Genting Brings in Michelin Stars to The Olive
in conjunction with the MIGF

World-renowned Michelin Stars from Germany, France and Italy are set to shine at Genting – City of Entertainment this October and November! Catch them in action at The Olive and dine on heavenly cuisines by Chef Volker Drkosch, Chef Joel Antunes and Chef Ramon Freixa Reira, in conjunction with the Malaysia International Gourmet Festival 2006 (MIGF).

Chef Volker Drkosch from Germany kicks off The Olive’s Michelin Stars series with his stint at the restaurant from 24th to 29th October. Chef Volker’s distinctive cuisine is known as the “Liberty” style, which is a marriage of the traditional European and avant garde.

Throughout his career, Chef Volker has served in some of Germany’s most prestigious Michelin Star-awarded restaurants, including the Restaurant Dieter Muller at Schlosshotel Lerbach in Bergisch Gladbach, Tantris in Munich, and Tigerpalast in Frankfurt. He has helped several restaurants gain 1 Michelin star ratings, and in 2004 was given recognition as Germany’s Most creative Chef by Bunte Magazine.

The exciting launch of Meet the Michelin Stars series and pre-event launch of the MIGF was held on October 26, attended by guests of honour YAM Tunku Naquiyuddin ibni Tuanku Ja’afar and YAM Tunku Nurul Hayati, Ambassador of Spain, HE German Bejarano, Ambassador of Germany, HE Herbert D. Jess and Singapore High Commissioner, HE T. Jasudasen.

The evening began with champagne and hors d’oeuvres at The Olive’s lounge, and photography sessions with the chef. The guests then adjourned to The Olive’s beautiful, cosy, candlelit dining room, where they were served a sumptuous 8-course menu designed by Chef Volker, featuring dishes from chef’s own restaurant in Germany, Das Kochatelier.

“The three starters of the evening have very distinctive flavours, and are some of my signature starters”, he offers. Other menu highlights include the unusual but absolutely exquisite combinations of Seared Goose Liver with Glazed Cherries and Valrhona Chocolate; and Pan-Braised Sea Perch with Apple Horseradish Oxtail Ragout and Yeast Milk. The Medium-Seared Rack of Lamb with Mediterranean Ragout of Merguez, Pulpo and Beans was juicy, tender and beautifully done.

If exquisite cuisine, a lovely ambience, excellent service and delightful company were not enough, entertainment for the evening came in the form of charming operatic performances by tenors Vincent Kang and Jimmy Lim, and soprano Chin Yen Lin, who performed classics such as Funiculi-Funicula, Vainement, Ma Bien-Aimee and Laughing Song from Die Fledermaus.

Genting’s Vice President of Hotel Operations, Edward Holloway, said, “We’re hoping that this evening has raised the bar and set the standards of dining in the country. Tonight is about love, passion and inspiration—Genting’s group of young chefs are totally inspired by what they have seen tonight, and I believe if you do something you love, with passion, you will succeed”. Holloway added that Genting organised these Michelin chef dinners to add value to its participation in the Malaysia International Gourmet Festival 2006.

Quotes from distinguished guests:

HE German Bejarano, Ambassador of Spain – “There are a lot of daring new ideas in this menu, and the presentation has been very progressive. The whole dining experience has been fantastic right from the beginning to the sweet conclusion.”

HE Herbert D. Jess, Ambassador of Germany – “For me, the fact that Chef Volker, an internationally renowned German chef, is here, is a sign that Malaysia is part of the world of fine international cuisine, of enjoying food in a fine environment”. The ambassador’s favourite course for the evening was the first starter, Peppered Rhubarb Soup with Pan Fried Scallops, which reminded him of springtime in Germany.

HE T. Jasudasen, Singapore High Commissioner – “Exceptional. As good as one of the best evenings I’ve had in Paris!”

Jeremy Diamond, President, International Wine and Food Society KL – “Tonight was a wonderful experience. The cuisine was very interesting, the flavours delicious and the wine was very well matched with the food. Everyone at my table enjoyed themselves! I’m looking forward to coming back to The Olive for the MIGF!”

Datuk Dr Jagjit S. Sambhi, Bailli Délégué de Malaise Confrerie De La Chaîne des Rôtisseurs – “All courses were superb, completely different in taste, way up from the usual dining experience. I must congratulate The Olive for bringing Chef Volker here.”

YAM Tunku Naquiyuddin ibni Tuanku Ja’afar – “Tonight, we experienced world-class cuisine, and I would like to commend The Olive for bringing in Chef Volker. You have wined and dined us fantastically, and the music was fabulous! From all of us to Chef Volker, wunderbar!”
Michelin Star Chef Volker Drkosch at the launch of The Olive Presents: Michelin Star Dining in conjunction with the Malaysia International Gourmet Festival 2006 Medium Seared Rack of Lam with Mediterranean Ragout of Merguez, Pulpo and Beans
(L-R) Michelin Star Chef Volker Drkosch, YAM Tunku Naquiyuddin Ibni Tuanku Ja’afar and YAM Tunku Nurul Hayati Michelin Star Chef Volker Drkosch with all-star Resorts World culinary team
The Olive’s beautiful and opulent dining room
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