How much do you think you know about Italian food?If you really question yourself, you will realize that there is much more to know than the cheese dripping pizza and heaped up piles of pasta. In Italian cooking, there are vary of styles and ingredients being played around ,but one unique feature of Italian food remains - simplicity.
In the month of February, Villa Danieli at Sheraton Imperial Kuala Lumpur Hotel invites you to celebrate Chef Alessandro's one year anniversary with his specially created menu featuring his latest signature dishes .
The black tomato dip was uh-mazing!
Though the name 'dark tomato' does not sound edible to me at first, but in the end I managed to mop up all of them with the freshly baked buns that placed temptingly in front of me.
Hard and tough on the outside, but soft and chewy on the inside , and that's what I called 'perfect'buns.
Carpaccio di manzo Wagyu con asparagi bianchi , mousse di parmigiano e pinoli tostati, rucola e sedanorapa marinato, riduzione di aceto balsamico al miele, Fior di Sale
The dinner start with some antipasto - Wagyu beef carpaccio with white asparagus, parmesan cheese mousse and roasted pine nuts, arugula and celeriac marinate with honey balsamic reduction and Salt Flakes. In Italian cuisine, the most simple dishes are delicious , and the quality of ingredients ( parmesan cheese and fresh wagyu beef )is what makes the difference. . . Italian cuisine normally don't have salad dressing, all they need is just some freshest vegetables with great olive oil and possibly some balsamic vinegar to make the entire dish alive.
Cervice di merluzzo piccante con emulsione di patate all` olio d`oliva, polvere di Kalamata disidratate e calamari fritti, crema di peperoni all` aglio selvatico
Next, we had Cod spicy Cervice with olive oil potato emulsion, dehydrated Kalamata olive`s dust and deep fried Calamari, wild garlic and bell pepper volute .
The 'potato emulsion' tasted like mashed potato, exceedingly smooth on the palate, followed by an ascending spicy sensation lingering on the tongue as the aftertaste, thanks to the dried pepper flake. Ah! Not to forget the deep-fried -until-fragrant ,miniature squid and also chunks of fresh cod that had been infused with some zesty flavor. This dish encapsulated my heart wholly.
Look how beautifully this dish was composed, I really hate to deconstruct it ( I really do) and if I were given one more chance, I will still... eat it.
Thanks to those who invented camera, it allows us to capture the most resplendent image of the food .
Insalata di gamberoni alla Catalana con coulisse di pomodori neri e fragole all` olio Extra Vergine d` oliva Siciliano
Extremely fresh and huge poached king prawns, garnished with Catalana-style salad and iced crispy vegetables together with black tomato strawberry cooulisse with Sicilian Extra Virgin Oilve oil. Fabulous dish I would say, still they emphasis on fresh and quality ingredients. Springy prawns and crunchy greens , both complemented each other very well.
Burrata di Mozzarella di Bufala con insalata di pomodorini arrosto alla Mediterranea
Buffalo mozzarella`s Burrata with roasted cherry tomatoes salad Mediterranean way. At first I thought the buffalo mozzarella burrata was a poached egg (tell me you agree with me!), but when I dive in my fork right into the center , my curiosity arouse ,how come there's no explosion of yolk?
Initially I was suspecting that chef had took out the yolk , but my dining mate corrected me by telling me that it was not an egg , but cheese. Yeap , besides looking like a poached egg, the cheese also look like a dollop of ice cream sitting on a pool of cherry tomato puree. The cheese itself was creamy and rich, but when paired with the sweet and tangy taste that comes from the cherry, one word: flawless.
ZUPPE (soup)came next after antipasti,
Crema di funghi selvatici al tartufo con Shimeji croccanti , mousse di ricotta
Wild mushroom soup truffle scented with crispy Shimeji mushrooms and ricotta cheese mousse served in a dainty cup. Apart from being slightly salty, the mushroom soup that has been added with truffle oil was superb and extremely aromatic.
Crema di broccoli piccante, aragostelle padellate e pane alla cenere fritto
Spicy broccoli cream with sauté rock lobster, fried charcoal bread. Chunks of fresh lobster meat can be fished out from the soup and I bet your eyes will popped out when you take the first sip of the soup. It was remarkably delish and mouthwatering.
Ravioli ai Quattro formaggi in salsa di noci
Four cheese Ravioli with walnut sauce. Honestly speaking, my semi-trained palate couldn't distinguish which four types of cheese were used to create this marvelous dish. If you are a fan of pasta and cheese, this is definitely a must-try item for you. The semi-soft ravioli was evenly coated with the intensely cheesy but yet not cloyingly thick gravy... each mouthful was a bliss! I pretty much adored it.
Risotto allo zafferano con guancia di manzo fondente e porri croccanti
Saffron risotto with melting beef cheek and crispy leeks. The beef cheek was absolutely tender, it melts right away without much chewing effort, I must admit that I fell head over heels for this particular dish... The beef cheek aside,when I first sampled the risotto, it took my breath away instantly. Enticing golden color, perfectly seasoned , one word to describe this dish - stunning.
Le fettuccine all` Aragosta di Boston dello Chef
The Chef`s fresh egg fettuccini with pan seared Boston Lobster.
My stomach had already reaches its maximum expansion when it comes to pasta, but somehow I still manage to find some spaces to squeeze them in.
Linguine con gamberoni Tigre, pomodorini arrosto e rucola
Linguine with King Tiger prawns, roasted cherry tomatoes and arugula
Spaghetti ai frutti di mare Villa Danieli
Villa danieli`s seafood spaghetti.
Rigatoni con ragout di manzo alla fiorentina, con basilco fresco e olio al pepoeroncino
Rigatoni pasta with spicy creamy Beef Ragout Florentine style, fresh basil and chili extra virgin olive oil. In the name of glutton, you must not miss the rigatoni pasta in Villa Danieli. The short , wide tubular shape pasta which has a hollow center enable the pasta to soak up all the oh-so-gratifying meat sauces . Each mouthful I took burst into so much flavors that were so capable of coaxing me to dive my fork back into them ...I just could not get enough of these.
Cannelloni al nero di sepia ripieni di triglie e broccoli con guazzetto di cavolfiori alle vongole piccante
Red mullet and broccoli Squid ink cannelloni with cauliflower and clams spicy chowder.
''A cannelloni is a cylindrical type of pasta generally served baked with filling and covered by sauce .''(Source: Wikipedia) I must admit that I fell deeply in love with their cauliflower and clam spicy chowder. Clear as you can see in the picture above, the chowder was not very diluted nor too thick , and it has the just right consistency for my liking... I found the taste of the red mullet and broccoli that were tucking inside the cannelloni was rather interesting too! It was something very new to me as I never came across such combination before.
Pomodoro, pomodorini al forno, basilico fresco e Mozzarella di Bufala fresco
Tomato sauce oven roasted cherry tomatoes, fresh basil and Buffalo Mozzarella.
What do you get when you throw a pizza party for a bunch of food bloggers?The pizzarazzi, of course! They stalk and pounce on every pizza that comes out of the kitchen, photographing them from every conceivable angle, then devour them with gusto!
Nothing beats the freshly baked pizza from the oven. A picture speaks a thousand words. Guess this doesn't need more elaboration.
Mascarpone, Toma Piemontese, scaglie di parmigiano e tartufo Uncinato slamellato, olio al tartufo bianco
I thought that was the best pizza that I was going to have that night, but no, not until I try the Mascarpone Cheese, Toma Piemontese cheese, parmesan cheese shavings with fresh Balck Uncinato Truffle and white truffle oil.
This truffle pizza, was unanimously considered the best dish with the people I was dining with that night.The pizza was not soggy but crispy and thin; it also has a potent truffle scent that manage to encapsulate my heart....
Pomodoro, mozzarella, prosciutto stagionato di manzo `Luxury Bovinus`, rucola, scaglie di grana e olio Extra Vergine d` Oliva
Tomato sauce, mozzarella cheese, sea salt aged Beef Ham `Luxury Bovinus`, arugula, parmesan cheese shavings and Extra Virgin olive Oil’
If you have been thinking that Italian food is all about pizza, pasta and spaghetti then you are bound to be enlightened upon visiting Villa Danieli because the Italian cuisine is far more extensive than most of us are aware of....
Medaglione di merluzzo alla Mediterranea con purea di ceci al limone
Cod medallion stew with Mediterranean vegetable in tangy tomato sauce, lemon chick pea mousse. The cod was so delicate and fresh, and it literally melts in your mouth ; the addictive savory flavor from the tomato sauce goes well the the lemon chick pea mousse as well as the cod too! The symphony of components that blend together to elevate the flavors of this dish successfully wow-ed me.
SECONDI DI CARNE
Carre` d`agnello ripieno di fois gras in crosta di pistacchi, purea di patate all` olio Extra Vergine d` Oliva, asparagi bianchi e fondo d`angello alla senape rustica e miele
Pistachio crusted lamb rack stuffed with fois gras, Extra Virgin olive oil mash potatoes, white asparagus and rustic mustard honey lamb jus
The flesh pulls apart in velvety strips... The peppery-jus gravy , however, was the best part...
The mashed potato beneath did not disappoint me too! It was creamy, smooth and buttery, I was enchanted.
Controfiletto di Fassone Piemontese rosolato alle erbe, padellata di funghi misti, uova di quaglia poche` e fonduta di formaggi d` Alpeggio al tartufo, tartufo Uncinato
Fassone Beef` herbs roasted Sirloin steak, mixed mushrooms sauté`, poached quail eggs, Alps mountain`s cheeses and truffle fondue, fresh Uncinato truffle.
This is definitely not for the faint-hearted. The beef was seared to perfection,still keeping the flavor intact on the meat...pretty decent and I was really impressed .
Filetti di rombo cotti al vapore con limone e timo freschi, crema di peperoni al terragone e caponatina di melanzane in agretto, calamaretti spillo croccanti, scaglie di sale Madlon
Turbot fillet steamed with fresh lemon and thyme, bell pepper tarragon cream and sweet n sour eggplant caponatina, crispy baby octopus and Maldon salt`s flakes
Scottata di branzino al sale marinato, pomodorini confit e asparagi croccanti, emulsione di olive e finocchietto
Oven baked sea bass carpaccio with marinate sea salt, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion.
The sea bass was super fresh and had such a marvelous texture , just lightly dressed with olive oil and some fresh herbs,and it was a joy to eat. . .
Ossobuco di Vitello straccotto servito con il suo succo di cottura e polenta concia, gremolada
Slowly braised Veal Ossobuco, cheesy polenta and brazing jus, lemon parsley gramolada. The veal was insanely tender , perfectly seasoned and struck just the right balance of flavor .
Even if you don't have room for dessert after stuffing yourself with so much of good foods, the crème brûlée is worth finding the stomach space.
Crema bruciata al rosmarino
Rosemary crème Brulee
The signature Tiramisu and Rosemary Crème Brulee was fabulous. The perfect, creamy and dense cream aside, it has a distinctive rosemary aroma with a torched thin-crust caramel on top.... I truly enjoy the rosemary scent presented in the creme brulee .
Il tiramisu Villa Danieli
Once in a blue moon, I don't mind diving into this sinful indulgence. Look how gorgeously signature tiramisu was presented .
Il cioccolatissimo dello Chef….
Nothing says dessert like chocolate. Chef's super chocolate combination was very rich and has a thick chocolate flavour, it was great, but I was so sorry that it was impossible for me to finish them as I was so full.
Chef Alessandro will grace diners with his personal renditions of authentic, traditional Italian dishes that promise to leave you a memorable dining experience. Hence wait no more! Book a date to savour this exquisite dining experience , which will be ongoing only for the month of February at the award winning Italian restaurant, Villa Danieli. This celebrative ala carte menu is priced at RM38++ per dish onwards.
Mon-Fri : 12pm-2.30pm
Mon-Sat : 6.30pm - 10.30pm
Valentine is just around the corner, if you haven't had any plans yet, why not celebrate this special occasion at this truly romantic Italian restaurant and have a dreamy candlelight dinner at the terrace which overlooks the panaromic view of Kuala Lumpur's city skyline? Allow Chef Alessandro Graziosi to showcase his meticulous . Do anticipate a unique 5 course dinner as the brings forth dishes that being served during the early time in Italy and Greece.
This special menu will only be available from 7pm onwards on 13 and 14 February 2013. Additionally, each guest will receive a special Valentine’s gift when they dine in at Villa Danieli. Do call them to make a reservation to avoid disappointment.
Jalan Sultan Ismail
Open: Monday-Friday 12pm-2.30pm,
Monday-Saturday 6.30pm-10.30pm, (closed Sundays
and public holidays)
Monday-Saturday 6.30pm-10.30pm, (closed Sundays
and public holidays)