Michelin Star Dining

My host Chow in front of my devoured main course

Last Wednesday night I was invited to dinner by my Client, Resorts World the marketing arm of Genting Berhad. This was no ordinary dinner as it was to taste the culinary creations of Chef Christian Moine, a Michelin Star chef from France. The Olive at Genting Highlands was to be the most apt dining outlet for such an auspicious occassion. It was a rainy afternoon that continued with our journey up the highlands that made it much colder at 6,000feet. It was nice and cold for me as we were escorted to our table where our host WH Chow, the VP for National Marketing was waiting together with other guests for the night. Soon as we were joined by Chow's lovely marketing assistants, Therine and Evon, the dinner began. First course of the six course meal was; Shellfish Guacamole paired with Perrier Jouet Grand Brut NV Champagne. The mass of shellfish topped with greenish guacamole heaped onto a chinese soup spoon was pleasant mouthful of exotic, contrasting flavours of the raw shellfish with the avacado. The champagne provided a lovely, heady aftertaste on the palate. The Marseille style fish soup looked like a small serving of traditional tomato soup but the taste was rich with fish sprinkled with french croutons. Next came the Roasted Dublin Bay Prawns with Citrus Vinaigrette paired with Chateau Loudenne Blanc, France. We were debating the origin of the prawns which tasted fresh and flavourful yet tender. The semillion/semillion blanc was refreshing and easy to drink matched the prawns very well. With the prawns comes the fish, the Turbot with Golden Chanterelle Emulsion was next. It's a slice of fish sitting in a creamy sauce reminiscent of cod. Very tasty and fishy. The main course came in the form of; Veal Rubbed with Tumeric and Meat Jus with Coconut Milk. Visuals of curry and Indian influences came to mind when we read this. But was soon forgotten when we devoured the tender slices of veal that was in a delectable sauce that tasted nothing indian. It was absolutely appealing to the senses. The medium done veal was velvety in texture. The pairing with Crozes Hermitage Les Meysonniers, M. Chapotier was skilfully done. Both brought out the best in each other. The typical French red has a very big nose, complex and characterful and the taste was subtle and finish very stylish. So very French. Pre-Dessert was Wild Strawberry Creme Brulee, which was fantastically delectable and raised my expectations for the main dessert which was; Pan Roasted Mango and Vanilla ice cream. It fell short of spectacular when compared to the pre. The dessert wine was outstanding revealing complex bouquet and big fruity bursts of flavours. Muscat Beaunnes de Venise, France. We took our coffee in the Olive lounge which was quite elegant and cosy. When we strolled to our ride home in front of Genting hotel, the front was like London on a misty day with temperatures to match. It was indeed a lovely evening of world class food which I truly enjoyed. Merci Beaucoup Genting. Merci Beaucoup Monsieur Moine!