Restaurant: Avanti Italian American Ristorante, Bandar Sunway, Selangor |
The pasta was soft, tender and very fresh. The taste of the minced rabbit meat blended through the pasta, so refined. The sauce from the braised venison enfused the dish further, a very exciting flavour and taste. |
Posts Tagged ‘Pasta’
Maltagliati Pasta with Braised Venison
Wednesday, January 28th, 2009Izzi Pizza, Pasta & Coffee @ Golden Triangle, KL
Wednesday, January 28th, 2009
Restaurant: Izzi, Bukit Bintang |
I like the cozy interior design, like boo_licious said, even the toilet is nice decorated. Kind of busy lately due to some working and family issues. No time to blog and no time to read other people’s blog, so sorry about that. I want to do this post quick. Today is my colleague Cindy’s birthday, 5 of us go to Izzi Pizza for a good lunch. The restaurant is located at the junction of Jalan Bukit Bintang and Jalan Sultan Ismail, it’s easy to spot it when you take KL Monorail. Izzi Pizza is a chain store from Indonesia, this is the first store they venture to Malaysia F&B industry. There is an interview with Izzi Pizza in the Nov~Dec 06 flavours magazine, they also talk about their plan to open few more branch in Malaysia in near future. “Marinara Pizza – Shrimps, mussels, garlic, chilli, mozarella cheese and tomato, the waitress suggested to add extra cheese but we don’t, otherwise the girls will feel even more guilty after the meal.” |
Avanti Italian-American Ristorante Sunway Resort Hotel & Spa
Friday, January 23rd, 2009
Restaurant: Avanti Italian American Ristorante, Bandar Sunway, Selangor |
Up Close & Personal With Chef Shan This time I get to meet up and get close with Chef Shanmuganathan or in short Chef Shan, a passionate man with his cooking especially Italian dishes. One of his unique and distinctive skills is to infuse traditional Italian fovourites with contemporary tastes, resulting in time-honoured recipes bearing novel flavours and modern presentation. I was told that his work was like magic in creating delicious dishes especially the skills he inherited and using only freshest and best quality ingredients enhance his creation even further. Chef Shan looked at me, smiled and told me this, “It’s all about freshness with a strong sense of harmony in taste, aroma and style.” Chef Shan had a few achievement in his culinary journey, he had won the Culinaire Malaysia(Federal of Hotels Association) 2005 for Hot Cooking and also the Culinaire Penang(Asia Region) 1995 for Plated Dishes. |
