Fine Dining Restaurant Archives

In Featured By Taufulou 4 Mins Read

Villa Danieli @ Sheraton Imperial, KL

25/02/2013 No Comments

Villa Danieli, is a restaurant that serve Italian food and for the month of Feb the restaurant is hosting its Italian Chef, Alessandro 1st Anniversary with the hotel. Hail all the way from Milano, Italy he is the chef that in-charge for Villa Danielli Italian Fine Dining Restaurant.

A little info about him as at the tender age of 14, Chef Alessandro began his career in the 1-Michelin starred Noy Restaurant in Milan as a kitchen helper. During his time there he had many opportunities to gain knowledge and sharpen his skills, learning from many chefs who came to to work at Noy. Chef Alessandro then decided to expand his horizons by heading off to Thailand and from there he joined Le Méridien Khao Lak Beach and Spa Resort. From there, he moved to join the Sheraton Imperial Kuala Lumpur in charge off Villa Danieli with a team working under his supervision as Chef de Cuisine.

One thing I love about this restaurant is definately the interior.

A great place to celebrate special occasions or for your company corporate client.

Love the painting at the top ceiling area that showcase the habits of eating form Italy. 🙂

Like any other Italian restaurant, you will be serve fresh bread of the day and this basket comes with 3 different types of bread. The bread stick is our prefered choice and not only that, the sauce Sun-dried tomatoes & extra virgin olive oil dip is the most addictive and pair with the bread so well. I ended up getting 2 plates in.

Wagyu Beef Carpaccio with White Asparagus, Parmesan Cheese Mousse and Roasted Pine Nuts, Arugula and celeriac marinade with honey balsamic reduction and salt flakes

Buffalo Mozzarella Burrata served on a bed of Roasted Cherry Tomatoes Salad, Mediterranean-style.

Something that is very unique in taste and well presented

Cod Spicy Ceviche with Olive Oil Potato Emulsion, dehydrated Kalamata Olive Dust and topped with Deep-fried Calamari, Wild Garlic and Bell Pepper Volute.

Poached King Prawns Salad Catalana style, decorated with Iced Crispy Vegetables and Black Tomato Strawberry Coulis with Sicilian Extra Virgin Olive Oil. The prawn is very fresh and eat along with light sauce is just nice.

Wild Mushrooms Soup Truffle scented with crispy Shimeiji mushrooms and Ricotta Cheese Mousse. Love the strong mushroom soup and truffle taste is pretty obvious.

Spicy Broccoli Cream with Saute Rock Lobster and Fried Charcoal Bread

Four Cheese Ravioli with walnut sauce

The Chef’s Fresh Egg Fettucine with pan seared Boston Lobster

Saffron Risotto with meltingly tender beef cheek and crispy leek

Rigatoni Pasta with Spicy creamy beef ragout Florentine style, enhanced with fresh basil and chilli extra virgin olive oil. Love this, as its something simple and prepared well.

Seafood Spaghetti

Linguine with King Tiger Prawns, roasted cherry tomatoes and arugula

Bufalina – tomato sauce oven roasted cherry tomatoes, fresh basil and buffalo mozzarella…

Parma – tomato sauce, mozzarella cheese, sea salt aged beef ham “Luxury Bovinus”, arugula, parmesan cheese shavings and extra virgin olive oil

Piemontese – mascarpone cheese, toma Piedmontese cheese, parmesan cheese shavings, fresh Black Uncinato Truffles, white truffle oil. Among the pizza, this is the super star of the night, because of light cheeze taste is there and truffles taste did not over power the taste of the cheeze. Just perfect and every one loves it. – Recommended ~

Cod Medallion Stew with Mediterranean vegetables in tangy tomato sauce and lemon chick pea mousse…

Red Mullet and broccoli squid ink Cannelloni with cauliflower and clams spicy chowder… something new and different.

Fassone Beef – herbs roasted Sirloin steak, mixed mushroom saute, poached quail eggs, Alps mountain goat cheeses and truffle fondue, fresh Uncinato truffle

Pistachio-crusted Lamb Rack stuffed with foei gras, extra virgin olive oil mash potatoes, white asparagus and rustic mashed honey lamb jus.

Oven-baked Seabass Carpaccio with sea salt marinade, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion…

Turbot Fillet steamed with fresh lemon and thyme, served with bell pepper tarragon cream, sweet and sour eggplant caponatina, accompanied by crispy baby octopus and sprinkled with Maldon salt flakes.

Slow-braised Veal Ossobuco, cheesy polenta and braising jus, lemon parsley gramolada…

The Chef’s Super Chocolate Combination

Signature Tiramisu

The Chef’s Super Chocolate Combination

Rosemary Creme Brulee

Chef Alessandro’s special menu is available for the whole month of February in Villa Danieli for lunch and dinner. This celebration a la carte menu is priced at RM38++ per dish onwards.

Table reservations can be made at Villa Danieli by calling 03-2717-9900 ext.6922 or email[email protected]

Location:
Villa Danieli
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: 03-2717-9900
Fax: 03-2717-9999

In Featured By Taufulou 6 Mins Read

Japanase crave Fine Dine at Kin No Mizu @ The Intermark

21/06/2011 No Comments

The Intermark is another new landmark that stood tall in KL City that host Hilton Double Tree Hotel which is very exclusive and 2-3 levels of retailing and F&B. Of course this would be my first time here and I am impress of the whole classy interior in it. Then step foot into this new restaurant Kin No Mizu which the owner owns other famous restaurant Mizu in TTDI and Mizu in Bangsar. So with two famous crime restaurant on his hand which is famous for its food quality, food expectation here is . . . . . .. (tell u later end of the post)

With mini water fountain and mini pond that build below, glass panel flooring that see thru to the little pond as you walk across it seems like you are walking on the water.

This is more like a fine dining restaurant that decorated with its contemporary Japanese setting . ..

with its Sushi Bar that served all fresh ingredient . . .

and Teppanyaki area to satisfied your crave . . .

Price wise of the food is pretty reasonable for the ambiance and food quality . . .

In Advertorial By Taufulou 6 Mins Read

Chinois Chinese Fine Dining Restaurant @ Hotel Micheal, Singapore

28/03/2010 No Comments

After touring around the city, then all of us were pretty exhausted by the morning flew over, Press Conference and Official Launch of SANYO Xacti, mini tour of the Resort World and just head into the restaurant. When we reach the restaurant and were told by the rest of the friends, that the restaurant was actually located quite near Universal Studio and we walk one big round towards this place but it was a good window tour. . .

Here we are, in Chinoiz Restaurant that serve Fine Chinese Food.

Love the interior with a bit of modern Oriental style, lit with dim light and the place is very comfortable.

That I do not mind to sit there and chat all night long~

The selection of alcohol prepare for all the guest.

with French wine is one of the selection for the night.

We were there early, and we manage to take a lot of pictures with the models and some of the products.

The picture printing were sponsor by Sanyo and it was printed on the spot.

Then not long after that, they move us to a VIP room, the whole room just for us, Malaysian Media.

and I look at the menu, I got all excited bymyself, and I told Witch, she got excited too as we did not expect the food list would be so grand.

With the price tag on the menu, it certainly is reasonable if do not the conversion rate.

While we were happily chatting, then came a waitress ask us what drinks we would like to have and I ask her back, then she said, fruit juice (many types of juices including custom made order), red/white wine, Champaign, beer (Tiger, Heinaken, Tsing Tao) and we were like errrr errrrr..juices first.. all still very pai seh including me.

When the first guy start to order alcohol, then here comes the order for it.

We tried every selection of it. We love the wine as it was smooth and of course the best selection of all night was Red and champaign.

This is my selection.

Not long after the drinks, first dish of the night arrive with ‘Chilled Momotaro Tomato Salad topped with Sake marinated Confit of Lobster’. I just do not know how to say or I would say it was one of a perfect appetizer to start of with. Simple taste that preserves the fresh sweet taste of the lobster and tomato is to add in some sweet sour taste onto it, Perfect!

‘Double-boiled Shark’s fin with Sea Treasures served in Coconut’, when we saw this serving, we were like wahhh!!!! And the smell of the soup taste travels and fill into the room, till the moment it was place down, some of them even ready with spoon and attack , with just a slice of bacon on top of the soup was already unique yet inside a coconut shell. . .

To our surprise, we scoop up quite huge abalone in it and it taste awesome! Sweet, juicy and very aromatic with the soup taste.

then we also found a slab of shark fin, which was told it is a good quality, we never care, we just enjoy our soup, it was sweet, aromatic with seafood sweet taste and the coconut flavour did not overpower the rest of the taste. It was one of the best soup I have drank so far.

‘Crisp-fried Fillet of Marble Goby served with Mixed Green salad and Mint leaves’

As it looks pretty simple to me in such a long plate, but it proves me wrong. Fried crispy on the outer layer and the fillet in there is soft, by dipping with the sauce given, it just taste excellent!

‘Pan-seared Australian Wagyu beef with Foie Gras’

Pan grill to my liking with medium that cut it with sharp knife ooze out the juice and blood of it, dipping with the sauce on the plate, it taste good and the foie gras was grilled perfect too, that preserve the outer layer a bit cook and inside is soft and juicy. Great main course as it goes very well with the red wine.

‘Braised Mee Sua in Noble Tan Fu Sauce served with Freshly-peeled Crab Claw’

Fresh juicy solid crab meat that had cook well in it.

Mee sua that just cook in the right condition which is not too soft yet still soak the soup base of it while pulling up.

‘Gratin of Assorted Berries and Fruits in Passion Fruit Sabayon’ would be perfect for girls as all the berries are sour in taste with cream top on it, to me its not bad as I take it to cool down my alcohol level.

Then Nick Manage to pass us a unit of Xacti and Witch took her SD card to film it, and surprise us that the quality is good.

After we finish our dinner and alcohol keep pouring in, some that did not talk so much began to talk a lot, and suddenly bang…the 2 models came in and thought of trying to pose something different, James Bond in Soh Loook. 😀

Then of course in this kind of event, a group picture must not miss with bloggers, Magazine Media, Stuff, Click, Velocity, NST and some others.

with one of the manager that she and Nick host us for the night and of course the boss too. We just do not know what to say as the seriously pamper and provide us 5 star hospitality. Thank you is the only word I can say.

With all the booze being in all the time, and before we head back to hotel, of course we need to let it out and it is good to see ah Ong stim again~ and definately, this is one of the very first restaurant I would recommend in Singapore.

Location:
Chinois Restaurant
Hotel Micheal,
Resort World, Sentosa,
Singapore.

Lunch: 12:00pm – 03:00pm (Last order at 02:30pm)
Dinner: 06:00pm – 11:00pm (Last order at 10:30pm)