Thursday, 21 February 2013

Villa Danieli, Sheraton Imperial, Kuala Lumpur, Malaysia

Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Villa Danieli, Sheraton Imperial Kuala Lumpur
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Selection of breads made in-house - Charcoal, Focaccia, Ciabatta
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Insalata di Gamberoni alla Catalana con Coulisse di Pomodori Neri e Fragole all` Olio Extra Vergine d` Oliva Siciliano -poached king prawns salad Catalana style with iced crispy vegetables and black tomato strawberry coulisse with Sicilian extra virgin olive oil
Villa Danieli
Burrata di Mozzarella di Bufala con insalata di pomodorini arrosto alla Mediterranea  - buffalo mozzarella`s burrata with roasted cherry tomato salad the Mediterranean way
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Pizza Piemontese - Mascarpone, Toma Piemontese, Scaglie di Parmigiano e Tartufo Uncinato Slamellato, Olio al Tartufo Bianco -  mascarpone cheese, toma Piemontese cheese, parmesan cheese shavings, fresh black Uncinato truffle, white truffle oil
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Risotto allo Zafferano con Guancia di Manzo Fondente e Porri Croccanti  - saffron risotto with melting beef cheek and crispy leeks
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Ravioli ai Quattro Formaggi en Salsa di Noci -  four cheese ravioli with walnut sauce
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
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
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Le Fettuccine all` Aragosta di Boston dello Chef  - the chef`s fresh egg fettuccini with pan seared Boston lobster  
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
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 mashed potatoes, white asparagus and rustic mustard honey lamb jus 
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Medaglione di Merluzzo alla Mediterranea con Purea di Ceci al Limone - cod medallion stew with Mediterranean vegetables in tangy tomato sauce, lemon chick pea mousse
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
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
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Crema Bruciata al Rosmarino - rosemary crème brûlée 
Villa Danieli, Sheraton Imperial, best Italian restaurant in Kuala Lumpur Chef Alessandro
Il Tiramisu Villa Danieli - signature tiramisu

Villa Danieli, Sheraton Imperial Kuala Lumpur

Words by Polly Szantor
Photos by The Yum List

To celebrate one year at Villa Danieli, Chef de Cuisine Alessandro Graziosi is showcasing a collection of his favourite recipes. Amid décor reminiscent of the farmhouses of Tuscany, Chef Alessandro serves some of the finest traditional Italian cuisine in the city, and it was a privilege to try twelve dishes from his First Anniversary Celebration Menu.

The antipasti were fresh and lively. I’ve never been a fan of buffalo mozzarella, but Chef Alessandro uses the Burratino, the wonderfully creamy cheese that surrounds the firmer centre, and matches it beautifully with roasted tomatoes. The tangy tomato strawberry coulis was an ideal foil for the perfectly poached prawns, with crispy vegetables adding a nice crunch. Even the breadbasket was appealing with an accompanying dip of roasted tomatoes textured with herbs and breadcrumbs.

I love Wild Mushroom Soup and Chef’s version was thick and deliciously scented with truffle. A dollop of cheese mousse added even more robustness to this richly flavoured delight.

The Paste offerings were sumptuous. The Risotto was velvety smooth with perfectly al dente rice, while the fork-tender beef cheek in concentrated jus appeared to melt across the plate. It was a special treat to have lobster, and a generous serving it was too. The noodles were tossed in a creamy, tomato sauce, suitably mild to allow the essence of the crustacean to shine through. My favourite had to be the Ravioli. I enjoyed the nutty sauce topped with crispy toasted walnuts, and the slightly chewy pasta filled with melting cheese. 

The Piemontese Pizza was magnificent. Chef uses Toma, a semi-soft cheese from Northern Italy.  Topped with truffle slices, this pizza gives a little taste of heaven with every bite. Delizioso!

When we realised that the real main courses were next we were a little non-plussed, but in true foodie fashion we prepared to tuck in once again. When I cut into the Lamb Rack it surprised me by spurting melted Foi Gras. The meat was tender and juicy, with an appealing crispy pistachio crust, and the honey mustard sauce went very well with the fluffy mashed potatoes. I felt the Fassone Sirloin was absolutely brilliant. Chef explained that the Italian beef is hung for 45 days at different temperatures, producing meat that does not bleed, but keeps the blood in every fibre. The steak was well seared on the outside then barbecued to medium – I’m salivating as I write – producing meat that was moist and flavoursome but not at all runny. The addition of the Cheese and Truffle Fondue (Toma cheese once again), Sautéed Mushrooms and Quails Eggs elevated this creation to giddy heights. Oh yes, this is definitely something to write home about. We also tasted the pleasantly delicate Mediterranean Cod with its interesting accompaniment of Chick Pea Mousse. It was very good, but I should have tried this dish first, since I was still overwhelmed by the beef!

Dessert at last… a classic Italian Tiramisu, creamy and light, however there was no alcohol added, which for me was rather disappointing. Ah, but the Rosemary Crème Brûlée more than made up for it.  A collective “mmmm” rose from the table as we savoured this inspired recipe. The crisp caramelized sugar was not at all hard, while the flecks of rosemary in the crème gave a slight hint of resin, which reminded me of walking in a field of lavender. What a charming way to end a meal.

Reason to visit: To savour the richness of authentic Italian dishes created with passion by Chef Alessandro, who enjoys chatting with guests when he’s not too busy in the kitchen.

This special menu will be available at Villa Danieli for the month of February.  The restaurant is open for lunch Monday to Friday from 12 noon to 2:30pm and serves dinner Monday to Saturday from 6:30 to 10:30pm. It is closed on Sundays and public holidays.

For reservations call 03 2717 9900 ext.6922 or email restaurants.imperial@sheraton.com and for more information visit www.spgrestaurantsandbars.com/.../kuala-lumpur/villa-danieli

Villa Danieli
Sheraton Imperial Hotel
Jalan Sultan Ismail
Kuala Lumpur
Villa Danieli, Italian Restaurant
Map for Sheraton Imperial Kuala Lumpur

6 comments:

  1. Nice place, very Spanish. Food looks awesome.

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  2. ooo, that truffle-topped pizza is alluring. i wonder if it would be rude of me to grab the slice that contains the most truffles, heheh :D

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  3. Wow, it is stunning – and sounds delicious too

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  4. I'm dreamy thinking back to the food at VD...that mushroom soup! Truffle pizza! Cod stew! I want to eat it all again...

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  5. One word, gorgeous! Looking at the pictures at this hour is so wrong, I'm hungry already!

    Wilson
    PlacesAndFoods.com

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  6. Special styly, black bread and unique presentation. Looks good.

    Greetings,
    Filip

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