Tuesday, November 26, 2013

La Scala @ Mayang, Off Yap Kwan Seng

La Scala has risen from the ashes of il Lido, aiming to become a worthy successor to what was once KL's best Italian restaurant.

 Named after Milan's famed opera house, La Scala strives to orchestrate the gastronomic equivalent of a stirring symphony ...

... conducted by the family of a former Italian ambassador that owns the restaurant, harmoniously combined with the considerable expertise of chef Lucio Russo from Naples & sommelier Sante Losio from Venice.

Russo makes all of La Scala's pasta fresh daily, so even an amuse bouche of spinach-topped ravioli stuffed with carrots is worth examining & slowly savoring.

Starters reveal a welcome complexity in the kitchen's recipes; what's labeled on the menu simply as truffle-roasted Hokkaido bay scallops with quail eggs (RM68++) turns out to feature more than merely that (fans of beetroot & olive oil, rejoice).

Pumpkin soup (RM35++) emerges as creamy & sunny as egg yolk, enhanced with mascarpone cheese, sliced almonds & the surprising fieriness of chilies.

Delicate 'sedanini' tube pasta (RM42++), made rich with a ragout of organic veal. 

Potato gnocchi with bolognese sauce & cheese (RM44++), filling & fulfilling.

 Seafood seeks to steal the spotlight at La Scala: The fruits of the ocean include sea bass fillet (RM68++), pan-fried with nutmeg-tinged spinach, caramelized cherry onions, celeriac sauce & balsamic vinegar ...

... seafood casserole with Sicilian couscous (RM72++) ...

... & a big slab of cod fish resting on a mound of Italy's sweet, soft Tropea red onions (RM85++).

Desserts include 72-percent Araguani Valrhona chocolate cake (RM26++) with vanilla ice cream.

La Scala's menu seems to be a work in progress; expect the full scope of the chef's capabilities to be unveiled as the weeks proceed.

The restaurant has been gently refurbished in recent months, with more natural sunlight flowing in during daytime & lovely artwork on the walls.

The rooftop terrace bar remains intact, tempting patrons with Bellinis & more.

With so few new Italian restaurants that bear strong ambitions in KL these days, La Scala is certainly a welcome entry; we'll be back.


La Scala Kuala Lumpur
183, Jalan Mayang, Off Jalan Yap Kwan Seng, Kuala Lumpur
Mon-Fri, lunch & dinner; Sat, dinner. Tel: 03-2161-2291

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31 comments:

  1. Ada veal tak?...hehehe :P

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    Replies
    1. Ulric: gots! Delicate 'sedanini' tube pasta (RM42++), made rich with a ragout of organic veal =)

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    2. Google how veal is farmed and see if you still have the appetite.

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    3. Tracy: thanks for the reminder. Note the mention in my comment above that La Scala says it uses organic veal. so these calves would be raised outdoors and not subjected to same factory-breeding procedures elsewhere.

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  2. Nice place... Photos of food are awesome and delicious

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  3. I love the warm ambiance and the fresh, crisp tablecloths! The food presentations are amazing!

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    Replies
    1. Linda: oh yes, the attention to detail here is quite good! =)

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  4. Wow!!!! Classy, both place & food!

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    Replies
    1. Suituapui: it definitely tries to take things to a high level =)

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  5. Replies
    1. The Yum List: i had fun photographing the place! =)

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  6. More natural sunlight! Yay!
    Nice and worth trying! Hmmm maybe January. :P

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    Replies
    1. CK: heheh, ya, maybe can try for lunch, since the natural light here is quite nice :D

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  7. I like cod fish, especially when it mix with salmon~ =D

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    Replies
    1. Mr Lonely: i like both fishes too! :D

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  8. The cod looks perfect! Nice ambiance with elegant setting too :)

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    Replies
    1. Ken: heheh, ya, i probably gobbled up three-quarters of the cod ... and i do love the ambiance here =)

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  9. Ooooo I didn't know il Lido closed down... but this looks like a great place to visit too!

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    1. Baby Sumo: ya, sad that il lido closed down kinda quietly, but glad that this space still houses an italian restaurant =)

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  10. so was the gnocchi up to your expectations? And the seafood casserole with Sicilian couscous for me pls! :)
    Anyways Sicily is pretty coastal so that's why the primary focus here is seafood eh?
    Is the choc dessert a fondant?

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    Replies
    1. Rebecca: ooo, my friend really liked the gnocchi, though i kinda prefer the larger and slightly softer ones. and yeah, the chef here seems to put a lot of emphasis on seafood and various fish. ya, the choc dessert is a molten cake/ lava cake/ fondant pudding, whichever name you prefer, heheh =)

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  11. A great place to dine. I love this type of place

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    Replies
    1. Cquek: yeah, it was a great setting for a good lunch! =)

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  12. I like the natural lighting... makes photography easier and certainly adds a nice touch to the ambience...more relaxing.

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    1. Missyblurkit: yeah, the way the sunlight bathes this restaurant, it's quite ideal! :D

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  13. so, what's your verdict: is it better than sasso rosso? :)

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    Replies
    1. Sibu Food Diva: hmmm, it's been quite a number of years since i visited sassorosso! :D

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