Dine and Wine in the Clouds

Savour the Continental excellence of The Olive in the cool climate of Genting Highlands.

Within an hour’s drive from Kuala Lumpur, you can escape from the city heat to the chilly and misty hills of Genting Highlands. And while you’re there, treat yourself to some fine dining at the champion of Continental dishes – The Olive. Located at the lobby of Genting Grand, The Olive offers patrons a restaurant, a lounge as well as a bar for some dining and unwinding.

The resident Chef de Cuisine of the dining spot at the mountaintop getaway is Chef Steven Chou, who boasts years of experience in the professional kitchen. A graduate from New York University with a degree in Hospitality Administration/Management, Chef Chou ultimately chose to follow his passion in culinary. He trained at the International Culinary Centre before working in prestigious restaurants around the world, including in the likes of Vong and The Modern in New York.

Originating from Taiwan, Chef Chou is driven by his desire to travel and acquire knowledge.

The dining room (which you can reserve of course) is cosy while boasting the view of foggy hills. After seated, crisps Homemade Breads with Butter and Olives were served. Awhile later we were presented with amuse-bouche Bacalao with Sundried Tomato and Olive that was based on the idea of classic French potato leek soup, it had a light flavour which awakened taste buds.

Bacalao with Sundried Tomato and Olive, an innovative amuse-bouche based on the idea of the classic French potato leek soup.

As a Chef de Cuisine, Chef Chou comes up with new recipes for The Olive. One of his innovative dishes is Scampi fresh from the waters in Sabah, with an interesting combination of Local Pineapple, Cajun spice, and Mango Hollandaise. The beautiful plating of the dish is a feast to the eyes. The taste is of course, exquisite.

Scampi with Local Pineapple, Cajun spice, and Mango Hollandaise.

Main courses at The Olive are both a delight and a feast. One such plat principal is the Butter Basted Sea Bass served with Mandarin Orange, Fine Herbs and Asparagus. Rich in flavour, the soft and smooth texture of the sea bass is proof that The Olive only uses the best and fresh ingredients.

Butter Basted Sea Bass served with Mandarin Orange, Fine Herbs and Asparagus.

Tender and juicy, the prime tenderloin, on the other hand, is cooked to perfection according to your preference. Each bite melts in your mouth and melts your heart. The steak comes with Bone Marrow Jus, Cauliflower, and Charred Onion. A surprising touch by Chef Chou is the adding of whipped wasabi into the recipe after learning it in Japan, where he spent two months learning the art of Japanese cuisine. The balanced presence of wasabi compliments the succulent beef really well, giving diners a subtle kick on the taste buds.

Prime Tenderloin with Whipped Wasabi, Cauliflower, Charred Onion, and Bone Marrow Jus.

The dessert is always the perfect ending to any filling meal – remember this motto: There’s always room for dessert. Chef Chou’s specialty include Chocolate Ganache with Milke Tuile and Mango Sorbet, and Strawberry Sorbet with Pickled Strawberries, Almond Crumble and Natural Broth. Both desserts take you to cloud nine with their flavoursome tastes on top of their picture-perfect presentations.

Chocolate Ganache with Milke Tuile and Mango Sorbet.
Strawberry Sorbet with Pickled Strawberries, Almond Crumble and Natural Broth


The Olive
Lobby Level
Genting Grand
69000 Genting Highlands Resort

Operating hours:

Bar & Lounge

6.00 p.m. – 1.00 a.m. (Sunday – Thursday)
6.00 p.m. – 2.00 a.m. (Friday – Saturday)


6.00 p.m. – 11 p.m.

The Olive is closed every Monday.

Rai Shamsudin

Rai Shamsudin

Moment capturer. Loner. Cereal killer.
Rai Shamsudin

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