Limoncello Bistro & Bar,
Kuala Lumpur City Center Suria KLCC,
Kuala Lumpur,
Malaysia.
Tel:+60 3-2163 0188
A SEMI-circle bar, emphasised with contrasting lime-green and grey tiles and a wood-fired oven at its heart, welcomes diners stepping in for a meal at Limoncello Bistro and Bar.
Beyond ladling out honest Italian-inspired cuisine, the restaurant gives diners a well-rounded experience in this contemporary yet casual dining destination.
The decor is kept simple to allow diners to appreciate their meal while taking in the surreal beauty of Suria KLCC’s lake and gardens.
Carrying the concept of sharing and holding on to sociable connections, Limoncello is ideal for gatherings of friends and family get-togethers.
Guests can choose to dine around the warmly lit wood-fired oven with friends and family.
Although Limoncello is a full-fledged restaurant, a little walk further and upstairs is a hidden charm as the tastefully furnished Svago comes into view.
At Svago, guests are taken into a completely different world of retro chic combination that elegantly melds together a modern aesthetic deco with a fashionably comfortable loft. This place is great for a night cap or to enjoy the sounds of jazz.
The polished lounge is equipped with a private room and balcony that directly overlooks the enchanting gardens with an outstanding view of the Petronas Twin Towers.
“The acronym EAT precisely summarises our intention of sharing an Experience, Appreciation and Taste with loved ones with Limoncello’s and Svago’s great food and ambience,” said Limoncello’s marketing and PR consultant Abel Nelson Nang.
With chef Felice Martinelli helming the kitchen, the menu promises an all Italian experience with authentic favourites including pastas and pizzas.
If you’re in the mood for something more fancy, head upstairs to Svago for a completely different ambience.
Surprisingly, Martinelli is taking the bold step to infuse popular local flavours into some of his Italian recipes.
But regulars can breathe easy as several signature favourites will still remain on the menu.
A dish that perfectly represents the concept of shared meals is the Antipasti Platter (RM41.35 for one to two diners, RM56.30 for three to four people) with a tasty variety to pick at over drinks, an afternoon snack, or simply as an appetiser.
With crunchy calamari, homemade meatballs topped with tomato puree, chicken wings, smoked salmon as well as mushroom bruschetta, the arancini or Italian fried rice balls treat is an interesting nibble that brings to mind a crispy version of Malacca’s chicken rice balls.
Malaysians who love spicy food must try the Extra Spicy Al’ Amatriciana.
A completely Asianised dish is the Extra Spicy al’ Amatriciana (RM34.95).
The light pasta cooked with bacon bits and roasted vegetables is tossed with olive oil, and then spiced up with birds eye chilli.
Sitting atop the pasta is a telur mata kerbau or sunny side up with its yolk delicately coating the pasta.
There is a choice of spaghetti, linguine, macaroni or penne for all pasta dishes.
Thinly crisp made-to-order pizza from the wood-fired oven arrive piping hot to the table. The Capricciosa (RM37.10) has unique flavours with traditional mozzarella cheese and tomato puree as its base.
The egg is a feature, once again, in this rustic-style pizza alongside a merry combination of roasted artichoke, marinated mushrooms, olives and chicken ham.
Rather than using risotto rice, the Mushroom Barley Risotto uses barley, thus giving it a unique taste and texture.
Another twist to tradition is the creamy Mushroom Barley Risotto (RM34.95), which gets its chewy bite from the barley with the prominence of truffle oil in the air and on the palate.
The chef’s recommendation is the Limoncello’s Special Gourmet Burger (RM45.60) made with the juicy Black Angus beef patty, cooked medium and served with Dijon mustard, sautéed onions, lettuce, tomatoes and fried egg.
The Lamb Moussaka (RM34.95) layered with roasted eggplants instead of pasta sheets, reminds me of lasagna but much richer in flavour.
Baked with mascarpone cheese to leave a nice crust, , the dish is layered with vegetable ragout and béchamel sauce, as well as minced lamb that is only slightly gamey.
