Spending a couple days in Genting makes a great gastronomic vacation. Check out my review of Genting Palace Restaurant here: http://melicacy.com/?p=3856
Lunch was at Ming Ren Restaurant –our first meal in Genting. I did a little research prior to the trip; positives reviews and high ratings summed up my search, thus making this my most anticipated meal!
The interior is decidedly oriental with a classy vibe.
Ming Ren was named “The Best Restaurant” by Malaysia Tatler in 2010.
The restaurant serves up authentic Xinjiang cuisine with a unique blend of Cantonese culinary methods.
Chef Chew brings back years of culinary experience from Xinjiang to the table. The highly rated restaurant has since won many accolades.
Continuing the traditions of Xinjing with a little bit of his own imagination, he is a successful interpreter of authentic Xinjiang cuisine, capable of exceptional new dishes to call his own.
Boiled Yam and Papaya Soup
Our meal commenced with the nourishing Boiled Yam and Papaya Soup. Light on the palate yet brimming with flavours, mummy and I savoured this to the last drop.
Fried French Beans with Preserved Radish
I had no qualms finishing my greens! Mummy must be pleased.
Stir Fried Scallops with Lily Bulbs, Sweet Corn and Hawaiian Nuts
Scallops were snagged up so quickly I didn’t get to try it (it must be good!), but I enjoyed the light flavours and flawless textures of the other ingredients.
Deep-fried Seafood Bean curd served with Thai Chilli Sauce
Not sure if the Deep-fried Seafood Bean Curd brings to mind traditional Xinjiang cuisine, but was a massive hit, and is my favourite dish.
I love bean curd and I love deep-fried food; this is perfect. Sink your teeth into the golden crispy casing to find smooth snow-white bean curd spilling into your mouth, gliding down your throat with ease.
The accompanying Thai (not Xinjiang) Chilli Sauce makes the perfect condiment. It is a simple and unpretentious dish; at least they didn’t add a few sprinkling of Xinjiang spices and call it a Xinjiang dish.
Steamed Estuary Grouper with Red Chilli Padi & Garlic
I love fish. I had high hopes for this dish, but high hopes come with high risks of disappointment.
The portion was a little insufficient for a table of 12 to share; seven pieces sparsely dispersed.
I love the sauce.
The fish is moist and dense but lacks tenderness and flakiness. I hope it’s just a rare case of blunder, because the sauce was superb –this dish would’ve been outstanding.
Roasted Xinjiang Lamb Leg (RM 140++)
The Roasted Xinjiang Lamb leg satisfied the carnivores in us. The meat isn’t melt-in-the-mouth tender, but it does not require arduous chomping.
Spices, seasonings and lamb are imported all the way from Xinjiang –we can now enjoy the tastes of exotic china without having to hop on a plane.
Spicy Roasted Chicken
The Spicy Roasted Chicken is a noteworthy dish.
A massive amount of spice sauce blankets the roasted chicken. The skin of the chicken is crackling crispy, with moist and succulent meat ensconced within.
The chicken surprisingly wasn’t the main draw, although delectable. Instead, the sauce shone. It is slightly spicy but not capable of bringing out the sweat and tears. With its intense fragrance and varying textures, it would make a perfect condiment for any kind of protein.
Lamb Skewer (RM 8++ per skewer)
The choice of premium lamb sirloin is critical for the perfect skewer. The meat is marinated with Xinjiang spices for an entire day till flavours are well penetrated. The meat is then secured on a flamboyantly designed metal skew before grilling, followed by a final dusting of spice powder.
This dish is robust and refined at the same time. Love the sweet savoury notes, with spices that aren’t too harsh.
Fried Prawns in Wasabi Sauce dressed with Fruits (RM 32++ Small, RM 60++ Medium)
The Fried Prawns in Wasibi Sauce another personal favourite.
Love the colours on the plate. Prawns are battered and fried before being coated in a creamy wasabi sauce that isn’t too pungent. We marvelled at its magnificent flavour combination. It is exceptionally appetising!
Xin Jiang flavoured Rice steamed with Lemon Grass, Tumeric, Ginger, Garlic and Shallots
We had a bowl of fragrant Xin Jiang flavoured Rice steamed with Lemon Grass, Tumeric, Ginger, Garlic and Shallots to accompany the dishes.
I finished every grain of it before I remember the existence of my neglected camera. Sorry, no picture!
Special Xinjiang Almond and Pistachio Ice Cream (RM 10++)
When I read about this dessert online, I was totally looking forward to it! Unique and inventive flavour combinations always intrigue me. I’ve always wanted to try savoury ice creams that incorporate essences of meat such as bacon, which I’ve seen numerous times on FoodNetworkTV.
I totally couldn’t detect any flavours of lamb in the ice cream, which may be a good thing for those with an aversion to the distinctive smell associated with lamb. The dessert is not too sweet, with a subtle savoury note and nutty flavours. Great way to end the meal!
Check out this video of Ming Ren by Resorts World Genting:
Upcoming posts to look out for: My experience in Genting with my beloved mum; First World Hotel; Happy Valley Restaurant; Genting Theme Park and more! Stay tuned for a video covering the entire Genting trip.
Ming Ren Restaurant
Level 2 Highlands Hotel
Monday to Friday:
Saturday & Sunday: