Tuesday, March 14, 2017

Sicilian Showcase by Guest Chef Lino Sauro at The Ritz-Carlton Kuala Lumpur

This March 14 to 18, 2017, The Library at The Ritz-Carlton, Kuala Lumpur welcomes award-winning Executive Guest Chef Lino Sauro from the acclaimed Gattopardo Ristorante di Mare in Singapore.

Born and raised in a family of farmers in Sicily, Southern Italy, Chef Lino is a recipient of the Chef’s Choice Award at the World Gourmet Summit Awards of Excellence 2016. Guests will be treated to an authentic taste of Sicilian cuisine through a specially designed four-course dinner menu. Chef Lino's expertise lies in marrying contemporary culinary techniques and typical Sicilian flavours from his heritage that are distinctively displayed in the dishes he creates.

Tease your palates with the amuse bouche, Ostrica, oyster served with sherry vinegar jelly, wasabi chips and Avruga caviar. 

Rossini cocktail

This was followed swiftly by the appetizer, Polipo, charred citrus glazed octopus with risone. Chef Lino tells us the octopus is boiled, glazed with orange caramel, and then charred - beautifully tender, I loved it. This was paired wonderfully with risone, better known as orzo, a form of short-cut pasta resembling rice / risotto, commonly found in Sicily. With a smooth texture, the risone was cooked with squid ink, with hints of spiciness from the chilli and topped with pistachio pesto.  Definitely my favorite dish of the afternoon - stunning textures and flavours. 

The Capellini con Aracosta was an interesting pasta dish; instead of the usual tomato-based pasta sauce, the angel hair pasta is coated with carrot sauce, lobster and seaweed for a creamy, luxurious finish.

For mains, guest can choose between Chef Lino's Signature Seafood Stew or Manzo Australiano. The Zuppa di Pesce Gattopardo was rich and hearty, with treasures of the sea such as prawns, fish, calamari, clam and mussels. Hubby had the Australian Wagyu, beautifully cooked to medium rare. Amazingly tender, served with morel mushrooms and horseradish sauce.. simply outstanding.

For dessert, Chef Lino serves us a deconstructed version of cassata, a traditional Sicilian ricotta cheesecake. Chocolate ice cream is topped with ricotta cheese, and a mix of nuts and fresh fruits for a lighter, more refreshing version.

The specially curated four-course Sicilian dinner at The Library is priced at RM250 (without wine) or RM375 (with Sicilian wine pairing) per person. Dinner is available from 7pm.

For reservations and enquiries, please email dining@ritzcarlton.com.my or call +60 3 2142 8000.

Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur

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