ENORME ITALIAN RESTAURANT,
P-G-20, Podium PJ Centrestage,
1, Jalan 13/1, Section 13, Petaling Jaya.
Tel: 03-7661 0651
Business hours: 10am to midnight, daily.
ALTHOUGH Italian restaurants are aplenty in the Klang Valley, many do not serve pork, a situation newly-opened Enorme is looking to remedy with its offerings.
Situated at the new Centrestage development in Petaling Jaya’s Section 13, Enorme has been in operations since its soft launch in December last year with its kitchen headed by chef William Teh.
Teh, who previously worked with the Les Amis dining group in Singapore, said one aspect he wanted to focus on was how traditional Italian cuisine tasted, complete with bacon or ham in the recipe.
One thing that will grab the patron’s eye as they walk into the restaurant is the huge wood-fired oven, built to bake thin-crust pizza.
Enorme’s menu is a well-varied one, and even has a brunch section (10am to 5pm) serving entries such as Canadian (pancakes with back bacon, berry compote) or American (waffle with bacon, baby spinach and scrambled eggs).
Given the wide variety, this review is focused on a few archetypical dishes one will expect from an Italian establishment.
If you are a mushroom lover, the antipasti selection has dishes such as the Portobello (RM23), where the mushroom is breaded and deep-fried, with a generous helping of sauteed chicken strips, onions and rocket leaves.
Or if you are feeling indulgent and in the mood for ham, there is the Cold Cut Platter (RM50), consisting of meat cuts, cheese, melon and grilled aubergine, enough to satisfy two people.
Zuppa or soup selection is limited to three options, which will simplify the patron’s decision-making.
The seafood-based Zuppa Di Mare (RM38) is well worth its price tag because it has a generous amount of prawn, clam and squid cooked to tenderness without being too rubbery, in a flavourful broth with some chilli slices thrown in to suit Malaysian palate.
Anatra, the Latin name for duck (RM32) is a pasta dish laden with pulled duck confit, sun-dried tomatoes and parsley, and is pretty much a complete meal on its own.
Some might find the dish a little salty, but this writer enjoyed the confit, and it went down well with a well-chosen Chianti from Enorme’s selection.
There is a reason why the restaurant is called “Enorme,” as the wood-fired pizza served range from the tiny five-inchers to the huge 21-inch pizza for which Teh himself will knead the dough and lay the toppings.
The Enorme 21-inch pizza can also hold two topping selections.
We sampled Tonna Mornay and Capricciosa — tuna, caramelised onions, sun-dried tomatoes and capers; while the other had mushroom, honey-baked ham, artichoke and olives.
Enorme’s mains also look intriguing, especially the Pesce Al Cartoccio (RM58) — meaning “fish in a bag”.
The restaurant has a pretty good selection of Italian, Australian and New Zealand wines to go with the meal, aside from mocktails for the non-drinkers.
This is the writer’s personal observation and is not an endorsement by StarMetro.