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
 

TIMELESS FLAVOURS, NEW SIGNATURES AT XIN CUISINE

Xin Cuisine at Concorde Hotel Kuala Lumpur has rolled out an exciting line-up of classic signature dishes, each paying homage to the rich traditions of Chinese cooking while offering delightful contemporary touches.

Helmed by Master Chinese Chef Foong Ah Kwai and his culinary team, the feast begins on a playful note with Lychee Cheesy Shrimp Balls.

This tantalising version surprises with a molten mozzarella centre that oozes with every bite — a clever twist pairing the briny sweetness of prawn with gooey cheesiness. A most addictive appetiser.

Chinese culinary heritage lovers will find the Pork Tripe with Whole Farm Chicken (RM250 nett) a weighty masterpiece. No less than six hours of preparation have gone into the painstaking cleaning of the pork tripe, stuffing it with a whole chicken then simmering it until all the flavours meld beautifully.

 
The resulting broth is deeply comforting — peppery, collagen-rich, and layered with subtle notes of yuzu, shallots, and ginkgo. Each heartwarming sip is a distillation of old-school techniques, perfected through patience and skill.

 
Making waves as a first in the local hotel dining scene is Xin Cuisine’s Signature Roasted Goose (RM420 whole; RM230 half). A celebrated Guangdong delicacy, the goose is marinated in a time-honoured blend of soy sauce, chosen herbs and spices before being roasted to achieve crackling skin and succulent meat.

 
Juicy and aromatic, this indulgent showpiece dish is available on Fri-Sun in limited quantity whilst three days’ advance notice is required for weekday orders.

 
Next, the Honey Glazed Iberico Pork Ribs (RM172 nett) showcase East-meets-West refinement. Steamed to preserve their tenderness and baked for delicate caramelisation, the ribs are finished with a glossy honey glaze. The balance of smoky savouriness and subtle sweetness makes them simply irresistible.

 
Chef Foong’s house-made beancurd shines in the Golden Beancurd with Abalone and Sea Cucumber (RM52 nett per person). Silken tofu is steamed, pan-fried to golden crispness, then elevated with braised 10-head abalone and sea cucumber. The interplay of textures — soft, bouncy, and tender — captures the essence of Cantonese finesse, each mouthful brimming with layered umami.

 
Seafood lovers will revel in the Wok-fried Flat Rice Noodles with Fresh Water Prawns & Scallops (RM85 nett). This comforting staple is transformed into a smoky wok hei star with satiny smooth flat rice noodles then blanketed under velvety egg gravy. Huge fresh water prawns and plump scallops act as the crowning glory, their natural sweetness enriching the dish.

 
To end, the Aiyu Jelly with Longan in Calamansi Lime Syrup provides a light, refreshing finale — a cooling contrast after such indulgence.

 
With its new signatures, Xin Cuisine strikes a beautiful balance between comforting classics and refined creations, making it a must-visit destination for Chinese food connoisseurs.

For more information and reservation, please call Xin Cuisine, tel: 03-2149 2778.
 

CHEF NAT’S FLAVOURS OF THAILAND AT NIPAH

Thailand’s foremost lady butcher and meat maestro, Natsasi Noo-in – better known as Chef Nat – wields anatomical precision with gastronomic flair, bringing invigorating Thai flavours to Nipah and Étoile, EQ Kuala Lumpur.
 
From 25 to 28 June, the tour de force of The Lady Butcher restaurant and Meat and Livestock Australia (MLA) ambassador will thrill carnivores alike. Equal parts meat master, sustainability champion and culinary innovator, Chef Nat is famed for elevating secondary Aussie beef cuts and often-overlooked offal to rarefied heights. Her mantra? "Choosing ingredients is like choosing a partner and Australian beef is my perfect match."

 
EQ guests will find the chef’s custom menu a study in balance and bravado — part technical precision, part homespun Thai soul. Her Tom Saap is a fine example in which Australian beef osso buco bestows meaty essence into a muted herbal-accented broth, punctuated with wild mushrooms.

Her bright, zingy Thai Beef Salad is almost symphonic with fresh coriander, chillies, lemongrass and lime. Unmissable Young Mango, Glass Noodles and Thai Seafood Salad tango invitingly on the palate; the profusion of tantalising nuances priming tastebuds for the mains to come.

Robust, soul-warming Beef Topside Gaeng Om coaxes deep, layered complexity from humble cuts of beef and exotic Thai herbs. Underpinning her Thai background is Braised Beef Short Rib Salad with Pomelo and Mint.

She cannily banks on nam jim jeaw – the go-to Thai sauce for grilled meat to enhance the allure of her Beef Rump Carpaccio with Jaew Dressing. More fusion in approach is the Smoked Beef Brisket with Cherry Tomatoes & Burrata Cheese.

 
Seared to smoky perfection, we relish the tender Banana Leaf Grilled Australian Ribeye, complemented by a punchy roasted rice and black pepper sauce.

 
The standout Grain Fed Picanha Steak, dressed in makwaen (prickly ash, a star-anise shape spice similar to Sichuan peppercorn) spiked jaew, tastes superb paired with sticky rice. Likewise, Braised Beef Brisket with Rice Noodles piques interest with stimulating flavours.

 
Lamb lovers will find much to love with the moreish Lamb Loin Larb with Organic Greens (crisp outer crumb yielding to scrumptious lamb mince inside) and fall-off-the-bone tender Braised Australian Lamb Shank in Soy Sauce with Salted Egg Yolk.

 
The chef culminates her showcase with Mango Sticky Rice Trio and Bua Loy in Coconut Milk. These dessert treats deliver a warm, sweet ending to the meat-dominated affair.

 
Priced at RM198+ per adult and RM99+ per child (6–12 years),
Chef Nat’s specialities are available at Nipah from 25–28 June 2025, served buffet-style from 6.30pm – 10.30pm. The Étoile semi-buffet brunch on 29 June is priced at RM158+ per adult and RM79 per child.

 
For reservations, call EQ Kuala Lumpur, WhatsApp: +60 12-583 5319 or email: dineateqkl@kul.equatorial.com