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.
The charming 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.
The resort’s 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 this year.
Breakfast Sets at Malaysian Food Street
Start off 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 Chettinad
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 Island
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 famous noodles.
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 chilli sauce.
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 favourite.
Delightful Dim Sum
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 Gan’s creations.
Chef Leong’s Claypot Curry Fish Head That Packs a Punch
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 Rice
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.
Due to 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 updates.
Malaysian Food Street, Level 4, SkyAvenue, Genting Highlands, 69000 Genting Highlands, Pahang
Monday – Thursday: 8.00am – 10.00pm
Friday – Saturday: 10.00am – 12.00am
For more information, call +603 2718 1118 or visit www.rwgenting.com