Friday, November 11, 2011

Alba Truffles @ Garibaldi

'Tis the season to be truffling; head to Garibaldi now for a masterclass in dishing out that delicate delicacy _ white truffles from Alba.

One of the best pastas we've tried in 2011: tajarin _ egg-yolk noodles, reminiscent of tagliatelle, from Italy's Piedmont region. Sensationally sensuous, speckled with tissue-thin truffles & served with parmesan cheese fondue & poached yolk.

Also amazing: sea bass carpaccio with truffled mashed potato. Who knew that luscious raw fish, creamy carbs & fragrant fungi would gel so well? Pure pleasure.

Pinched ravioli, filled with veal in butter sage sauce. Chef Giuliano Berta has concocted meals that must be savored slowly, with recipes that triumphantly celebrate his country's culinary heritage while captivating contemporary diners.

Piedmontese Fassone beef, deliciously lean. We have to say it: Garibaldi has managed to equal Il Lido, with both becoming what we believe to be KL's best two Italian restaurants. A tip of the hat as well to Garibaldi's extraordinary service team.

Not keen on truffles? Garibaldi also revamped its a la carte menu recently, offering items impossible to find elsewhere in KL, such as this decadent chestnut gnocchi with hazelnut butter & liquor-cooked grapes.

Smoky succulence: tobacco-roasted lamb rack (!) with purple potatoes, celeriac mash & berry sauce. It's always exhilarating to encounter memorable dishes like this, featuring familiar ingredients cooked in off-the-wall styles.

Oops, almost forgot to note the amuse bouche: parmesan balls with carrot puree.

Another shining example of creativity: smoked watermelon, transformed into something that tastes partly like beef carpaccio, even though this is totally meat-free.

Time for dessert, with more truffles, shaved atop white chocolate mousse & pecans for an ethereal earthiness that blends beautifully with the sweet-savory elements of this platter.

Complimentary dessert, kinda like a cross between berry custard & creme brulee.

Prosecco di Valdobbiadene, Extra Dry, Follador.

Southern Italian Limoncello to send us off on our merry way. But we'll be back!

Earlier entries on Garibaldi: Dec. 23, 2010, Dec. 24, 2010 & Jan. 4, 2011.

Bangsar Village, Kuala Lumpur.
Tel: 03-2282-3456


  1. Wahh truffles.. I like!

    The smoked watermelon actually looks like a piece of smoked fish. Another chef also did a smoked watermelon thing for MIGF and it tasted and looked like beef carpaccio.

  2. And Garibaldi strikes as the first one to offer white truffles in KL. The prices this year is crazy.

    I guess it is better to offer the set now (i.e. buy the truffle and lock in the prices) before the Italy economy crashes and it goes even higher.

  3. Baby sumo: oooo, yeah, my friend was guessing at first that it might be tuna, while I really thought that it contained a lower layer of beef carpaccio. Pretty interesting, I wouldn't mind having it again someday :D

  4. Boo_licious: yeah, luckily garibaldi's truffle prices seem not-too-scary; about RM25++ per gram, not too much higher compared to last year. Oooh, and lyla says il lido's truffle shipment has just arrived already too :D

  5. Michelle: heheh, fortunately it's an addiction at worst, not an infection :D

  6. The truffle titans, perhaps? Devil may well change his mind about his fave Italian restaurant in KL after this... Hmm.

    The chestnut gnocchi with hazelnut butter & liquor-cooked grapes - how did that taste like, really? Certainly got my tastebuds piqued.

  7. Best pastas? Wow, must go must go! And BV not that far from our place also! :D

  8. Man I can practically smell those truffle shavings from here! How lovely was yr breath after the meal!? :-P

  9. Hey! Was there a truffle tasting menu? If yes, how much is it? Or were they all ala carte?

    Thanks for answering!!

    The gnocchi looks so awesome. The first and last time I had gnocchi they were lumpy potato stones and I hated it. I told myself I wouldn't eat gnocchi again until I met the perfect one lol.

  10. wow truffles. this is indeed very tempting! I still havenm't try Garibaldi leh

  11. Kenny: heheh, as far as movie titles go, i think i'd rather watch "truffle titans" than "immortals" :D the gnocchi was quite interesting: sweetish but not exactly sugary, with a caramel-buttery-nutty flavor. no cheese :D
    CK: good, good! you can find the full menu and price list on ... lots of interesting pasta recipes =)
    Min: heheh, i always carry a pack of clorets breath mints with me for emergencies like this! though then again, the scent of truffles emanating from one's mouth wouldn't be as dreadful as that of steamed fish with garlic! :D

  12. Elle: no worries! it's not a truffle tasting menu, so you'd have to order a la carte. the initial price of the items don't include the truffles. for example, the sea bass carpaccio is RM38++ without truffles, while the tajarin pasta is RM90++ and the ravioli is RM45++. then you'll have to choose how much truffles you want. one or two grams is enough for each plate, and each gram costs RM25++. too bad there's no gnocchi with truffle dish here. garibaldi's gnocchi has a great flavor, though the texture is not as soft as you might like them. i think nero fico at damansara heights and nero vivo at changkat bukit bintang do nice, soft gnocchi :D
    Eiling: garibaldi is a good choice if you're craving italian food! definitely the best choice in bangsar (better than opus bistro at jalan bangkung and vineria at bangsar shopping center) =)

  13. Look great and tempting :D must be great earthy flavor~

  14. Fui: oh yeah, nicer than the usual black truffles that are more commonly available =)

  15. augustdiners: heheh, resistance is futile! :D

  16. just visited their website, found there's a white truffle menu(dish all come with 3g white truffle) which worthy to try out

  17. fui: oh, thanks! i probably won't be returning so soon, but it's good to know =)