We settle down to dinner at the spanking new Spasso Milano at Pavilion Kuala Lumpur, and as we chat and enjoy the wine, the waiter places in front of my plate, an almost lethally large portion of Risotto Alla Milanese served as the classic Risotto and dressed generously with a fragrant aroma of Saffron. I keep digging into the communal platter until, at last, there is nothing left to shovel. I knew, I was done for.

But if I was going to die, this was absolutely the way to go. I had already sampled Spasso Milano Pavilion KL’s Scamorza Affumicata & Speck Pizza – I’m talking artisanal pizza with Smoked Scamorza Cheese and air-dried Ham whose craggy appearance belied juicy depths of flavours. Then there was the deliciously sharp tasting Citrus Orange Garoupa Pasta, whose fusilli pasta was thick and toothsome, and thoroughly soaked up the orange sauces and heightened its flavours. The resulting combination when eaten with the fresh and succulent Garoupa was terrific. After that would come more.. the Al Pesto with Prima Fileja, a Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino pasta, toss into the warm, vegetal equivalent of a grandmother’s hug. Also a larger than life, Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese which had the comfort of a warm kitchen stool on a cool summer night. If there was any doubt in our minds at all, it was as if Spasso Milano Pavilion KL was telling us that, it was back, and back with a vengeance.

In the end, after the wines, (a fresh and fruity white, the San Angelo Pinot Grigio Toscana Igt - Tuscany, Banfi 2010 and a full structured red – the Barberra D’alba Doc, Pio Cesare, Piedmont, 2008/09) and the desserts that included a Platter of Cheese, Strawberry Martini Fresh Strawberry drizzle with 20 years old Balsamic Vinaigrette, a heavily Alcoholic Tiramisu, and 3 different types of Gelato, I survived. How could I have done otherwise?

I am, however, willing to risk death for a chance not only to eat real, true authentic Italian food but to eat it often. One can never have too much good Italian. Like I’ve said before,  I was going to die, this would absolutely be the way to go. I have long been a fan of Chef Felice’s cooking and will continue to be, for a good while yet. With big guns like Italian Manager Angelo and Italian Chef Felice helming the kitchen, I know I am in good hands.. Spasso Milano Pavilion KL will probably end up being one of my favourite hangout joints. And with the availability of Wifi, why not. Yes, I could end up spending my evenings here, too easily.

Spasso Milano at Pavilion Kuala Lumpur

Flavoured Italian Soda (By San Pellegrino) RM9.80- Pompelmo (Grapefruit), Chinotto (Bitter Citrus Fruit), and a glass of freezing cold Kronenbourg beer

Smoked Salmon Torta served with Mesclun Salad (RM28.00)

The smoked salmon torta was just OK. Not a memorable dish.

Pantesca - Garden leaves, Potato, Cherry Tomato, Caper, Olives, Onion & Basil, all tossed in Oregano Balsamic Vinaigrette (RM21.80)

One has the option of adding either smoked salmon (RM8), pesto flavoured chicken(RM6) or bacon strips(RM6). This salad was a little frail. We were not overly excited about the salad.

 Roasted Wagyu Beef Panini -Wagyu Strip loin, Lettuce, Onion, Tomato & Parmesan, Light Mustard Mayo(RM 32.00)

The meaty wagyu was to die for.. but the portion of meat per panini was small, and overpowered by the sauce in the panini. I would have loved mine bursting with Wagyu, but who wouldn’t?

San Angelo Pinot Grigio Toscana Igt - Tuscany, Banfi 2010 and the Barberra D’alba Doc, Pio Cesare, Piedmont, 2008/09

Two great wines that were versatile and complemented the various different dishes we had that night. Of particular note, was the Tuscany Banfi 2010 – an amazing white wine that really brought out the flavours of the dishes especially the speck in our pizza. A fabulous, intense, fruity aroma, followed by a rich, refreshing flavour, and then a clean finish. Well matched indeed.

Scamorza Affumicata & Speck Pizza - Smoked Scamorza Cheese, Smoked & air-dried Ham (RM42.00)

Indiscriminate gluttons and discerning gourmands alike have long been crazy for pizza. But over the last few years, they have elevated their passion to a vocation, sending pizza into a whole new stratosphere of respect. This pizza at Spasso Milano KL, could be one of the best pizzas I’ve eaten in a long time probably due to the tastiness of the speck and the chewy texture of the dough. Speck is a distinctively juniper-flavored ham originally from Tyrol, a region that partially lies in Austria and partially in Italy. Speck’s origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. (That’s probably why Cumi found it too salty.. but no worries, just wash it down with more wine!)

Scamorza is an Italian cow’s milk cheese, similar to mozzarella. I found this stretched curd cheese, rather interesting – extremely tasty and complemented the speck magnificently.

Garoupa Orange - Pan-seared Sweet citrus orange flavor (RM52.00)

This pasta fusilli was cooked al dente.. just right.  The sharp tasting Citrus Orange Garoupa Pasta, whose fusilli pasta was thick and toothsome, and thoroughly soaked up the orange sauces and heightened its flavours was one of my new favourites for the night. The resulting combination when eaten with the fresh and succulent Garoupa was terrific.

Al Pesto with Prima Fileja Pasta - Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino (RM32.80)

Pine nuts are one of my favourites when served up with a pesto variation of pasta, and the Al Pesto with Prima Fileja, a Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino pasta was comforting indeed – toss into the warm, vegetal equivalent of a grandmother’s hug!

Fileja pasta for sale at Spasso Milano

Fileja is a traditional Calabrese pasta ‘fatta in casa’ (usually made in the home). It is similar to pici (Toscano) and various other regional styles of egg-less pasta that are rolled by hand. This pasta has a starchier and softer texture to it, than the fusilli pasta. After a while, it gets a little heavy, especially eating it with the rich pesto dressing. It’s still a close second to the fusilli pasta dish though.

Risotto Alla Milanese - classic Risotto flavored with Saffron (RM32.00)

Risotto is the ultimate in Italian comfort food – warming, satisfying and incredibly tasty. The risotto at Spasso Milano is to die for! Loads of saffron, and it has the perfect texture. At Spasso the risotto has a rich, creamy texture, with each individual grain of rice standing out clearly and having a hint of a bite, rather than being soft or mushy.

This is my ideal risotto. Some might beg to differ.. Tough!

Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese (RM38.00)

Pork lovers, rejoice! This succulent strip of pork escalope is a real show stopper, especially since it is wrapped and baked in Ham and Fontina cheese. Crazy delicious – pork wrapped in pork.. just wrap your mind around that;)

Strawberry Martini Fresh Strawberry drizzle with 20 years old Balsamic Vinaigrette

The 20 year old balsamic vinaigrette really stole the show. How do you describe an aged balsamic? Sweeter, thicker and more full-bodied. Very impressed with this dessert.

Top Clockwise - Tiramisu, Espresso soaked Savoiardi Biscuit & Mascarpone Cream; Cheeses – smoked scarmoza and pecorino romano ; 3 flavours of Gelato - mango, orange cointreau, casatta and crocantino al rum

smoked scamorza – characteristic pear shape

As with the pastas, artisanal cheeses are also on sale, at Spasso Milano. The smoked Scamorza cheese, is a terrific cheese to have on its own with wine. We learnt that the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheesemakers would generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry. The resulting shape is pear-like. This is sometimes referred to as “strangling” the cheese.

As you would have already noticed by now, Spasso Milano has made some changes to its menu. For a start, it is now a strictly non-halal menu, with a myriad of pork dishes to choose from. I for one, love this change. The food is still excellent. For the time being, they have done way with the afternoon buffet lunches that made them famous (antipasti buffet for just RM18++ ), that they used to have at the old Spasso, but who knows.. they might introduce a variation of that, one day soon.

All in all, a great dining experience. Highly recommended!

At first glance, Verona Trattoria seems like an odd match for the quiet neighbourhood of section 17. Located right next to Bistro a Table, as well, you would think it might feel a little daunted by the French fine-dining restaurant next door. Though it calls itself a bistro, we know how high end the food can get over there, sometimes.

Anyway, Verona Trattoria occupies a modestly spacious, airy space, with deep red comfy high back chairs and white washed push doors, that swing open to welcome the guests. With the doors closed, however, you will find that the small, practical menu, has a bare-bones, utilitarian feel, although almost everything is priced under RM30.. which is a good thing. For the wallet, at least. The first dish we sampled was a plate of hot, crispy Deep Fried Mozzarella Cheese Sticks. These were good – but then again, when is deep fried fat not good..?

A steamy bowl of Minestrone Soup made with chunky kidney beans and shreds of onion, carrots, potatoes, celery and penne pasta bits, arrived after that, and then a dish of Potato Gnocchi with Gorgonzola sauce that tasted pleasingly rich and decadent. I loved the soup (tasty, massive bowl for only RM10) but found the gnocchi rather stodgy. The gorgonzola was addictive and tasted fab though, so much so, I ended up eating the next dish (the pizza) with it. Dunking the pizza crust into the gorgonzola cream sauce was just so disgustingly good. Goodbye healthy eating. Tomorrow I run 20km to make up for this act of debauchery.

These were only precursors, however, to the more starchy, carbo-laden items to come, like the Spinach and Cheese Ravioli (perfectly al dente and drenched in a thick sauce of creamy cheese), the Risotto (containing beef bacon & pecorino cheese), and the occasional slice of pizza (from the Pizza Quattro Stagioni, because we are greedy and like having our cake and eating it). The spinach and cheese ravioli was pretty well done. The risotto however, failed the acid test as it did not live up to the texture that I like in a risotto - the elusive sweet spot between gloppy and soupy. Oh well, for that price, who can complain? Also the Pizza was tasty and I was a happy diner.

Will I be back? for sure.. It’s not often you get a comfortable, affordable, Italian restaurant within walking distance of your home. I can eat here for cheap when I am too lazy to cook. Not bad at all.

deep fried mozzarella cheese sticks

minestrone soup

Potato gnocchi with gorgonzola sauce

Pizza Quattro Stagioni,

beef bacon & pecorino cheese risotto

spinach & cheese ravioli

Tiramisu and Zabaione dessert

A mischievious Mr.V, an IT geek, at a ripening age of 20, had the unfortunate role of unleashing the spirits of Christmas a little to early before the 25th of December.

As you can see below, the surprised look of Ms.R as the feisty spirits of Christmas raced out of the magic crystal ball, streaking around the dining room of the newly renovated NeroVivo Italian casual fine dining ristoranté, awakened from their deep slumber from the year past, filled with vast energy of cheer and joy, to dispense to the world.

It just wasn’t right thought Ms.R…

It just wasn’t the right period to be rejoicing the season of yule this early! We haven’t even celebrated Thanksgiving yet, she exclaimed. You see, minutes earlier, Mr.V had snuck away this electrifying magic red crystal ball from the 2 unusually happy women sitting across from him.

These 2 under the disguise of human form, were guardians of the Christmas spirits’ home, the red crystal ball.

A year prior, the 2 guardians had replaced the aging security system of lock and bolt on the magic ball with an advanced system of circuitry and keypads to keep up with the times. They had made one fatal mistake. They had not upgraded to the thumbprint and retina verification package which only cost 10 percent more. Mr.V with his youthful vigour for code breaking had unwittingly figured out the unlocking code and released the spirits too early from their slumber. It was fortunate that the 2 wise women were able to contain the situation and draw the restless Christmas spirits back into their crystal ball with the help of Chef Paolo Petris who quickly whipped up fresh tortellinis to appease the hungry spirits.

Ahhh.. so since some of the magic of Christmas had spilled out to the dining hall, Chef Paolo, the new chef at NeroVivo, decided to create a special Christmas menu for the evening to celebrate Christmas a little earlier at NeroVivo. Chef Paolo brings over to NeroVivo 34 years of international culinary experience collected from his various postings around his home country of Italy, and international luxury hotels and resorts in Bali, Bucharest, Tokyo, New Delhi, Bangkok, Dubai and more. He should be an advisor to the Santa department!

Alessandro Boneschi, the new restaurant manager attentively went around, checking on our comfort during our early Christmas ordeal. Rasberry Bellini’s plus whites and reds was served to help calm our shaken nerves.

Soon our early Christmas dining experience began.

Orange cured salmon, salmon tartar with salmon caviar, salmon gravlax

A selection of Tasmanian salmon served three different ways. Light flavors which prepared us for the oncoming dishes.

Home made tortellini in chicken broth with drops  of white truffle oil

Light tasting soup with freshly made tortellini’s stuffed with chicken. A little thick with the wrapping but you can’t go wrong with dumplings in chicken broth and truffle oil. Exudes a sensation of a warm family gathering.

Pan-seared Sea Bass Escalope, Fennel purée, taggiasche olives and caramelized orange zest

The diners around me unanimously agreed the fennel purée was heavenly.

Porcini mushroom & red radicchio fresh made lasagnette with smoke scamorza

This was my favourite. A modest portion of lasagna cooked al dente and layered with smoked cheese and mushroom. Unlike the usual heavy tasting lasagna’s which many of us are accustomed to, this dish provides a refined direction on an Italian classic.

Smoked duck breast, leg duck confit on a red cabbage, potatoes gratin and honey lime juice

This main dish exuberated the fine Italian-French dining experience. Having just experienced a cooking session at Le Cordon Bleu, I found this dish perfectly prepared to meet the expectations of the fickle diner in me.  The potato gratin complemented well with the smoked duck and duck confit. I felt I could have been in Southern France.

Panettone semifreddo with orange sabayon

Desserts are always my favourite dining experience. I have a sweet tooth.Traditionally, panettone is a type of cake normally served during Christmas, semifreddo is a mixture of ice cream and whipped cream to make a frozen type of mousse, and sabayon (also zabaione) is a light custard made with eggs, sugar and sweet wine. The combination of these items provided diners a final cool Christmas dining experience in warm KL.

Since Chef Paolo has created this wonderful Christmas dining menu experience at short notice, NeroVivo has decided to keep it running. You too can enjoy this hearty menu at only RM178++ per person.

Thank you Alice George for the invitation, Mr.V for shaking it up, and NeroVivo for cooking up a mini storm!

Who is Robert Mondavi? Well, Mondavi believed that the path to a better lifestyle was through the appreciation of wine, food, and art. He is the person who also believed that Napa Valley could be the center for that lifestyle, producing wines that belonged in the company of the great wines of the world, and wines that belonged at the family table. Raised in a traditional Italian family, he saw the potential of then unrecognized Napa Valley and in 1966, he built the first major winery in the valley – the Robert Mondavi Winery. Today, the Robert Mondavi collection of wines expanded to include Robert Mondavi Private Selection, and Woodbridge by Robert Mondavi.

Some of the fabulous wines from the Mondavi winery include, the Fumé Blanc which is the original fumé blanc. Robert Mondavi actually coined the term ‘Fumé Blanc’ in 1966, to distinguish his oaked, dry Sauvignon Blanc from the more common sweeter and unoaked versions popular at the time. This wine is a wonderful match for grilled salmon, marinated shrimp and light summer salads. Then there is the Chardonnay, sourced from the cool growing regions of the southern Napa Valley. This wine is rich and complex and a pleasure to drink. The Pinot Noir comes from the Napa Valley side of the Carneros growing area. It is a bright and vivacious wine—fresh, youthful and alive. The Merlot is a full-bodied yet supple wine, with a good structure and excellent acidity. The majority of the fruit for this wine is from their estate vineyards. Finally, the Cabernet Sauvignon which is characterised but its dense tannins which are soft and silky, a rich setting for juicy fruit flavors of dark plum mingling with notes of dark chocolate and vanilla oak. This is what they call, a Napa Valley Classic.

We were recently at the Robert Mondavi Winemakers Dinner event held at Favola, LeMeridien KL, just last week. Chef Antoine who prepared all the food that night did an amazing job of pairing his starters, then mains and the desserts, with the Mondavi wines. Our favourites for the night were the Fumé Blanc which paired rather well with the canapes, and then the Cabernet Sauvignon which complemented and really accentuated the flavours in the red meats. Here are some photos of the event.

Travis Brown, Regional Director for Asia and David Stephen, Sales Manager for Robert Mondavi

Delectable canapés by Favola to start of the night.. paired beautifully with the fume blanc

Chef Antoine gives the thumbs up!

The Mondavi wines, first time I have ever tried the Fume Blanc, a terrific dry Sauvignon Blanc

Travis Brown talks about the wines

Starters at Favola … delicious

Mr. Magorium’s Wonder Emporium? No.. Chef Antoine’s Wonder Pasta!

Penne cooked al dente, oh – to die for!

Ciki digs in!

Cumi adds a generous portion of parmesan cheese to his plate of assorted food

Tastiest seafood risotto ever.. 

desserts

our new addiction – waffles with butter and maple syrup.. but not just ANY waffles. Chef Antoine’s waffles are of the Mr. Magorium’s Wonder Emporium sort!

Ciki, Haze, KY at the Robert Mondavi event

Well what you just saw was our interview with Chef Fabrizio – a talented and experienced Italian chef who has worked in many countries including Italy, France, the middle east and now Beijing. Chef Fabrizio heads Prego, The Westin Beijing but for the short period of one week, i.e. from the 4th to the 12th of June, he will be cooking a wide array of Italian dishes at Favola Italian Restaurant, Le Meridien KL.

The ala carte menu will range from RM25++ to RM130++ and anyone who visits Favola during his stint will be able to order from a repertoire of 25 authentic Italian dishes. We were invited to Favola to sample Chef Fabrizio’s cooking and he actually conducted a cooking demonstration of 3 great Italian dishes that married the northern flavours of Italy (with slight French influences) and the southern part of Italy (more Mediterranean inspired). We got to sample the following three dishes, the Eggplant Millefeuille with Fresh Goat Cheese and Basil, the Spaghetti with Maine Lobster and Fresh Spring Herb Pesto, and finally, the Saffron Risotto with Crispy Seafood and Red Capsicum Sauce. All three dishes were prepared in a jiffy (half and hour with pre-preparation, one hour tops, without) and tasted fantastic. I particularly loved the risotto dish and the pasta was a close second. Chef Fabrizio’s cooking is light and uncomplicated, allowing the essence of the fresh ingredients to shine through. His sauces are fragrant and full of robust seafood flavour.

Here is a Video on how to prepare Saffron Risotto with Crispy Seafood and Red Capsicum Sauce.. enjoy!

Photos of the event..

Chef Antoine of Favola and Chef Fabrizio (left)

Preparing the eggplant

Add salt and pepper to taste and fry. Salt softens the eggplant

Interlay the eggplant and tomatoes till they reach the right height

Eggplant Millefeuille with Fresh Goat Cheese and Basil

Plate and decorate – final product, Eggplant Millefeuille with Fresh Goat Cheese and Basil

Lobster in the pan

Making the sauce.. squash the cooked baby tomatoes till the juices come out, add water

Voila.. Spaghetti with Maine Lobster and Fresh Spring Herb Pesto!

Garnish with fresh herbs

Saffron Risotto with Crispy Seafood and Red Capsicum Sauce