Passione Ristorante Italiano @ Sri Petaling Authentic Italian Restaurant

Sri Petaling Soft Launch of Passione Italian Restaurant Sri Petaling

Italian Food connoisseur at the nearby neighbour of Sri Petaling Kuala Lumpur is in for a real treat as the recently opened Passione Ristorante Italiano aka Passione Italian Restaurant has just recently opened its door at 19, Jalan Radin Bagus 9, Sri Petaling, 57000 Kuala Lumpur to serve you some of its artisanal Italian cuisines.

Watching Our Video Review.

Passione Ristorante Italiano is a casual Italian dining with a cosy ambience and is the brainchild of a well-travelled Italian Chef. Chef Stefano which hails from the Italian town of Abruzzo is well known for its pasta dishes.



Here at the restaurant, he showcases his skills in the handcrafted Italian always fresh pasta and pizza offering with an on-premise high heat Wood Fired Oven.

The menu offering of Passione Ristorante Italiano features a wide selection of pork-based dishes promising pork food lovers with a unique experience of authentic Italian cuisine that is not commonly available in Malaysia.

We had the opportunity to taste out some of his special dishes starting with the AntiPasto All'Italiana which is a selection of premium wafer-thin slices of cold cuts that are paired with cheese and Italian pickles. Perfectly, matched with a glass of white wine.

Next on, we had the Spaghetti Chitarra Al Porcini. The spaghetti was made inhouse handmade and we can see it from the unique broader cross-section and the porous texture of the spaghetti.



The chef uses a tool which has a nicknamed of a guitar from which the name Chitarra is derived. The spaghetti is then cooked within a brown sauce together with the cube porcini mushroom as the sauce is absorbed into the spaghetti.

For the main course, we had the Guancia Iberica Al Montepulciano Con Verdure Al Vapore. It is actually an Iberica Pork Jowl which is braised in red wine sauce and is served with steamed vegetables. The braising was done to perfection as the meat texture is fork tender and literally melt in the mouth.

For desserts, we had the Tiramisu which is a classic Italian dessert of coffee flavoured ladyfingers with mascarpone cheese and crunchy chocolate.

It was truly an experience of the Italian way of dining and tasting the fine Italian dishes that were specially crafted out by Chef Stefano.

Passione Ristorante Italiano was set up for one to enjoy the fine art of western cuisine which has a Cocktail bar on the ground floor for some pre-meal cocktails. Among some of the recommended cocktails include the Mela Gin & Tonic, Maestro Viola, La Signora Rosa and Calamansi Cielo. The bar also serves speciality Peroni Italian Beer.

Read our other food review on Passione:

PASSIONE RISTORANTE ITALIANO Little Italian Market Fair at Sri Petaling Kuala Lumpur

Passione Ristorante Italiano @ Sri Petaling Location Address Map

19, Jalan Radin Bagus 9, Sri Petaling, 57000 Kuala Lumpur, 

Modern Cantonese Cuisine New Menu at Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

Modern Cantonese Cuisine - A Healthy Fusion Twist New Menu at Summer Palace Chinese Restaurant Putrajaya Marriott Hotel 

Summer Palace Chinese Restaurant at Marriott Putrajaya Hotel famed for its fine Cantonese Cuisine has recently undergone a revamp of the restaurant. With the new renovation; it offers diners with a more luxurious dining ambience.

With the new appointment of Chef Dixon Lau as the new Executive Chinese Chef; he has crafted out a number of modern Cantonese dishes that has a twist to serve its discerning guest with an exquisite  Chinese Fine Dining experience. Chef Dixon has many years of experience from famous Chinese Restaurant which include Chynna Chinese Restaurant at Kuala Lumpur Hilton, Yuk So Hin Restaurant at Weil Hotel, Ipoh and more.

For him, from the many years of experience thru the tutelage of Master Chinese Chef; he has mastered the art of using natural ingredient and condiments which exudes its natural umami to enhance the flavour and taste of the dishes without the used of artificial food enhancer.

Among his new signature dishes that are presented to us is the starter dish which is Braised Bird's Nest on Steamed Eggs White. This dish reminiscent of a Lotus Pond with the full blossom. The bird's nest is laid on top of a smooth soft steamed spinach flavoured egg white together with scraped truffle that lines the sides. The combination of the light flavour of the egg white paired with the spongy texture of the bird's nest with the truffle taste was awesome. 

The next dish is the Smoked Beef Cheek With Lychee Wood and Pur-Er Tea. According to Chef Dixon, there is plenty of time and effort required to prepare this simple looking dish. The Australian chilled beef cheek is first braised with a number of Chinese spices and herbs under low temperature for more than 2 hours. Then it is smoked for 1.5 hours in a mixed combination of Lychee Wood and Pur-Er tea to infused this flavour into the braised beef cheek. The end result is a melt in the mouth, succulent moist beef texture that has a strong pleasant aroma of the smokey flavour in every bite. It is bedded with baked pumpkin and topped with fried julienne carrot together with poached asparagus to add colours and texture dimension to this dish.

This is then followed by the Baked Of Cod Fish With Organic Black Garlic Cream. Normally at the Chinese restaurant; Cod Fish is usually served by the steam cooking style which gives a nice texture to the flaky cod fish but Chef Dixon has chosen to infused a western style which is baking the Cod Fish. 

Black Garlic From Japan

The Cod Fish is sandwiched in a layer of black garlic cream with turkey ham and mushroom. We can taste the firm flaky moist texture of the codfish while the black garlic dressing with a sweet tangy taste was a nice finish that marries well with the natural taste of the fish.

The last dish we had; was the Rice Vermicelli With River Prawn and Superior  Prawn Broth. The process to prepare the broth is another time-consuming process (about 3 hours) to extract the full flavour of the ingredients such as prawns, carrots, bay leaf, tomatoes and more. The choice of noodles used is the silky smooth rice vermicelli which allows the broth to encapsulate the broth into every strand of the noodle. The River Prawn which has a bouncy firm texture is the testament to the freshness of the prawn; is lightly pan-fried. Needless to say, we slurp up every drop of the flavorful broth and noodles.

For dessert, the Chef Dixon has created a chilled dessert which is Carrot Puree With Edamame and Vanilla Ice-cream. The carrot puree is made from the blending of cooked carrot, whipping and full cream milk to provide a silky smooth texture while the Edamame is used to give the diners a crunch texture feel to the dessert & colouring while the ice-cream and chilled dragon fruit provide a cold end to this delicious desserts.

Summer Palace Chinese Restaurant Marriott Putrajaya Hotel Location Address Map

Vegetarian Fine Dining @ Samplings On The Fourteen Restaurant Berjaya Times Square Hotel Kuala Lumpur

We had a first Vegetarian Fine Dining experience recently at the award-winning Samplings On the Fourteen Restaurant at Berjaya Times Square Hotel Kuala Lumpur (BTHKL).

With the increasing awareness of beautiful appearance and healthy lifestyles these days; many people from all walks of life are turning to vegetarian food. Starting April 2018; Samplings On The Fourteen Restaurant have taken the initiative to offers its' guests with an option of healthy, balanced meals and dishes. The dishes are specially curated from different blends of vegetables and do not use any soybean-based processed food i.e. mock meats that are popularly used in other Vegetarian restaurants.

Under Chef Val's stewardship, he has created a number of fusion vegetarian dishes using the natural taste of the ingredients and is presented exquisitely for diners to indulge in this healthy offering. 

To start off the dinner, we were served the Terrine of Roasted Pepper as an appetizer which comprises of ingredient made out from beans and Peas jelly.

This is then followed by a warm appetizer which is the Seared Haloumi and Breaded Camembert. Fans of these cheese are in for a treat, as these 2 differing cheese with 2 different cooking style which has a different taste and texture are both served in a dish. It is served with grapefruits, pickles and laid in a sesame dressing; that adds a tangy sourish taste to enhance the flavours of the cheese.

For the soup; we were served the Wild Forest Mushroom with Truffle Forth. We love the strong aroma when the soup arrives at the table. The truffle forth further enhances the full mushroom flavour and taste of the soup. Eaten with a soft milk bun with every dip into this warm soup is a real delight.

After 3 dishes with differing flavour; we were served the Mango Sorbet which is our palate cleanser. It is served on an ice cube which resembles a leaf. The Mango Sorbet was very fruity in taste and topped with cubes of mango

For this Vegetarian Set dinner; we were served with 3 entrees; the first of which is Chilled Soft Tofu which is served with shaved fennel and yellow pepper coulis which were perfectly matched to the bland tofu.

The second entree is the Maple Glaze Pumpkin; This is served with the grilled King Mushroom and blanched Spinach layered upon the smashed pumpkin. A special taste which marries the naturally rich flavour of the pumpkin with the ingredients. Drizzles at the sides are freshly roasted sunflower and melon seeds to give a crunchy texture to the dish.

The final entree Steamed Dumpling. The filling is the cooked shredded turnip which has a sweet taste.

For the main course; we were served with Yam Rice. Cubes of yam are used to enhance the flavour of the glutinous rice which is flavoured by the soy sauce with poached asparagus, sago and top with a piece of thinly sliced lotus root.

For desserts; we had the Chocolate Mud Cake which is served with butterscotch. Decor on the sides is raspberries. strawberries, oranges and grapes that add a differing taste to this sweet dessert.

This vegetarian dish is available starting April from Monday to Saturday from 630pm to 930pm. Diners can choose from the five-course dinner at (RM118 Nett per set), seven-course (RM148 Nett) or nine-course (RM168 Nett) or order a la carte dish at RM18 Nett.

For more information and reservations; you can contact Berjaya Times Square Hotel Kuala Lumpur Dining Concierge at 603 2117 8000 (ext 8131) or email to bth.diningreservations@berjayahotel.com

Samplings On The Fourteen Restaurant Berjaya Times Square Hotel Kuala Lumpur Location Address Map

Enak KL Feast Village Starhill Gallery New Menu 2018

ENAK KL AT FEAST VILLAGE STARHILL GALLERY CELEBRATES ITS REOPENING IN A NEW LOCATION WITH A REFRESHED MENU

In celebration of its 13th anniversary this year, Enak KL is reopening its doors in a new location within Feast Village Starhill Gallery, in the heart of Bukit Bintang, with a promise to serve authentic Malay cuisine through its thoughtfully curated menu. 

The well-established modern Malay restaurant is now centrally located in Feast Village, making it even more accessible to guests. Guests can once again relish in harmoniously balanced flavours that are distinctively Malay.

In keeping with Enak’s signature of serving only traditional Malay flavours, the chefs continue to pay homage to their culinary forefathers while still paying attention to the intricacies of food presentation. 

The new Enak continues to deliver heartwarming classics of Malay cuisine through the skilled and long-time chef Rani bin Ghazali. Chef Rani has been an integral part of the Enak kitchen from the very beginning, having developed his love for all things traditional on his mother’s knee. Chef Rani brings to the table recipes that he grew up on and learned all about the treasures of traditional Malay cuisine.

The menu stays true to its essence with an emphasis on keeping the Malay flavours simple, delicious yet authentic. The recipes will not just continue to revolve around age-old ones that have been passed down through the generations but also feature a new and exciting selection to explore.

In this, ever-popular dishes such as Sup Ekor and Ikan Asam Pedas keep their place on the menu. They are joined by exquisite new flavours in dishes such as the kerabu jambu air ikan bilis, traditionally served at weddings and family celebrations in the north of Malaysia. 

The pièce de résistance is the newly introduced Bakar section of the menu, which features fresh fish grilled over an open coal grill, and wrapped in banana leaf with a terutup glaze or simply seasoned with salt and pepper. 

The Bakar dishes come with a choice of no less than four types of sambal – Air Assam Jawa, Kicap Cili Padi, Sambal Belacan and Sambal Hijau. 

Another new addition to the à la carte menu is the serawa durian – the king of fruits simmered gently in coconut milk and palm sugar and paired with steamed glutinous rice and roti jala. 

Guests can expect to dine in comfort enveloped by the warmth of the earth tones and textures that adorn Enak, accompanied by the flavourful and familiar aroma that fills the air. 

Bringing to bear years of winning awards and rave reviews, such as Malaysia’s Best Restaurants by Malaysia Tatler, Time Out Kuala Lumpur Food Awards, ranked No. 4 in both CNNGo.com’s Top 20 Restaurants in Kuala Lumpur and Hotels.com’s Top 10 Restaurants in Kuala Lumpur, and being featured on the Asian Food Channel, the new Enak KL promises an unforgettable dining experience for all on every occasion. 

Enak KL is open daily for lunch from 12.00pm to 3.00pm and dinner from 5.30pm to 10.30pm. For reservations and enquiries, please contact +60 3 2782 3807 or email feastvillage@ytlhotels.com.my.

Enak KL Feast Village Starhill Gallery Location Address Map

Czech Culinary Experience Award-Winning Guest Chef Pavel Sapik at The Library Ritz Carlton Kuala Lumpur

Once again, the Ritz-Carlton, Kuala Lumpur present Guest Chef Dinner Series at The Library in the month of April 2018. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic will showcase award-winning Guest Chef Pavel Sapik for an evening of fine Czech cuisine. 

Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore,

Hong Kong and Germany.

He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef. 

The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu



featuring an Amuse-bouche of Smoked Trout Mousse with beetroot slices; traditional

homemade bread, salted butter;

followed by Veal Tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg;

Duck Confit consisting of Carlsbad dumpling, sliced duck breast sous-vide, red cabbage

and a decadent dessert of Old Prague's pear dumplings, with marzipan, breadcrumbs and nutty butter.

Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries,

please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

Ritz Carlton Kuala Lumpur Location Address Map

Guest Chef Dinner Series 2018 Ritz Carlton Kuala Lumpur Chef Fransico Araya

Ritz Carlton Kuala Lumpur presents Guest Chef Fransico Araya

Once again, the Ritz-Carlton, Kuala Lumpur is delighted to kick-off the highly anticipated Guest Chef Dinner Series 2018 at The Library with award-winning Guest Chef Francisco Araya, of Chilean descent and a maestro in the culinary scene is set to curate a stunning seven-course modern European cuisine showcasing a fine selection of seafood dishes.

Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences.

Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurants El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.

The five-day promotion at Ritz Carlton Kuala Lumpur will see Chef Francisco meticulously crafting seafood specialities starting with a fanciful Amuse-Bouche of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg, Shrimp with tomato and watermelon and the Beetroot Tartelette San Feletto Prosecco Brut. With a multitude of texture from smooth to a firm, it is a real start to a lovely dinner surprise.

The first mains to be served is the Oyster Served With Caviar and Cauliflower which you can taste the natural salty flavours of the oysters and caviar.

The Scallop Ceviche with ginger and cilantro is another one of our favourite dishes. It is served with a sauce of ginger, cilantro and coriander.

Arroz Verde is our fourth dish which consists of a translucent slice of Carabinero Shrimp (Carabineros are a large deep-sea prawn species) which has a slightly raw texture and bedded with Arborio rice which is cooked with spinach and clam chowder. It is topped with a crispy prawn leg.

Our fifth course is the star of the night which is the Shrimp. The deshelled shrimp is lightly poached and have a very firm and bouncy texture that sits on top of a thinly Yuba (soya beancurd skin), and served with caramelised onion and dill sauce has a delicate taste.

The sixth course is the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. This fish is lightly pan-fried with the meat portion still lingering with the soft firm juicy texture which is a real delight eating this last mains dish. There is 2 accompanying sauce which is the black squid ink sauce and the bisque sauce; both has its own distinct taste that went well with the white fish meat. What amazes us it the Zucchini Blossom which we are eating for the first time; as the Chef has wrapped in a special prawn paste which makes it a real treat.

Our final dish which is a dessert is aptly named the Pandan,  two pieces of financier accompanied by the Pandan Ice Cream and Late Harvest Jelly which has a strong alcoholic aftertaste was the finale to end our lovely 7 courses dining experience.

Available from 6 to 10 March from 7pm until 11pm, the seven-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

Ritz Carlton Kuala Lumpur Location Address Map