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| Chocolate Cake with Vanilla English Cream – La Scala, Italian Restaurant Kuala Lumpur |
La Scala, Italian Restaurant
La Scala is sure to soon become one of the most popular
Italian eateries in the city. Style, service, a good wine list and traditional
cuisine are all drawcards.
Italian eateries in the city. Style, service, a good wine list and traditional
cuisine are all drawcards.
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| La Terrazza La Scala |
We begin our evening at La Terrazza La Scala, the al fresco
dining and rooftop terrace. Stunning views of the glimmering Twin Towers and KL
Tower are viewed with cocktail in hand. Cleverly (we think) arriving in time
for sunset we can’t resist a little alcoholic indulgence before our meal. We
start with a traditional Italian favourite, the Bellini (RM38). They are made
according to the original recipe from Harry’s Bar in Venice. A pretty peach
pink in colour, they leave a tingly sparkle on the insides of our cheeks. These are a must order.
dining and rooftop terrace. Stunning views of the glimmering Twin Towers and KL
Tower are viewed with cocktail in hand. Cleverly (we think) arriving in time
for sunset we can’t resist a little alcoholic indulgence before our meal. We
start with a traditional Italian favourite, the Bellini (RM38). They are made
according to the original recipe from Harry’s Bar in Venice. A pretty peach
pink in colour, they leave a tingly sparkle on the insides of our cheeks. These are a must order.
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| La Terrazza La Scala |
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| Bellinis |
The main dining area on the first floor combines gallery
with restaurant. Diane Epstein
photographs capture the magic of Rome, while frescos by Simone Gerardo Torri Pisoni bring old world
charm to the interior. Linens are 100% Egyptian thread and are supplied by Rivolta Carmignani, who also
furnishes the Armani Hotels. The space has clearly benefitted from the passion
of a professional designer.
with restaurant. Diane Epstein
photographs capture the magic of Rome, while frescos by Simone Gerardo Torri Pisoni bring old world
charm to the interior. Linens are 100% Egyptian thread and are supplied by Rivolta Carmignani, who also
furnishes the Armani Hotels. The space has clearly benefitted from the passion
of a professional designer.
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| Private Dining Room |
Giant misaligned planks of recycled wood form a three
dimensional brick-like pattern on the back wall. Others are textured with
fabric and some have a shiny grey, black marble appearance. Dome shaped
lanterns hang from the ceiling and are worthy of closer inspection with their
intricate patterns lining the lampshades.
dimensional brick-like pattern on the back wall. Others are textured with
fabric and some have a shiny grey, black marble appearance. Dome shaped
lanterns hang from the ceiling and are worthy of closer inspection with their
intricate patterns lining the lampshades.
Olive trees will soon be flown from Italy to further adorn
the balcony, but currently grape vines are growing from corner pots, creeping up
the gazebo ready to overtake and provide a shady haven. An automated awning
allows dining on the patio even in inclement weather.
the balcony, but currently grape vines are growing from corner pots, creeping up
the gazebo ready to overtake and provide a shady haven. An automated awning
allows dining on the patio even in inclement weather.
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| Patio |
White clothed tables are broken with a grey centre cloth.
Tall glass holders clutch slender ashen candles and large vases house white
orchids. Soft opera music, much the same as what is played at the original La
Scala opera house in Milan, adds an undercurrent of positive energy. The chef
and floor manager buzz around tables checking in on guests. It feels familiar.
The owner says, “If you want to go to Italy for one night, you come here.” And
here we are, ready for a taste of “real Italian.”
Tall glass holders clutch slender ashen candles and large vases house white
orchids. Soft opera music, much the same as what is played at the original La
Scala opera house in Milan, adds an undercurrent of positive energy. The chef
and floor manager buzz around tables checking in on guests. It feels familiar.
The owner says, “If you want to go to Italy for one night, you come here.” And
here we are, ready for a taste of “real Italian.”
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| Dining Area |
The Amuse Bouche is delivered to our table, a triangle of
white, based with a zig-zag line of balsamic and, crowned with fresh Italian
Parsley. We soon learn it’s a squid tartare with pistachio and lemon. The fish
is fresh, the balsamic tart yet sweet and, a drizzling of olive oil coats the
mouth. It’s a fine start.
white, based with a zig-zag line of balsamic and, crowned with fresh Italian
Parsley. We soon learn it’s a squid tartare with pistachio and lemon. The fish
is fresh, the balsamic tart yet sweet and, a drizzling of olive oil coats the
mouth. It’s a fine start.
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| Amuse Bouche |
Focaccia, grissini and a Parmesan roll are all served on our
side plates from a white linen-lined basket. The grissini is crispy with crystals
of sea salt, the focaccia also benefits from a sprinkling of salt and sprigs of
rosemary add flavour too. The roll has the distinct taste of Parmesan and is
soft, sticking to the teeth, forcing us to joyfully clear our gums with our tongues.
side plates from a white linen-lined basket. The grissini is crispy with crystals
of sea salt, the focaccia also benefits from a sprinkling of salt and sprigs of
rosemary add flavour too. The roll has the distinct taste of Parmesan and is
soft, sticking to the teeth, forcing us to joyfully clear our gums with our tongues.
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| Bread – Parmesan Roll, Grissini, Foacaccia |
Faced with a page of starters, we can’t agree where to
begin. Chef suggests a degustation platter, which allows us to try a little bit
of everything. “Perfecto,” declares hubby, relieved that neither of us has to
concede to the other.
begin. Chef suggests a degustation platter, which allows us to try a little bit
of everything. “Perfecto,” declares hubby, relieved that neither of us has to
concede to the other.
Arranged on attractive glass plates, with four cavities for
each item, our mouths are already watering deciding where to begin. The Capesante al Tartufo Bianco con Uova di Quaglia
(RM68), sports a portly truffle roasted Hokkaido Bay scallop capped with a
petite quail egg and striped beside with a red beetroot sauce. Yum!
each item, our mouths are already watering deciding where to begin. The Capesante al Tartufo Bianco con Uova di Quaglia
(RM68), sports a portly truffle roasted Hokkaido Bay scallop capped with a
petite quail egg and striped beside with a red beetroot sauce. Yum!
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| Capesante al Tartufo Bianco con Uova di Quaglia |
Carpaccio di Polipo
(RM48) arranges pale octopus carpaccio in a circular fashion, making us first
believe it’s a fan shell holding finely chopped veges. Upon closer inspection
though we see the slimly sliced flesh holding a panzanella salad – celery,
tomato and cucumber give a pleasant burst of garden to the sea.
(RM48) arranges pale octopus carpaccio in a circular fashion, making us first
believe it’s a fan shell holding finely chopped veges. Upon closer inspection
though we see the slimly sliced flesh holding a panzanella salad – celery,
tomato and cucumber give a pleasant burst of garden to the sea.
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| Carpaccio di Polipo |
Carpaccio di Manzo
Organico Fassona Piemontese (RM56) is recommended by the owner and we can
clearly taste why. Italian organic beef carpaccio is dressed with balsamic,
wild arugula and Parmesan shavings. “Fantastic,” murmurs hubby, “So fresh. I
think he just killed the cow!”
Organico Fassona Piemontese (RM56) is recommended by the owner and we can
clearly taste why. Italian organic beef carpaccio is dressed with balsamic,
wild arugula and Parmesan shavings. “Fantastic,” murmurs hubby, “So fresh. I
think he just killed the cow!”
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| Carpaccio di Manzo Organico Fassona Piemontese |
A deep fried breaded cube holds the Cubo di Coda Alla Vaccinara (RM46). Its crunchy exterior protects
a richly delicious ox tail stew, Vaccinara style. Bloody Mary sauce and dill
mayonnaise moisten the block.
a richly delicious ox tail stew, Vaccinara style. Bloody Mary sauce and dill
mayonnaise moisten the block.
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| Cubo di Coda Alla Vaccinara |
Tuna Tartare will
come out in the March menu, but we get a sneak peak tonight. Tiny cubes of
green apple add a fruity freshness and, pistachio, a nutty finish. The three
distinct flavours merge together to form a satisfying mouthful.
come out in the March menu, but we get a sneak peak tonight. Tiny cubes of
green apple add a fruity freshness and, pistachio, a nutty finish. The three
distinct flavours merge together to form a satisfying mouthful.
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| Tuna Tartare |
Foie gras with cheese fondue, organic honey and onion jam are
the fundamentals behind Torcione di
fegato d’Oca (RM84) and has both hubby and I moaning in delight.
the fundamentals behind Torcione di
fegato d’Oca (RM84) and has both hubby and I moaning in delight.
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| Torcione di fegato d’Oca |
The Italian white wine,
Greco di Tufo Feudi di San Gregorio 2012 (RM288) is from the same region as
the chef. We must have it! Hubby only
drinks white wine (I enjoy both) so we need something that’s full flavoured to
accompany our meatier dishes such as the ox and duck. I detect light aromas of
minerals, the forest and, herbs on the nose and experience a fresh, full body
with a mid length finish in the mouth. We’d definitely order this again.
Greco di Tufo Feudi di San Gregorio 2012 (RM288) is from the same region as
the chef. We must have it! Hubby only
drinks white wine (I enjoy both) so we need something that’s full flavoured to
accompany our meatier dishes such as the ox and duck. I detect light aromas of
minerals, the forest and, herbs on the nose and experience a fresh, full body
with a mid length finish in the mouth. We’d definitely order this again.
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| Greco di Tufo Feudi di San Gregorio 2012 |
Chef Lucio Russo is crazy about his pasta. He makes
everything from scratch and delivers a spirited monologue on what defines real
Italian pasta. He insists that there will be no compromises and no adaptations
in his proudly Italian kitchen. He’s keeping to the traditions and keen to
educate about authentic cuisine from his homeland.
everything from scratch and delivers a spirited monologue on what defines real
Italian pasta. He insists that there will be no compromises and no adaptations
in his proudly Italian kitchen. He’s keeping to the traditions and keen to
educate about authentic cuisine from his homeland.
Fresh egg pasta is made every day. It only takes a few
minutes to cook so, is never precooked (as is often the case with dried pasta),
it’s always prepared a la minute. Even lasagna is made in single portions.
There’s no prepackaged anything. Risotto too is made in the moment. “So expect
a 20 minute delay,” he says, “If you want the best, you have to allow time for
it. You have to wait.” He cuts no corners in his kingdom. We’re enthused by his
passion and can’t wait to try his personal recipes.
minutes to cook so, is never precooked (as is often the case with dried pasta),
it’s always prepared a la minute. Even lasagna is made in single portions.
There’s no prepackaged anything. Risotto too is made in the moment. “So expect
a 20 minute delay,” he says, “If you want the best, you have to allow time for
it. You have to wait.” He cuts no corners in his kingdom. We’re enthused by his
passion and can’t wait to try his personal recipes.
Quattro Ravioli (RM62)
features four different stuffings in four different colours. Taleggio cheese
and walnut pesto; eggplant parmigiana; porcini and pecorino cheese and; ricotta
and spinach, flavour the centres. It’s a fetching presentation with the rainbow
of tints. Each piece is big enough to be cut into halves or quarters and hubby
shows some self-restraint tonight, cutting them neatly in half so I can taste a
bite of each. Each filling is distinct and we’re happy to have the option to
try four varieties on one plate.
features four different stuffings in four different colours. Taleggio cheese
and walnut pesto; eggplant parmigiana; porcini and pecorino cheese and; ricotta
and spinach, flavour the centres. It’s a fetching presentation with the rainbow
of tints. Each piece is big enough to be cut into halves or quarters and hubby
shows some self-restraint tonight, cutting them neatly in half so I can taste a
bite of each. Each filling is distinct and we’re happy to have the option to
try four varieties on one plate.
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| Quattro Ravioli |
From the Valentine’s menu we try the Ravioli Rosa. 24kt gold-flaked pink ravioli are stuffed with
Genovese ragout. Chef says everything on the Valentine’s menu is heart shaped
to bring happiness for the girl. I like that theory and the pasta too.
Genovese ragout. Chef says everything on the Valentine’s menu is heart shaped
to bring happiness for the girl. I like that theory and the pasta too.
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| Ravioli Rosa |
Hubby insists on tortellini, as he recalls fond memories of our
travels through Italy with local friends, where it was nothing to drive for an
hour and a half to dine on the best in the country. Tortellini al Taleggio (RM52) doesn’t disappoint. Thin shreddings
of cheese and turkey ham add a hearty homey-ness to the dish and appease our
longings for the taste of Emilia (home of tortellini).
travels through Italy with local friends, where it was nothing to drive for an
hour and a half to dine on the best in the country. Tortellini al Taleggio (RM52) doesn’t disappoint. Thin shreddings
of cheese and turkey ham add a hearty homey-ness to the dish and appease our
longings for the taste of Emilia (home of tortellini).
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| Tortellini al Taleggio |
Anatra Scaloppata,
duck breast roasted with raspberry and Bronte pistachios, is from the
Valentine’s menu but will soon become part of the regular menu in March. A fan
of sliced flesh bases the plate. The duck is simply roasted in oil and salt,
producing a medium rare finish. It’s softly pink in the middle and tender, with
a salty skin. The middle of the plate is a large raspberry heart. The sauce is
fruity and tart. The top corner hosts a mound of garden leaves with salt,
balsamic and oil. The three together are an amazingly delicious combination.
It’s a good idea to try all three separately then, experiment with the trio
together. This turns out to be hubby’s favourite and we’re sure it will also be
a hit with Malaysians.
duck breast roasted with raspberry and Bronte pistachios, is from the
Valentine’s menu but will soon become part of the regular menu in March. A fan
of sliced flesh bases the plate. The duck is simply roasted in oil and salt,
producing a medium rare finish. It’s softly pink in the middle and tender, with
a salty skin. The middle of the plate is a large raspberry heart. The sauce is
fruity and tart. The top corner hosts a mound of garden leaves with salt,
balsamic and oil. The three together are an amazingly delicious combination.
It’s a good idea to try all three separately then, experiment with the trio
together. This turns out to be hubby’s favourite and we’re sure it will also be
a hit with Malaysians.
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| Anatra Scaloppata |
With chef’s pastry background, you’d be a fool to miss
desserts. We’ve heard the Tiramisu is the best in the city, but we also see a
ginger crème brulee, pear and ricotta… and… and… chef suggests we end as we
started with a degustation platter, allowing us to try a number of sweets.
desserts. We’ve heard the Tiramisu is the best in the city, but we also see a
ginger crème brulee, pear and ricotta… and… and… chef suggests we end as we
started with a degustation platter, allowing us to try a number of sweets.
The importance of maintaining integrity of traditional
Italian fare is clearly evident in the main courses at La Scala. Pastry however,
is a little indulgence of chef’s fantasies. He likes to play with the mind by
putting together unlikely combinations that form something pleasing for the
palate, but entertaining for the intellect, such as his tomato ice cream.
Italian fare is clearly evident in the main courses at La Scala. Pastry however,
is a little indulgence of chef’s fantasies. He likes to play with the mind by
putting together unlikely combinations that form something pleasing for the
palate, but entertaining for the intellect, such as his tomato ice cream.
We find the Tiramisu
creamily addictive, with high quality mascarpone imported directly from Italy
the key ingredient. It proves that the simple pleasures in life don’t need to be messed with. Hubby cheers on my thoughts, “Outstanding. This has the wow factor,” as he scrapes the sides of the dish.
creamily addictive, with high quality mascarpone imported directly from Italy
the key ingredient. It proves that the simple pleasures in life don’t need to be messed with. Hubby cheers on my thoughts, “Outstanding. This has the wow factor,” as he scrapes the sides of the dish.
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| Tiramisu |
The Ginger Crème
Brulee has just a hint of spice, with thick creamy custard dominating the
mouth. Wafer thin caramelization lines the top forming an elegant guard for the
richness below.
Brulee has just a hint of spice, with thick creamy custard dominating the
mouth. Wafer thin caramelization lines the top forming an elegant guard for the
richness below.
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| Ginger Crème Brulee |
Chocolate Cake with
Vanilla English Cream (opening picture) is dark, warm and gooey. Even hubby, who’s not
usually into chocolate, lets out a satisfied sigh upon tasting it. Finally, Ricotta and Pear, a famous dish from the
Amafi coast, uses a hazelnut basket instead of the customary biscuit. Fluffy soft
white cheese embraces delicate pieces of pear and, it too, soon disappears.
Vanilla English Cream (opening picture) is dark, warm and gooey. Even hubby, who’s not
usually into chocolate, lets out a satisfied sigh upon tasting it. Finally, Ricotta and Pear, a famous dish from the
Amafi coast, uses a hazelnut basket instead of the customary biscuit. Fluffy soft
white cheese embraces delicate pieces of pear and, it too, soon disappears.
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| Ricotta and Pear |
A trio of house made gelato arrives as a final treat.
Pistachio, basil and tomato (sorbet) arouse our curiosity. Both the pistachio
and basil are strongly flavoured with their identifying ingredients. The tomato
variety is rich, almost having the same intensity as a full-flavoured pasta
sauce. They’re all balanced in sweetness and intrigue, and melt quickly – no artificial
stabilizers here. It’s a fun way to end and we’re thoroughly convinced we’ll
return again in the not so distance future.
Pistachio, basil and tomato (sorbet) arouse our curiosity. Both the pistachio
and basil are strongly flavoured with their identifying ingredients. The tomato
variety is rich, almost having the same intensity as a full-flavoured pasta
sauce. They’re all balanced in sweetness and intrigue, and melt quickly – no artificial
stabilizers here. It’s a fun way to end and we’re thoroughly convinced we’ll
return again in the not so distance future.
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| Gelato |
Reason to visit: traditional,
superbly executed Italian cuisine; elegant ambience; good wine list (over 200
labels); many vegetarian dishes; Bellinis; beef carpaccio; ox cubes; fresh pasta;
duck; intriguing gelato flavours.
superbly executed Italian cuisine; elegant ambience; good wine list (over 200
labels); many vegetarian dishes; Bellinis; beef carpaccio; ox cubes; fresh pasta;
duck; intriguing gelato flavours.
La Scala Italian
Restaurant
Restaurant
183 Jalan Mayang (off Jalan Yap Kwan Seng)
Kuala Lumpur 50450
Malaysia
+6 03 2161 2291
Lunch: Monday to
Friday 12noon – 2:30pm
Friday 12noon – 2:30pm
Dinner: Monday to Saturday 6:30pm – 10:30pm
Pork free
Parking is on site with the entrance either via Jalan Mayang
or Jalan Yap Kwan Seng.
or Jalan Yap Kwan Seng.
La Scala is also walking distance from KLCC and Avenue K.
View La Scala Italian Restaurant in a larger map
It sounds like La Scala has everything from excellent food and presentation to a beautiful setting. How could you not like a place where the meat is "So fresh, I think he just killed a cow"? That tomato sorbet is intriguing. I'm trying to imagine the taste but may have to just go and enjoy it in person.
Classy, really special, a cut above the rest. Location a bit out of the way for people out of town who do not have a car of their own and are confined to the usual places of attraction.
gorgeous ambiance photos, really lovely setting with some nice flourishes 😀
The ambience is indeed very nice. 🙂
I can easily spend a good afternoon there reading some good books,
sipping some espresso, eating tons of gelato!
I love granita so much too 🙂
Oh the presentation is exquisite! Stew in a cube – what an interesting idea! Plus it sounds like its not style over substance
I think I must fly out immediately from British Columbia Canada after reading your blog on this exquisitely fine dining establishment..
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