If you prefer flavourful depth to your fish, the chunky Haddock (regular RM44, large RM54 & legendary RM64) will reel you in. Each serving of fish and chips at this resto comes with a choice of Harry’s Mushy Peas, Harry’s Gravy or Curry Sauce. Additional serving of mushy peas is available at RM6 and Double Cooked Chips at RM10 while gravy and curry sauce costs RM4 each.
Interestingly, Genting SkyAvenue F&B Sous Chef Mohanakrishna Nadarajah (left) informs us the curry sauce recipe was specifically created by the RWG team, to cater to local tastebuds but in compliance with the master franchisor’s guidelines.
The veteran chef, who has two decades of industry experience including past stints at RWG’s the Peak (now known as Olive), Ireland and Abu Dhabi, recalled his training with Harry Ramsden. “We are taught on the essentials: from cutting chips and making the batter to the correct consistency, to knowing the types of fish and potatoes used.”
Together with Outlet Chef Devlin M Danker who has 17 years of experience in European/Western cuisine, the duo ensures the various menu offerings at The Laughing Fish by Harry Ramsden are up to scratch.
Thirst-quenchers to raise your glasses to include Laughing Fish Signature Lemonade, served in single or a sharing fish-shaped jug; Laughing Fish Rose Lemonade and Tamarind cooler – two localised concoctions rustled up by the RWG resident mixologist. The drinks’ refreshing tanginess help to banish any greasy richness from partaking all the meaty and fried stuff.
Those partial to burgers can relish Cod Burger (RM32) – a sturdy yet soft burger bun with deliciously flaky cod coated in Harry’s secret batter. Tartar sauce, mixed lettuce, tomato and coleslaw complete the speciality.
Another classic pub grub worth sampling is Grilled Beef Bangers (RM35). Made to specifications by the RWG butchery, the delicately thyme-scented beef bangers are accompanied by potato mash and onion gravy.
Specially created for local palates, the robustly flavoured Piri Piri Chicken Leg (RM35) proves to be a notable option too. First soaked in milk, the chicken quarter is then rubbed with Jamaican jerk seasoning (smoked paprika, black pepper, onion and garlic powder, cumin, cinnamon, nutmeg, allspice, cayenne pepper and dried herbs among others) before it’s grilled.
Tender, juicy and suffused with complex spice accents, the delectable chook gives some famous grilled chicken brands a run for their money. Served with double-cooked chips and spicy coleslaw, its stick-to-the-ribs goodness gets our full thumbs up.
No typical British meal is complete without pudding (dessert). Try Eton Mess (RM18) with strawberry coulis; a luscious mound of fresh strawberries, crushed meringue, whipped cream and lime zest. According to food historians, it was created at Eton College's mess hall in the 1930s. Back then it was simply a bowl of bananas or strawberries mixed with cream or ice-cream, with the later addition of meringue.
On a sweeter scale, there’s Sticky Toffee Pudding (RM15) too. Basically a dense, almost stodgy cake studded with dates, it’s served with warm toffee sauce for an indulgent finish.
THE LAUGHING FISH BY HARRY RAMSDEN, Address: Level 4, High Line Roof Top Market, SkyAvenue, Resorts World Genting, Genting Highlands, Pahang.