Enoteca Vino & Cucina, TTDI, Kuala Lumpur

We recently dined in a gem of a restaurant in TTDI, Enoteca Vino & Cucina, serving authentic Italian cuisine. From the moment we stepped into the restaurant, we experienced the warm hospitality from the servers, as well as copious amounts of good food that followed soon after. 

To start, we had the Burrata with rocket salad and cherry tomatoes (RM52). You can also opt to add-on parma ham for an extra RM20. Fresh burrata cheese pulled apart to reveal a soft, rich, creamy centre. Simplicity at its best.

Complimentary sourdough bread, freshly baked in the wood-fired oven daily, with balsamic vinegar and olive oil. 

Pasta is a must-try here; they made fresh in-house daily. The Pappardelle with wild boar ragu (RM55) was really good, loved every bite of it! The classic Spaghetti Carbonara (RM42) is also not to be missed; here you will find an authentic version made with guanciale (pork cheek), eggs, pecorino cheese and black pepper. 

If you're a fan of risottos, the 𝐑𝐢𝐬𝐨𝐭𝐭𝐨 𝐄𝐧𝐨𝐭𝐞𝐜𝐚 (RM57) is also worth a try - arborio rice with walnuts, Black Angus tenderloin, potatoes and shaved Parmesan.

The pizza dough is made using unbleached, unbromated flour imported from Italy and then cooked in the wood-fired oven. Hubby chose the 𝐂𝐡𝐨𝐫𝐢𝐳𝐨 & 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 (RM48), which comes with mozzarella, tomato sauce and egg.

Tiramisu (RM25)

They also do a value for money set lunch on weekdays (RM48++ for 3-courses; we had the truffled mushroom soup, spaghetti carbonara and passion fruit ice cream .. yums), which also comes with complimentary coffee/tea.

Book your table here: 

Check out our IG reels here:

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Opening hours: Mon - Thu 11am - 11pm; Fri - Sat 11am - 12am, Sun 11am - 10.30pm.

Location: Enoteca Vino & Cucina, 65, Lorong Rahim Kajai 13, Tama Tun Dr Ismail, 60000 Kuala Lumpur. (paid street parking available)

Tel: 017-290 2402

Website: https://www.enoteca.restaurant/

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Recipe: Mushroom Risotto

Say I love you on Valentine’s Day, with a heartwarming bowl of risotto cooked with love. This meatless risotto recipe is made this using king oyster mushroom and vegetable stock. King oyster mushrooms have a nice meat-like texture and also lots of umami flavours.

This is a very simple recipe you can prepare at home; a very pleasing, delicious Valentine's meal with minimum effort. ;)

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Mushroom Risotto

Recipe by Baby Sumo

Preparation time: 5 mins

Cooking time: 25-30 mins

Serves 4

Ingredients
250g arborio rice
1 yellow onion, finely chopped
2 tbsp olive oil
2 tbsp salted butter
1.2l vegetable stock
30g freshly grated Parmiagiano Reggiano, plus extra for garnishing
2 tsp chopped chives

For the mushroom
2T olive oil
2T salted butter
200g king oyster mushroom
2 tsp mushroom seasoning

1. Cut about 1.5 inch from the top of the mushrooms and thinly slice. Cube the rest of the mushrooms.

2. Heat 1 tbsp oil and 1 tbsp butter and sauté the cubed mushrooms for 4-5 mins, then season with mushroom seasoning. Repeat with sliced mushroom, cooking until they’re browned around the edges.

3. Heat oil and 1 tbsp butter in a pan. Sauté onions for 2 mins. Add arborio and toast for a min, until the rice is crackling. Add stock, about 200ml at a time, and stir occasionally to massage out the starch from the rice. Cook for about 20-25 mins, until rice is al dente.

4. Stir in cubed mushrooms to the risotto. At this point, your risotto should still be a little soupy (not too dry). Stir in Parmesan and 1tablespoon of butter. Your risotto should be creamy now.

5. Serve risotto with sliced mushrooms and chives. Grate more Parmesan if you like.

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Recipe: Spaghetti Carbonara

The Unc was back for a short trip recently, and with him, he brought all the ingredients needed to make Pasta Carbonara for us. An authentic version is made using guanciale (cured pork cheek), pecorino romano and Parmigiano Reggiano with eggs (no cream!). For the pasta, we used spaghettoni (a thicker version of spaghetti).

Perfectly Al dente, rich and creamy.. loved it! Thanks to The Unc for making this for us :)

Spaghettoni Carbonara

Recipe by Baby Sumo

Preparation time: 10-15 minutes

Cooking time:20-25 minutes

Serves 6

Ingredients

600g spaghettoni (or spaghetti)
215g guanciale, crusts trimmed and sliced
3 eggs, plus 1 extra egg yolk
Freshly grated black pepper
215g pecorino cheese, grated
Parmigiano Reggiano

1. In a pot of salted water, cook the spaghettoni pasta for 16 mins, according to packet instruction.

2. In a pan, arrange guanciale and cook until fat is rendered and crispy. You may need to do this in two batches. Remove and set aside.

3. Beat eggs then add grated Pecorino romano and mix well.

4. Add freshly grated black pepper to hot oil. Then, add cooked pasta and 1 1/2 cup pasta water. Stir vigorously. Turn off heat. Add eggs and pecorino cheese and mix well until pasta is creamy. Add 3/4 of the guanciale back to the pasta.

5. Serve in individual plates and garnish with the remaining guanciale and generous shaving of Parmesan.

Watch the step-by-step video instructions here:

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Recipe: Macaroni and Cheese

My kids love macaroni and cheese (aka mac 'n' cheese). 

This is the best one I’ve made to date, extra cheesy and rich, with a nice crunchy topping (made using panko breadcrumbs). To balance out the richness, we usually serve it with a salad on the side as well as some tomato ketchup. Do remember to make extra so you can have the leftovers for lunch the next day! 😋

Macaroni and Cheese (Mac 'n' Cheese)
Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 45 minutes

Recipe serves 6

Ingredients
300g macaroni
50g butter
50g plain flour
800ml full cream milk
100g shredded Cheddar cheese
100g shredded mozzarella cheese
Salt and freshly ground black pepper

For the topping
2 tbsp panko breadcrumbs
2 tbsp butter, melted

Serve with:

Boom Grow's “The Great Mix” (Parris romaine, buttercrunch and rocket)
8-10 cherry tomatoes, halved
Red amaranth microherbs

1. Cook macaroni in salted water according to packet instructions. Drain well and toss in 1-2T olive oil.

2. In a saucepan, melt butter. Add flour and cook, stirring frequently to make a roux. Whisk in milk a little at a time and cook for 8-10 mins until you get a thick sauce. Season with salt and pepper. Turn off heat and stir in both cheese.

3. Brush a pie dish with oil. Add macaroni and sauce and toss until well coated. Mix breadcrumbs with melted butter and then sprinkle over top of macaroni.

4. Cook in preheated oven (180°C) for 25 mins. Turn on hot grill to brown the top, for about 2 mins. Serve with salad and tomato ketchup on the side.

5. If you have any leftovers, store in fridge and heat up for 10 mins in a 180°C oven before eating. 

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Recipe: Spaghetti Aglio Olio with Smoked Duck

MCO 2.0 (Movement Control Order) is here. Over the next two weeks, I'm sure many of you will be cooking a lot more at home since movement will be restricted during these times. Here's an easy, inexpensive dish you can try at home - Spaghetti Aglio Olio with Smoked Duck.

Smoked duck breast can easily be bought from one of those online grocers (I get mine here). Each piece is about 220-240g and can generously feed 2 pax. These smoked duck breast are ready to eat; simply defrost and lightly heat up in pan or you can place in oven for 8-10 minutes, until skin is crispy. 

Spaghetti aglio olio is one of the easiest pasta dish to prepare at home. You just need good quality olive oil, garlic and chilli flakes and voila! Garnish with some fresh sweet basil and you have one delicious pasta dish.

Spaghetti Aglio Olio with Smoked Duck

Spaghetti Aglio Olio with Smoked Duck
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2

Ingredients
180g spaghetti
1 (220g) smoked duck breast
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
1 tbsp chilli flakes
Salt
Freshly ground black pepper

Sweet basil, to garnish


1. Place the smoked duck breast, skin side up, into oven at 180°C (roast mode). Roast for about 8-10 minutes, until skin is crispy. Allow to cool for 5 minutes before slicing.

2. In a large pot of salted water, cook spaghetti according to pack instructions, for 10 minutes, or until al dente. Drain and set aside.

3. In a large frying pan or wok, heat olive oil. Add the garlic and chilli flakes and saute for 2 minutes, until garlic is lightly golden. Add spaghetti and toss to coat. Season with salt and pepper. 

4. Divide pasta into two plates, then top with sliced smoked duck. Garnish with chopped sweet basil.

Note: If you do not have an oven, you can just pan fry the duck in your pan for about 5 minutes.
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Recipe: Mantis Prawn in Your Pasta?

Happy New Year guys! Let's start the New Year, with something new and delicious - like this Creamy Mantis Prawn Spaghetti with Crispy Bacon. I had some shelled mantis prawn in the freezer and did not fancy deep frying them, so I decided to make a creamy sauce with them and add them to our pasta dish instead. 

Mantis prawn is pretty delicate, so adding them to the sauce is actually brilliant as it just melds in. Loved it - it's kind of like a rich, creamy carbonara sauce with sweetness from the mantis prawn (mantis prawn taste like a cross between lobster and crab). Don't forget to season with a generous amount of black pepper too for that extra oomph.

Have you ever thought about adding mantis prawn into your pasta? 

Creamy Mantis Prawn Spaghetti with Crispy Bacon

Happy New Year 2021! Hope 2021 will be a better year for all. 

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Creamy Mantis Prawn Spaghetti with Crispy Bacon

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves 4

Ingredients
3 cloves garlic, finely chopped

2 tbsp olive oil
200g mantis prawn, shelled
150g streaky bacon

350g spaghetti

1/3 cup cooking / whipping / double cream

1/2 tsp chicken stock granules

Salt and freshly ground black pepper

Sweet basil, to garnish

1.  In a large pot of salted water, cook spaghetti according to pack instructions, for 10 minutes, or until al dente. Drain and set aside.

2. In a large frying pan or wok, heat olive oil. Cook the bacon for about 8-10 minutes over medium high heat, until crispy. Remove and set aside.

3. In the same pan or wok, add the garlic and saute for a minute, until lightly golden. Add the mantis prawn, cream and chicken stock granules, and cook for about 1 minute, then add the pasta (from Step 1) and stir to coat with sauce. Season with generous amounts of freshly ground black pepper and salt, then divide into four plates. 

4. Top with crispy bacon and garnish with sweet basil.

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Recipe: Tuna Pasta with Cherry Tomatoes

Pasta is a staple in our home, since the youngest loves and can have spaghetti like all the time. One of my current favourites is the simple tuna pasta with cherry tomatoes.

An extremely easy dish to put together, you simply toss the spaghetti in garlic oil and with canned tuna, and then top it with some balsamic cherry tomatoes and lots of freshly ground black pepper. If you do not have balsamic vinegar, you can just serve it with halved cherry tomatoes, but I do like the addition of balsamic as it brings out the lovely sweetness of the tomatoes. If you're extra lazy, you can also skip the garlic oil step and this would still taste wonderful.

Tuna Pasta with Cherry Tomatoes
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2

Ingredients
200g spaghetti
1 can tuna in olive or sunflower oil
2 shallots, thinly sliced
8 cherry tomatoes, quartered
1/2 tsp balsamic vinegar
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
Salt
Freshly ground black pepper

1. In a large pot of salted water, cook spaghetti according to pack instructions, for 10 minutes, or until al dente. Drain and set aside.

2. In a large frying pan or wok, heat olive oil. Add the garlic and saute for 2 minutes, until lightly golden. Turn off heat, then add the spaghetti, tuna and shallots and toss. Season with generous amounts of freshly ground black pepper and salt, then divide into two plates.

3. In a small bowl, combine the cherry tomatoes and balsamic vinegar. Top cherry tomatoes onto pasta and enjoy!

Note:
1. If skipping garlic oil step, simply drizzle the oil onto the pasta while tossing with tuna and shallots.

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Recipe: Maitake Mushroom Risotto with Bacon

Maitake mushroom has been consumed for many years, thanks to the plethora of health benefits it brings. Maitake means dancing mushroom in Japanese, and is also known as "signorina mushroom" in Italian or hen in the woods.

What are the health benefits of maitake mushrooms? Maitake mushrooms contain antioxidants that aid in anti-aging and it is also high in vitamin D which can help to boost your immune system, muscles and bones, hence it is great in aiding the growth of children. It can also help regulate blood sugar and cholesterol, hence it is suitable for individuals with diabetes. Furthermore, maitake contains 2.7g of dietary fibre in every 100g, which is the same amount as one lettuce.

Maitake mushrooms have a firm texture and robust, earthy flavor and contains L-glutamate, that gives us the wonderful umami flavour.  It is also a great source of protein, hence you can use it as a meat substitute. Maitake mushroom is very versatile and can be roasted, baked, grilled, deep fried, sauteed or stir fried, and retains its texture whichever way you choose to cook it.

Mushroom risotto is one of our favourite dishes at home. Just before serving, the maitake mushrooms are sauteed in some olive oil and garlic and then added to the risotto. The kids really loved the addition of the maitake mushrooms, with its lovely "meaty" texture. So delicious, try out this healthy and easy recipe at home today!

Yukiguni Maitake is Japan's top maitake brand. Since 1983, high-quality maitake mushrooms have been farmed in a facility equipped with Japanese technology. It is pesticide-free, chemical-free, all natural mushroom with healing properties, which can be enjoyed without washing. Imported from Japan, fresh Yukiguni Maitake can be purchased from major AEON shopping malls in the Klang Valley (retail price RM5.90). Yukiguni Maitake will keep well in your fridge for up to one week.

Maitake Mushroom Risotto
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Serves 4

Ingredients
200g arborio rice
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp butter

1l chicken stock
2 packs maitake mushroom, separated
1/4 tsp chicken stock granules
1 clove garlic, finely chopped
150 g streaky bacon, sliced
25g grated Parmesan cheese, plus extra for garnishing
A handful of chives, to garnish



1. In a large non-stick pan or wok, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onion, and cook until softened, about 4-5 minutes.

2. Increase heat to high, then add the rice. Using a wooden spoon or spatula, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It helps the rice absorb the stock later.

3. Dissolve one chicken stock pot in 1l water. Turn the heat down to medium low and add enough stock to cover the risotto, about 1 cup. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.

4. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.

5. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Add the bacon and cook for 8-10 minutes, until they are crispy and golden. Remove from heat with slotted spoon and set aside.

6. In the same frying pan (from Step 5), add garlic and saute until lightly golden, about 1 minute. Add the maitake mushrooms and saute over medium heat for 1 1/2 to 2 minutes. Season with chicken stock granules. Remove from heat with slotted spoon and set aside.

7. When the rice is almost ready (95%), lower the heat, then stir in the sauteed mushrooms (from Step 7). Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.

8. To serve, place mushroom risotto onto a plate, then top with bacon and finely chopped chives. Garnish with more shaved Parmesan. Serve immediately.

Note: You may replace streaky bacon with beef or turkey bacon, if preferred.

Yukiguni Maitake mushrooms

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You can read more about Yukiguni Maitake here.

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Pizzeria at Hard Rock Hotel Penang

Pizzeria at Hard Rock Hotel Penang is a casual, relaxed spot in the hotel to grab a delicious Italian meal. The menu features an inviting array of appetizers, salads, wood-fired oven pizzas, soups, mains, pastas and desserts.

Located at the hotel poolside, guests can enjoy an al fresco lunch with a view of the hotel pool or beach as well as the open kitchen.

The wood-fired oven pizza is a must-have here.. we chose the Pizzeria 'Smoked' Hawaiian (RM43 for 9"), a lovely thin crust pizza topped with generous amount of smoked turkey ham, pineapple, capsicum, jalapenos, cheese and barbecue sauce.

Here at Pizzeria, we had the creamiest, richest carbonara pasta.... it was so good! The spaghetti comes with streaky beef bacon and mushrooms, topped with a poached egg and shaved Grana Padano cheese for that extra silky, rich finish.

Spaghetti carbonara ala romana (RM48)

The good food doesn't end there... we also had the 1kg Chilean black mussels (RM45), braised with spicy tomato sauce, English parsley and cherry tomatoes, served with toasted baguette. Plump, succulent mussels in a mouthwatering tangy sauce. Perfect for sharing, our mussel-loving family definitely enjoyed this!

Click here for the a la carte menu.

Opening times: 11am - 11pm daily.


Location: Pizzeria at Hard Rock Hotel Penang, Jalan Batu Ferringhi, 11100 George Town, Penang, Malaysia.

Tel: 04- 8811 711

Website: https://penang.hardrockhotels.net/dining-nightlife/



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Mandarin Grill at Mandarin Oriental, Kuala Lumpur: New Concept, New Chef, New Menu

Mandarin Grill, the signature restaurant in Mandarin Oriental, Kuala Lumpur recently underwent a month-long renovation and reopened with a refreshed interior and a brand new Italian grill concept.

Taking full advantage of the floor-to-ceiling windows overlooking KLCC Park, the facelift showcases botanical elements in its interior, using light green and turquoise colours as an extension of the lush greenery, bringing the outdoors indoors. With a seating capacity of up to 76 guests, the opulent restaurant features a private dining room and a semi-private dining area that can accommodate up to 12 guests, making it an ideal venue for casual meals and special celebrations.

Helming the culinary team at Mandarin Grill is newly appointed Chef de Cuisine Luigi Stinga, who hails from Naples, Campania in Italy. His culinary journey features multiple roles at renowned Michelin-starred restaurants in Italy such as 1-Michelin star I Salotti and L’Accanto; 2-Michelin star Don Alfonso, Quattro Passi and Il Pellicano; and 3-Michelin star Piazzo Duomo. Prior to joining Mandarin Grill, Stinga worked in 2-Michelin star restaurant Seta in Mandarin Oriental, Milan where he was mentored by Antonio Guida; one of the most celebrated chefs in Italy.

Through his new menu, Stinga hopes to bring exceptional Italian cuisine with a modern approach to discerning guests in Kuala Lumpur. The menu includes some of his signature dishes such as Ravioli Di Baccalá (ravioli with dried salted cod fish, potatoes and oregano), Patate E Prosecco (potatoes with leek and caviar), Spaghetto All’ Astice (spaghetti with romanesco, Boston lobster and bottarga), Agnello E Peperoni (lamb with red pepper, polenta and lamb jus), as well as Tiramisù.

We had the pleasure of sampling the Degustation Menu (RM388, plus RM188 for wine pairing), which features some of Chef Stinga's best and favourite dishes. To start, our server brings us warm, crusty bread served with Ardoino extra virgin olive oil from Italy.

The Variazione di Funghi features six types of mushrooms, including porcini, shimeji, king oyster, oyster, trumpet and button mushrooms, prepared and served in numerous forms. I enjoyed the deep, earthy flavours of this dish, as well as the many different textures of mushrooms.

We both love a good risotto, and the Risotto alla Parmigiana was exactly that. Every spoonful was creamy and full of flavour, with al dente grains of rice and an intense eggplant tomato creme created out of Chef Stinga's love for the classic eggplant parmigiana.

My favourite dish of the afternoon was Chef Stinga's signature, the Ravioli di baccala. The handmade pasta pockets are filled with baccala (dried salted cod fish), and then topped with potato foam and breadcrumbs with parsley. Delicately delicious!

Meanwhile, Hubby loved the Pesce del giorno all'acqua pazza, aka fish of the day. Chef Stinga tells us that he tries to use locally sourced fish whenever possible and that afternoon, he served us a nice snapper fillet. The pan seared snapper is elevated with a beautiful sauce made from a simple combination of tomato, oil, capers and garlic. So yummeh!

For main course, Chef Stinga presents the Agnello e peperoni, lamb loin cooked sous vide for 20 minutes at 64°C and then seared to finish. The beautifully pink lamb was nice and tender and is served with red pepper stuffed with bulgur as well as creamy herb polenta and lamb jus.

And finally for dessert, we had the spectacular Variazione di cioccolato, which utilises two types of chocolate - Valrhona and single origin chocolate locally sourced from Pahang. This rich chocolate dessert is nicely balanced by the smooth vanilla sauce.  Absolutely exquisite!

For weekday lunch, a Set Lunch Menu is available for RM158 per person (3-courses) and RM178 per person (4-courses). The a la carte menu is available for both lunch and dinner, as well as a degustation menu at dinner.

For more information or reservations, please call +60 (3) 2330 8798 or email mokul-mogrillbar@mohg.com.


Mandarin Grill is open daily for lunch, 12pm to 2.30pm and dinner, 6.30pm to 10.30pm.

Pork-free.

Location: Mandarin Grill, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2330 8798


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