• HIGH Life

    A Bubbling Good Time with Kevin Yee

    Starting his journey as what he described as an “average student” in class, Kevin Yee soon took over the cellar, as seniors left, leaving it empty. “Thus, by a stroke of chance, I started handling the massive wine cellar, doing the daily inventory, seeing all the labels one by one. It opened my eyes to a world that was so much bigger and vibrant than what I learnt in those wine classes, due to the resort’s extensive collection.” 


    To Yee, the process of getting accustomed to the labels is somewhat akin to working in a library, checking facts and understanding a product’s back story.  Wanting to test his knowledge, he took exams after exams under the Wine and Spirit Education Trust. Lo and behold, he passed each one, further cementing his belief that he was on the right track.

    A certified sommelier representative for the state of Pahang, Yee trains junior sommeliers for the resort, which he claims, “…as a rather surreal moment for me. Some of my trainees have also attained the highest exam results in their classes.”

    Yee now has the enviable position as the wine keeper of The Olive’s unrivalled wine cellars, which includes some of the rarest and most exclusive wines in the world. 

    article_personality_kevin_2Kevin works closely with Chef Steven Chou to create exquisite wine pairings. 

    Yee is also in charge of wine procurement, a process that is rather complex to the untrained eye. “Every half year or every few months, we will do a study of the dishes in demand. It’s the same process with the wine procurement; we will procure wine labels according to the guests’ demands. We also need to focus on the coming trends,” Yee explained. 

    This process ensures a good mix of customers’ favourites, trending labels and also a nice selection of labels that are the sommelier’s choice. “These ‘passion labels’ are the ones we will recommend to guests. Once we’ve come up with a good list, it is then presented to the management.”

    Yee has done what each and every one of us covertly wishes to be able to do in our lifetime; he has gone through the wringer and has managed to make his passion his work. 


    Mixing magic with Pranill Saam

    Pranill Saam’s journey into the world of mixology transpired in India, where he first got a taste of the F&B industry toiling through shifts at fine dining restaurants and coffee shops. When he went into the night club business where entertainment took centre stage, and little to no emphasis was put on the quality of drinks being served, he decided to venture into the art of cocktails.


    This new insight led him to stints after stints at prominent hotels and bars in Dubai, Hainan, Vietnam and Jakarta, even opening his own high-end bar and a casual Aussie-beach themed bar. 




    Now managing Genting Rouge and a plethora of restaurants in SkyAvenue, Saam’s rule of thumb in fashioning cocktails is that, “It is very personalised. I would find out exactly what you like or what your patterns of drinking are, and make something completely tailor-made for your taste.” A good mixologist would be required to study the cultures of the people he is serving, taking into consideration local trends, eating patterns and lifestyle as well as the products available within the local market, before crafting the specialised drinks. 

    Take Burger & Lobster’s Timekeeper, for example, a cocktail that is packaged in a plastic bag with a string tied to its corner, emulating the charms of the Malaysian “tapao” (takeaway) culture. “People are familiar with the concept, where even a person who is not at all interested in cocktails, walks in and is instantly intrigued, begging the question ‘Why is this drink in a bag?’, Saam proclaimed. 

    Consistency of the product is also very important. “When you have cocktails at that level, with that quantity of drinks going on, consistency is very important. It can’t change every day, the measurements must be precise.”

    In Resorts World Genting, Saam explains that training the right people and spending time with them is key, because it’s eventually a career path for them.


    Chou down with Chef Steven Chou

    A New York University alumnus, Steven Chou spent the first five years of his career immersed in front of the house management. He later received training at the French Culinary Institute, which boasts an inspiring list of alumni including the likes of Bobby Flay, Wylie Dufresne, and Lars Williams 


    His love for cooking was discovered from the cosy confines of his childhood home, with his mum cooking an array of simple home-cooked meals. Upon migrating to the United States, he was forced to cook his own meals, which saw the blossoming of his love for culinary arts.

    Stints at numerous independent restaurants gradually gave him the confidence to venture into crafting his own signature dishes. Committing time and effort proves rewarding, as his dishes began garnering much acclamation.

    One that tops the list is his specialty, Korshihikari Rice, which utilises the same technique as a risotto but substituting the traditional grain with Japanese rice cooked with uni (sea urchin) puree. It is then topped with fresh uni and garnished with sprigs of greens, making for a creamy and fluffy dish.




    He now brings that expertise to Resorts World Genting, artfully crafting dishes using unique fusions of ingredients and techniques. One of his variations of a local favourite comes in the form of a deconstructed bubur cha-cha, where he delicately arranges home-grown sweet potato crystals and creamy coconut broth alongside fresh fruits, transforming the simple street dessert into a refined yet fun piece of art. 

    “I think nowadays, chefs like a mix of different identities and local tastes in their dishes but at the end of the day, you do have to amass a great knowledge of what you are venturing into to be able to pair it well,” Chou explained.

    Despite all the complexities of his creations, Chou’s go-to meal is a well-made chicken broth and noodles. He also opts for a simple kale salad, from the extensive, seasonal menu of The Olive, as a personal favourite dish to order for himself. After all, to the eyes of a master chef, salad is never just a salad.

    Swirled but not stirred

    Start the evening on the right note with some refreshing cocktails. Let us take you on a journey through swirled masterpieces with eight of the best cocktails from Resorts World Genting’s Burger & Lobster and Cafés Richard. 

    Genting Opulance
    Burger & Lobster, SkyAvenue



    The Genting Opulance is majestically presented in an elevated silver-ornamented pitcher with four mini taps that pour the concoction simultaneously into each glass. Good things are made to be shared, as with this libation which is suitable for 2 to 4 people. The drink itself is a divinely refreshing combination of gin, raspberry liqueur, pineapple, basil, and ginger.


    South Carolina Tea
    Burger & Lobster, SkyAvenue



    Imagine sipping on a glass of tea-infused cocktail after a long day of braving the hustle and bustle of life. Your sun-drenched soul will be tantalised to the core after a sip of Burger & Lobster’s homage to the old-fashioned goodness, the South Carolina Tea. The drink is made up of gin, shaken to perfection with a refreshing dose of watermelon and Earl Grey tea.

    Coffee in the Clouds
    Cafés Richard, SkyAvenue



    Those keen in sampling a coffee beverage with a luxurious twist may order the brasserie’s riff of the classic White Russian, the “Coffee in the Clouds”. It is a silky and soothing cocktail that is prepared from the house’s homemade coffee liqueur and vodka, topped with a “nuege de lait” (a cloud of milk) and an icy sphere.

    Café Kir Royal 
    Cafés Richard, SkyAvenue



    The Café Kir Royal, a coffee-infused cocktail, combines the smooth Ethiopian cold brew with champagne rose and wild strawberry liqueur. The elegant libation is served in a tall champagne flute, adorned with a single slice of strawberry, delicately insinuating the incorporation of berry essence in the drink.

    Burger & Lobster, SkyAvenue




    The aptly-named cocktail is concocted to perfection with the addition of sours; lemon juice and pineapple cordial, for a subtly mysterious yet sexy thirst quencher. Not sold yet? The drink is then dreamily garnished with edible flowers, tying both aesthetical and palatial elements for that all-around satisfaction.

    Coffee Mojito
    Cafés Richard, SkyAvenue



    Cafés Richard’s Coffee Mojito combines the recipe of an age- old mojito with an infusion of the brasserie’s “Grand Cru” beans. The traditional Cuban highball is given new life at the hands of the brasserie’s mixologist. The mixture of rum, sugar, lime juice, soda water, and mint with a hint of premium coffee gives the drink a refined auburn appearance and an edgy taste.

    Genting Bloody Mary
    Cafés Richard, SkyAvenue




    The classics never go out of style. The brasserie’s version of the Bloody Mary is a mix of a spice-infused Russian vodka and red tomato juice served traditionally in a tall highball glass. The stunning crimson libation is then garnished with a lime wedge and a wasabi-bathed kale, grown from Resorts World Genting’s very own greenhouse.

    Burger & Lobster, SkyAvenue




    The “Newton” combines premium Belvedere Vodka with a sprig of fresh thyme and apple liqueur. That botanical hint of thyme subtly amplifies the freshness of the spirit, while letting the high-end vodka ultimately steal the show. Served in an elegant martini glass, it is sure to make you have the thyme of your life!

    The simple act of going out for cocktails is not just about having drinks anymore; it’s about appreciating the thought and creativity that mixologists put into crafting these inventive drinks. Whatever your choice, you are surely bound for a swirling good time.


    Life’s a fiesta at La Fiesta

    Resorts World Genting brings a taste of Spanish heritage and sets it down on our home turf for us to enjoy, in the form of La Fiesta, the latest addition to SkyAvenue’s fleet of high-end restaurants 


    Of tapas, paellas and everything in between
    The outlet’s assortment of Iberico ham is dubbed as one of the finest hams in the world. The origin of the pork itself comes from the Sus Mediaterraneus breed that only exists now in the southwest of Spain. The final delicious treat requires a 36-month ham curing process at the southeast and southwest of Spain, on mountains high up at 700 metres above the sea level.

    Next on the list to sink your choppers into are the paellas. Choose from an assortment of seafood paellas which features lobsters, Mediterranean Carabinero prawns, and cuttlefish. A must-try signature dish incorporates aromatic saffron bomba rice with premium Canadian lobster. Another variation is a squid ink-infused bomba rice with cuttlefish and prawns 

    Chef Arthur Fernandez’s Puplo a Feira, which is an excellent octopus with paprika potatoes dish, has become the crowd’s favourite tapa to devour, making it another one of La Fiesta’s signature dishes.

    Spanish potions
    Wash down all that exotic tangs and zests with La Fiesta’s list of beverages ranging from sangrias to gin and tonics, punches, cocktails and artisan tonic and soda, making up a very concise, and dare we say, sinfully Spanish beverage menu. Cherry-pick from classic gin and tonics to spiced, floral, citrusy or sweeter variations. Whatever you choose will surely have you ready for a fiesta, but of course, with an Amor de Cava sangria in hand!

    Let’s get crackin’ at Burger & Lobster

    Burger & Lobster began when four school friends decided to combine the idea of having an eatery that highlighted the incredible taste of two main dishes; burger and lobster. Since its days in an Irish pub, Burger & Lobster has now branched out to Dubai, Jeddah, New York, Stockholm and now, Resorts World Genting.


    Genting welcomed the franchise in March with an opening ceremony where over 100 guests experienced the exciting dining atmosphere constructed with the use of red furniture and lobster crates as decorations. On top of the exquisite feast for the eyes, patrons were treated with lobsters grilled to perfection as well as luscious selection of lobster rolls and burgers. 



    Its arrival in Southeast Asia has encouraged Burger & Lobster to put a spin to the menu with the addition of Chili Lobster to accommodate the taste palettes of local and international guests. Another local offering included in the menu is the unique Durian Tempura that is sure to turn heads over the unconventional ingredients. 


    The highly anticipated launch of Burger & Lobster at Resorts World Genting was attended by elegant members of the Pahang royalty and state executive councilors including Tengku Puteri Seri Bongsu Pahang Yang Amat Mulia Tengku Shahariah Binti Sultan Haji Ahmad Shah, Dato’ Naresh Mohan, Chairman of Pahang State Tourism and Culture Committee Dato’ Sri Mohd Sharkar Shamsudin and renowned Chef Wan.

    Coffee in the clouds at Cafés Richard

    There is no better way than to spend the cold evenings at Resorts World Genting with good company, good coffee and good pastries at the newly opened Cafés Richard, France’s No. 1 coffee roaster. An iconic name in coffee brewing, the brasserie serves more than 2.4 million cups of coffee a day worldwide, an amount that will now increase as Resorts World Genting’s own SkyAvenue has opened its doors for the first Cafés Richard retail brasserie.


    Last April, the opening of the brasserie saw over 120 invited guests that were delighted with the rich 19thcentury French ambience through the minimalistic setting of the premises. Patrons of the classy brasserie were treated with the alluring aroma of freshly brewed coffee and signature teas that were prepared alongside fresh selection of bakery goodies and scrumptious savories. The staff at the outlet is thoroughly trained on the French culture and a smattering of the language to give guests a truly French experience.





    Among the VIPs present at the opening of Cafés Richard were Deputy Minister of Tourism and Culture, Datuk Mas Ermieyati Samsudin, Managing Director from Paris of Cafés Richard, Anne Richard Bellanger, Genting Malaysia Berhad Executive Vice President for Resort Operations, Aaron Chia, and Director of the Alliance Francaise in KL, Mr Jean-Pierre Dumont.

    Relax and recharge this weekend

    Looking for a change of pace? Start planning your relaxing weekend with our pick of the best things to do to relax and recharge.

    Take a dip 


     Experience the peaceful tranquility of the highlands while soaking in our swimming pool at e18hteen.  You can also catch some of the best views of the Titiwangsa Mountains while you cool down in the pool.  Located on the Level 18 of Crockfords, enjoy some drinks and munch on light bites while hanging out at the comfortable pool deck.  


    Rejuvenate your mind and soul



    Immerse yourself in the ultimate spa getaway while getting lost in the blissful and sensuous treatments at M Spa & Fitness in Genting Grand. From our signature Balinese Massage to our Hot Stone Therapy treatment, we are all about making you feel relaxed.  Indulge in some well-deserved ‘me’ time with the wide range of massage, facial, skin and body treatments available. 


    Have conversations over coffee



    Catch up with friends or loved ones over a cup of coffee or tea. Parisian brasserie Cafés Richard is a beautiful and gracious place to relax over a cup of fragrant tea, cold drip coffee and more. Their French afternoon tea sets are also perfect for a relaxing day out. As you soak in all the Parisian vibes, you’ll be left catching up with your friends for hours.