Quench Your Craving for Local Dishes at
Malaysian Food Street
At the top
floor of the lifestyle mall SkyAvenue, Resorts World Genting has gathered the
best of Malaysian cuisine for a special treat featuring five zones-Kuching,
Malacca, Ipoh & Penang, Little India and Petaling Street where you’ll be
spoilt for choice.
décor of Malaysian Food Street that recalls memories of the past as you stroll
through with vintage signboards, sculptures of iconic monuments and stalls
bearing the semblance of heritage buildings customized according to each food
zone. Guest may also enjoy the glass roof in the centre court that floods the
place with light.
first cashless system food destination conveniently allows Genting Rewards members
to pay for food through points. Alternatively, non-card members can purchase
prepaid cards at counters and top up at one of the ten kiosks available which
are valid for one week. This user-friendly system allows customers to use the
card at Malaysian Food Street for the purchase of any food and beverages.
There is plenty to choose from with 20
stalls, three kiosks and one drinks counter. Out of these, eight stalls, along
with the three kiosks and the drinks counter are operated by Resorts World Genting,
while others are operated in collaboration with famous local hawker stalls that
were handpicked during a strenuous search for the best Malaysian food across
the country before coming up with a blueprint for the outlet to shape the
identity of this new dining venue. Local and
foreign tourists alike will appreciate the culinary feast available.
Whilst Malaysian Food Street is Non-Halal,
the Resort is taking into account dietary diversity, where a Medan Selera will
be made available with Halal and Non-Halal sections to opened sometime end of
Breakfast Sets at Malaysian Food
your day at Resorts World Genting here! Enjoy a typical Malaysian breakfast,
all for under RM12! Choose from a variety of selections, including
Succulent meat with Kajang Satay Rono
When you mention Kajang, only one dish
comes to mind: the satay. Kajang Satay Rono has humble beginnings as Rono bin
Darmon, its founder used to walk around selling his satay using a pole on a
shoulder otherwise known as ‘kandar’ in the Malay language. He then officially
obtained a license to open a stall in 1965 and the legacy has continued ever
since. Kajang Satay Rono prides itself as the only Malay stall at Malaysian
Food Street and has represented the country during the Penang Week in Adelaide.
The specially marinated meat with extra
spice is available in two options: chicken and beef skewered on wooden sticks
slowly grilled over a charcoal fire. Using simple ingredients, the peanut sauce
is allowed to simmer for four hours to perfection. Paired with onions, cucumber and rice cakes,
it perfectly mixes the sweet and salty.
The current owner, Nor Ramdzan who is the son of the founder has left
his son-in-law in charge of the stall here who takes extra care to preserve the
quality of the dish so that you cannot find better satay anywhere.
Taste the original with Kee Hiong Klang Bak Kut Teh
While the recipe originated in 1940,
the brand name has been around for 25 years, carried on onto the third
generation. Surprisingly, this is where the dish started in Malaysia, being the
first in the country to do bak kut teh. The word ‘Bak Kut’ refers to pork
knuckles while the word ‘Teh’ legendarily refers to the name of the founder:
Lee Boon Teh but is currently run by Lee Rong Xin. The company which originated
in Klang has successfully opened nine outlets and plans to expand all over Asia
including to China, Philippines and Cambodia.
The recipe has changed and perfected
over the years to match the taste of all Malaysians. Vegetables were added 10
years ago to the original soup version which featured simply pork, soup and
herbs. The claypot bak kut teh dry
version includes cuttlefish, ginger and ladyfingers for a refreshing take on
the original. Special care is taken to boil the soup, being placed on a big
fire for 20 minutes and again on a small fire for another 20 minutes to create
the well-loved sweet herbal flavour.
Back in the Second World War, Mr Lee
sold his stewed bak kut before he started experimenting with Chinese medicinal
herbs. The dish now includes a secret recipe of over ten types of traditional
herbs which gives the Bak Kut Teh its rich and deep taste.
Sri Paandi Curry House: The Original Taste of
Celebrated as being the place to get the best authentic
South Indian cuisine from Karaikudi, Sri Paandi has been satisfying the
appetites of their customers since 1977 for three generations with their legacy
being continued by Kumar Alargasamy. The representative from Resorts World
Genting has been continuously going back to the restaurant for more and didn’t
hesitate twice to bring Sri Paandi up to Malaysian Food Street.
Serving a wide variety of dishes
including banana leaf rice paired with gorgeously flavoured side dishes, naan,
tosai and roti canai, the ingredients are all sourced in India to maintain the
original flavor. Being the only Indian cuisine at the food destination, this is
a gastronomic experience not to be missed.
Googgle Man Penang Char Kuey Teow KTG: Pride of the
What do people have when they go to
Penang? Char Kuey Teow, of course! Based in Lorong Selamat, Georgetown, this
hawker stall sees droves of tourists visiting just to have a taste of the
Started 20 years ago, the recipe has
been kept in the family and then passed on from father to son. The secret to a
perfect Char Kuey Teow dish is of course by controlling the fire and the skills
of handling the wok. Tneh Leng Guan, or the ‘Googgle Man’ as he is fondly
known, says that the soy sauce is also important as it is specially made and
adds an extra layer of taste to the dish.
With big stir-fried prawns, bean
sprouts and a fluffy egg, Char Kuey Teow is best enjoyed piping hot. The stall
also serves ‘Loh Bak’ with a variety of offerings including deep fried pork
rolls, tofu and deep fried battered shrimp with starchy brown sauce paired with
Delightful Red Gold Restaurant Yong Tau Foo
Starting out as a food stall to opening
a branch, this Yong Tau Foo establishment has now proudly opened at Malaysian
Food Street at Resorts World Genting as well. Starting over 40 years ago, this
soupy delight includes ‘sui kow’, ‘tau foo’ and fishballs which is their
specialty, made from 100% ‘ikan parang’ or wolf herring. Tan Yiang Siah, the
owner places the importance of the taste on the selection of fish which is
crucial for the soup.
Satisfy your spicy cravings with Kedai Kopi Choo
Kim Choon’s Penang Prawn Mee
Over 40 years ago, this dish was passed
down from father to son to grandson Wan Ban Wah. The traditional recipe has
been kept secret in the family for the best bowl of prawn mee. With spicy broth
paired with springy yellow noodles, boiled egg slices, and fried onions on top,
this prawn mee makes a great dish to be enjoyed in the cool weather. They also
serve Penang Asam Laksa.
Flavourful Curry Laksa
Malaysian Food Street gives diners a chance to sample a rotation of some
of the best Laksa in Malaysia. These are fish or meat-based stocks, mild or
fiery soups, and thicker or more soupy gravies.
Executive Sous Chef Leong Tien Teong has combed the breadth of the
country in his quest to gather some of the finest versions of Laksa for the
enjoyment of his guests. He sources fresh mackerel for the base of Assam Laksa
and Johor Laksa, and selects only the most fragrant spices for the aromatic
blend that makes up the gravy of Curry Laksa. The recipe which was developed
himself has been honed to perfection for the dish that is a Malaysian
The world famous Dim Sum originated in the Guangdong (or Canton)
province in China, with historians tracing its origins back to over 2,500 years
ago. These bite-sized, steamed delicacies are very popular in Malaysia; a dim
sum meal is one of the favourite ways for friends and families to bond. In some
cultures, Dim Sum is also known as Yum Cha (drinking tea), as the food is now
invariably served with hot Chinese tea.
At Resorts World Genting, a team of specially-trained chefs produce all
the Dim Sum selections that are offered at Malaysian Food Street. Dim Sum Chef
Gan Chee Keong, a protégé of some of Hong Kong’s best Dim Sum masters, is both
a traditionalist and innovator. He believes that traditional Dim Sum items
should retain their original shape, form and method of preparation.
The traditional favourites of Dim Sum are of course, ‘Har Gow’ and ‘Siew
Mai’. As an innovator of the highest order, however, he has been responsible
for creating new takes on dim sum. If you see something a little out of the ordinary
on the Dim Sum steamers, it’s a good chance that you’re witnessing one of Chef
Chef Leong’s Claypot Curry Fish Head That Packs a
This fish head recipe was developed by
Resorts World Genting Resident Chefs, learning the skills from other authentic
Indian Chefs. Selling 200-300 claypots a day, this dish is a crowd favourite.
Appealing colours, fragrance and mouthwatering flavours combine to make the
perfect dish. Served along with a sizeable fish head are vegetables, tofu
puffs, a concoction of spices and herbs for a wholesome meal with rice.
One of a Kind: OUG Seafood Pork Noodle Soup
Originating over 25 years ago, Ung Hui
Ngee is proud of the family dish that is the first seafood pork noodle soup in
Kuala Lumpur and is believed to be the only of its kind in the state today. It
tastes like no other. What made it so
aromatic and delicious is the soup that is made from hours of dedicated boiling
with good quality of pork bones and other ingredients. The fragrant pork noodles added with pork
lard, minced pork and pork liver are great to indulge in as it will warm you
right up in the cold weather.
Homemade Silky Goodness: Koon Kee Wantan Mee
Since 1941, this Wantan Mee store has
been serving this simple but brilliant dish at Petaling Street. Lee Sau Mei is
very proud of the dish that she learned from her father-in-law and has now
passed on onto her son. The dish was very popular in Guangzhou and was brought
over to Malaysia 70 over years ago. The noodles or ‘mee’, are of course proudly
handmade using eggs as the main ingredient. The ‘char siew’ or barbequed pork
plus simmered mushrooms and chicken feet which is an essential part of the dish
are also prepared themselves. The heart and soul which is poured into the dish
is what results in the stringy and flavourful goodness.
Cooked to Perfection: Mun Kee Traditional Clay Pot
This Hokkien dish is produced by the
relatives of the people behind Hon Kee Porridge. Lee Lai Lai insists on not
sparing any expense when it comes to sourcing fresh ingredients for their
Claypot Chicken Rice and Claypot Pork Shoulder Rice. They place the importance
of cooking in having a passion as they need to wake up at 1.30am just to
prepare the ingredients for the day. The tender chicken and pork blends
perfectly with the rice and is cooked over a fire in a claypot. The dish is so
good; you’ll be scraping the bottom.
The Best Kept Secret Recipe of Three
Generations: Hon Kee Famous Porridge
Vivian Wong has proudly inherited the
recipe that her father got from his father before her. The crispy fish
intestines are the essential addition to the signature porridge dish. Another
favourite, the pork meat ball porridge has bouncy and juicy meatballs, which
are perfect to bite into. The secret of the fish porridge is the fresh fish
flounder. Vivian Wong revealed that the
secret to maintaining the taste of this Cantonese dish is by maintaining the integrity
that her grandfather placed an importance on. She said that certain steps,
though tedious have to be taken to maintain the superiority in taste and that
there are no shortcuts for perfection. She is very thankful for the fact that
the cooks at Resorts World Genting take the pains to uphold the qualities and
certain requirements by Mun Kee.
When it is cold, people tend to look
for something steaming hot so it gives them a sense of comfort. The stock which
has to be boiled for three to four hours, is so satisfying that it reminds
customers of their childhood.
Mouthwatering Loong Kee Hokkien Mee
Tan Tuan Yong has been preparing
Hokkien Mee at Jalan Pahang for the past 40 over years and of course the taste
does not disappoint. He learned the trade from someone else at the tender age
of 12 and then set up his own premises in 1974. There are three very different
versions of this dish one: the Singapore stir fried prawn noodles, the soupy
and spicy Penang Hokkien Mee, and this being the
other fried version. The tasty noodles are served with crispy lard fritters as
well as prawns, sotong and pork slices. They also service Black Bean Paste Fish
Head and Loh Mee.
The Pride of Ipoh: Kedai Makanan
Taugeh Ayam Buntong-Ipoh Chicken with Bean Sprouts
All the way
from Buntong starting 30 years ago, the traditional recipe has been passed on
from uncle to nephew Ngo Kok Fei. The specialty dish of Ipoh is immediately
recognized by the plump and short bean sprouts which differs from the thin
versions of other regions in Malaysia. The ‘moustache chicken’ is also a
signature of the dish with the soup being the specialty boiled using chicken
bones and pork. The chef places the importance of the dish in the smoothness
and tenderness of the chicken, prepared using his own ‘kungfu’ skills. The
well-loved store sells some 50-50 chickens per day, where the steamed chicken
is served with soup, soy sauce and most importantly bean sprouts.
popular demand, Resorts World Genting will be bringing the second edition of Malaysian
Food Street of a similar concept with a total of 17 stalls that can accommodate 800 people to Awana SkyCentral sometime soon! Watch this space for more
Malaysian Food Street, Level 4, SkyAvenue, Genting
Highlands, 69000 Genting Highlands, Pahang
Monday - Thursday: 8.00am – 10.00pm
Friday - Saturday: 10.00am – 12.00am
Local favourites (Non-halal)
For more information, call +603 2718 1118 or visit www.rwgenting.com
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