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
 

DELHI DELIGHTS AT DILLI 6

Delicious Northern Indian specialities prepared with aplomb by Delhi-born chef Ankita Aggarwal take centrestage at Dilli 6 restaurant. Also known as the Tandoori Temptress, Ankita started as a caterer in 2009, cementing her reputation in rustling up hearty, family-style offerings. Her maiden poolside Waves Café in Mont Kiara opened in 2020.

Last October she levelled up with Dilli 6, referencing an old Delhi postcode where bustling shops and street food scene abound in the district. Hence the resto menu integrates street food fare alongside keto-friendly, vegan and meat-based Northern Indian fare with some fusion touches.

Stepping into the whitewashed interior, we took instantly to the austere space, decked with framed colourful pictures.

 

An eye-catching wall mural of a lady in a tuk tuk adorns the spacious, air-conditioned private dining area. Sturdy wooden armchairs, a three seater divan and a low coffee table are complemented by a long dining table. Potted plants and a book shelf exude homely vibes to the overall space.

Our palate-pleasing openers of Dahi Puri (RM25) and Gobi 65 (RM22) proved on-point from the get-go. Yogurt-filled with sev (chickpea noodle crisps) and spiced potatoes, the crispy balls unleashed tons of bright, invigorating flavours and varied textures.

We also gushed over the spiced batter-coated fried cauliflower florets. They were superbly yummy with the coriander chutney.

Fish tikka, kebab and tandoor-cooked chicken made up the shareable Mini Tandoori Platter (RM50). Portions were ample enough to satisfy whilst leaving us eagerly anticipating the mains to come.

Heeding the chef’s advice, we paired Jeera Rice (cumin-flecked basmathi rice RM12), triangles of Garlic Naan (RM9) and poufy Poori (RM8, 2 pcs) to savour and mop up the spice-rich Achari Chicken (RM28) and Fish Curry (RM28).

The achari chicken was deliciously creamy and fragrant with multitude of exotic spices whilst the chunky fish curry in turmeric yellow gravy proved equally appetising. Dark verdant green Palak Paneer (RM32), testifying to the substantial amount of spinach used, was a nice contrast to the plethora of meaty dishes.

Our sweet treat for the day was Kulfi (RM16), a chilly luscious treat with almond flakes. I lapped up every spoonful with gusto, washed down with a rather mild Masala Tea (RM8). My friends shared a sunshiny yellow Mango Lassi (RM16) which got the thumbs up.

For reservations, please call Dilli 6, Tel: 017-260 8693. Address: 42A, Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur. Open Tuesday to Sunday, 11am-10pm

CREATIVITY RULES AT NEWLY REFRESHED TOH YUEN

Familiar yet fresh sums up the newly renovated Toh Yuen restaurant. Modern elegance with contemporary touches blends artfully with traditional accents of red and understated decorative elements to create a serene, sophisticated dining space.

 

With a seating capacity of 150 and four private dining rooms, Toh Yuen is ideal for casual and special outings.

Among the culinary gems awaiting diners is Roasted Peking Silver Hill London Duck (RM168 nett for half duck, RM268 nett whole duck). The Wagyu of ducks are meticulously roasted using a customised oven then carved tableside. Wrapped in delicate pancakes, the meltingly tender duck is accompanied by fresh cucumber strips, spring onions, and rich hoisin sauce; a delectable treat you’re unlikely to forget.

The remaining duck meat is then transformed into delicious Braised Shredded Duck with Ee Fu Noodle. Truffle oil adds a luxe touch to the silky noodles. Crisp cornets stuffed with duck meat and other dishes are available from the restaurant too.

For an overview of its dim sum repertoire, Toh Yuen offers a Dim Sum Lunch Set at RM99 nett per person. The culinary team puts a lot of efforts into creating exquisite morsels such as the goldfish-shape Steamed Cod Dumpling with Chicken Broth (so good I was tempted to lick the plate clean), Steamed Siew Mai with Hokkaido Scallop (an on-point showcase of bouncy-tender textures), and delicate Steamed Spinach Dumpling with Shrimp and Wolfberries (love the translucent skin yielding to a clean vegetal nuance touched with the fleeting sweetness of shrimp and wolfberries).

One of the show-stealers to gain two thumbs up is Baked Chicken Tart with Abalone. The flaky pastry encasing a mildly sweet-savoury chicken filling topped with mini abalone is memorable for its resemblance to char siu sou.

Even the soup course is levelled up with a mini pumpkin filled with Braised Crab Meat Broth with Scallop and Asparagus. Delicate flavours aplenty, with subtle crunch of the asparagus and supple-soft diced scallop bestowing textural interest.

Should you decide to go à la carte, we highly recommend sampling Toh Yuen’s signature offerings. Notable specialities such as Sweet and Sour Diced Chicken with Figs stood out for its enticing sauce and palate-pleasing fried chicken pieces paired with fresh sweet figs, and the supremely tender Stir-Fried Wagyu Beef with Porcini Mushrooms and Trio of Peppercorn.

Sweet with on-point doneness, the Steamed Pomfret with Pickled Red Chillies and Minced Ginger is divine. Kudos to the chef for the tantalising combination of robustly flavoured toppings.

The springy Golden Butter Prawns with Cashew Nuts appears par for the course. I’d wish the chef has given this offering a little twist, just to set it apart from the competition.  

It’s nice to conclude on a high with a distinct Egg Custard Pastry (deliciously flaky and custard-soft filling win every time). Even the Chilled Mango Puree with Sago and Pomelo finds favour with its just-nice sweetness.

Open daily from 12.30 pm to 2.30 pm and 6.30 pm to 10 pm, reservations at Toh Yuen are highly recommended. 

To book a table or more information, contact Toh Yuen, Hilton Petaling Jaya at tel: 03 7955 9122 or WhatsApp 016 216 0414, or email PETHI_FB@hilton.com, or visit eatdrinkhilton.com.