What better occasion to indulge in fine dining than when on
vacation at Resorts World Genting? There is no better place to do so than at
AGED Restaurant & Bar, newly open on 16th November. Although it
has the look and feel of a seasoned and well-polished chain, AGED is actually
the first outlet of its name with plans to open more outlets in the
Head Chef Cliff Tan, a Singaporean has a culinary background
from France that reflects in his magnificent and inventive dishes. Assisting
him is Sous Chef Jeff Lai who has experience in the kitchens of the United
States of America and other countries.
With a semi-fine dining concept, AGED uses basic from
traditional cooking methods but with fascinating modern techniques to create
their impressive menu. With a chic and
minimalistic décor, it provides the perfect background for the food and
For starters, literally, is a Caesar Salad. Now, this is not just made up of your ordinary greens
as cured egg yolk, specially sourced anchovies and Iberico Ham flown in from
Spain is added to the mix. This dish is topped off with croutons for that
crunchy taste, salad dressing of their own recipe and olive crumble which goes
through a special method where it is baked slowly until it is dry and then
blended to crispy perfection.
AGED has put their own spin on Foie Gras, a popular French luxury delicacy by garnishing it with
apple raisins, jelly made of ginger flower and lime, and balsamic pearl which
is balsamic sauce turned into caviar form through a cold boiling method. Served whole, the chocolate sauce drizzled on
top pairs well with the meat. The foie gras is perfectly prepared, leaving it
with a buttery, rich and delicate taste.
Among their main course offerings, is Chicken Breast which may sound like a bland option but is anything
but. The chicken breast is tender, with Honey Carrot Purée, mushroom sauce,
apricot and polenta, fried dehydrated chicken skin on the side which work
together to give it the right balance of flavour.
The Pork Rack has
an eclectic mix of pineapple salsa, honey carrot puree, avocado and dehydrated
chicken skin to top it off perfectly balancing the taste of meat with sweet and
sour. Lemon juice and sugar syrup is blended and added as foam.
Although Escargot is
usually served as a starter, this European favourite is combined with a beloved
Italian dish, risotto and piquillo, red bell pepper, olive crumble and parsley
butter for a refreshing zest of flavour. The Escargot,
garnished with sago mixed with squid ink then dehydrated and fried won’t be
like anything you’ve tasted before.
Although all the dishes at AGED are beautifully plated, the Salmon especially stands out with quality
ingredients such as couscous and chorizo, beetroot, aioli, squid ink couscous
and ikura. With every bite, you can
taste the fresh taste of the ocean infused with purified butter with the meat
cooked to perfection at a low temperature with sea salt and lemon juice.
Beetroot puree and basil oil complete the dish.
Sous Chef Jeff Lai taking the meat off the bone
The pièce de résistance of the menu at AGED is where the
name of the restaurant is derived from. Their Tomahawk Angus Australian steak is made of beef that is aged for a
minimum of 20 days, which requires reservations before visiting and priced
according to the weight of the cut. Interestingly, mold is deliberately allowed
to form on the meat on the outer surface which protects the meat from drawing
out moisture that is later cut off during the preparation of the steak. This
special method keeps it tender with gorgeous marbling and juicy when it is
cooked, making it a must try dish that is bursting with flavour from basting.
The steak is perfectly grilled leaving it slightly crisp, served with sea salt
to taste and a side of salad and fries. Tenderloin
and striploin cuts are also available at AGED.
Vegetarians do not have to fret either as there are equally
tasty non-meat pasta offerings available which are handmade in the restaurant.
No meal is truly complete without dessert and AGED
definitely does not lack in this department, and will make you feel as if you
are dining in the streets of Rome or Paris.
The Crème caramel gives
you the best of both worlds with the smooth custard that would satisfy any
sweet tooth. Not one to shy away from innovation even through their desserts,
the balsamic pearl and sesame twirl add an unconventional taste to the beloved
This stunning treat immediately catches the eye with gold
flakes on the Lemon Tart. The
Meringue piped with delightfully fluffy cream and combined with the pastry will
leave you savouring it for a good few minutes. The Jackfruit Ice Cream, a
unique and tropical flavoured confection is set on top of a biscuit crumble and
will leave you wanting more.
Have a drink at the bar, which makes up part of the décor of
the entrance, with an even more impressive spread inside, which takes up a
whole wall. Specialising in whiskeys and vodka, they have everything from
Glenlivet to Dewar’s Special Reserve 12 Years and Royal Dragon Vodka Elite. AGED offers delicious signature drinks. Every
Wednesday night is Ladies’ Night where all cocktails go at 1 for 1, from 6.30pm
onwards till late.
The head barista, Tryston Choong serves up a mean drink with
his go-to ingredients interestingly including egg white. Like any well-seasoned
pro, he has come up with his own concoctions, four of which stand out. He
alternates between different shakers to create a different taste, whether
emphasizing on the crushed ice or a smoother feel.
like its name is for the men. With the rim of the glass dipped on salt, lime
juice, charcoal powder, egg white and a good measure of gin is mixed, strained
and served in a martini glass with a slice of lime resulting in dark coloured
mysterious concoction with an intense blend of flavours with a hint of sourness
which will be favoured by the lads.
a pleasantly coloured light green drink which took Choong several months to
perfect, has cucumber syrup, gin and lychee liqueur mixed together, served in a
long glass with a strawberry on top.
Butterfly is sure
to delight with the pretty purple drink served in a margarita glass topped off
with blueberries on a stick. With elderflower liqueur, violet syrup and
Choong’s own concoction of ‘butterfly pea flower’ infused gin, it is a drink
that’s perfect for the ladies.
Blue Lady is a
complex potpourri of ingredients that work perfectly together. Blue caracao liqueur,
elderflower, lychee liqueur, ice vodka, lemon juice and a dash of leeched juice
make up this ambrosial drink. The turquoise liquor is served with lemon and
flambéed rosemary which gives off an aromatic fragrance, which go well with the
Coffee is also a strong suit of AGED, with even coffee art a
part of their repertoire. A step above other latte art, their Macadamia latte is skillfully decorated
with rainbow swirls. The aroma of the coffee also goes well with any meal or
for kicking back during a relaxing afternoon.
Their Yuri matcha is also definitely worth a try with the green tea from
Uji, Kyoto’s famous tea town in Japan, the land of matcha. With a creamy taste
but surprisingly still being super light, any green tea lovers will go crazy
over this beverage.
The Irish coffee
is not for the faint-hearted with Bailey’s Original Irish Cream added in.
AGED Restaurant & Bar is definitely worth a visit as one
of the latest offerings at Resorts World Genting, perfectly mixing the
traditional and contemporary cooking methods for one of the best semi fine
dining cuisines available in the country.
AGED Restaurant & Bar
Address: Lot T2-52&53, Level 1, Sky Avenue, Genting
Highlands, 69000,Pahang Malaysia
For more information, call +603 2718 1118 or visit www.rwgenting.com
*Photos courtesy of Michael Marvin Photography from Michael Marvin Photographer: https://www.facebook.com/MarvDot7/
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