THERE is something charming about indulging in fragrant tea and a light meal while taking in the beauty of the highlands.
Genting Highlands’ cool surroundings is a welcome respite from the heat, and is the nearest place to head to for those looking for fresh air and recreation.
E18hteen Inspired Cuisine with its beautiful and minimalist setting on the 18th floor of Maxims Hotel, comes with a view which makes enjoying afternoon tea all the more pleasurable.
The restaurant, which offers a mix of Cantonese, Japanese and Western food, is equally popular for its afternoon tea.
Without the mist, I am told the view is picturesque but this I was not privy to during my visit.
“I wanted to feature both the elements of East and West in our afternoon tea,” said chef John Pathmanaban N. Letchumanan.
Three plates of decadent bites, in a vintage-inspired birdcage, filled with cheesecake, carrot cake, fruit tartlets and egg tart are just the things you need to brighten up your afternoon.
The highlight, to me, was the feathery-light Chinese egg tart with its lovely crumbly pastry.
I would not have refused extra egg tarts if asked.
We also enjoyed smoked salmon on brioche with horse radish cream, American lobster, celery and chives with homemade mayo in a soft roll, and cucumber sandwich.
The saltiness of the smoked salmon was a perfect match for the lightness of the brioche.
We also had Ogura cream sandwich topped with fresh strawberries and grapes, and classic scones with clotted cream and strawberry jam.
Ogura, according to John, means “lovesick” in Japanese.
The clotted cream, made with a mix of icing sugar, cream and red bean, went well with the fruits.
Our tea session ended with a Torofuwa Espresso Pudding with Hennessy flame and Snow Frog with fresh almond milk.
The tea experience at E18hteen Inspired Cuisine is priced at RM128 nett for two, and is available from 3pm to 5.30pm.
From Maxims Hotel, we headed to Resort Seafood Steamboat restaurant in Resort Hotel.
Here, the Sauna Steamboat meal is the new attraction.
We tried the Seafood Sauna Layer Pot set catering to groups of seven to 10 diners.
The set featured fresh mud crabs from Indonesia, squid, salmon fish head, grouper slices, Script venus clams, scallops in half shell, sea cucumber, grass prawn, green mussels, Chinese cabbage, enokitake mushroom, shiitake mushroom, sweet corn and King’s noodles.
The seafood was fresh and the crabs, a personal favourite, were among the first delicacies to disappear from the platter.
Chef Lai Kok Yeow said the Sauna Layer Pot was introduced two to three months ago.
“Many are happy with it, and we received lots of positive feedback. The food is fresh and people love the soup,” he said adding that the crabs were not seasoned and served fresh.
“We want the natural flavours to shine through. If we season the crabs, they might be too salty,” he said.
The real star, though, was the soup used for the steamboat.
The chef said the stock was derived from boiling bones of salmon and grouper.
At the end of our meal, we enjoyed garlic and ginger fried rice.
The chef explained that the fried rice must be eaten with the soup.
“We cooked the rice to taste slightly bland so that it would go well with the soup.
“We came up with this delicious combination after a few experiments,” said Lai.
The rice is not part of the set but has to be ordered separately.
The Seafood Sauna Layer Pot Set is priced at RM688 for members and RM758 for non-members.
The restaurant also has two other steamboat options.
The first offers chicken soup, grouper slices, lamb, beef striploin, grass prawns, crispy smoked duck, chicken drumstick, sea cucumber, scallops in half shell, green mussels, shiitake mushroom, wintermelon, Chinese cabbage, glass noodles and yam.
The second set features Boston lobster as an additional ingredient.
E18HTEEN, Level 18, Maxims Hotel, Resorts World Genting, Pahang. (Tel: 03 – 6105 2968) Business hours: 7am to 11.30pm.
RESORT SEAFOOD STEAMBOAT, Level 1, Resort Hotel, Pahang, (Tel: 03-6101 1118) Business hours: Noon to 2.30pm and 6pm to 9.30pm.
This is the writers personal observation and not an endorsement by StarMetro.