The Olive at Resorts World Genting reinvigorates its dining experience under New York City-trained chef Steven Chou.

Taiwan-born New York-trained chef Steven Chou introduces a new dining concept at The Olive that sees the restaurant do away with the traditional a la carte menu and replace it with set menus that offer fine flavour journeys to show off what the establishment has to offer.

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Above Chef Steven Chou | Photo: Courtesy of Resorts World Genting

The continental eatery at Genting Grand Hotel puts a focus on modern cuisine, presenting the finest food items the world of gastronomy has to offer. Indulge in gourmet items like marble 9 Wagyu beef, foie gras, oysters, truffles, caviar and organic free-range chicken from the foothills of Genting when dining at the restaurant.

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Above Lobster Linguine | Photo: Courtesy of Resorts World Genting
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Above Butter Basted Sea Bass, Mint, Baby Onion, Tamarind and Ginger | Photo: Courtesy of Resorts World Genting

To keep things fresh, menus will be rotated on a 3-month basis, featuring modern takes of classic fine-dining dishes as well as a re-exploration and re-imagining of popular staples deconstructed for your dining pleasure.

This new dining concept also brings with it new operation times, with the restaurant's bar and lounge operating from 6PM to 1AM on weekdays, with a 2AM closing time on weekends. 

Regular dining hours are 6PM to 11PM and The Olive will be closed on Mondays.

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Above Modern Cheesecake, Passion Fruit Curd, Strawberry Sorbet | Photo: Courtesy of Resorts World Genting

For more information, call 03 61011118 or visit their website here.

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