Aly's Food Review

Aly takes you on a culinary journey through some of KL’s best restaurants.

il Lido Italian Dining & Lounge Bar @ Jalan Yap Kwan Seng

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il Lido Italian Dining & Lounge Bar @ Jalan Yap Kwan Seng

(NON-HALAL)

“Singapore’s iconic Italian restaurant and lounge bar, il Lido, is the next destination for the sartorially-sussed and savvy epicureans in Malaysia, offering an extraordinary selection of traditional Italian food, international wines, premium beers and cocktails.”

www.il-lido.com.my

“il Lido has won accolades from critics and food aficionados alike. The name of il Lido was inspired by Lido Island, a leisure and entertainment destination in Venice.”

Ah, even its name is romantic… not to mention the beautiful, minimalist yet warm setting.

Ultra-luxe, modern and luxurious, the space is a luxurious colour palette of chrome, gold, black and grey, features only the very best interior and product designers from Europe. You’ll spot famed designer Philippe Starck’s whimsical range of chairs, bag stools and vases and Marcel Wanders’ glamourous and regal chandeliers.

Il Lido’s al fresco bar, where we enjoyed a pre-dinner cocktail, spacious and breezy, serving up gourmet bar snacks from pizzas to skewers, as well as a variety of world-class wines and spirits.

The roof top is tastefully landscaped, with minimal use of lights and greenery, and spacious plush sitting corners that ensure an intimate, undisturbed evening.

Did I mention the view?

I’ve dined at il Lido before, and my first experience was impressive. The service, the food, the ambience… This was my third time, and I must say, it just keeps getting better and better. This time, we didn’t dine in the main room which seats 50, but instead in one of two of the restaurant’s the more cozy private dining private rooms, to avoid unnecessary interruptions.

“Championed by Beppe de Vito, the established restaurateur who has created some of the finest dining experiences in Singapore and Hong Kong over the past 15 years, il Lido promises an all-inclusive, stylish environment that is complemented by its impeccable cuisine and a touch of warm, personable service.”

Terry (Red FM Drive), Yin (Red Breakfast Producer), Alvin (Photographer) and I, had the pleasure of meeting the man himself, as he took time out of his busy schedule to pop in and say hello. It can’t be easy juggling between restaurants in different countries, but his energy and warmth radiates and infects you within seconds, as does it from our beautiful host, Lyla Lin.

“Native Italian Chef Samuele Alvisi helms the kitchen as Executive Chef at il Lido, bringing with him more than twelve years of skills and knowledge from various acclaimed restaurants and deluxe hotels across Italy, United Kingdom, Dubai, Beijing and Singapore.”

Amuse Bouche

Pan Seared Tuna with Caviar

We nibbled on freshly baked warm Foccacia served with extra virgin olive oil and aged balsamic vinegar.

Appetizers

“Chef Samuel’s passion and dedication in preparing Italian food and his strong culinary expertise founded from F&B and hospitality industries will, without a doubt, convey il Lido’s signature style of serving authentic Italian cuisine at its finest.”

Pan Roasted Scallops with Roast Garlic Cream and Crispy Prosciutto (RM49)


I think I’ve mentioned before that I have awarded Terry the title of ‘The King of Scallops’. That is simply because I have actually seen him eat 26 scallops in one sitting, and have since then offered my own juicy rounds up to him for fear he might eat me instead! It’s ok, he always returns the favour by giving me his prawn heads.

Getting back to the dish at hand, the scallops were plump and juicy, and perfectly seared. I actually tried to create a roast garlic cream for a dinner party recently, with little success. Next time, I’ll know just to go to il Lido. Smooth and creamy. Not too runny, not too thick, but just right, with an exquisite smoky, garlicky flavour that lingers in your mouth. The salty taste and the crispiness of the prosciutto just brought it all together.

Pan Fried Goose Liver with Saba Wine Must and Sweet Potato Galette (RM59)


Quite possibly the biggest piece of goose liver I have ever had for a starter. Thank goodness there were five of us to share it, I would have finished it all on my lonesome (without complaint!). It was creamy, it was airy, but it was cooked so beautifully that it still had a bounce from the lovely caramelized crust. Complementing the magnificent liver was shredded sweet potato (similar to ‘rosti’), and the raisin/prune like flavour of the Saba Wine Must.

Baked Eggplant & Mozzarella Cheese Cake with Tomato and Basil (RM36)


Surprisingly homely… this dish transported me back to my days in London, when I felt gloomy and needed a pick me up. It transported me back to my days in Italy, when all I wanted to do was eat more good food. Comforting, and very pleasant on the tastebuds. Simple presentation that does justice to a very friendly dish.

Pastas & Risottos

“Homemade pastas at il Lido are freshly made daily and you can really take your time in savouring every morsel of the delicate textures complemented by gourmet delicacies.”

Squid Ink Tonnarelli with Spicy Crab and Tarragon Foam (RM55)


Terry’s favourite dish of the evening. Luscious chunks of crab meat, mostly from the fleshy claws interspersed with playful strands of Tonarelli, and topped with a bubbly, infused tarragon foam. I loved the ‘kick’ from the chilli in the crab. Traditional, yet adapting to local tastes.

Pumpkin Tortelli with Sage, Aged Balsamic Vinegar and Amaretti Crumbs (RM49)


I’ve said this before and I’ll say it again… The pumpkin filling was smooth and silky, and a wonderful salty balance came from the shaved parmesan and fried sage leaves.

I loved that the Tortelli was ‘plumped’ up – more filling, more taste, and definitely an all around agreeable silky caress down the gullet.

Champagne Risotto with Truffle (RM55)


Mmm… two of the world’s most decadent ingredients served up on one plate. The problem with risotto though, is that it never looks appetising. But champagne and truffles together is a winning combination. The delicate shavings of truffle that were strewn over the moist and tender rice was spectacular! Not too creamy, enough bite, with breathtaking flavour and a slight taste of champagne.

I exclaimed that this was my personal favourite dish of the evening, and there were nod’s of agreement around the table from Terry, Yin and Alvin.

Main Courses

“Using only the most premium ingredients sourced directly from Italy, il Lido offers an indulgent and irresistible repertoire of fresh homemade pastas, gourmet meat and seafood dishes, and home cured cheeses. Chef Samuele celebrates the heritage of Italian cuisine with a refreshing culinary point of view.”

Pan Roasted Atlantic Cod with Savoy Cabbage and Pumpkin Sauce (RM79)


Another favourite for the table. I mean, I think we loved everything! The cod was particularly popular with Terry and Yin. I could appreciate the freshness of the fish (not a fish lover myself), that was perfectly cooked and set off by the slightly crunchy Savoy cabbage. Teamed with the sweet and velvety pureed pumpkin, it would get any fish lover’s heart racing.

Port Wine Braised Wild Boar (RM 88)


What a visually pleasing dish this was! Balckberries, blueberries and gooseberries were strewn casually across the plate, setting off beautifully sliced wild boar slow cooked in port wine.

Sweet and savoury… simply divine.

Wagyu Beef Cheek with Celeriac Pure’ and Fava Beans (RM80)


Another decadent dish. Wagyu beef cheek is extremely tender, and here it was no exception. Melt in your mouth meatiness, doused in an aromatic gravy, with buttery celeriac puree, set off by crisp, juicy fava beans.

Desserts

Traditional Tiramisu (RM29)


Traditional in every sense of the word. A classic favourite that is so well executed at il Lido.

Vanilla Pannacotta with Fresh Berries Basket (RM29)


A delicate custard like texture that’s firm yet creamy, caressing your tongue with a gentle sweetness. The fresh, sweet-sour berries and fragrant vanilla tastes completed this dessert.

Molten Lava Chocolate Cake with Vanilla Ice Cream (RM32)


The name says it all. A heavy yet soft cake, dense on the outside yet warm and liquid on the inside. Sinful!

Il lido is the new name in town that you will remember. Outstanding Italian cuisine, gorgeous ambience, impeccable service and just an all around amazing place to spend an evening.

If you haven’t dined there yet, it’s about time you did! It’s Malaysia’s next iconic Italian dining destination…

Thanks Lyla and the team at il Lido for an amazing evening!

*Special thanks to Alvin (www.damienphotography.com) for the beautiful pictures.

ALL THIS WEEK, TUNE IN FROM ELEVEN2THREE TO WIN RM100 VOUCHERS TO IL LIDO ITALIAN DINING. THE BIG RED FOOD REVIEW WITH ME ALY. ONLY ON RED FM, TODAY’S BEST MUSIC!

www.red.fm 104.9 in the KLANG VALLEY.


CONTACT

IL LIDO ITALIAN DINING + LOUNGE BAR

(NON-HALAL)

183 Jalan Mayang (Off Jalan Yap Kwan Seng)

50450 Kuala Lumpur

T: 03-21612291

F: 03-21612295

E: reservations@il-lido.com.my

W: www.il-lido.com.my

Restaurant & Bar Hours

Restaurant:

– Lunch: Sun to Mon, 12 noon – 2.30pm

– Dinner: Mon to Sun, 6.30pm – 10.30pm

Bar: Monday to Sunday, 5pm-1am

 

Written by alyredfm

November 29, 2010 at 12:56 pm

Posted in Reviews

2 Responses

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  1. Silo as landmark not a bad idea,does gave an immortal look of the place.Main course with wild boar in a fine dinning outlet I can’t hardly imagine how tasty the dish is.But I guess they sure do have a way to cook these tough wild Boar meat into become a delicious meal.(wild Boar in fine dinning I can never understand)
    However,I’m giving a thump up for the sweets,it does look very fancy and sophisticated presentation.
    Also,I like the last pictures of the compassionate four,three slimness beautiful women and a chubby man with such a natural healthy smile,who doesn’t want to take them home for companion.
    Don’t forget to thanks the photographer(Alvin)for his perfect shot every time,remember good looking pictures always lies on the hands of the Camera man. By the way,is there any shrimps dishes coming soon.

    Wayne

    November 30, 2010 at 10:29 am

  2. Hi Aly,

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    December 7, 2010 at 12:34 am


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