Here's the concluding chapter in our Il Primo trilogy.
Amuse bouche of potatoes topped with tomatoes, alongside squid stuffed with sushi rice. Creative stuff; almost filling enough to be starters in their own right.
Yakinomo combo, featuring skewers of beef tongue, shishamo, chicken, beef teriyaki, chicken liver & quail eggs. Smoky and savory, but pricey at 88 ringgit.
Yellowfin tuna tartar with cold dashi soup. A saltier substitute for sashimi.
Baked Nova Scotia lobster, with olive oil drip. Sensationally succulent.
Australian aged air-dried bone in rib. A whopper that might satisfy four starving carnivores.
Duck fat-roasted potatoes. Evil carbs combine forces with sinful fat.
Verona chocolate fondant. Desserts here look pretty but taste rather average.
Vanilla bavarois with passion fruit.
Complimentary macarons & chocolates.
Bramble (gin, blackberry syrup, lemon squeeze) & Mango Berry Margarita (tequila, gran marnier, mango, lime syrup, strawberry puree).
Konrad Marlborough Sauvignon Blanc & Cesari Nibai Soave DOC '06.
Harvey Bristol Cream Sherry & Taylor's Special Tawny Port Wine.
Il Primo,
Jalan Kia Peng, Kuala Lumpur.
