Chef Marcello Fabbri comes from Anna Amalia Restaurant in Hotel Elephant, Weimar, Germany which has been awarded a 1-Michelin star rating. His cooking principle is "Italian simplicity", with an exceptional interpretation of Mediterranean cuisine. During his twenty years of professional career at Anna Amalia Restaurant, he has served some prominent guests, including German Chancellor Schroder, Russian Federation President Vladimir Putin, the Belgian and Luxembourgian royal couple, past President of Italy Oscar Luigi Scalfaro and American singer Jennifer Lopez.
Porcini mousse filled beef carpaccio with arugula salad and black truffle
We had the pleasure of tasting Chef Marcello's degustation menu earlier this week, and what a treat it was! We started the meal with an amuse bouche, comprising of two kinds of tuna - seared tuna on a bed of radish and tuna tartare coated in toasted sesame seeds. Next, we had the antipasto of beef carpaccio - the thinly sliced beef was filled with porcini mousse and then rolled up into a dainty parcel and topped with black truffle shavings and Parmesan crumble. Loved the smooth, velvety texture and the savoury explosion in the mouth from the beef carpaccio parcels. A beautiful start to our meal.
For the soup course, we had the Consomme of red mullet, garlic crostini and wild herbs - the clear consomme was flavorful, and featured 2 chunks of red mullet and fennel strands for texture.
Here is an example of a pasta dish done right - we loved the handmade pumpkin tortelloni with sundried cherry tomatoes and shrimp. The tortelloni was stuffed with a mix of pumpkin puree, ricotta cheese and Parmesan and paired beautifully with the fresh, plump prawns. Absolutely gorgeous!
Another outstanding dish is Chef Marcello's signature lamb, gratinated Australian grain fed lamb rack with Mediterranean vegetable, thyme and natural jus. The lamb is first cooked sous vide for an hour, before being deep fried (yes, you read it right!) - though unusual, it really works and the lamb is both juicy and tender with a crispy, crunchy crumble on top. Beautifully pink in the centre, we thoroughly enjoyed this dish.
For desserts, we were served mascarpone cream sphere with a coffee jelly centre, espresso ice cream and anise along with a choice of Castello Banfi Grappa di Brunello or Limoncello Villa Massa.
Chef Marcello Fabbri
Thank you to Sheraton Imperial KL for hosting the delicious dinner!
For further inquiries on “An Italian Experience with Michelin-Starred Chef Marcello Fabbri” at Villa Danieli, please call 03-2717 9900 or email to email@example.com. Price starts from RM220 nett onwards.
Opening times: Monday - Friday, 12.30 pm - 2.30 pm; Monday-Sunday 6.30 pm - 10.30 pm.
Location: Villa Danieli, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.
Tel: 03 -2717 9900
GPS Coordinates: 3.158813, 101.700203
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