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. 🙂
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. 😉
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! 🙂
It also has a balcony that’s even larger than my studio apartment at home. The “balcony” (patio) is actually located…
…right beneath the old Genting Hotel sign. How cool is that? 🙂
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 décor 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.
There’s even a bottle of Moet et Chandon champagne in the mini bar. How many hotels do you see stocking that? 🙂
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 rwgenting.com.
Anyway, after the grand tour of the Maxims Genting we headed to The Olive for a Continental fine dining experience.
The Olive is another award winning restaurant in Maxims Genting and there are private rooms where you can eat in relative…er, privacy.
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.
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.
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
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
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.
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.
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 “rest” before being served.
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.
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 crème brulee with rhubarb and blackcurrant compote.
A petite apple with a slice of regular apple. Gotta love the presentation.
I loved the creamy crème brulee with an almond biscotti on the side and I couldn’t stop eating the clove ice cream too.
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 which has the consistency of pudding, a wonderful texture from the ingredients and a delightful taste that tantalizes the taste buds…
…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
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 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 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. 🙂
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. 😀
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. 🙂
Breakfast at Coffee Terrace the next day never tasted so good. 😉
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 rwgenting.com! I totally enjoyed my stay at Maxims Genting and all that fine dining. 🙂
