Food Architect at Kampong Malabar has rebranded been as Diable Pasta (摩化). Given a new lease of life, Diable Pasta specializes in Italian pasta with a creative twist. The restaurant is popular within the social media circles for selfie-worthy dishes like Flying Pasta and Trash Pasta.

The restaurant is air-conditioned and has a family-friendly dining atmosphere. The spacious eatery makes it a suitable venue for casual gatherings. Meanwhile, a lightwell at the center keeps the dining hall illuminated throughout the day.

Diable Pasta is notable for using unconventional sauces like salted egg, tom yum, Japanese curry and more. Meanwhile, classic sauces such as carbonara, pesto and arrabbiata are available too. Pasta choices are spaghetti, fettuccine, macaroni, fusilli and angel hair.

Activated Charcoal Onion Rings (RM8.90) serves as a starter dish. The onion rings are fried with crispy batter, which has an exotic black color. Other items on the appetizer menu include Garlic Bread, Caesar Salad, Chicken Meatballs and Cheesy Bacon Fries.

If you are fond of coffee, Espresso Creamy Pork Sausage Pasta (RM17.50) should appeal to your palate. The sauce has a pleasant combination of sweet and bitter tastes. Al dente spaghetti is served with pork sausage, shimeji mushrooms and parmesan cheese. For an additional RM3.00, the dish can be made “flying“. Watch the fork levitating in the air!

The next dish, Green Curry Seafood Pasta (RM18.80), has a drier consistency. The green curry is perfect for people who want their tongues tantalized. Seafood ingredients are fried fish, squids and scallops. The pasta of choice is fusilli. For an extra RM2.00, the dish can be presented in a “trash can”.

Any pasta dish can be upgraded to a full meal for just RM3.80. The set meal includes soup of the day, a drink of choice and free flow of ice cream. Chicken Soup and Mojito are shown here. Big eaters can get any pasta dish replenished for a mere RM5.00. This applies to the pasta and sauce only.

Diable Pasta uses premium ingredients despite having affordable prices. Taste-wise, I think the sauces are engineered to perfection. Come with friends on weekdays to take advantage of “Buy 3 Free 1” promotion for main dishes. Meanwhile, Diable Pasta also caters for private events like birthday parties.

Name: Diable Pasta (摩化)
Address: 4, Kampong Malabar, 10100 George Town, Pulau Pinang
Contact: 012-395-0310
Business hours: 6:00pm-10:00pm (Monday), 11:00am-3:00pm, 6:00pm-10:00pm (Tuesday-Sunday)
Website: https://www.facebook.com/diablepasta
Coordinates: 5.41887 N, 100.33368 E
Directions: From Penang Road (Jalan Penang), turn right to Kampong Malabar. Diable Pasta is approximately 200 meters ahead on the left. Street parking is available on Kampong Malabar, Cintra Street (Lebuh Cintra) and Chulia Street (Lebuh Chulia).

Sigi’s Bar & Grill is one of the two main eateries in Golden Sands Resort; the other is Garden Cafe. The beachside restaurant commands a nice view of the Batu Ferringhi beach. For many years, Sigi’s has been serving a combination of Western grills, pizzas and local dishes.

Starting April 2019, Sigi’s is revising its food menu to focus on classic Italian cuisine. To this point even harder, the dining area has been decorated with numerous paintings and photographs of Italy. There is even a pair of Vespa scooters on display!

The new menu offers a selection of Italian favorites from pizzas to pastas. Served à la carte, many dishes allow diners to customize their meals. In memory of Peppino of yesteryears, Sigi’s is reviving a handful of dishes that many resort guests have yearned with nostalgia.

Diners are served bread as soon as they are seated. The choice of bread is typically focaccia or bread rolls. As the proverb goes, “When in Rome, do as the Romans do.” The Italian way to enjoy bread is by dipping with balsamic vinegar, extra virgin olive oil and a pinch of salt. Sigi’s homemade sea salt is infused with basil, paprika or rosemary.

Commencing with a salad, Insalata (RM26.00) is a hearty mixture of garden vegetables like basil, lettuce, cherry tomatoes and olives. The addition of feta cubes (RM6.00) is certainly appealing. Meanwhile, Traditional Bruschetta (RM20.00) is topped with diced tomatoes and finely chopped basil.

Antipasto is traditionally the first course of an Italian meal. Antipasti For Two (RM68.00) comprise of chorizo (sausage), bresaola (cured beef) and buffalo mozzarella. The delicacies are paired with grilled vegetables like squash, eggplant, asparagus, capsicum and artichokes.

I cannot recommend Spinach Ricotta Ravioli (RM32.00) highly enough. The squarish dumplings are filled with ricotta cheese, and are served with marjoram-infused tomato sauce. Shaved parmesan cheese gives this dish an even richer taste.

Anatra Affumicato (RM40.00), or smoked duck breast, is served with linguine with pesto sauce. The pasta is made by hand in the kitchen, which explains its delightful texture. Despite its simple appearance, this dish is scrumptious to the last morsel.

Seafood Aglio E Olio (RM40.00) is another classic Italian dish. “Aglio e olio” literally means “garlic and oil”. Indeed, the spaghetti is sautéed with garlic and olive oil. Al dente pasta is accompanied by shrimps, calamari and green-lipped mussels. A dash of spices gives the dish a hint of pungency.

Moving on to pizzas, The Godfather (RM40.00) makes a tongue-in-cheek reference to the mafia boss. This oven-baked pizza has notably thin crust. Pizza toppings include beef pepperoni, ground beef, chicken sausage and grilled chicken. For meat lovers, this is a pizza you can’t refuse.

Another thin crust pizza, Salmone Affumicato (RM40.00), is oven-baked with delectable slices of smoked salmon. The pizza is given a finishing touch of fresh basil, arugula, lettuce and ricotta cheese. The salty sensation on my tongue is truly gratifying.

As for poultry, Petto Di Pollo Alla Milanese (RM53.00) is another crowd pleaser. Chicken breast is pan-fried with a crispy layer of breading. Tomato slices and melted cheese on top add to the overall flavor. This Milanese-style dish comes with French fries and garden salad on the side.

The griglia (grill) section of the menu offers several interesting choices. If fish is your cup of tea, Barramundi (RM60.00) may be the right choice. The fish’s crispy skin is appealing indeed. Be sure to enjoy the fish while it is warm, otherwise the seasoning may be overpowering.

Sigi’s revised beverage menu includes a selection of Italian wines and cocktails. While waiting for food to be served, it is great to order a glass of Aperol Spritz (RM35.00). This apéritif is concocted from Aperol liqueur, Prosecco wine and a dash of soda.

You cannot have a pickier critic of Italian cuisine than a native Italian. To this end, Sigi’s has invited Chef Gianfranco Pirrone from Shangri-La Hotel Jakarta to give the new Italian menu a stamp of authenticity. Specializing in Sicilian home cooking, Chef Gianfranco favors simple recipes that take advantage of fresh ingredients from the farm.

Name: Sigi’s Bar & Grill
Address: Golden Sands Resort, Jalan Batu Ferringhi, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-886-1852
Business hours: 11:00am-12:00am
Website: Click here
Coordinates: 5.47751 N, 100.25162 E
Directions: Driving from George Town and upon arriving Batu Ferringhi, Golden Sands Resort is located on the right at the first traffic junction. Sigi’s Bar & Grill is located towards the far side of the resort, after the pools and facing the beach.

Update: This business has ceased its operations.

Italiannies is a casual dining restaurant in Queensbay Mall. As its name implies, the eatery serves classic Italian fare such as pizzas and pastas. Italiannies has recently revised its menu, so my visit today is to savor a handful of the new dishes.

Furnished with comfortable booth-style dining tables, Italiannies presents a family-friendly dining atmosphere. The place is also conducive for having business meals. A doorway at the dining area leads to Fridays, which operates under the same management.

Freshly baked bread is served almost as soon as customers are seated. As per tradition, bread is typically taken with olive oil and balsamic vinegar.

The Spinach & Artichoke Formaggio (RM23.55) is a blend of parmesan cheese with spinach, mushrooms and artichokes. Served in a skillet, the dish is topped with marinated tomatoes, crispy spinach and fried garlic. Toasted garlic bread is provided on the side. The strong taste of cheese makes this dish quite appealing. In fact, “formaggio” is the Italian word for “cheese”.

The Salmon & Spinach Fettuccine (RM34.25) strikes a chord with my palate. The pasta has a springy texture that blends well with creamy parmesan sauce. However, the main appeal is the juicy salmon fillet. The pasta dish also contains crispy spinach, oven-dried cherry tomatoes and black sesame seeds.

As for pizzas, the Big Daddy (RM38.50) uses a thin crust that presents a degree of chewiness. Pizza toppings include applewood smoked beef bacon, pepperoni, beef meatballs, grilled chicken, cherry tomatoes and cheese. Meanwhile, creamy pecorino sauce and balsamic glaze prevent the pizza from becoming too dry. This large pizza is just right for two persons.

The Fisherman’s Platter (RM34.25) is perfect for sharing around the table. Each piece of calamari, shrimp or fish finger is coated with light batter, and deep-then fried to golden perfection. Three dipping sauces are provided: marinara sauce, chipotle aioli and honey mustard. Also included are sweet potato fries and sautéed vegetables with garlic.

As for dessert, Crème Brulee (RM17.05) is one of the bestsellers. The vanilla-flavored custard is covered with a transparent layer of caramelized sugar. Icing sugar around the cup’s circumference provides aesthetic appeal. I personally feel that custard to sweeter than necessary; it is better to let the taste of cream and eggs take the center stage.

Italians are known for their affinity for coffee. To this end, Italiannies has several espresso-based coffee drinks for diners to get their caffeine fixes. For instance, Cappuccino (RM8.50) is prepared from two shots of espresso, steamed milk and a thick layer of milk foam.

Meanwhile for cold drinks, Coolers (RM10.70) come in one of four flavors: green apple, peach, strawberry or passion fruit. As for Fruit Shake (RM12.45), strawberry and mango versions are interesting choices.

As a family-friendly restaurant, Italiannies has a special menu for children aged 12 and below. The kid’s meal is complimentary with any order from the à la carte menu. Besides this restaurant in Queensbay Mall, Italiannies has another outlet in The Curve, Petaling Jaya.

Name: Italiannies
Address: GF-129, Queensbay Mall, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-611-9211
Business hours: 10:30am-11:00pm
Website: http://www.italiannies.com.my
Coordinates: 5.33449 N, 100.30670 E
Directions: Italiannies is located on the Ground Floor of Queensbay Mall, next to Fridays near the north entrance. Queensbay Mall has a multilevel parking garage and several outdoor parking spaces.

Sigi’s Bar & Grill is one of the two main restaurants in Golden Sands Resort; the other is Garden Cafe. This wooden building was formerly a private holiday retreat owned by the late Sultan of Perak, Sultan Azlan Shah. In the indoor dining area, a small pond separates the hall into halves.

As a beachside restaurant, Sigi’s also offers al fresco dining under the shade of coconut palm trees. With lovely views of the sea and golden sunset over the horizon, the place presents a relaxing setting for holidaymakers.

As part of Shangri-La’s guest chef program, Golden Sands Resort is having Chef Fabio Polidori this week. Chef Fabio currently serves as the Executive Chef of Shangri-La Hotel Qingdao. Hailing from the small town of Fossombrone in central Italy, Chef Fabio grew up in a family which revolves around home-cooked Italian food.

Chef Fabio has 2 decades of culinary experience, having worked in many restaurants around the world including in Australia, Greece, United Arab Emirates, China, Thailand and Malaysia. Passionate about experimenting with food, Chef Fabio’s forte is Mediterranean cuisines. His signature dishes cover Italian, Greek, French, Spanish and Moroccan recipes.

This evening, Chef Fabio is giving a live cooking demonstration at Sigi’s. Today’s subject is folded pizzas called panzerotti, a popular street food in southern Italy. Panzerotto means “little belly” in Italian because the pastry resembles a bloated belly when it is cooked. Panzerotto is similar to calzone but the former is deep-fried instead of being oven-baked.

Panzerotto is made from the same flour dough as pizzas. After flattening and shaping using a rolling pin, the dough is topped with mozzarella cheese and tomato sauce. Other toppings include seafood like tuna, salmon, white snapper, shrimp and squid. Vegetable choices are spinach, zucchini, bell peppers, eggplant, black olives and mushrooms. The dough is folded and sealed, and then deep-fried so that it becomes crispy. Panzerotti are similar in appearance to local curry puffs.

Chef Fabio is also showcasing many of his signature dishes this evening. For instance, Gambas Bravas (RM40.00) is a Spanish appetizer based on shrimps (“gambas” means “shrimps” in Spanish). Sautéed with garlic and herbs, the prawns are served with cherry tomatoes, lemon and aioli. Meanwhile, sweet potato chips on the side are Chef Fabio’s interpretation of patatas bravas, although the traditional recipe uses white potatoes instead.

The second appetizer, Beef Keftedes (RM27.00), is Greek in origin. “Keftedes” is the Anglicized spelling for the Greek word, κεφτές. The beef meatballs are served with tzatziki (τζατζίκι) sauce, a traditional Greek sauce made of yogurt. Meanwhile, cherry tomatoes and lemon juice serve to provide citrus tanginess. Overall, this dish is exquisite indeed.

Pondicherry Soup (RM32.00) is named after the city of Pondicherry, a former French colony in India. Created by a Michelin 2-star chef whom Chef Fabio has worked with before, the soup is formulated from a special blend of 12 spices. The Pondicherry Soup is also loaded with seafood like shrimps, squid and fish. Chef Fabio took some creative license by replacing coconut milk with fresh milk, and by removing the curry flavor that is typical in Indian stews.

Scallop Risotto (RM43.00) is one of my favorite dishes this evening. This traditional rice dish is particularly popular in northern Italy. The risotto is cooked in flavorful broth to a creamy consistency. Saffron lends its lovely flavor as well as the distinctive yellow color. At the top is a succulent piece of grilled Hokkaido scallop. Also included are crunchy asparagus and a light shower of cocoa powder.

Potato Gnocchi (RM39.00) are another traditional Italian dish. The soft dumplings are made from semolina and potatoes. Although ready-made gnocchi are commonplace nowadays, Chef Fabio prefers to make them the old-fashioned way, i.e. by hand. The gnocchi are served with sun-dried tomatoes, buffalo mozzarella (mozzarella di bufala), pesto sauce and arugula (garden rocket).

Chef Fabio picked up the recipe for Moroccan Lamb Tagine (RM110.00) while working with a Moroccan chef in Dubai. Tagine (الطاجين) also refers to the earthenware pot in which meat is traditionally stewed. The cone-shaped lid helps to retain moisture – essential considering the scarcity of water in North Africa. Tagine is customarily cooked over hot charcoal, but this is obviously not practical in Sigi’s.

Served in savory gravy rich in spices, the lamb shank is cooked to perfect tenderness. At the side is a large serving of couscous (كُسْكُس‎). Made from semolina, couscous has a light and fluffy texture. The serving size of Moroccan Lamb Tagine is huge because it is meant for 2 persons.

Harissa (هريسة‎) is a North African blend of spices including red chili peppers. This condiment is used in the Harissa Salmon Steak (RM73.00). Grilled to perfection, the salmon fillet remains fairly juicy even when the skin has become crispy. As for presentation, the plating involves mashed beetroot, charred scallions and squid ink.

The Affumicato Pizza (RM42.00) has delectable toppings like smoked salmon (salmone affumicato), ricotta cheese, artichokes, arugula and chili flakes. I love the crispy texture of the thin crust.

This evening’s desserts reflect the experiences that Chef Fabio has picked up around the world. One of them is Panna Cotta Mont Blanc (RM24.00). The panna cotta presents gentle sweetness on the tongue without overpowering the taste buds. Also included is a scoop of raspberry sorbet as well as a brush of gold paint.

Most of Chef Fabio’s signature dishes go well with wines. For white wine, Beringer Main & Vine Chardonnay (RM135.00) is the recommended choice. As for red wine, diners may enjoy a bottle of Beringer Founders’ Estate Cabernet Sauvignon (RM160.00).

Sigi’s menu also covers a wide variety of cocktails. For instance, the Tiki-style Mai Tai (RM32.00) contains a mixture of rum, orange Curaçao liqueur, orgeat syrup and lime juice. The cocktail’s exotic tropical taste makes it an excellent thirst quencher. Other recommended cocktails include Golden Sands and Sands Cooler.

Chef Fabio’s signature dishes are included on Sigi’s à la carte menu throughout the month of March 2018. The dishes are served during dinner only, and are not available on Fridays and Sundays because buffet is served on these days. It is always a great pleasure to meet chefs from around the world. Therefore, I am glad that Shangri-La has an active guest chef initiative.

Name: Sigi’s Bar & Grill
Address: Golden Sands Resort, Jalan Batu Ferringhi, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-886-1852
Business hours: 11:00am-12:00am
Website: Click here
Coordinates: 5.47772 N, 100.25166 E
Directions: Driving from George Town and upon arriving Batu Ferringhi, Golden Sands Resort is located on the right at the first traffic junction. Sigi’s Bar & Grill is located towards the far side of the resort, after the pools and facing the beach.

Update: This business has ceased its operations.

What was formerly known as Putra Place has been completely overhauled and reopened as Sunway Putra Mall. The refurbished mall has significantly improved atmosphere and a more modern feel. Natural sunlight pours through the glass ceiling and illuminates the concourse area beneath.

For a mall of its size, Sunway Putra Mall has a particularly large number of restaurants. Located on Level 3 is Capricciosa Ristorante Italiano, part of an international chain of Italian restaurants that originated in Japan. The name “Capricciosa” refers to a type of Italian pizza which contains mushroom toppings.

Capricciosa serves traditional Italian food such as pizzas and pastas. The food here is cooked to order. Capricciosa also has the distinction of being the first halal-certified Italian restaurant chain in Malaysia.

Indoor dining tables are arranged inside the restaurant as well as the space which overlooks the concourse. Meanwhile, the al fresco section allows customers to enjoy the evening breeze in view of the Putra World Trade Centre and Seri Pacific Hotel.

Our meal starts with Rice Croquette (RM11.90), a delicacy from Sicily where it is called “arancino”. Stuffed with mozzarella cheese, the fried rice ball is served with Capricciosa’s signature meat sauce. Savoriness of fresh tomatoes and ground beef makes this appetizer quite appealing indeed.

The Savory Meat Soup (RM6.90) is also based on the restaurant’s signature meat sauce. Made fresh to order, the beef stew contains mixed vegetables and fresh cream too. Natural sweetness of tomatoes makes the soup quite tasty on its own. I think there is no need to add condiments.

Half & Half Pizza (RM34.90 for 12-inch version) allows customers to combine any two pizzas on the menu. The first type, Capricciosa, has toppings like beef pepperoni, streaky beef, portobello mushrooms, bell peppers and mozzarella cheese. Meanwhile, Quattro Formaggi uses 4 types of cheese: cheddar, mozzarella, parmesan and cream cheese. Thin crust is used here. Additional pizza toppings (RM5.90 each) are pepperoni, chicken, tuna, cheese and more.

The pasta menu offers three types of pasta: spaghetti, linguine and penne. One of the more popular pasta dishes is Seafood Aglio Olio (RM32.90). Spaghetti is sautéed in olive oil and seafood such as mussels and shrimps. Meanwhile, garlic and chili flakes carry most of the flavor. I think the amount of olive oil is slightly more than what is necessary for aglio olio to work.

Capri Superstar (RM21.90) takes advantage of homemade tomato sauce. The generous portion of spaghetti is sautéed al dente with garlic and chili peppers. Overall, I find this dish to be reasonably spicy but it is on the saltier side of things. Similar to pizzas, any pasta dish can be upgraded with additional ingredients like meatballs, smoked salmon or mushrooms for RM5.90 each.

In addition to ready-made pasta, Capricciosa also offers two types of freshly-made pasta: fettuccine and pappardelle. For example, pappardelle works well with Creamy Porcini (RM33.90) because the broad pasta takes better advantage of the creamy porcini sauce. I also enjoy the crunchiness of shimeji and eryngii mushrooms. There are six choices from the Pasta Fresca menu; each dish comes with a bowl of soup of the day.

As for desserts, the Chocolate Brownie (RM11.90) is served warm and stands in contrast with a scoop of vanilla gelato on top. The brownie is punctuated with chopped macadamia nuts to provide some degree of crunchiness. Drizzled with chocolate syrup, this dessert concludes the satisfying meal today.

Moving on to drinks, the Tropical Punch (RM11.90) is a fruity blend of orange juice, mango juice and ice. Grenadine syrup not only lends its appealing orange hue, but also provides a pleasing sensation of sweet-tanginess. This fruity drink is topped with lychee fruit and lychee jelly.

As the name implies, Vanilla Choco Mint (RM11.90) combines the flavors of vanilla, chocolate and mint. Using vanilla flavor, the milkshake is blended with chocolate ice cream, and finally topped with whipped cream and mint.

Last but not least, Cappuccino (RM8.90) is prepared from a single shot of espresso with steamed milk. Chocolate powder is sprinkled on top the foam for aesthetic appeal. Since milk is naturally sweet, there is simply no need to add sugar to this cup of cappuccino.

Name: Capricciosa Ristorante Italiano
Address: L3.29, Sunway Putra Mall, Jalan Putra, 50350 Kuala Lumpur
Contact: 03-7492-0513
Business hours: 11:00am-10:00pm
Website: http://www.capricciosa.com.my
Coordinates: 3.16657 N, 101.69229 E
Directions: Capricciosa is located on Level 3 of Sunway Putra Mall, right between PappaRich and Tealive. The mall provides parking at its basement levels.

Via Pre has moved from its original Weld Quay (Pengkalan Weld) location to a new shop at Penang Street (Lebuh Penang). This is one of two restaurants that Via Pre currently has – the other being located in Kuala Lumpur, which I had the pleasure of visiting last month.

Via Pre is named after a busy street in downtown Genoa, Italy. In contrast to most Italian restaurants in Malaysia, Via Pre sets itself apart from others through authentic Italian cuisine. As evidence, the restaurant goes to great lengths to procure premium ingredients from Italy. This includes nearly everything from cured meat to cheese, wines to coffee.

The new Penang Street outlet features an open kitchen where customers can see its crew working tirelessly to fulfill orders. The Head Chef of this outlet is Chef Luca from Florence, whom I had the pleasure of meeting previously.

The upper floor of the restaurant provides additional dining space during busy hours. Every Saturday evening, there is live band performance to keep the ambience vibrant.

Our meal is preceded by an apéritif: Bellini (RM36.00). This refreshing drink is made from 2 parts of Prosecco sparkling wine and 1 part of peach purée. This classic cocktail originates in Venice and possesses refreshing sweet-tanginess that draws appetite.

Shortly after being seated, we are served with a basket of bread. Breads are complimentary with most food orders except for pizzas, bruschetta and panini. Bread types vary from day to day. Today, the bread basket comprises of focaccia, eight-grain bread, rustic bread and grissini.

Baked fresh every day, the breads carry irresistible aroma from the oven. In general, the breads are pleasantly crusty – with the sole exception of grissini which are too hard for me. Balsamic vinegar and extra virgin olive oil are provided too.

Prosciutto & Buffalo Mozzarella (RM25.00) is an antipasto (starter) platter served on a tagliere (wooden board). Prosciutto is a general term for any Italian dry-cured ham. There are regional variations of prosciutto, for instance Parma Ham from Emilia-Romagna as shown here.

As for cheese, mozzarella di bufala (buffalo mozzarella) from southern Italy has curd-like softness. It is milder in flavor compared to some other types of cheese. The platter also includes green olives, sun-dried tomatoes and artichokes.

Spaghetti Ai Frutti Di Mare (RM56.00) is a seafood-based pasta dish. Pasta is cooked using garlic and extra virgin olive oil. The oil accentuates aroma and provides a sense of oiliness that is not too greasy. The phrase “frutti di mare” literally means “fruits of the sea”, and symbolically refers to seafood. Seafood used in this dish includes squid, clams and mussels.

Seafood pasta goes well with white wine such as Ansonica Costa Argentario La Parrina 2013 (RM32.00). This dry wine is produced from the vineyards of Parrina, Tuscany. Served chilled, the glass of Ansonica is smooth and carries refreshing nutty aroma, making this wine friendly to casual drinkers.

Seafood connoisseurs should go for Misto Griglia Di Pesce (RM78.00), a combination platter of grilled seafood: salmon, grouper, shrimp and squid. For best enjoyment, seafood is marinated and grilled with rosemary and garlic-infused olive oil. Included on the side are diced tomato salad and silk-like sautéed spinach.

Salmon and shrimps are the main highlights of the assorted seafood platter. Thanks to their freshness, their juiciness is exquisite with every bite. On the other hand, squid and grouper are slightly drier; I personally prefer more tenderness. While it is pleasurable to enjoy grilled seafood on its own, it is also nice to dip it in a special sauce made from tarragon and shallots.

The 12-inch Vegetariana Pizza (RM25.00) may be too large for one person, but this is the standard serving size for a wholesome Italian meal. Like bread, pizza dough (schiacciata) is also made fresh in the kitchen. Tossed and stretched by hand, the dough serves as pizza crust. Its scrumptious crisp is attributed to the fact that the pizza is baked in a stone oven.

As for pizza toppings, fresh tomato paste is evenly spread over the crust. This is followed by vegetarian ingredients like black olives, green olives, artichokes, zucchini, eggplant (brinjals), bell pepper and onions. Toppings are held in place by molten mozzarella cheese. Finally, parsley and basil are used as garnish.

Progressing into desserts, La Crème Brulee’ Di Via Pre (RM18.00) is the most interesting from the presentation perspective. Alcohol on custard’s surface is ignited at the dining table, resulting in spectacular display of flame which lasts for over a minute. Flambéing icing sugar causes it caramelize, forming a brittle layer which keeps the custard insulated from heat.

Meanwhile, the vanilla-based custard is blessed with alluring lime aroma, teasing the palate with its lovely citrus essence. Included on the side is a piece of baci di dama, which loosely translates to “lady’s kisses” – because it resembles a pair of lips. Baci di dama is made from crushed hazelnut while chocolate cream holds the halves together.

After a heavy meal, it is ideal to have a digestif to relieve any surfeiting feeling. A small glass of Limoncello Napioli IGP 27′ (RM23.00) does the trick. Produced in Torreglia of northern Italy, this lemon liqueur is made by fermenting lemon zest and syrup. This digestif is delightfully sweet and has respectable alcohol overtones.

Via Pre also produces its own Limoncello which is drier and has higher alcohol content (39%) than the imported version. The liqueur takes 50 days to prepare, and is usually reserved for special events such as Christmas.

Hardcore drinkers may even want to get their hands on Limen Liquore. With alcohol content (42%) approaching that of whisky, this is not a common beverage to be trifled with. Its sweet-smelling lemon fragrance is pleasurable in small amounts, but the fumes can overwhelm the nasal cavity with ease. The liquor gives mild burning sensation as it trickles slowly down the throat.

Few people have coffee culture as developed as the Italians, who consume coffee at the conclusion of nearly every meal. At Via Pre, the beans are roasted by Buscaglione Caffè of Rome. Extracted espresso is used to prepare this cup of Cappuccino (RM11.00). The coffee is notable for its exquisite smoothness as well as its relaxing aroma.

Occasionally, customers are served with a type of sugar confectionery at the conclusion of their meals. Chocolate Praline serves this role today. The chocolates pieces are contain crushed pistachio nuts and are infused with some wine for the extra kick. Intense dark chocolate essence strikes a chord with my bitter-inclined palate.

Once again, the food quality at Via Pre continues to impress with flying colors. It is no wonder the restaurant is packed with customers during dinner service!

Name: Via Pre
Address: 20E, Lebuh Penang, 10200 George Town, Pulau Pinang
Contact: 04-262-0560
Business hours: 11:00am-11:00pm
Website: http://www.via-pre.com
Coordinates: 5.41933 N, 100.34136 E
Directions: Via Pre is located on Lebuh Penang (Penang Street) between the intersections with Union Street (Lebuh Union) and Bishop Street (Lebuh Bishop). It is at the other end of shops from The Chambers and Penang 3D Trick Art Museum. Street parking can be scarce on weekdays.

My previous visits to Via Pre have been enlightening. Unlike most Italian restaurants in Malaysia, Via Pre remains faithful to authentic Italian ingredients and recipes. This is why I am much honored to pay my third visit, this time to Via Pre’s second outlet at Bukit Damansara, Kuala Lumpur.

This new outlet is located in a more secluded part of the capital city. Surrounded by affluent neighborhood, Via Pre enjoys a constant stream of customers including Western expatriates. Because this restaurant is not quite as spacious, there are fewer variety of cured meat, cheese and wine here as compared to its sister outlet.

Shortly after being seated, customers are served with a complementary basket of focaccia and wholemeal bread. Despite having limited kitchen space, Via Pre insists on baking its own bread to ensure maximum freshness. Indeed, the bread is aromatic upon serving, and the soft texture appeals to my palate. Italian bread is customarily enjoyed with extra virgin olive oil and balsamic vinegar.

The meal starts with Spritz (RM27.00), a drink which I have been craving for since my previous visit. This apéritif is concocted from a precise ratio of Prosecco sparkling wine, Aperol liqueur and soda water. A slice of orange in each glass imparts tangy citrus appeal. Spritz is one of the most popular thirst-quenching drinks during the summer months of Italy.

The opening dish is Cozze Della Casa (RM56.00), or “homestyle mussels”. At the center of the bowl are giant New Zealand mussels, extremely fresh and blessed with plump flesh. The mussels are flavored by spicy tomato marinara sauce made from fresh tomatoes, garlic and a dash of white wine. Around the rim of the bowl are slices of schiacciata bread. Schiacciata has very similar texture to pizza crust; the bread is chewy and slightly powdery on the surface.

Cozze Della Casa is often paired with white wine. Parrina Ansonica Costa dell’Argentario (RM39.00) from Tuscany is one good choice.

From the pasta menu, Aglio Olio With Broccoli & Sausages (RM32.00) is great for diners who prefer a balance between meats and greens. This lovely dish matches savory duck sausages with vegetables such as broccoli, dried chili, garlic and parsley. Spaghetti is made from whole-wheat flour and is cooked al dente. Upon request, gluten-free pasta is also available. At Via Pre, pasta is either made from scratch, or sourced from Italy.

Costolette Agnello (Lamb Chops, RM79.00), Via Pre’s signature lamb rack, makes a comeback – albeit with slightly different presentation. Three frenched ribs of Australian lamb are gratinéed with eggplant paste and goat cheese. A dash of extra virgin olive oil permeates the immediate vicinity with tantalizing aroma and helps to accentuate bold flavors of lamb. Served next to lamb ribs are broccoli, potatoes and sweet potatoes. Lemon wedge and scallion sauce are provided. The heavenly savoriness of this lamb chop is gratifying indeed.

In most cases, red meat like lamb is ideally paired with red wine. The choice of red wine this evening is Parrina Sangiovese Riserva (RM39.00).

At Via Pre, pizza crust is made from scratch such that it has the distinctive chewiness of fresh dough. As for toppings, Via Del Pre Kul (RM32.00) is the choice today. Covered with Neapolitan sauce (tomato sauce) and mozzarella di bufala (buffalo mozzarella), the dough is topped with an assortment of fresh vegetables like broccoli, black olives, capers, garlic, onion and chili. Light sprinkle of chopped parsley forms the finishing touch of this delectable pizza dish.

Il Tiramisu (RM22.00) is served as the dessert. This coffee-flavored treat is primarily made from savoiardi (ladyfingers), an egg-based sponge cake shaped like a large finger. For tiramisu, savoiardi is soaked in espresso. The dessert is also layered with creamy mixture of mascarpone cheese, eggs and cocoa. As per tradition, tiramisu is also given an infusion of Marsala wine. Finally, tiramisu is typically carpeted by a layer of cocoa powder for aesthetic effect.

When in Rome, do as the Romans do. Tonight’s dinner service concludes with a cup of fine coffee. At Via Pre, coffee beans are supplied by Rome-based Buscaglione Caffè. Italians are known for their obsession of coffee, so the fact that this coffee makes the cut says a lot about its superior quality. Shown here is a cup of Espresso (RM9.00) and a cup of Latte (RM12.00).

It is interesting to note that the Italian palate is extremely diverse. For example, most coffee roasters are only known locally and rarely get the opportunity to venture beyond their respective regions of origin.

Throughout the entire evening, light background music keeps the ambience of this restaurant lively. With plenty of parking spaces on the side, Via Pre is becoming a popular dining spot for locals and expatriates alike. By the way, food at Via Pre Bukit Damansara is pork-free in order to suit the demographics around this outlet.

Name: Via Pre
Address: 25, Lorong Setia Bistari 2, Taman Bukit Damansara, 50490 Kuala Lumpur
Contact: 03-2011-2003
Business hours: 11:30am-3:30pm, 5:30pm-10:30pm (Sunday-Thursday), 11:30am-3:30pm, 5:30pm-11:00pm (Friday-Saturday), closed on Mondays
Website: http://www.via-pre.com
Coordinates: 3.14386 N, 101.65753 E
Directions: Traveling eastward on Sprint Expressway, take exit 2314B to Bukit Damansara. After the Petron gas station, turn left at the next opportunity to Jalan Beringin. After approximately 400 meters, turn left to Lorong Setia Bistari 2. Drive until you see a row of shops on the right. Via Pre is the corner shop in this row. There are parking spaces in front of Via Pre and at the adjacent overflow parking lot.

Update: This business has ceased its operations.

Besides Gurney Paragon, Italiannies recently made its second Penang presence in Queensbay Mall. This Italiannies outlet is located next to Fridays, its sister restaurant under the same parent company.

As the name implies in an obvious manner, Italiannies specializes in Italian cuisine with dishes such as pizza, pasta and seafood. Like Fridays, Italiannies presents a casual-dining atmosphere which appeals to families, working people and the drinking crowd. Although the menu in each Italiannies resolves around similar dishes, each outlet is tailored towards specific clientele.

As soon as customers place their orders, they are kept treated to a complimentary platter of Italian bread: focaccia and pane toscano. Accompanying the bread is herb oil which is primarily made from olive oil and sunflower oil. Balsamic vinegar is also added for the sharp acidic appeal.

For appetizer, the Calamari Caesar (RM39.55) is one way to start the feast. The highlight is cast upon deep-fried squid, which is coated with crispy batter that does not feel greasy in any way. Complementing the squid are romaine lettuce, roasted button mushrooms, artichoke hearts, black olives, capsicum, croutons and a sprinkle of grated parmesan cheese. This humongous salad can easily feed 3 or 4 persons!

My favorite dish so far is the Salmon Oreganato (RM58.20), which turns out to be the bestselling dish in this outlet. The presentation is unique to this branch. A piece of pan-seared salmon is topped with oregano butter, then laid on mashed potato flavored by chopped rosemary. Juicy and succulent, the salmon scores extra points in the flavor department.

Presented alongside the salmon fillet are sautéed vegetables such spinach, bell peppers, zucchini, squash and onion. Also included are deep-fried spinach, baked cherry tomato and garlic.

Assimilating Japanese sushi ingredients with Italian pizza culminate in Mentaiko Chicken Pizza (RM46.65). The pizza dough has unique texture – sufficiently firm but also has pleasant flaky mouthfeel. The paste, made from fresh capsicum purée, is layered with chicken slices, onion and bell pepper.

The orange-colored sauce, mentaiko (明太子), is prepared from cod roe and mayonnaise. Meanwhile, bonito flakes (鰹節) is made from smoked skipjack tuna and appears to dance in the wind due to transient air current surrounding the hot pizza. A squeeze of lime provides citrus sourness that adds to the pizza’s appeal.

As for desserts, Crème Brulee (RM20.85) is the choice this evening. Prepared in a cast iron skillet, the custard is prepared using milk, egg and vanilla essence. The result is creamy consistency which delights my palate. The top surface is covered by caramelized sugar, made by torching icing sugar until it forms translucent, brittle layer. This dessert is enjoyable and well-recommended.

Unlike most Italiannies outlets, this Queensbay Mall restaurant serves barista coffee. The glass of Caffè Latte (RM8.75) and Cappuccino (RM8.75) are of reasonable quality, but I personally prefer bolder coffee taste. Anyway, I suspect that coffee is just meant to supplement Italiannies’ food menu and is not the main focus of the restaurant anyway.

Name: Italiannies
Address: GF-129, Queensbay Mall, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-611-9211
Business hours: 11:00am-11:00pm
Website: http://www.italiannies.com.my
Coordinates: 5.33449 N, 100.30670 E
Directions: Italiannies is located on the Ground Floor of Queensbay Mall, next to Fridays near the north entrance. Queensbay Mall has a multilevel parking garage and several outdoor parking spaces.

Perdana Quay at a marina located within a short drive from Oriental Village. This Mediterranean-style commercial area at Pantai Kok overlooks a dozen yachts docked at the quay. Businesses at Perdana Quay are primarily restaurants, bars and boutique shops.

Serving the upscale market, several of these eateries provide al fresco dining on the boardwalk. Mare Blu Kafé is one such restaurant here. As business is slow during lunchtime, this Italian restaurant offers set meals that include pasta, pizza or grilled meat. My choice for lunch is the Pasta Set for a fair price of RM20.00.

There are two choices for appetizers: Garlic Bread and Tomato Bruschetta. I opted for the latter. Bruschetta consists of several slices of bread topped with diced tomatoes.

There are 4 choices for the main dish. Each option involves a different type of pasta with a corresponding type of sauce. I selected Linguine Clams In Olive Oil as it sounds the most appealing. This aglio olio-style dish enjoys strong flavors of garlic and chili peppers. However, I prefer the pasta dish to contain more olive oil as it is quite dry.

The set meal also includes a single scoop of vanilla ice cream and a drink – either carbonated drink or fruit juice. I picked mango juice for lunch today. Overall the food at Mare Blu is acceptable in terms of palatability. However, I think the main appeal is the scenic ambience which the restaurant provides.

Address: B5-6, Perdana Quay, Burau Bay, 07000 Langkawi, Kedah
Contact: 04-959-3830
Business hours: 11:00am-11:00pm

Taste

Presentation

Ambience

Hospitality

Value

In view of the impressive dining experience during my previous visit to Via Pre, I have been anticipating my next visit to this lovely Italian restaurant at Weld Quay (Pengkalan Weld). Known for strict adherence to authentic Italian cuisine, Via Pre sources nearly all ingredients from Italy: from cheese to cured meats, and from wines to coffee.

On weekdays between 5:00pm and 7:00pm, customers may enjoy Via Pre’s Aperitivo Italiano (Italian appetizer) offer. For every 2 glasses of drinks ordered, the third glass is on the house!

The Italian elixir against the recent hot spell is Spritz Veneziano (RM27.00), a wine-based cocktail popularized in northeast Italy. The drink is made from 3 parts of Prosecco sparkling wine, 2 parts of Aperol bitter liqueur, and 1 part of soda water.

This thirst-quenching concoction is garnished with a slice of orange, not only for aesthetic appeal, but also to provide refreshing citrus aroma. The overall alcohol content is quite low, my worry about drinking so early into the meal is misplaced.

In addition, the Aperitivo Italiano also grants customers unlimited access to the buffet spread of finger food. Spiedini (skewered meat) certainly goes well with wine.

For something meat-free, bruschetta is also quite enjoyable. This finger food is best enjoyed while it is still warm.

Italian bread is also available for customers’ enjoyment. Salsa and pickles are provided to go with bread. Assorted crudités are also available.

From the antipasti menu, Uno is the first of several types of appetizers. Slices of mortadella sausage and provolone cheese are wrapped around grissini (breadsticks). This appetizer is intentionally salty as it is meant to serve as an appetizer.

The small serving of Uno (RM16.00) comes in two breadstick pieces. On the side are artichoke (carciofo) and sun-dried tomatoes (pomodori essiccati al sole).

Risotto Ai Funghi (RM52.00) is one of the delicacies in this evening’s special menu. Although popularized throughout the Western world, risotto is actually a traditional dish in northern Italy. With several exceptions, risotto is customarily served as the promo (first course of a meal).

The rice grains of risotto are held together by a thick broth made from taleggio cheese, resulting in creamy texture and highly satisfying sensation on the palate. Not resting on its laurels, fresh porcini mushrooms enhance savoriness to this already-succulent dish. A piece of cheese crisp provides contrasting mouthfeel in opposition to the creamy risotto.

From the pasta section of the menu, meat-lovers should find the Tortiglioni Al Ragout Di Cinghiale (RM29.00) at the top of their wish list. The center stage of this dish is a special blend of minced pork ragù (sauce) made from wild boar (cinghiale). Wild mushrooms and sausages are also used for added flavor.

The ragù is rich with meaty savoriness. In order to avoid surfeiting sensation, some fatty portions of the pork has been removed such that the meat is leaner. Seasoned with a light pinch of sea salt, this pasta dish is enjoyable to the last mouth.

This pasta dish is meant to use tortiglioni, but customers can opt for gluten-free alternatives for additional RM5.00. Today’s gluten-free pasta is made from parboiled rice in the shape of fusilli. The rice used to make this pasta is grown near Vercelli, a region reputed for its ideal climate for cultivating rice.

As a maritime nation surrounded by seas on three sides, Italy derives many ingredients from the marine kingdom. At Via Pre, the best way to sample different kinds of seafood is through the Misto Griglia Di Pesce (RM72.00), which literally means “Mixed Grilled Fish”.

This ultimate seafood platter consists of a white fish and a pelagic fish: represented by grouper and Scottish salmon respectively. Via Pre insists on using fish caught from the wild as opposed to farmed ones. Once caught at sea, the fish is subjected to individual quick freezing (IQF) such that ice crystals form in smaller size. Finer ice crystals allow the fish to maintain its natural texture during transit to the kitchen.

Meanwhile, the supply of squid and shrimps are sourced closer to home. To secure the freshest seafood possible, the chef personally shops at the local wet market every morning. If the catch of the day is unsatisfactory, Via Pre would rather drop this dish from the menu instead of serving substandard food. Given the gratifying enjoyment of fresh squid and shrimps, I concur that this is a wise move.

After marinating, seafood is grilled in rosemary and olive oil. The amount of heat needs to be carefully controlled in order for seafood items to retain their natural juices. Condiments such as chili sauce and scallion sauce are prepared from scratch. Also included on the side are sautéed vegetables such as spinach and tomatoes.

The Misto Griglia Di Pesce is best enjoyed with a glass of Sauvignon Angoris 2014 IGT (RM26.00). This white wine is derived from grapes cultivated in the Friuli-Venezia Giulia region of northeastern Italy. Thanks to the temperate and humid climate, this region is renowned for its prized white grapes.

The Ribolla Gialla Frizzante (RM36.00) is an Italian sparkling wine made from grapes of the same region. Taking advantage of the ideal weather near the Adriatic Sea, the sparkling wine produced here is notable for its fruity and floral aroma.

Also from the daily special menu is a delectable dish of Ravioli (RM48.00). Ravioli is notorious for being painstaking to make by hand. Perhaps not surprising by now, this is indeed how ravioli is prepared at Via Pre. The dough is a mixture of wheat flour and semolina flour, both sourced separately from local mills and mixed in-house.

Ravioli is usually prepared from two wide sheets of dough. Filling is added between the layers, then the dough is cut into bite size and sealed on the sides. Curd-like filling in each piece of ravioli comprises of ricotta cheese, truffle, garden sage cream, butter and asparagus. Cooking ravioli is a yardstick of an Italian chef’s prowess because the level of heating needs to be controlled such that the fillings do not become overcooked.

As our wine glasses are emptying, it is time to try some red wine instead. Refosco Dal Peduncolo Rosso Friuli IGT Agoris (RM26.00) is made from dark-skin grapes grown in northeastern Italy. This exquisite wine is noteworthy for its fruity flavor reminiscent of plum.

Progressing to desserts, Chef Max’s La Famiglia (RM36.00) is the result of the proprietor’s very own creative expression. Aptly named “The Family” in Italian, the platter comprises of three pieces with wildly distinctive flavors.

The panna cotta is the most modest in terms of taste, but still enjoyable by any measure. The vanilla-flavored custard is topped with sweet blueberry sauce.

My personal favorite piece is the chocolate-flavored fiordilatte. The custard is infused with genuine cocoa goodness, tantalizing the taste buds upon contact and lingers for an appreciable duration.

Finally, almond coffee flan excites my taste buds with a strong dose of caffeine. The flan is accompanied by caramelized syrup made from orange, walnuts and pistachios.

To conclude the satisfying feast, the Amaro Montenegro (RM24.00) serves as the digestif (as opposed to an apéritif) of the meal this evening. This liquor from Bologna is made from different herbs such as saffron and vanilla. Served chilled in a shot glass with a slice of lemon, the drink carries bitter-sweet flavor which helps to alleviate any surfeiting sensation on the stomach.

When in Rome, do as the Romans do. When Italians consume coffee, the foremost choice is pure espresso – nothing more, nothing less. Today’s single-shot Espresso (RM7.00) is brewed from coffee beans roasted by Buscaglione Caffè. Indeed, the adrenaline surge kicks in within mere minutes!

Although the pricing at Via Pre is hefty compared to other Italian restaurants in Penang, this is justified with the fact that food here is of uncompromising quality. From the supply of fresh ingredients to the steadfast adherence to healthy cooking, Via Pre leaves no morsels untouched in its pursuit for perfection.

Name: Via Pre
Address: 5, Pengkalan Weld, 10300 George Town, Pulau Pinang
Contact: 04-262-0560
Business hours: 11:00am-11:00pm
Website: http://www.via-pre.com
Coordinates: 5.41633 N, 100.34374 E
Directions: From the ferry terminal at George Town, turn right and drive along Weld Quay (Pengkalan Weld). Via Pre is located shortly on the left, at the same block as The Royale Bintang Penang and Made in Penang Interactive 3D Museum. Street parking is available along Weld Quay and Church Street Ghaut (Gat Lebuh Gereja).