Finally, I am happy to see the cooking local scene is heading a notch up. With many young emerging local chef starting their own moderning dining place and I am definately vouching for them. Stubmle upon Gooddam after dining at The Little Pig at level 1 then decided to Google about after that as their outlet attracts my attention.
Only found out that it is a modern dining Italian restaurant whom is helm by a young chef at the age of mid 20’s with his working experience in Italy with learning stint near Parma and a subsequent stage at a respected establishment on the shores of Lake Maggiore.
Love the opening kitchen concept and it would be even better if there are a few high stool that can right in the middle of the island to catch chef in action and dine there.
Usually in this kind of restaurant, menu is not extensive as they are seasonal menu and then to change along the way with seaonal produce and chef creativity.
Starting of with complementary watermelon cubes to cleanse and get your palate up fresh.
Love their compliemtary bread, as it is a homemade and the butter with a bit of gula melaka is spot on. Not your usual combination but start it off well.
This caught my attention as it is not your usual meal. A nice refreshing starter is Salame of the day @ RM 20. Servce with their salame of the day, very fragrant that aged about a week, paired with a base of rock melon and top with IGP balsamic vineger drop. Hence a nice combination, sweet, salty and sour. A perfect pairing with their Italian white wine. Lurve it.
If there are classic dish, of course I would hit on one.Was told by the owner that Tajarin Yolk Pasta is from a classic recipe and should give it a try. Tajarin pasta tossed with bits of crispy guanciale and toasted hazelnuts, with pasta cook to al dante. A nice mix of flavours, simple and direct as I like it. To some of you might be a little salty but that is how it is done. @ RM 45
This is one of my personal favourite of the night. A unique combination of flavour and it is perfect for sharing. A person to finish all this might be too salty for you as a good risotto comes with a good stock base. Hence that’s the flavour of chef original recipe. Clam Pearl Rice Risotto @ RM 42 – red snapper sashimi, clam and szechuan oil. I enjoy this very much as the risotto is cook to al dante, stock base is fragrant, clam is fresh and the vege with seasonage and aged used brings a unique flavour out of it.
To end the meal, I order a glass of Modella Prosecco which is one of my favourite sparkling wine bottle. A will be a perfect bubble for dessert pairing.
we were given this complimentary cake for this first ending.
Follow by my order of their signature Salted Coconut Panna Cotta. Serve in a icy bowl that still enjoy the effect of strong snow effect. So fine that it looks like will instantly melt upon serving. A clever mix of flavour that gives you an ending taste like kuih talam mix ondeh onde. Very interesting dessert, where (santan-strong snow, roselle jam and pandan oil) @ RM 30
Last whic is my favourite as I am not a fan of chocolate but this indeed hit all the right notes. Damak Chocolate Ice Cream @ RM 34 – Braised Pear and Keluak Powder. Chocolate is from Pahang Estate by Chocolate Concierge. A perfect chocolate with slight bitter and nice koko after taste. Done to perfection.
A great dessert ending that I certainly do not mind to come here again to enjoy only their dessert!
If you are looking for some exploration in your food Italian venture, then Gooddam will be one of a unique place for you to hit on.
Not your usual mind of classic dining but with some clever mixture of classic twist n some local ingredient. Price is very reasonable too, nice ambiance and great service. Indeed will be one of my recommeded place.
*Non-Halal
-= KA CHING =-
Location:
Burger Baek
Jalan PJS 8/14, Bandar Sunway
Hours: 6pm – 4am
Tel: 017-2001 814
Location:
Gooddam
Lot B-G-07, The Hub SS2,
19 Sentral, Jalan Harapan,
Seksyen 19, Petaling Jaya, Selangor.
Operating Hours: 630pm-10pm (closed Tuesdays).
Tel: 010-7669708
The watermelon never grill ah? hahah