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
 

SAJIAN SANTAPAN RASA WARISAN AT LE MERIDIEN KL

Over 200 dishes celebrating timeless local flavours will be the focus at this year’s buka puasa dinner at Latest Recipe, Le Meridien Kuala Lumpur.

 
Spearheaded by Executive Sous Chef Budiman Bistari, the culinary team highlights local herbs and classic dishes of yesteryears hence the Sajian Santapan Rasa Warisan theme.

A notable speciality is Botok Botok, Johor’s version of otak-otak (fish paste) albeit inclusion of more local herbs such as daun kaduk, mengkudu, bebuas, etc. Chef Budiman used tenggiri (Spanish mackerel) flakes to blend with spices and grated coconut then steaming the banana leaf wrapped parcel. Distinctive grassy herbal accents is evident upon the first bite of Botok Botok. A dash of bold spicy sauce dials up its appeal further. 

Threaded on sugarcane skewers, the grilled beef of Daging Kepal Tempayan Berempah, comes stuffed into fluffy soft buns. Layered with fermented cabbage, garlic-chilli sauce, egg mayo, popiah cheese chips and black pepper sauce, the mildly smoky beef ‘sliders’ prove to be a huge flavour bomb.

The kerabu selection is a veritable showcase of locally sourced produce such as tripe, young mango and banana flower among others. My favourite has to be Urap Desa as one of the standouts. Also included is a wide variety of fresh ulam (local herbs) accompanied by sambal, salted egg halves, fried tempeh and salted fish.

Several curries such as Udang & Betik Muda Masak Lemak Putih (prawns and young papaya in creamy coconut milk gravy) and Kerutub Itik Santan Rempah Bawang Wangi (duck stewed with spices, coconut milk and aromatic shallots) also left an indelible impressions. Hearty and deeply flavourful, they’re perfect accompaniments for white rice.

Kambing Bakar Rempah Waqas – a whole roast lamb rubbed with ground cumin, fennel seeds, coriander seeds, star anise and cinnamon – also draws attention. Japanese food lovers can have their fill of sashimi and sushi rolls, piping hot tempura and teppan-cooked seafood. 

Sweets ever after are no less varied, covering a spectrum of local kuih, trad cookies, modern Euro-centric confectionery, fresh fruits and hot dessert broths. 

 
Limited Early Bird Vouchers at RM168 nett per adult and RM78 nett per child (23 Feb-1 Mar), and at RM178 nett per adult and RM78 nett per child (2-15 Mar) are available for purchase from now till 17 February 2026.

 
From 23 Feb to 1 March and 16-20 March, the buffet is priced at RM218 nett (adult) and RM99 nett (child) whilst from 2-15 March, it’s priced at RM228 nett (adult) and RM99 nett (child).

For reservations at Latest Recipe, contact Le Meridien Kuala Lumpur, WhatsApp: +6012 602 1367 or email: dining.reservation@lemeridien.com

AN VIET’S SOUP-ER HOT STONE WAGYU PHO

Listen up beef lovers. If you're partial to Japanese wagyu, An Viet has a pho-nomenal deal on-going until 31 January 2024. 

Starting from just RM34.90 per serving, you can savour sliced premium A5 Japanese wagyu imported from Tokushima, Japan for An Viet’s signature pho.

Served in a hot stone bowl, components for the beef noodles are served separately, allowing you to customise it to your own liking. It comes on a compact tray; the hot stone bowl keeping the broth constantly hot throughout your meal. 

We added noodles into the piping hot broth first as per the instruction card. If you’re unaware, An Viet’s MSG-free pho soup base is deeply flavourful as it has been painstakingly simmered for 12 hours using two types of beef bones and various spices. The resultant broth forms the basis of the restaurant’s signature noodle dish. 

Next, we added in the beansprouts, fresh herbs, shredded lettuce and basil leaves. Since I opted for the honeycomb tripe and beef ball combo, these went into the broth too.

Instead of simply throwing in the slices of A5 Japanese wagyu, I prefer to swish the tender, marbled beef slices in the hot soup until they are cooked to desired doneness. A squeeze of fresh lime juice lent the final touch before I slurped up the noodles along with the delectable beef. 

For a tantalising dimension, I found adding in a dollop of An Viet’s housemade sriracha sauce didn’t go remiss either.

While we were waiting for our pho to be ready, we feasted on Mini Savoury Vietnamese Pancakes. Filled with prawns and minced pork, the little bowl-shaped turmeric and coconut pancakes tasted sublime when eaten wrapped in fresh lettuce and herbs. The accompanying Vietnamese dipping sauce enhanced their deliciousness further.

Most of the set meals at An Viet comes with a trio of appetisers comprising Sugarcane Prawns, a wedge of Fresh Spring Roll and Deep-fried Spring Roll. Made from a hundred percent minced tiger prawns, the sugar cane skewers are always a surefire palate-pleaser.

The two types of spring roll also proved moreish; the former featuring rice paper rolled with tiger prawn, vermicelli, homemade pickle, fresh veggie and herb whilst the latter, deep-fried rice paper roll with tiger prawn and pork mince filling, proffered crispier texture.

Suffice to say, a meal at An Viet never disappoints.

For the locations of An Viet Restaurant, visit: https://www.anviet.com.my/