Genting Palace 4 Course Meal

Day 2 Food Tasting continued at 5pm with Chef Jacky Yap from Genting Palace at Resorts World Genting.

Chef Jacky prepared a Bespoke 4-Course menu starting with Deep-fried Prawns with Salted Egg and Butter. The sweet and sour flavour from the fruits and salad dressing gave the dish a good balance.

Second course was the Steam River Tapah Fish with Garlic, Korean Pickle and Sheet Jelly was out of the world!! The texture of the fish and the garlic-chilli sauce was simply amazing. My favourite!

Then we went on to the Simmered Homemade Bean Curd with Scallop and Spinach Topped with Shimeji Mushroom in Yellow Broth. There was a special greenish layer on top of the bean curd. I thought it was seaweed but it wasn’t. Kind of like 'It looks like me, it taste like me but it is not me', said the seaweed!! It's actually baked spinach blended into powder and layered on top of the bean curd. The melt in your mouth texture was amazing.

We finished off with a refreshing Chilled Sweetened with Rock Melon, Papaya & Gingko Nut dessert. Perfect for the end.

Picture with Chef at the entrance of Genting Palace.

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