I hope you have had the pleasure of trying some of the dishes I have reviewed over the past months. From the delightful Crispy Duck to succulent Steak and an inviting Breakfast Spread, the culinary journey at RSGC has been nothing short of exquisite. This time, I turn my attention to the dessert spread at the Main Lounge, a perfect way to end a satisfying meal.
During my visit, I had the opportunity to chat with Chef Shakil and Dayang, who took the time to explain the delightful selection of desserts served at the Main Lounge. Their passion for curating indulgent treats was evident, and I was eager to sample some of the offerings.
Desserts to Satisfy Every Sweet Tooth
Banana Fritter with Ice Cream (RM9.30) A classic local favourite, the banana fritter (or “pisang goreng”) is deepfried to a golden crisp and served with a scoop of creamy ice cream. The contrast between the warm, crispy fritter and the ice cream creates an irresistible combination.
Banana Split (RM10.50)
A timeless dessert that never fails to please. The banana is halved and topped with generous scoops of three flavours of ice cream (chocolate, vanilla, and strawberry), drizzled with chocolate sauce. A nostalgic treat for both kids and adults.
Ice Kacang with Ice Cream (RM8.00)
A refreshing Malaysian favourite, this dessert features a mountain of finely shaved ice drizzled with rose syrup, condensed milk, and palm sugar, topped with an assortment of sweet corn, red beans, grass jelly, peanuts, and nata de coco, all crowned with a scoop of creamy ice cream. The combination of textures and flavours creates a cooling and satisfying treat.
Cendol with Ice Cream (RM8.00)
Another beloved local delight, this dessert combines soft, green pandan-flavoured cendol with coconut milk, palm sugar syrup, and ice cream, resulting in a creamy and refreshing treat that is perfect for a hot day.
Sweet Tapai with Ice Cream (RM9.50)
For those who enjoy unique flavours, this dish pairs fermented glutinous rice (tapai) with a scoop of ice cream. The slightly tangy and sweet taste of the tapai complements the smooth richness of the ice cream, creating an intriguing contrast.
Sago Gula Melaka (RM9.50)
A traditional Malaysian dessert featuring soft sago pearls in thick, fragrant palm sugar syrup (gula Melaka) and creamy coconut milk. A delightful, simple yet flavourful treat that is always a crowd-pleaser.
Cream Caramel (RM18.00)
For a more classic Western option, the Cream Caramel is a rich and silky custard dessert topped with a luscious layer of caramel sauce. Light yet decadent, it is the perfect choice for those who prefer a delicate sweetness.
Ice Cream with Fresh Fruits (RM18.00)
A refreshing and healthier dessert option featuring a medley of seasonal fresh fruits paired with a scoop of creamy ice cream. The natural sweetness of the fruits enhances the ice cream’s smooth texture, making it a delightful choice for fruit lovers.
Final Thoughts The Main Lounge’s dessert menu offers an impressive mix of traditional Malaysian sweets and timeless Western classics, ensuring there is something for everyone. Whether you are in the mood for something crispy, creamy, or refreshingly icy, there is a dessert waiting to satisfy your cravings.
If you haven’t yet explored the sweet treats at the Main Lounge, now is the perfect time to do so. Indulge in these delightful desserts and end your meal on a high note. What’s your go-to dessert? I’d love to hear about your favourites!
Stay tuned for more dining reviews as I continue my culinary journey at RSGC.
