A Taste of Sicilian by Award-Winning Chef Lino @ The Ritz-Carlton, Kuala Lumpur

Rejoice, if you have been waiting for real authentic taste of Sicilian cuisine in Malaysia! From 14th March to 18th March 2017, The Ritz-Carlton, Kuala Lumpur will be welcoming award-winning Executive Guest Chef Lino Sauro, presenting a specially curated four-course Sicilian dinner at The Library.

Hails from Sicily, Chef Lino is one of top chefs in Singapore, chef-owner from acclaimed Gattopardo Ristorante di Mare Singapore. He is a recipient of the Chef’s Choice Award at the World Gourmet Summit Awards of Excellence 2016, inducted into the WSQ Mentor Chef Hall of Fame.

His expertise lies in putting together contemporary culinary techniques and classic Sicilian flavours from his heritage, display them distinctively in dishes he creates. Chef Lino is very committed to the preservation of authentic Italian traditions and the use of sustainable ingredients, which is also the reason that makes him much sought-after in the culinary world.

Amuse Bouche
Ostrica
Oyster, Sherry Vinegar Jelly,Wasabi Chips, Avruga Caviar

We managed to make our way to The Ritz-Carlton, Kuala Lumpur yesterday for this special Southern Italian gastronomy journey. The meal started with Ostrica, a distinctive amuse-bouche of fresh oyster laced with sherry vinegar jelly wasabi chips and avruga caviar. Very appetizing, slurped down in one mouthful.

Appetizer
Polipo
Charred Citrus Glazed Octopus, Risone, Capsicum,Sun Dried Tomato Aioli, Chilli, Pistachio Pesto

Appetizer followed on shortly, combining charred citrus glazed octopus and risone with sun dried tomato aioli, chilli, pistachio pesto. Looks simple but laborious work behind to put this pretty plate of starter onto table. We first thought that the squid ink coated, rice-looking accompaniment was risotto in less creamy version. Was told later that is it risone, a type of pasta in the shape of rice. Very nice texture, pleasant chews but not rock-hard at the grain. Loved this lots.

Entree
Capellini Con Aracosta
Angel Hair Pasta, Lobster, Seaweed, Carrot

Third dish was Capellini Con Aracosta – beautifully cooked till al-dente angel hair pasta in rich carrot sauce. Served with lobster that clocks in bouncy bites, further flavoured up with seaweed sprinkles.

Main Course
Zuppa Di Pesce Gattoparoo
Signature Gattopardo Seafood Stew

(OR) Manzo Australiano
Australian Wagyu,Morel Mushrooms, Horseradish Sauce

For main course, choose either Signature Seafood Stew or Australian Wagyu Beef. The former was great, highlighting myriad of seafood in rich, tomato-ish soup – something that Sicilian cuisine prides at. However, the latter wasn’t shadowed too. Our medium-rare Australian wagyu beef was amazing. Tender throughout, paired perfectly with Horseradish sauce. Not enough! So delicious that we hoped we could have another plate of this.

Dessert
Cassata
Siciian Ricotta Cheese Cake

The evening at The Library, The Ritz-Carlton, Kuala Lumpur came to a sweet end with with cassata as dessert – Chef Lino’s unconventional take on the traditional Sicilian Ricotta Cheese Cake. A selection of Petit Fours with coffee/tea to wrap up this worthwhile dinner session.

The specially curated four-course Sicilian dinner at The Library is priced at RM250 per pax. Opt for wine pairing dinner to further enhance your dining experience, available at the price of RM375 per person. For reservations and enquiries, please email dining@ritzcarlton.com.my or call +60 3 2142 8000.

Address:
The Library
The Ritz-Carlton, Kuala Lumpur
Level 1,
168, Jalan Imbi,
Pudu, 55100 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur, Malaysia

5 Days Sicilian Promotional Menu Price:
4-course Menu (without wine) RM250/pax
4-course Menu (with wine) RM375/pax
Date & Time: 14th -18th March 2017, 7PM onwards
Reservation contact:+60 3 2142 8000