183, Jalan Mayang off Jalan Yap Kwan Seng,
Tel: 03-2161 2291
Business hours: Lunch, noon-2.30pm (Mon-Fri),
dinner, 6.30pm-10.30pm (Mon-Sat)
INDULGE in timeless Italian cuisine featuring gourmet specialties in a specially put together dinner for two, ilLido style, during its UOB Chef’s Creation campaign from now until Dec 30.
Restaurant executive chef Andrea Zanella said one of ilLido Kuala Lumpur’s culinary principles was to serve classic and timeless Italian dishes.
“When designing the menus for UOB, it was important the menu represents this principle. Thus diners will actually be dining on a collection of our gourmet specialties when they eat here,” he said.
One such dish was the Crab Salad with Watermelon and Tomato Elisir that arrives right after the amuse bouche.
This dainty dish was refreshing because the sweet and juicy watermelon slice under the salad has fresh crab meat.
Zanella then introduced diners to the Homemade Fettuccine with Duck and Goose Liver Sauce which was as heavy or gamey as it sounded.
“The heartiness of the duck ragout complements the richness of the foie gras sauce. Served with our homemade fettuccine, the combined flavours result in a wholesome, indulgent pasta dish,” he said.
Diners will then get to choose a main course of either the Roasted Yellowtail with Green Beans and Confit Garlic or Angus Beef Short Ribs Braised in Barolo Wine.
Zanella said the yellowtail dish was an example from the restaurant’s a la carte menu that has integrated fresh and premium ingredients sourced from around the world.
“Yellowtail or ricciola in Italian is a common ingredient enjoyed in southern Italy. This fish is known for its sweet and delicate flavour, making it an ideal main course for diners who prefer light and refreshing foods,” Zanella explained.
As for the other main course, he revealed the Angus beef short ribs were braised for 72 hours in Barolo wine. The Barolo is considered one of Italy’s greatest wines from the Piedmont region.
“This process allows the full and intense wine flavour to be sealed into the meat while cooking the meat itself to extreme succulence and tenderness,” he said, adding that slow-braised meats were family favourites in Italy.
Indeed, the meat was very tender and seemed to fall apart at the merest touch of the fork and knife while the juices helped to counter the slightly salty taste of the beef.
Such a meal would not be complete without a dessert and Zanella selected the Molten Lava Chocolate Cake with Vanilla Ice-cream.
Oozing with melted chocolate on the inside, the cake was shaped like a muffin came warm and topped with some creamy ice-cream.
Diners would also be served either coffee or tea and petit four after the meal where one could take the time to enjoy the quiet and elegant setting of the restaurant located amidst the bustle of KL.
UOB card members can enjoy this set for two at RM168++ from now until Dec 30.
A lunch set priced at RM88++ has also been prepared for card members and consisting of Seafood Salad with Sea Urchin Vinaigrette or Porcini Mushroom Cream Soup; Squid Ink Taglierini with Crab and Saffron or Seabass Fillet with Garlic and Herb ‘Salmoriglio’ Sauce or Pan Roasted Duck Breast with Apricots and Morello Cherry Sauce; traditional tiramisu as well as coffee and petit four.
For details, visit www.uob.com.my
This is the writer’s personal observation and is not an endorsement by StarMetro.