CHEF MAURO CIVIERO X BOTTEGA AT EQ KUALA LUMPUR

Five Bottega-inspired recipes by Italian guest chef Mauro Civiero took centrestage at EQ Kuala Lumpur recently. As part of the collaboration between EQ and Bottega, the 57-year-old Milanese was central in a series of special events including a curated wine pairing dinner and a wine Masterclass.

Chef Mauro embarked on his culinary journey in 1982 after attending catering school. Upon completing stints in several Michelin-starred restaurants, including one in Heidelberg, Germany, Chef Mauro returned to Italy.

He then proffered his mastery at the Michelin-starred Casanova Grill, located at the Palace Hotel. The stint opened doors for him to other prestigious hotels including Florence Grand Hotel and the Porto Cervo Pitrizza in the breath-taking Emerald Coast of Sardinia.

In recognition of his culinary expertise, Chef Mauro Civiero was appointed a representative of Italian cuisine at The Westin Hotel in Tokyo; to promote the culinary traditions of his homeland. His career has also taken him to the Philippines, Sri Lanka and Indonesia.

For the media session at Bottega Lounge, Chef Mauro deftly prepared five recipes on the spot, to complement the Bottega wines selected by Sandro Bottega, president of Bottega SpA.

According to the chef, the recipes were chosen for their affinity with the Bottega wines showcased. “I’ve tweaked and adapted the recipes from the Bottega 100 Prosecco Recipes Gold Book, using my own expertise and to suit the local context.”

The first recipe he demonstrated was Amberjack Tartare, to complement Bottega Gold Prosecco DOC Spumante Brut.

Marinated with sun-dried tomatoes, capers and olives, then placed onto zucchini threads, the delicious Amberjack Tartare paired harmoniously with the bright citrusy notes of Bottega Gold Prosecco DOC Spumante Brut. We liked how the straw-yellow wine with its light floral aroma and balanced acidity offset the fish’s natural richness.

Next came Chef Mauro’s creation of Buffalo Mozzarella Emulsion with wild oregano, tomato jelly and basil. The soft almost mash-creamy texture was sublime; its delicate accents went like a dream with the dry, smooth Bottega Pinot Grigio Venezia DOC. We also detected refreshingly fruity aromas of pear and peach, with a subtle hint of almond finishing.

The blush pink Bottega Rose Gold Pinot Nero Spumante Brut Rosé was the wine of choice for the Venetian Style Crabmeat Salad with eggplant and parsley oil. 

This dish’s clean, pristine flavours proved winsome when savoured with the rosé’s elegant, supple structure and fresh acidity, characterised by faint floral-mixed berries notes.

My favourite was Rosé Veal with Mascarpone Tuna Mousse. The tender meat left an indelible impression when accompanied by the full-bodied ruby-red Bottega Rosso di Montalcino DOC. Pleasant nuances of cherries and plums, and well-rounded tannins made it a memorable tipple.

Sbrisolona, a traditional cake from Lombardy, rounded off our indulgent afternoon. 

Served alongside Bottega Manzoni Moscato Rosé Spumante (exuding a refined rose aroma, its ripe citrusy notes had a tinge of sage) and the lemon-yellow Bottega Limoncino (brimming with the aroma and flavour of ripe lemons), the crumbly shortbread-like almond cake was a befitting finale to the Italian affair at EQ Kuala Lumpur.

CHOCOLICIOUS CHRISTMAS CELEBRATION AT THE WESTIN KL

 

Ever dream of a Charlie and the chocolate factory themed Christmas? The Westin Kuala Lumpur team is out to make that a reality this Yuletide season with chocolicious highlights taking centrestage.

 

 

 

According to Executive Chef Halim Chek Lah, the idea is to push his team to raise their culinary game in working with chocolate. “Although the ingredient of choice is focused mainly on dessert and sweets, everyone has to think creatively and learn how to make the best use of premium Callebaut chocolate. We also experimented with uniquely flavoured variants such as sea salt and dark chocolate, resulting in 30 different desserts for our festive menus.”

PALATE-PLEASERS FROM PREGO

Chef Marco De Cecco and his team proffers Pizza di Natale with Chocolate, Saffron Risotto and Parmigiana Panna Cotta. Homely servings of Seafood Salad, platters of Pasta, Salami and Assorted Cured Meat with Cheeses and Panettone (Italian sweet bread with raisins and candied fruit) among other temptations will be on the menu too.

 

Christmas Eve Dinner (6pm-10pm) is served at RM288 nett per person (food only). Add RM160 per person for free flow of Prosecco and RM260 for free flow of Champagne. The same pricing applies for New Year’s Eve dinner.

Christmas Day Brunch (11.30am-2.30pm) is priced at RM288 nett per person (food only). Add RM160 per person for free flow of Prosecco and RM260 for free flow of Champagne. The same pricing applies for New Year’s Day Brunch.

CHOCOLATES AND MORE AT THE LIVING ROOM

 

Pastries, cookies, cakes, dessert and main courses – both chocolatey and non – beckon invitingly from an expansive showcase by the capable all day dining restaurant team.

 

Chocoholics can eat their fill from the marvellous chocolate-laden spread: Pecan Chocolate Tart, Chocolate Pavlova, Chocolate Black Forest Yule Log, Chocolate Raspberry Dome, Chocolate Macarons, Marble Chocolate Cake with Passionfruit Dressing and Chocolate Moist Cake.

Competing for the discerning diners’ attention are Turducken with Cranberry Sauce and Giblet Gravy, Short Ribs with Thyme Jus and Black Pepper Sauce, Chicken Galantine with Fruit Pickles and Passionfruit Dressing, and Honey Glazed Spiced Roast Turkey with Apple, Chestnut and Sage Stuffing.

Choice picks we adore include Baked Norwegian Salmon with Honey Roasted Parsnips and Celeriac, Roasted Prime Rib with Truffle Mashed Potato, and Chilled Seafood on ice.

The Christmas Eve Dinner Buffet (6pm-10pm) is priced at RM188 nett per person and Christmas Day Hi-tea Buffet (12.30pm-3pm) is priced at RM172 nett per person.

On New Year’s Eve, the Chocolate Village Dinner Buffet (6pm-10pm) is priced at RM188 nett per person. On New Year’s Day, enjoy the Chocolate Village Hi-tea Buffet (12.30pm-3pm) at RM172 nett per person.

IMPERIAL OPTIONS AT FIVE SEN5ES

Celebratory delights fit for an emperor await at Five Sen5es. Revel in luxurious servings of Boston Lobster with Egg Noodles in Superior Stock, complemented by delectable Imperial Steamed Village Chicken and Cordycep Flowers with Ginger.

 

Finish on a roll with Chocolate Sesame Dumplings before calling it a night.

The five-course Chocolate Imperial Set Dinner (6pm-10pm) is available at RM160 nett per person on Christmas Eve and New Year’s Eve. On Christmas Day and New Year’s Day, indulge in a leisurely Dim Sum Brunch (10.30am-2.30pm) at RM138 nett per person.

For reservations, call The Westin KL, tel: 03-2773 8495, WhatsApp: 017-281 9231 or email: westindining@westin.com Website: www.thewestinkualalumpur.com

VIVA ITALIA SUNDAY BRUNCH AT PREGO

 

The simplest things in life are often the best. Marco De Cecco, Chef De Cuisine at Prego will testify to that. At his urging, our Sunday brunch experience got off to a rousing good start with the antipasto (starter) of Buffalo Mozzarella and

Burrata with Tomatoes.

A splash of extra virgin olive oil and balsamic vinegar helped to amplify the custardy-soft cheeses' voluptuous creaminess and the subtle sweetness of tomatoes, making it an opener to remember. Of course, drizzling it with aged balsamic vinegar would be divine...if you can lay your hands on some.

 

Served every Sunday from 11.30am to 2.30pm, the Viva Italia Sunday Brunch proffers a vast array of antipasti (appetisers) and chilled seafood, buffet-style. Main courses, pasta and pizza are brought to the table throughout the brunch for optimum freshness and with different chef's specialities featured weekly. In addition, there are barbecue and carvery items in the line-up too.

A tall chalkboard reveals the day’s tempting offerings: from appetisers and oven-fresh wood-fire baked pizzas to hot-off-the-grill meat and seafood. In

between forays to cherry-pick from the inviting salads, soup and mains, the affable Prego team makes it their mission to ply diners with an endless stream of freshly prepared pasta, the chef’s specials and creative cocktail concoctions.

Once our glasses runneth over with the day’s first welcome drink, a platter of nibbles comprising Crunchy Bites with Housemade Citrus Mayo, Crabmeat Arancini (deep-fried breaded rice balls stuffed with crabmeat) and Asparagus wrapped with Bresaola (air-dried salted beef) whetted our appetite for the upcoming Italian feast.

We could hardly resist the lure of shelled Crab Claws, Mussels, Prawns and Shucked Oysters; all nicely laid on crushed ice. Best enjoyed with a dash of freshly squeezed lemon, tabasco or creamy dressing, the oceanic treasures proved on-point.

 

 

 

Chef Marco and his team’s versatile prowess came to the fore with antipasti such as Roasted Broccoli & Fregola Salad, Sicilian Caponata with Bread Crouton, Spanish Frittata, Prawns & Squid in Mayo Dressing, Insalata Russa (Russian salad), Macaroni Pasta Salad with Pesto, Pine Nuts, Feta, Basil & Cherry Tomatoes, Cannelloni Di Bresaola with Ricotta & Rocket Salad.

 

After sampling the Baked Salmon marinated with Italian Herbs and Beef Salami, we made a beeline for the BBQ station out by the patio. The chefs will grill a choice of Beef Steak, Freshwater King Prawns, Mediterranean Chicken Skewers and Lamb Sausages on request. Although it's a hit and miss affair hinging on the eventual outcome, the barbecued servings are worth savouring.

 

Before our BBQ fare hit the table, delicious Housemade Pappardelle with Lamb Ragout and Porcini, seductively rich Venetian Risotto with Crab, rustic Housemade Pumpkin Ravioli with Parmiggiano Reggiano and a hearty portion of Polenta with Caramelised Onion kept us suitably riveted.

 

More protein overload came in the form of tender Roast Chicken, splendid Roast Tiger Garoupa and scrumptious slices of Lamb Shoulder from the carving station. Accompanied by grilled vegetables, roasted potatoes and various sauces, the delectable morsels left no cause for complaints.

 

 

Hot on the heels of those meaty options were zingy Pizza Diavola, laden with a devilishly piquant sauce, salami slices and cheese followed by the timeless Pizza Margherita.

The extensive dessert parade would befit a Mad Hatter’s tea party. True to form, we somehow found tummy room for a sweet finish by being selective and sharing our sweet spoils.

 

 

 

 

My go-to faves include Black Forest Cake, Macarons, Gelato (assorted flavours), Nutella-filled Bomboloni (Italian doughnuts) and Mixed Berry Tart. These barely scratched the surface of the cornucopia available.

 

 

 

The Viva Italia Sunday Brunch at Prego is priced at RM188 nett per person. For a luxurious bubbly experience, pop up RM260 nett per person and succumb to a free flow of Moet & Chandon champagne, prosecco, red and white wine, draught beer, special Sunday cocktails, soft drinks and chilled juices.

 

For reservations, call Prego, tel: 03-2731 8333. Address: Lobby Level, The Westin Kuala Lumpur, Jalan Bukit Bintang, KL.