Bottega PJ – Italian Restaurant Taman Megah

Bottega PJ

Words: Tim Jay
Photos: Monica Tindall

The third branch of Bottega Mediterranea is in Taman Megah, PJ. It is a buzzing, spacious, double-shop lot. The entrance has display counters for meats, cheese, and Mediterranean condiments like the other locations. The signature-coloured wood-slatted tables remind you where you are eating – a happy, familiar Italian restaurant with a well-loved reputation for quality, value-for-money food and cheerful times.

New Bottega group chef Giuseppe Zanotti from Parma in Northern Italy visits tables between courses, showing off both his cooking and interpersonal skills. He checks in on guests, educates on recipes, and ducks back off to the kitchen, hands deep in dough, to prepare the next round of courses.

Bottega PJ Wine List

Italian bubbles are an excellent choice for weekend lunch, and the Gemin Valdobbiadene DOCG Dry – Millesimato Rive Di Guia “Madre Paola” (RM 180) more than fits the bill. It’s a mouthful to say, but just show them the picture and voila – heaven in a glass! I think this is a beautiful wine for daytime drinking. The prosecco has fine bubbles and balances residual sugar with acidity. It tastes like honeysuckle and ripe fruit with strong floral notes. And if you wanted to decipher the very long name, I would say notice the DOCG classification. I am not a sommelier, but for Italian wines, this proves a place of origin, and the Italian government has guaranteed its level of excellence.

Cheese Board

Bottega Mediterranea is known for its cheese and charcuterie boards. They’re an easy entry (or finish) shared with friends and wine. The Cheese Board pictured here is six kinds of cheese (Provolone, Brie, Edam, Pecorino Romano, Manchego and Asiago) for RM 92, or you could opt for 8-10 varieties for RM118. The cheeses change often and are served with pickles and dips.

Bottega PJ Menu

I personally like to eat vegetarian. It is something that I crave at this junction in my life, and The Owner / Le Proprietaire (RM26) is a manly vegetarian sandwich that satisfies that craving. The mayonnaise is replaced with hummus and just a tinge of chilli. Peppery rocket, tomatoes and roasted vegetables give texture and flavour.

Another plant-forward and refreshing menu item, The Zucchini (RM26), proves my favourite item of the day. Zucchini sliced thin and rolled tightly, marinated artichoke hearts and fresh thyme are covered with a light lemon vinaigrette. Micro-planed parmesan cheese and Cantabrian anchovies add natural salt to the plate. It is remarkably fresh and bright.

Italian Wine

The last drops of that delicious prosecco disappeared far too quickly, so it’s time to move on to red wine and some heartier courses. Ross Valdadige (RM120) is a blend of Enantio, Schiava, Teroldego and Merlot, with the seal of Cantina Valdadige, a large wine cooperative in Italy started in the 1950s. This wine is easy to drink and best with food. There are loads of fruit on the nose, and it’s moderately structured and balanced on the palate. This is great with the Risottino (up next) and meaty pizza.

Main Menu

Toasted carnaroli rice, pork sausage, sage, fennel and gorgonzola are whipped together to create the decadent Risottino (RM32). Chef Giuseppe explains that to make the creamiest and shiniest risotto, the chef has to play with the fire, removing the pan from the heat while adding butter and cheese. This little dance, known as “the wave”, releases the most starch, allowing the beautiful oils from the cheese and butter to float on top of the rice.

Because of Chef Giuseppe’s northern heritage, he prepares his pizza a little differently than many other renditions in Malaysia. Chef uses more than one type of flour in his dough recipe and intentionally cooks the pizza less, leaving the dough edge soft and pillow-like. Just trust the chef and order the pizza Pecaminosa (RM 40). The pizza is topped with a mélange of items that may not seem like they go together: mozzarella, tomato, porchetta, pumpkin, buffalo mozzarella and marinated sardines, but the combination is truly special.

Another dish we all enjoy is the wonderfully simple, The New Sorrento (RM29). The spinach gnocchi is soft, light and delicate – a sign that these are high-quality specimens. More potato than flour is the key to softer, lighter dumplings. The pomodoro sauce is made from tomatoes with skin and seeds removed before gently cooking them. Garlic, olive oil and fresh parmesan cheese create an ethereal experience.

The last of the mains, Costoletta (RM42), reminds me of a dish my nonna prepared when I was a child. It’s a simple pork chop with Parma ham, baked in tomato sauce and topped with melted provolone cheese. However, the chop is amazingly tender here – something my nonna never achieved.

Chef Giuseppe will release a new menu on August 1, 2023, and we have a sneak peek of one of the new additions, the classic Vitello Tonnato. Veal is sliced delicately thin and topped with a rich, creamy tuna sauce, capers and anchovies. Crunchy caperberries give texture and a blast of acidity to balance the fattiness of the sauce. It seems like there will be many new things to try.

Limoncello to Conclude

Don’t leave without asking for a house-made Limoncello (RM36). It is a traditional digestive served in Southern Italy. Made from the zest of lemons, it is sweet, tart, citrusy, refreshing and best served icy cold.

Reasons to visit Bottega PJ: an energetic atmosphere, incredible food and wine at modest prices, and a new chef bringing Italian magic to the table.

Bottega PJ
No.15 Jalan SS 24/8
Taman Megah, Petaling Jaya, Malaysia
+60 11 1666 3711

Bottega PJ Opening Hours
11 am – 10 pm daily

Find more Italian restaurants in KL here and stay up-to-date on the latest happenings in KL’s food and beverage scene here and here.