of olive oil and some sauce. The waiter explained us the sauce was for the bread. A small basket of bread was served next and I only took one since I did not want my stomach to become too full from eating bread. The waiter also took the liberty to get us some butter when he saw that we hardly touched the sauce. The bread tasted very fresh and I would have loved to have more.

I haven’t tasted any salmon like it prior to this. It was totally heavenly! It was so well marinated and every bite really brought out the distinct taste of the salmon.

Chef Anton Mosimann was so busy entertaining the VIPs. They took photos together, exchanged gifts with him and he autographed the menu for them.

Tracy’s Sea Bass was slightly on the fishy side. That was kind of disappointing. But my Baby Chicken was well marinated and tasted great but I didn’t finish the veges.

While we were eating our main course, the waiter helped us to take photos. Chef Anton Mosimann also took a photo with us and made sure that we were enjoying our food. He also autographed the menu for us.

Normally I don’t like to eat desserts cos they are always too sweet for me but I managed to finish the Bread and Butter Pudding.

By the time our complimentary Almond Slice came, we had the whole restaurant to ourselves.

I liked this restaurant because all the staffs are so friendly and always have a smile on their face. They did not prejudice us from the way we dressed since we only had tshirts on.

When the waiter saw that I was using my SCB credit card to pay for the bill, he asked whether we had HSBC credit card which would entitle us to 15% discount. Tracy had one and so she paid for the meal.

As we left the restaurant, the lady at the front told us to wait for her to come back. And she came back with two complimentary bags, one for each of us. Inside the The Olive bag, we found the following items:-

1. A bottle of The Olive olives
2. A Malaysia International Gourmet Festival 2 – 30 November 2007 book
3. A brochure introducing the 5 World-Class Chefs at The Olive from 7th September 2007 to 7th December 2007 (who are world-famous Michelin Star-awarded chefs).
4. A postcard from Mosimann’s London, 11B West Halkin Street, Belgrave Square, London SW1X 8JL (www.mosimann.com)

To sum up, what a gastronomic cuisine! Big hole in the pocket but an unforgettable fine dining experience.