Somewhere in Penang, there is a place where you can reach to the top to have a nice meal there while enjoying a beautiful scenery of Penang island, especially the beautiful sunset of the orange sun. You've to drive there as it's an outskirt area further away from the busy city and you've to pass through a lot of narrow roads of single lanes before you reach the bottom of the hill. Well, I don't encourage hiking as the journey to reach the hill top is with 45deg steep slopes and they don't facilitate any lamp posts. Oopss, I've forgotten... this place is called 'Bukit Genting Hill'.
Bukit Genting Leisure Park & Restaurant is located on top of this Bukit Genting Hill and it's opened daily from 1130am till 1030pm. Once stepping out from the car, take a deep breathe of the fresh air and looking to the greenish nature, it's surely and enjoyable moment to be out from the hustle bustle of city life. I really enjoy the air-cooled and cozy ambient of the soft blowing wind while viewing the island and blue sky. What I'm grateful at is, how I've enjoyed the sunset view; seeing how the sky is colored with the orange sunshine.
We're first served with the 'Tomyam Seafood Soup'. The reddish color of the soup is appetizing with the richly ingredients of prawn, squid and fish meat inside. The soup is the thicker type and I think that it is a little bit too sweet instead of sour and spicy. Next is the 'Kerabu Mango' that has surprised us of it's simplicity. This dish is purely mango, onion, cili padi and some fried shrimps, with the lime sauce as seasoning. The mango is little bit too 'old' whereby it has lost the crunchiness and its natural sourness.
Then, we've ordered the famous 'Fried Kangkong', 'Pandan Chicken' and the 'Fried Fishcake'. The Kangkong leaves are fried till golden color and it's a must try dish that is not to be missed for its crispiness. This dish is garnished with some dried shrimps and the addition of cili padi and chopped onions have helped to reduce the oily taste of the fried Kangkong. The 'Pandan Chicken' is a dish whereby the chicken meat is being wrapped with the pandan leaves, into a triangle shape before frying. The chicken meat is preserved with some special herbs and it's absorbing the aroma of the pandan leaves, resulting with the just-to-taste and tender chicken in the mouth. The chicken is wrapped nicely whereby the juiciness is still locked inside the meat itself. 
Talking about the 'Fried Fishcake', it's just like the fried 'otak-otak'. The blended fish meat has been mixed with various herbs and being flatten before the frying pan. Dip the fishcake into the homemade sauce that is spicy, sweet yet sour; releasing the special aroma of the herbs on every single bites. 
We're recommended with the '3-taste Fish', with the appetizing sauce of chopped garlic and onions to enhance the aroma; but too bad to say, they've over-fried the fish that the meat is too hard, losing its juiciness and tenderness.
I've forgotten the name of the dessert, some sort of 'Tab Tib Dam...'? Anyway, it's the mixture of ice with some coconut milk and it's decorated with the colored 'red ruby' and the yellow 'nangka' fruit. Everyone loves most the 'red ruby' for its crunchiness. I hope that the ice can be smoother and the coconut milk is thicker.The 'Bukit Genting Hill Restaurant' is the same owner as the 'Cherry Blossom Restaurant' in Sg. Ara whereby they're specialising in Thai food. I've never been to the one in Sg. Ara, so I can't draw any comparison here. Overall, the food tastes averagely here, nice to eat but not to highly expect at. However, it's worth to sit here for the natural view and the beautiful scenery...
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