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Villa Danieli,

Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.


Tel: 03-2717 9900
Business hours: Lunch (noon to 2.30pm) Mondays to Fridays,
dinner (6.30pm to 10.30pm) Mondays to Saturdays.
Alternatively, email restaurants.imperial@sheraton.com or visit www.sheraton.com/imperialkualalumpur.

 

IF ONE tires of all the Chinese New Year food and different variations of steamed fish in soy sauce, you can always head to Sheraton Imperial Kuala Lumpur’s Villa Danieli to stimulate the taste buds with a taste of Tuscan cuisine.

This goes doubly so for the month of February, as the restaurant’s chef de cuisine Alessandro Graziosi celebrates his first year with the property.

To commemorate his first anniversary, Graziosi has created an a la carte menu featuring 24 of his signature dishes.

Starting with antipasti, we were offered four dishes ranging from the simple to the decadent.

Among the highlights were Wagyu Beef Carpaccio (Carpaccio di manzo Wagyu), with delicate thin slices of marbled beef, white asparagus, a light Parmesan cheese mousse and roasted pine nuts, arugula and honey balsamic reduction.

Then there was the simple, yet filling Buffalo Mozzarella with Roasted Cherry Tomatoes (Burrata di Mozzarella), where the creaminess of the cheese is balanced with the tanginess of the tomatoes.

Try the Catalan-style King Prawn Salad (Insalata di gamberoni alla Catalana) as well, which had the approval of every taster round the table and was personally recommended by the chef.

Soups are served in dainty little cups with options like the Spicy Broccoli Cream (Crema di broccoli piccante) with saut

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