In the cloud-capped cool climes of Genting Highlands, exclusivity reaches new heights at the members-only Genting Club – its 360 Bar, private casino and exquisite fine dining establishments are the envy of any non-member. Open to the public only during the month of MIGF, the Genting Club was the most recent host of an MIGF Publicity Dinner, where 18 discerning diners entered the private halls to taste the Festival Menus of not one, but two of Genting’s finest restaurants. The Genting Club’s very own LTITUDE Restaurant, Bar & Lounge and Maxim Hotel’s Imperial Rama combined the respective menus to showcase the very best dishes. HE Christophe Ceska and Madam Aleksandra Anna Ceska Renee Tan, Billy Ooi, Datin Su Wai Fun, Dennis Lau, and John Teo Dr Reiko Soo and Datin Winnie Loo Key Soon Yue, Heather Si, and Dr Kevin Lam Among the guest list for the evening were HE Christophe Ceska, Ambassador of Austria; Festival Advisory Committee member Key Soon Yue, President of Porsche Club Malaysia; another member of the committee Datin Winnie Loo, Founder of A Cut Above Group and her husband Dato’ Richard Teo; Dr Kevin Lam, Director of Key Leverage Limited; and Frederick Lam, Owner and Formulator of VL Skincare. Victor Foo and Dato Richard Teo Madam Aleksandra Anna Ceska and Dato’ Kee Hua Chee Khew Choon Teck and Dr Kevin Lam Frederick Lam and Dr Reiko Soo The guests were to be treated to the culinary talents of three of Genting’s finest chefs, as LTITUDE boasts two full-time ‘Head Chefs’ busying themselves in the restaurant’s multiple show kitchens. Chef Mandy Goh, the youngest of this year’s Galactic Chefs at just 27 years of age has already made quite the splash at the uber-exclusive LTITUDE in the few short months that she has been there, while Japanese Chef Ikuo Umeda is a true MIGF veteran. Chef Andy Seng of the royally-named Imperial Rama rounded off the trio for the evening, his diverse range of Thai-Chinese dishes a major hit at the Festival’s preview event Taste MIGF last month. As the guests filed in one-by-one, they were greeted with welcome drinks and encouraged to sample a canape prepared by each of the Chefs. Chef Ikuo prepared a Kuroi Karaage – deep-fried corn-fed chicken Japanese-style glazed with homemade oroshi ponzu; Chef Mandy’s offering was a pan-seared Mulloway, spinach, duo of baby onion, black garlic puree and marinated quinoa; while Chef Andy served up pan-fried scallop with smoked salmon. Chef Ikuo’s Kuroi Karaage – Deep-Fried Corn-Fed Chicken Japanese-style Glazed with Homemade Oroshi Ponzu Chef Mandy’s pan-seared Mulloway, Spinach, duo of Baby Onion, Black Garlic Puree and Marinated Quinoa Chef Andy’s pan-fried Scallop with Smoked Salmon With all of the guests enjoying a culinary introduction for the evening, it was time for them to meet the stars of the show. Dato’ Steve welcomed each guest in turn before introducing Chefs Andy, Ikuo and Mandy to the group and then handed the microphone to Khew Choon Teck, Vice President of F&B, Resorts World Genting, who promised a culinary feast from three of the finest chefs in the world. Dato’ Steve Day introducing the three Galactic Chefs for the eveningKhew Choon Teck welcoming the assembled guests to the prestigious Genting Club As the guests prepared to take their places at the table in the stunning 360 bar, the dark room became suddenly awash with light, as a giant LED screen behind the table lit up with stars to reflect the night sky. Genting Club’s attention to the galactic Festival theme wasn’t done there, however, as each table was adorned with miniature replicas of the planets, escorting guests out into the solar system for a gastronomic adventure. Genting Club’s live band serenading guests during the dinner And that voyage started in style as Chef Andy brought out his first course, the appetiser from his Festival Menu – a crystal prawn. Served with salmon roe, tuna and vegetables, the dish was a unanimous hit among the diners. Superstar Electric Violinist, Songwriter and Producer Dennis Lau was among the guests to reserve high praise for dish, saying: “The flavours are incredibly rich and the mix of all the different ingredients on the plate is what has really made it stand out for me.” Crystal Prawn served with Salmon Roe, Tuna and VegetablesChef Andy Seng plating up his appetiser The second, and final, of Chef Andy and Imperial Rama’s courses for the evening was a stuffed sea cucumber with noodle cheese sauce. Though sea cucumber is a popular ingredient in Chinese cuisine, HE Christophe Ceska, an avid diver, admitted that he had never even thought to eat one before but was ‘pleasantly surprised’ by the lip-smacking textures within and named it his favourite dish of the whole evening. Stuffed Sea Cucumber with Noodle Cheese SauceThe smiling Andy Seng addressing his diners encouraging them to ‘Dig in!’ After this, the guests were escorted to LTITUDE, where seemingly endless show kitchens surrounding the table offered a feast for the eye and fascinating insight into the techniques used by each chef. Chef Mandy wanted to ensure that the diners’ mouths were able to start over by serving up a palate cleanser of passion fruit and raspberry jelly before her first course arrived. And arrive it did – a warm poached asparagus, Sevruga caviar, Hokkaido scallop tartare and tarragon sabayon – presented elegantly on a charcoal slat with an open egg cup holding the sabayon. A light and easy dish to follow the sea cucumber, it left many diners hungry for more and eagerly anticipating the rest of Chef Mandy’s dishes. Chef Mandy Goh explaining her dish to the dinersWarm Poached Asparagus, Sevruga Caviar, Hokkaido Scallop Tartare and Tarragon Sabayon Next up on LTITUDE’s menu was a unique take on a green pea soup, as the dish came presented on a plate with confit cod, refreshing mint and pea salsa. Siphoned onto the plate like whipped cream, the light and fluffy soup exploded in the mouths of diners and worked alongside the cod in a perfect meeting of minds. Green Pea Soup with Confit Cod, Refreshing Mint and Pea Salsa For the final main course of the evening, Chef Ikuo stepped up to present his Japanese-inspired masterpiece Choushinsei Rum Minchi Katsu with sauce overflowing from the wagyu rump. The Katsu-style of preparing a dish involves covering with breadcrumbs and deep frying and Chef Ikuo’s Katsu wagyu beef was the perfect mix of succulent interior and crunchy exterior, while the tomato dressing and the natural juices of the beef presented a wonderful garnish. Choushinsei Rum Minchi Katsu with sauce overflowing from the Wagyu RumpThe affable Chef Ikuo, a true MIGF veteran, describing his main course Step-by-step Chef Mandy’s dessert arrived as first plates with fruity streaks and raspberries were brought to the table, before every member of LTITUDE’s service team stood behind a guest ready to drop a huge chocolate ball onto the plate. As the chocolate smashed on each plate, the orbs revealed their secret as a small mochi fell out of its cocoon. Chef Mandy’s creative juices were not quite ready to stop there, however, and the guests were surprised to find futuristic ‘pumps’ brought to the table to carry the final ingredient of the dish – a lime green jus to add a change in textures to the sumptuous dessert. Guests were given special Genting bibs to wear during the dessert courseChef Ikuo and the service team ready to drop the chocolate eggsThe balls being dropped from above as many guests couldn’t resist snapping a photo of the unique sweetThe pumps on the table putting the finishing touches to each plateFinished product: The spectacular dessert with a mochi ball, chocolate egg and a raft of fruity sauces Dato’ Steve then removed his bib and called out each member of the service team and kitchen staff, thanking them for such a memorable evening, before handing the microphone to HE Christophe to say a few final words. “I have to say that this has been an evening full of surprises and it has been more than worth the trip up the mountain for this delicious meal,” said the Austrian Ambassador before thanking each of the three chefs personally. HE Christophe Ceska, Ambassador of Austria, giving his closing remarks As guests were encouraged to then enjoy the Genting Club’s superb facilities for the rest of the evening, the conversation continued to focus on the food as every guest left with fond memories of both the two restaurants’ menus. All the diners agreed that the trip up the mountain had been more than worth it Imperial Rama’s full Festival Menu, priced at just RM338 without wines or RM468 with wines included, is available to view here; and to learn more about Chef Andy Seng, click here. For LTITUDE’s full menu, at RM288 without wines and RM438 with wine pairings, click here; or to see our profiles on the dynamic duo of Chef Mandy Goh and Chef Ikuo Umeda, click here.