2, Jalan Barat, Section 52,
Petaling Jaya, Selangor.
Tel: 03- 7955 9122 ext 4063
Business hours: 5pm to 2am (Monday and Tuesday),
5pm to 3am (Wednesday to Saturday).
The Italians invented the pasta and they certainly know how it should be best cooked and enjoyed. And there’s a great variety of pasta dishes at Petaling Jaya Hilton’s Uncle Chilli’s restaurant prepared by guest Italian chef Massimo Zampar for their Pastamania promotion.
Zampar, who was born in Palmanova, Italy, has more than 16 years of culinary experience. He has worked in various parts of Europe and the Asia-Pacific and is currently based at Doubletree by Hilton in Johor Baru.
He has been in Malaysia for six years and is of the opinion that there are not many authentic Italian restaurants here.
“I try to educate my customers about Italian food whenever possible,” said Zampar.
At Uncle Chilli’s, Zampar has put together a line-up of less common Italian appetisers and pastas.
He has prepared four different cheese platters for guests to choose from.
These platters include cheeses served with toasted country bread, and Italian burrata served with rocket cherry tomatoes and beef bresaola.
Other appetiser options are caprese buffalo mozzarella with fresh tomatoes and rocket salad in extra virgin olive oil, and cured beef bresaola and beef salami with shaved Parmesan.
There are seven main pasta dishes for the Pastamania promotion.
The pasta can be prepared in a few preparation styles such as vongole, aglio olio and carbonara.
Some other pasta dishes that diners can look out for are linguine aragosta (top pic), ravioli and bucatini Amatriciana.
Although there are many pasta dishes for vegetarians, the tagliatelle which has asparagus, porcini mushrooms, cherry tomatoes and Provolone cheese is an appetising choice.
If you feel like trying something unique and you are not under a budget constraint, the linguine aragosta is a good bet.
This dish is interestingly presented with baby lobster and is slightly spicy.
Another spicy pasta dish that suits the Malaysian taste buds is the bucatini amatriciana prepared with onion, balsamic, beef bacon, spicy tomato sauce and pecorino cheese.
The ravioli, meanwhile, is stuffed with eggplant and cheese including ricotta.
Zampar said although Malaysians enjoyed Italian food, there was a tendency to douse it with overpowering flavours. “I have seen customers putting a lot of Tabasco sauce on their pasta and pizza. I understand people have their preferences but they should sometimes just enjoy the food as it is,” he said.
He pointed out that in Italy, carbonara dishes were not prepared using cream but only egg yolk was used.
End your Italian culinary journey with a generous portion of tiramisu, made with mascarpone, ladyfingers, coffee and strawberries served in a cocktail glass.
This is the writer’s personal observation and not an endorsement by StarMetro.