Chef Mark Best’s new menu concepts on the Genting Dream

We got to try 2 of Chef Best new menu on his first signature restaurant at sea with Genting Dream. They are Kingfish, Finger Lime & Kiwi Fruit Ceviche and Black Cod Poached in Tomato, Chilli & Olives.

Duck Liver & Foie Gras Terrine

Kingfish, Finger Lime & Kiwi Fruit Ceviche

This dish was well-balanced with fresh Kingfish and citrus fruits. Some might be afraid that the raw Kingfish might be too fishy but it was not at all.

Lobster Rendang with Leek & Potato

The dish that was a little intriguing because rendang sauce is usually paired with mutton or beef. Somehow, the rendang sauce did not overpower the taste of the lobster. Lobster was amazing because of its freshness, clean taste and succulency.

Black Cod Poached in Tomato, Chilli & Olives

Pandan Ice-Cream, Mango & Anzac Biscuit

Anzac Biscuit was really crispy and got us munching through with the pandan icecream.

If you are interested in creating dishes with some help along your culinary journey, sign up for Chef Mark Best’s Gourmet Cooking classes aboard Genting Dream.

Shore Excursions for 2-Night Bintan and 2 Night Kuala Lumpur (Port Klang)

Gourmet Tour with Chef Mark Best

Cruise Date: 12th Sept 18

Price: $140 per person (Bintan)/ $110 per person (Port Klang)

Cooking Class Dish by Chef Best: Lobster Rendang

Inclusive lunch ashore:

Kelong Restaurant (Bintan Island)

Coconut Flower Seafood Restaurant (Port Klang)

For those interested in eating only, you can dine at his restaurant and try his innovative dishes.


Mark Best Restaurant

Address: Genting Dream Cruise

Instagram: @markbest


Written by: Coralle Wong

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