What some consider the finest beef in the world has arrived at Resort’s World Genting’s culinary jewel, The Olive. The Olive is the first official restaurant to serve the prized delicacy in Malaysia, which was unveiled recently at a ceremony at the lofty outlet.
As an Official Miyazaki Restaurant, designated so by the Miyazaki Wagyu Council, The Olive is currently the only such restaurant in Malaysia and one of only a handful in the world to hold this title.
The menu at the Genting Grand restaurant now proudly features Miyazaki Wagyu, the three-times ‘Wagyu Olympics’ champion from the Miyazaki prefecture on Kyushu island.
Present at the launch was Norihto Nakanishi, the son of the man who created Kobe Wagyu and the owner of the Nishinoharu Farm from where the precious beef is sourced.
“I started the farm 43 years ago, moving from Kobe in the Kansai region to Miyasaki. I brought with me 30 cattle and the knowledge of how to create the best beef that I have learnt from my father. When I saw the land, I knew immediately that Miyazaki would be the perfect place to raise the perfect cattle,” said Nakanishi.
Also on hand was Brand Owner of Nakanishi Gyu Premium Ryo Onda, Agroland Malaysia Sdn Bhd representatives including Group Managing Director Ismail Ahmad and Director Francis Wee, as well as Resorts World Genting Vice President of Food and Beverage Khew Choon Teck.
The Gold Standard
Also lending his expertise at the ceremony was Agroland Malaysia Sdn Bhd Master Butcher Jaffar Othman who carved up a Miyazaki Wagyu shoulder into its constituent parts to reveal beautifully marbled interior.
While Master Butcher Othman portioned the meat, he talked about the differences between standard beef and Japanese Wagyu, which is a term for beef sourced from four traditional cattle breeds in Japan. The value of Wagyu also depends on factors like environment, weather and feed, which also denotes the production region.
The Sandai Wagyu are the three most popular types, farmed in the Kobe, Matsusaka and Ohmi regions. Miyazaki, however, has risen to become Japan’s number one beef. The cattle are raised on a diet of wheat, corn and grass for at least 900 days, and drink from fresh spring water from the Kirishima Mountains. At 28-32 months the animals are butchered, but only four at a time to ensure they receive the best treatment possible.
Winner of the National Wagyu Award for three consecutive five-year terms by the Wagyu Registry Association of Japan, the top-graded Miyazaki from Nishinoharu Farm has been named after the owner of the farm himself and is fully certified Halal by JAKIM, with a butchering process separate from the Japanese market.
“This is an exceptional ingredient and we are honoured that our guests will have the privilege of tasting such a delicious and rare beef at The Olive,” said Resorts World Genting Vice President of Food and Beverage Khew Choon Teck.
Miyazaki Wagyu will be served at the restaurant as part of the a la carte menu and is prised at RM450 nett per 150 grams. Pricing also depends on the grade of meat selected, with the Nakanishi grade being the highest.The Olive
Where: Lobby Floor, Genting Grand, 69000 Genting Highlands, Pahang
Tel: +603 6105 9668/ +603 6101 1118