My Maxims Genting Premium Experience (Part I)

I’ve been to Genting quite a few times and when I was told we’re going to be staying at Maxims for an overnight experience I immediately set my alarm clock to 5 am so I could arrive early the next day for the trip up. Heh.

The luxury treatment started when we met up at Wisma Genting in KL. There was a Toyota Alphard complete with a driver waiting for us. The vehicle was equipped with water, candy, and everything you’ll need for the 45 minute drive up.

…so this is what being a high roller feels like. :)

We were whisked away to lunch at Imperial Rama the moment we arrived in Genting. We had a private room with a dining table, couch, and karaoke system. Imperial Rama is a fine dining restaurant specializing in authentic Thai-Chinese cuisine.

Imperial Rama is one of the most awarded restaurants – it’s one of the prestigious winners of the 2011 Malaysian International Gourmet Festival (MIGF). They also use organic food where they can – they own vegetable farms and source their chickens from Ipoh. I hear the free range chickens sells for RM 30 per drumstick…and that’s in stalls in Ipoh!

Lily Bulb with Emperor Sprout Orange Salad
This is the appetizer and I like the usage of lily bulbs in this dish. It’s an unusual twist and the tangy citrus flavors from the orange works very well with the emperor sprouts. It even had flowers inside it, and I ate some of them. Delicious!

Shaggy Mushroom with Truffle Oil Salad
The second appetizer to come out of the kitchen, I was mesmerized by the intensity of flavors absorbed by the mushroom. It’s practically bursting with truffle oil. Very nicely done.

Thai Fish Crackers
The third appetizer was an interesting interplay of textures with fresh fish crackers and a peanut based dipping sauce.

Stewed Chicken Essence Soup
I’m not a huge fan of soup but this had me scraping the bottom of the bowl. The chicken is made into a mousse like consistency. It’s one of their signature dishes and I highly recommend it just so you can taste the chicken mousse.

Steamed Marble Goby Fish with Crispy Ginger and Garlic
I’m sold. The steamed fish is my favorite dish in Chinese buffets and I love the freshness of the marble goby fish.

The topping of crispy ginger and garlic adds a different texture to the dish and it’s good to see that they keep the traditional spring onions on top – it goes very well with the soy sauce base.

Australian Abalone Braised in Curry Sauce
This is one of the Thai-Chinese dishes that Imperial Rama is so famous for. The curry is rich and full-bodied and almost overwhelms the palate…

…until you eat it with the bread stick and side dish. This is one of their flagship dishes as well and I can see why – it’s challenging and different.

Twin Flavored King Prawns
This is king prawns done two ways – one of them is deep fried with a salted egg batter that tastes awesome but the one that steals the limelight is the cheese king prawn. It’s dipped in a melting cheese batter that enhances the natural sweetness of the prawn and seals all the crustaceans juices inside. Totally recommended.

Pork Ribs topped with Black Current Sauce
Now this is something that I can really appreciate. Pork ribs with a twist on the sauce. The black current sauce adds a wholesome sweetness to the pork ribs and the lightly fried rice served on a crab goes well with the pork ribs.

I was very full at this point but I couldn’t help finishing all the rice. It’s really good – not too heavy, with judicious use of premium ingredients.

Durian Tempura with Lemongrass Jelly
Now this is a dish that you’ll either love or hate – it all depends on whether you like durian. I love durian and the durian tempura is a relatively new creation using D24 durian. The batter coating the durian cracks open and piping hot durian oozes out. I could eat it all day long!

I ate Lee Ming’s portion as well. It’s just that good. Check out this video, the host agrees! :)

The lemongrass jelly is sipped from a straw and the consistency and palate cleansing properties makes it an ideal finish after the decadent durian experience. Do not miss this if you love durian! Best. Dessert. Ever.

Anyway, after that huge lunch, we went down to Goh Tong Jaya to walk off all those calories. We used the Genting Skyway cable car.

Chloe got us into the RWGenting WorldCard line. You can skip the queue if you have a Silver WorldCard and above.

I have a lot of fond memories of the cable car ride from when I was a little kid and my parents brought me up to Genting.

I felt like a little kid again, being on that cable car. :)

There was a red vehicle waiting for us – it’s the Genting Strawberry Leisure Farm transport! The shuttle bus departs every 20 minutes and you can catch it at the Genting Skyway exit.

Genting has a Strawberry Farm in Goh Tong Jaya.

There are rows and rows of strawberries covering the wide expanse.

You can go in with a basket for a small fee to pick your own strawberries.

It tastes really good too.

I had a couple and they are practically bursting with juices when you bite into it.

This is Lee Ming at the area where they were planting flowers. Yes, it’s the very same flowers that was in our salad at Imperial Rama for lunch. Now that’s low food miles for you – they grow it themselves!

There’s also a place where you can sit down and browse the strawberry related merchandize or eat and drink strawberry flavored food (strawberry coffee anyone?) right before the exit.

Mmm…strawberries…

We basically spent the better part of the hour at Genting Strawberry Leisure Farm before heading back up the cable car to check into Maxims Genting. I couldn’t wait!

Maxims Genting is the newly revamped Genting Hotel. It’s the first hotel ever built and houses the main casino. Maxims commands a rate of at least RM 550++ for a Maxims Premier Room. There’s even a dedicated floor for high rollers which is by invitation only. It is the most exclusive hotel in Genting.

This is where all the celebrities stay when they perform in Resorts World Genting. More about that and the wonderful award winning fine dining restaurant The Olive in the next post! :)

Link to full article