Friday, June 10, 2016

Savini Italian Restaurant @ The Intermark

Savini is a welcome presence, making its mark as one of the few upmarket Italian establishments to open in KL in recent years - the setting is serene & stately, matched by a poised service team & a food selection that strives for a sense of sophistication. The kitchen is commanded by veteran Malaysian chef Azizan Shukri, whose 25-year-strong resume is a roll call that'll be familiar to the city's longtime Italian restaurant fans (remember the former Istana Hotel's Bologna & One Bangsar's Vincenzo?).

Savini's repertoire is extensive, but fans of foie gras will have no trouble deciding on starters - two substantial slices of goose liver cushioned with pineapple, drizzled with Madagascan vanilla pod-infused honey (RM75), or a distinctively deluxe Caesar salad with crispy-fried cuts of foie galore scattered amid fresh leaves, a poached egg & charcoal-blackened croutons (RM99).

For carbs, we were torn between the house-made pappardelle with salmon, ravioli with spinach & ricotta, & rigatoni with four cheeses; in cases like these, risotto often wins out - Savini's rice surfaces in an attractive presentation with mushrooms & black truffles (RM59). The choice of protein also left us conflicted - smoked paprika-marinated cod with lobster bisque, charbroiled Angus fillet with truffled cheese cream, or lamb rack with eggplant confit? In the end, we settled for pan-seared knight fish, not a variety often seen on local menus, drenched in a caper butter sauce infused with vanilla & saffron (RM100).

If the meal calls for a major splurge, Savini aims to rise to the occasion - your best bets are the Alaskan king crab, with 500 grammes of crustacean flesh prepared in striking fashion with spaghettini aglio olio (RM298), or a mighty slab of Wagyu steak (MB7/9) that's perfect for patrons craving a princely portion of robustly meaty beef (RM298).

Desserts also exude a memorable flamboyance, with gelato & sorbet stealing the limelight - tiramisu is made extra-special with squid ink gelato (RM39), while charcoal buns come coupled with Perigord truffle gelato (RM19). Intriguing sorbet flavours are also offered, like balsamic or olive oil (RM17 each), buoyed by artistic plating that's crafted to activate social media swooning.

Savini also comprises a cigar lounge & separate bar spaces for enjoying cocktails, wine & more. We relished the cocktails, which were smooth, well-balanced & easy to finish - fun temptations include An Evening In Paris (RM28; vodka, limoncello), Heartbreak Warfare (RM28; Bacardi Blanc, Bacardi Gold, Amaretto), Pink Panty (RM32; vodka, frangelico, cranberry juice) & Savini Martini (RM35; gin, vodka, white wine, green apple syrup). The wine list is satisfying, with Italian & French reds clocking in at between RM26-RM35 by the glass. Many thanks to the Savini team for having us here.

Savini Italian Restaurant
Level 2, Lot 2-05, The Intermark, Jalan Tun Razak, Kuala Lumpur. Daily, 12pm-12am. Tel: 014-338-8864

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  1. Wowwwww!!!! So very high class, fine dining. Not for me, I can't imagine having to dress up to the nines to come and eat I can't afford it, unfortunately.

    1. Suituapui: ooo, it's definitely upscale, but it's ok to come here in regular office wear ;) though yeah, the prices here are more akin to those of hotel-based italian outlets ...

  2. Some of the items on the menu I'd say are reasonably priced....but RM300 for two Alaskan king crab legs is a bit much, I much flesh can you get out of those two skinny legs? Haha! :D I'd much rather spend the same amount on a princely hunk of meat! ;)

    1. Contact.ewew: i believe they used flesh from other parts of the crab too, to make it 500 grammes (maybe it's not really reflected in the photo) ;) though between the crab pasta and the steak, you're right, i'd also choose the steak - we shared the steak among two people, and it was more than enough to satiate us! :)

  3. Hehehe this place is very close to my office, but the price is a bit high for me. :P

    1. CK: yeah, definitely would need to spend more than expected here, but i can see the restaurant put a lot of work into building a beautiful place :)

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