COASTAL ITALIAN INSPIRED NEW MENU AT NIZZA

 

Chef Simone Fraternali serves up herb-accented specialities, handmade pastas and impeccably fresh Mediterranean seafood inspired by the sun-drenched Italian coast as he refreshes the menu at Nizza restaurant.

Served in relaxed, convivial style to encourage sharing, the chef reveals his dishes celebrate the vibrancy of Liguria, Tuscany and the Amalfi Coast. Highlighting seasonal and artisanal produce, Nizza's new menu proffers thoughtfully prepped food that’s deeply comforting and should be savoured in good company.

 
Classically trained in Italy, Chef Simone honed his craft at esteemed outposts including the three-Michelin-starred Ristorante Da Vittorio and Michelin-starred La Tana Gourmet. His culinary philosophy emphasises allowing quality ingredients to shine, honouring tradition, and cooking with generosity.

 
Setting the pace is Bruschetta Pomodoro (RM39) in which juicy heirloom tomatoes come piled atop crisp toasted bread, spread with brightly flavoured ricotta-lemon spread.

 
Seafood lovers will appreciate Ricciola (RM58), delicate slices of amberjack enhanced by zesty Sorrento lemon dressing. Juicy grapefruit wedges and smoky capsicum purée add pops of refreshing brightness.

Refined indulgence appears in Carpaccio di Manzo (RM72), paper-thin Wagyu drizzled with a deeply savoury Parmigiano Reggiano dressing, chives and a gentle hint of mustard.

 
Comforting Zuppa di Patate & Tartufo (RM48) delivers with its velvety truffled potato base, finished with rosemary croutons. It’s the kind of dish to evoke “La Scarpetta” — that instinctive Italian habit of mopping up every last drop with bread.

In fact, Nizza leans into this tradition with a playful invitation: diners are encouraged to share their own “La Scarpetta” moments on Instagram using #LaScarpettaAtNizza, @nizzadamansara and @sofitelkualalumpurdamansara. Selected entries will be rewarded with RM1,000 worth of dining experiences and exclusive treats.

Pasta, as expected, is a highlight. Pappardelle al Ragout di Guancia (RM62) proves stellar thanks to the big flavours of beef cheek ragout, accented with Taggiasche olives and basil enveloping the broad ribbons of pasta.

A nutty brown butter sauce with sage and hazelnut bestows a lighter note on Ravioli Ricotta e Spinaci (RM58), delicate pasta parcels filled with ricotta and spinach.

For mains, the Branzino (RM98) is a standout. Perfectly baked seabass arrives with clams, capers, cherry tomatoes and potatoes, capturing the essence of coastal Italian cooking in one dish.

 
Equally satisfying is the Agnello (RM128), featuring chamomile-crusted lamb chops. Crisp on the outside and tender within, the meaty richness is balanced with yoghurt, salsa verde and a white balsamic-dressed salad.

To end on a refreshing note, the uplifting Delizia al Limone (RM26) delights with soft lemon sponge layered with lemon custard, finished with a vanilla-lemon glaze. A light, fragrant and not overly sweet dessert worth lingering over.

Every Thursday from 6.30pm – 10.30pm, diners can partake in La Tavola Infinita at RM188+ per person where a free flow of wine, cheese, pizza and pasta beckons for a limited time.

 
There’s also a Mother’s Day Brunch by the Pool on 10 May from 12pm – 3pm at RM168+ per person.

For reservations and enquiries, please contact Nizza restaurant, tel:03-2720 6688, WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com or hanafi.suid@sofitel.com
 

BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur

 

MORE THAN JUST DESSERT AT MADHATTER

 

Banker turned baker Marcus Low shows his creative culinary prowess transcends the dessert realm at the new MadHatter Boulangerie in Kepong.

The 2015 MasterChef Asia First Runner-up remains a wizard at conjuring sumptuous treats as evidenced by the array of luscious dessert creations he plied us with during our visit recently.

Not only does Marcus uses premium and locally sourced ingredients, his artful, judicious pairing of cogent and cohesive flavours readily sets him apart from other pâtissiers in the city.

 

Upon sampling Marcus’ distinctive dessert creations such as Raspberry Rose Lychee, Chocolate and Cherry, Local Chestnut & Coffee Tart, Chocolate Calamansi, Apple Cinnamon and Banana Bread with Caramelised Cardamom Cream, we find ourselves spellbound by his superior skills and knowledge.

Striving to use more locally sourced ingredients, Marcus tells us his supply of rare jungle fruits and other exotic produce is procured from the Orang Asli community and through like-minded partners such as Langit Collective and Chocolate Concierge.

 

A good example is Bidara or Indian jujube, a local fruit that’s rarely if ever used in French pâtisserie. Instead of raisins, Marcus gives bidara the major role in the fruity filling for his Pain Aux Bidara (one of the distinctive items found in MadHatter Baked Boulangerie).

Marcus who made his maiden business debut in 2017, opened his MadHatter Desserts shop in Uptown Damansara to much social media fanfare. Now, post-pandemic times has driven him to streamline and relocate; he is focusing on providing dessert solutions for businesses whilst his ‘food with a purpose’ philosophy continues through attempts to include more locally sourced ingredients into his creations.

The new MadHatter menu also offers a selection of hot dishes in addition to dessert. Top of the list is MadHatter Signature Focaccia with Deli Cold Cuts (RM28). According to Marcus, the two distinctive charcuterie items: Smoked Paprika & Cocoa Husk Lamb and Ayam Kampung Ham with Turmeric Leaves are made on premise. We find the localised tastes punching above their weight; the emerging accents palate-pleasing and instantly cognizant.

Our enlightening culinary sojourn continues with Faux Liver Paté with Cerapu Jam. Whipped up from an ingenious blend of cashew, nam yue (red fermented beancurd) and blackened kulim (jungle garlic or Scorodocarpus borneensis Becc.), the meatless spread is winsome. We like its nutty creaminess accentuated by complex nuances of nam yue and kulim.

Spread onto toasty bread slices and cocoa husk crisps, we couldn’t stop raving over how well it paired with the cerapu (button mangosteen) jam’s delicate tart-sweetness.

According to Marcus, the cocoa husk crisps we tried is made from ground cocoa husk. “Cocoa husk is high in protein and pectin. Ground into powder, it can be used to make noodles and bread just like flour.”

Tasting somewhat woody-earthy like mushroom, the thin Cocoa Husk Crisps serve as a perfect foil for the deliciously creamy Smoked Mackerel Paté studded with salmon roe.

Fast gaining favour among local gourmands thanks to its musky-garlicky-truffle scent, kulim (another local fruit) when infused in olive oil, bestowed depths of flavour in the freshly baked and sliced Focaccia with Tomato and Kulim Olive Oil.

Adventurous eaters should wade into the boldly inventive Deep Fried Pomfret Open Sandwich with Tempoyak Mayo (RM32). Much to our surprise, the fish’s inherent sweetness held its own amidst the pungency of the creamy fermented durian mayo. Possibly not for the faint-hearted but this is a notable option if you seek something off the beaten culinary path.

Offal fans will find much to love in the Beef Tongue Stew with Swiss Cheese, Chimichurri & Bagel (RM36). Irresistible chewy-soft textures and unapologetically big, hearty flavours rule here. The accompanying coleslaw adds refreshing contrast to the ensemble.

Redolent with the warmth of spices, the Johor style Kacang Pool proved on-point. Topped with a sunny side up egg, the comforting bean stew induced us to lap up everything.

 

There is nothing coy about the Kukur Mushroom Pate Pizza Focaccia (RM22). Earthy-woody nuances abound in every mouthful – something mushroom enthusiasts will appreciate.

So if you’re tired of the ho-hum café fare, go give your tastebuds a rejuvenating jolt with the noteworthy and one-of-a-kind savoury and sweet treats from MadHatter.

For more information, please call MadHatter, tel: 03-6734 9632/012-370 4327. Address: 26, Jalan Medan Putra 4, Medan Putra Business Centre, Kuala Lumpur.