After Chiaroscuro closed, we thought we'd never taste Chef Andrea Zanella's cooking again. Fortunately, il Lido has scooped him up, ensuring his recipes remain a fixture in KL.
Amuse bouche of goat's cheese & walnuts. Il Lido went pork-free recently, sparking sorrow among countless customers who worship its near-sacred Sardinian suckling pig. We can only pray that the hog will return someday.
Chef Andrea is counting on cattle to placate il Lido's patrons, with beef & veal poised to seize the spotlight when his full menu debuts in August. The restaurant is now previewing several of his new dishes, including cured bresaola with mushrooms. Swelling with savory sensations, this should tickle the fancy of folks who feel that regular beef carpaccio is too bland.
Il Lido's reputation for perfect pasta is intact. The fettuccine with veal & porcini mushrooms sounds ordinary, but there's nothing mediocre about how it tastes. Sensuously smooth noodles, lightly swathed in luscious sauce, with lots of delectable meat to fill every spoonful.
Veal ossobucco with saffron risotto. A surprising presentation, kinda like a deconstructed version of ossobucco. Also a thrill for the taste buds, with plenty of decadently creamy bone marrow to dig into, accompanying richly textured rice & meat.
Customers who care little for bovine pleasures can indulge in spaghetti with black olive pesto & bottarga. A masterful dish like this explains why people love pasta.
Casillero del Diablo Merlot 2009 (Chile).
Jalan Yap Kwan Seng, Kuala Lumpur.