My Maxims Genting Premium Experience (Part II)

fine dining

I have written about some of the experiences I’ve had in Maxims Genting. Here’s the rest of it – the second and final post on the luxurious gastronomical and other adventures I had during my 2D/1N stay there. πŸ™‚

maxims suite me

Totally chilling in the Maxims Royal Suite.


There’s everything you could wish for in a suite – and probably some that you didn’t even know you want. πŸ˜‰


I’m loving the jacuzzi!


The Maxims Royal Suite has guest rooms equipped with computers at the working table in addition to a huge dining table that seats 14 people! πŸ™‚


It also has a balcony that’s even larger than my studio apartment at home. The β€œbalcony” (patio) is actually located…

genting sign

…right beneath the old Genting Hotel sign. How cool is that? πŸ™‚


The newly refurbished Maxims looks nothing like the one I used to stay in as a kid. This is the floor area you’ll see in the Maxims Premier Room, Maxims Suite, and Signature Suite.


The suites are amazing and equipped with the latest in technology, like that huge 42-inch plasma TV there. This is standard in Maxims Suite and Signature Suite but the photo above shows the dΓ©cor in the latter. There are two options to choose from – Modern or Arabian.

The other rooms at Maxims starts from RM 550++ for Maxims Premier – it’s their most basic room but it’s surprisingly luxurious. Here’s a video tour where you can see the amenities and services provided.

moet chandon

There’s even a bottle of Moet et Chandon champagne in the mini bar. How many hotels do you see stocking that? πŸ™‚


Maxims is the place to stay in if you want the best experience in Genting. There’s accommodation for every budget – all the suites comes with a private butler (!!!) and starts from RM 1,320++ for Maxims Suite to RM 4,125++ for the Signature Suite. You can find the full list of features in each room/suite at

the olive genting

Anyway, after the grand tour of the Maxims Genting we headed to The Olive for a Continental fine dining experience.

the olive private

The Olive is another award winning restaurant in Maxims Genting and there are private rooms where you can eat in relative…er, privacy.

bread basket

Squid Ink Bread
The bread basket served up when you’re seated is filled with a selection of different varieties of bread. One in particular stood up – the squid ink bread.

squid ink bread

It’s the irregularly shaped black bread that’s made with squid ink. It’s delicious when dipped in the vinaigrette of balsamic vinegar and extra virgin olive oil.

black truffle

Portobello Carpaccio
This is The Olive’s signature dish for starters and it’s a wonderful plating of Tartufo nero (black truffle), shaved pecorino (cheese made from sheep), grissini (breadsticks), aged balsamic, and truffle oil soft herb salad. The black truffle is the highlight of this dish and the flavor goes very well with the mushrooms. I had quite a few helpings of this. It’s delicious and it comes highly recommended from me.


Bruschetta Pizzetta
This mini pizza is made with semi-dried Roma tomato, sauteed mushrooms, Bocconcini cheese, basil pesto, olive oil and aged balsamic. It’s delectable but a bit heavy so small eaters would want to share this with someone.

lamb rack

Lamb Rack
This 3 pin lamb rack comes served with a white bean cassoulet, braised artichoke, carrot puree and rosemary juice. You’ll love this if you like mutton, I was half tempted to order this for my mains before deciding on beef.

chilean sea bass

Chilean Sea Bass
This is the signature dish of The Olive. The fresh Chilean Sea Bass is served with mushroom ragout, buttered asparagus, ponzu sauce and wasabi, providing a bit of fusion there. You can’t go wrong with this one.

sirloin wagyu

Wagyu Sirloin Steak
I went with the chef’s recommendation of a Wagyu sirloin steak with a Grade 8 on the marbling scale. The beef was so fresh that I immediately regretted having it done medium rare. It’s a great cut of Wagyu beef and it should be treated with the respect it deserves.

waygu marbling

I’ll recommend you go for extra-rare (also known as a blue steak) – the quality and freshness of the meat really shines through. I had a taste of the extra-rare Wagyu tenderloin and it practically melts in your mouth. The chef mentions that it takes just as long to properly cook a blue steak compared to one that’s medium or well done – it has to be allowed to β€œrest” before being served.

steak sauce

The Olive has different cuts of steak and marbling grades but if Wagyu is not your thing, they also serve Black Angus beef, which has been grass fed for at least 150 days in the Australian countryside. There are a lot of sauces you can choose to go with your steak, from Creamy Garlic to Truffled Morel.

creme brulee

Crème Brulee
This wonderful dessert comes in a trio – starting from left, there’s the petite apple (which actually is a very tiny apple), clove ice cream, and crΓ¨me brulee with rhubarb and blackcurrant compote.

petite apple

A petite apple with a slice of regular apple. Gotta love the presentation.

clove ice cream

I loved the creamy crΓ¨me brulee with an almond biscotti on the side and I couldn’t stop eating the clove ice cream too.

Hot Chocolate Ravioli

Hot Chocolate Ravioli
Good things comes in threes and this dessert is no different.


There’s the black cherry gelee topped with orange blossom pashmak (a type of Persian candy floss).

pistachio ice cream

Pistachio ice cream which has the consistency of pudding, a wonderful texture from the ingredients and a delightful taste that tantalizes the taste buds…

chocolate ravioli

…and as the star of the show – the chocolate ravioli. It’s rich and sweet and the oozing hot chocolate from the ravioli would have you clamoring for more.

the durian

The Durian
This is the signature dish for the desserts menu of The Olive. It’s easy to see why. The aptly named dessert has The King of Fruits served as ice cream in a caramelized meringue with fresh strawberries.

durian inside

Durian is a fruit you either love or hate. I’m a huge fan of durian and this beautifully made dessert (spiked to look like a durian) had me at first bite!

Chef Daniel Sheen

Chef Daniel Sheen took time off to chat with us and the question on how he created the chocolate ravioli popped out. This is actually the second version he’s come up with. He was in the kitchen attempting to fuse pasta and chocolate – essentially creating pasta made out of chocolate and out come the chocolate ravioli.

It’s always interesting to hear the chef talk about how his creations came about. πŸ™‚

The Olive is also featured in Must Eat – it’s in Mandarin but a really interesting watch even if you don’t understand the language. The video tour and awesome food shown transcends linguistic processes. πŸ˜€

the olive lounge

We adjourned to The Olive Lounge after the heavy dinner. There’s a live band playing in the background and the drinks menu features quite an extensive single malt Scotch whisky and wine list.


The sommelier recommended two bottles of wine…


…while Eiling chose the third bottle, being a bit of a wine expert herself.


I smoked one of her cigars while the entire group talked over wine and cigars. The Olive Lounge is a great place to relax and chat with soft music playing in the background. It was the perfect ending to one of the best dinners I’ve had in a while. Pure decadence. πŸ™‚

coffee terrace

Breakfast at Coffee Terrace the next day never tasted so good. πŸ˜‰


Coffee Terrace has six different cuisines ranging from Chinese to Western and we all had a huge breakfast before heading back to KL.


Thanks for the experience Chloe, Irene, Dee Lin, and everyone at! I totally enjoyed my stay at Maxims Genting and all that fine dining. πŸ™‚

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16 thoughts on “My Maxims Genting Premium Experience (Part II)”

    • Yeah, it is a small apple the size of a plum!

      I like how they put a slice of a regular sized apple with it. Nice food presentation touch. πŸ™‚

    • It tastes delicious too. Check it out if you’re in Genting. πŸ™‚

      I reckon it’s the best place for fine dining in Genting. I’ve been there once before after a big win in the casino. Heh.

  1. Oh? So this is the original Genting Hotel – the only one up there when they first started. I think I stayed there once or twice… Sure can’t afford to stay there now. It looks kind of empty though, exclusive true and true, I guess…right down to the food served. Very uniquely special. Yummmm!!!!!

    • Yup, it’s now rebranded as Maxims Genting.

      I’ve stayed here as a kid too, back then it was the only hotel there.

      They have a promo going on now with extremely cheap deals. Check out their website. I think I have enough points in my Genting WorldCard to stay for free. πŸ™‚

    • Yeah, you won’t regret it, The Olive does a surprisingly good wagyu steak and their prices are quite reasonable.

      My wagyu with marbling grade 8 was just over RM 200++ (the people from Genting kindly picked up the bill though, got that from menu and the previous time I ate here after winning in the casino) which is a decent price, and they have lots of other great options too.

      Talk to the chef if you’re there, he’s friendly and can regale his cooking experiences and funny anecdotes. πŸ™‚

    • Heh. Of course you’ll be the first person I call if I ever manage to be that loaded and stay at the Royal Suite. πŸ˜€

      We’re lucky that day too, we both won from the casino.

      Thanks for the cigar Eiling.

      It was an fantastic trip, good food, great hotel, and awesome company. πŸ™‚

  2. Are the food and accommodation complimentary from Genting or you have to pay for them? Why there is no post about gambling?

    • Hello there!

      Yup, food and accommodation was provided by Genting for this trip – it’s tagged as such, and there is also a post about my own casino sojourn – obviously using my own money. Heh. I went alone after everyone was done for the day and I wasn’t sleepy yet, won a bit on this trip. πŸ™‚

      I just went again two days ago, with a friend based in Singapore, to just chill – all of my trips up to Genting are paid for by myself, except for this one which was kindly organized by Genting and Nuffnang. πŸ™‚


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