As guests arrived at the olive-hued entrance, they were led to the plush lounge area which had been transformed for the evening to match the festival’s muhibah theme. Among those attending were Pantai Hospital Cardiologist Tan Sri Datuk Dr Ridzwan Bin Abu Bakar, Festival Advisory Committee member Chef Wan, A Cut Above Group of Salons and Academy Managing Director Dato’ Richard Teo and Empro Cosmetics Founder and CEO Professor Dr CocoAlex Yeoh. Tan Sri Datuk Dr. Ridzwan Bin Abu Bakar, Puan Sri Datin Siti Mohd Zin, Chef Wan, Dato’ Steve Day, Datin Su Wai Fun and Key Soon Yue Professor Dr. CocoAlex Yeoh, Dato’ Richard Teo, Datin Winnie Loo and Michelle Goh Devyn Van Niekerk and Alicia Rodrigues Jesmond Lau, Magdalene Lim, Joyce Chua, Sharon Loh, Fione To, Bridget Chia and Key Soon Yue Mahdi Moudini and Payal Gautam
MIGF Organising Chairman Dato’ Steve Day was there to welcome guests as they came in, each one taken aback by the elaborate centre showpiece of the lounge, decorated with traditional Malaysian items. Laden also with canapés of prawn cocktail shooters, beef bourgignon brioche and fried risotto, these teased palates with bright flavours. A beautiful showcase of canapes
Following introductions by Dato’ Steve, the group moved from the lounge to the dining room where they were greeted by two extravagantly decorated tables that drew eyes up and down their lengths. Enveloped by lilies, hydrangea, ginger flowers, forget-me-nots, tulips and fragrant herbs were local crafts, including traditional fish traps and pewter pots. Dato’ Dr Michael C.H. Wong and Datin Ivy Loh
No sooner had guests settled into their seats, Chef Radzuan fired off the first course which plunged diners into the ocean with fresh oyster. Lightly cured with salted egg yolk and garnished with diced jalapeno pepper, the sweet mollusc disappeared from plates in minutes. Fresh Oyster, Shaved Salted Yolk, Orange Pulp
The Olive is the first official restaurant in Malaysia to serve the world’s highest grade Miyazaki A5 Wagyu – Nakanishi premium Wagyu – from Nishinoharu Farm in Japan. This luxury delicacy is unpretentiously delicious, velvety in texture and buttery soft. Chef Radzuan sandwiches the cube between two delicate pieces of puff pastry and adds a touch of honey mustard to complete the ensemble. A5 Miyazaki Beef in Puff Pastry, Honey Mustard, Micro Cress Salad
An exquisite flight of wines came with each course, Sommelier Kevin Yee explaining each choice and what guests should note when tasting each one. Sommelier Kevin Yee
Another seafood delicacy appeared from the kitchen in the form of poached lobster on a bed of seaweed sauce, red currant and topped with smoked herring caviar. Sweet, salty and savoury, the balanced dish was much loved. Poached Lobster, Seaweed Sauce, Red Currant, Smoked Herring Caviar
On its heels came the beautifully rich garlic soup, creatively served in old-style kopitiam crockery that harkened back to bygone days. Equally as nostalgic and fun was the surprise palate cleanser: a lemon sorbet served in the ais krim potong style, which guests had to squeeze out of little plastic tubes. Le Tourin D’Oil Doux – Garlic Soup A collective cheers!
This led straight into the Scottish salmon served with apple chips and raspberry lemon glaze. The unique cooking technique the salmon undergoes sees the fillet placed in a mould over which hot ginger-infused beeswax is poured. When hardened, the mould is removed to reveal a perfectly cooked fish – a technique which Chef Radzuan demonstrated for guests. Chef Radzuan showing how the salmon is prepared using beeswax Scottish Salmon, Beeswax Infused Ginger, Raspberry Lemon Glaze, Asparagus, Apple Chips
At this point master magician Mahdi Moudini rose from his seat for a performance that had the group cheering and clapping.
Moudini wowing guests with a big of close up magic and sleight of hand
Finally came the sweet ending – a hazelnut financier with chocolate chip, soft cremeux and vanilla soft caramel. A traditional French dessert, the financier is buttery, light and moist – here it came encased in a rich, icy caramel to produce a sinful combination. Paired with an 18 year-old Armagnac, it proved a winner with the entire group. Hazelnut Financier, Chocolate Chip, Soft Cremeux and Vanilla Soft Caramel
Wrapping up the dinner with restaurant and kitchen teams gathered in front of diners, Tan Sri Dr. Ridzwan gave a glowing review of the dinner, highlighting the remarkably smooth flow of service and teamwork between the front and back of house. “The Olive never disappoints, and this evening’s experience just proves that again,” he said. Tan Sri Dr. Ridzwan, a regular at The Olive, was delighted with the meal
Not one to stay quiet, the effervescent Chef Wan took the floor next and gave his own food review which had the diners clapping and roaring with laughter as he spoke in his own inimitable way. With high spirits all round ended the first of the Resorts World Genting menu reviews. Stay tuned for e18hteen Inspired Cuisine next! Chef Wan giving the closing remarks
The Full Festival Menu at The Olive costs RM450 nett per person with wine and RM300 nett per person without. Click here to read more about the restaurant, Chef Radzuan and the Festival menu. Click here for more pictures. Sponsored by Vision KL, Festival Publicity Dinners help create and sustain the MIGF buzz throughout the Festival month. These dinners provide an excellent way for the organisers to individually recognise the professionals in each Festival Restaurant and to thank everyone involved, from the restaurant managers and service teams, to the Master Chefs and their kitchen staff.