Most people know me for my music, but I'm actually an avid foodie, Wine Enthusiast and I particularly love authentic Italian Food paired with good wines. Usually, I would frequent different Italian Restaurants in Kuala Lumpur with my awesome Italian friend Dr Daniele Gambero, CEO REI Group of Companies, who shares the same passion as me. Even though my Italian friend has been in Malaysia since 1998, his DNA still writes ITALIAN.
Today, (June 22 2016) was a public holiday in Malaysia, Dr Daniele and I visited Nerovivo with our families. Special thanks to both SushiVid and management of Nerovivo (The Nero Group) for the wonderful arrangement. We were greeted with a nice welcome drink. Staffs were friendly and nice. Even before the first dish, it was a pleasant experience, from the way the wine bottle is held to the way our dish are served. It may sound insignificant to some, but these are tiny little things that define the fine dining experience.
The starter was mindfully prepared. The Tuna Carpaccio with Pistachio is an almost exotic but wonderfully simple light meal. It is beautifully tangy and will melt in your mouth. The tuna were sliced so thinly and meticulously that it's comparable to the texture of fugu fish dish in Japan. Paired with Prosecco, it's almost unbelievable.
Today, (June 22 2016) was a public holiday in Malaysia, Dr Daniele and I visited Nerovivo with our families. Special thanks to both SushiVid and management of Nerovivo (The Nero Group) for the wonderful arrangement. We were greeted with a nice welcome drink. Staffs were friendly and nice. Even before the first dish, it was a pleasant experience, from the way the wine bottle is held to the way our dish are served. It may sound insignificant to some, but these are tiny little things that define the fine dining experience.
The starter was mindfully prepared. The Tuna Carpaccio with Pistachio is an almost exotic but wonderfully simple light meal. It is beautifully tangy and will melt in your mouth. The tuna were sliced so thinly and meticulously that it's comparable to the texture of fugu fish dish in Japan. Paired with Prosecco, it's almost unbelievable.
Tuna Carpaccio with Pistachio
Prosecco
On the side, we ordered Pepata Di Cozze, the Traditional Sauteed Mussels with Wine and Tomato Sauce with Parsley, served with Garlic Bruschetta, which also went well with the our Tuna slices and Prosecco. SO FRESH!
Pepata Di Cozze
For The Entree, we had Scallop with Duck Bacon and Apple. This is also a one of a kind Entree. Soaked in Apple Sauce, plump sea scallops wrapped in duck bacon is something new to us, but the green decoration on top of it that I first though were chives, were actually slices of apple skin. Paired with 2014 Grillo from Sicily which is slightly citrusy. BAM! Beyond Godlike!
Scallop with Duck Bacon and Apple
Dr Daniele Gambero talking about Grillo and Sicily
Dr Daniele Gambero explaining the Grillo of Sicily
For The Pasta, we were served Paccheri with Cherry Tomato and Jumbo Prawn, paired with 2012 Sauvignon Blanc, also from Sicily. On the side, we ordered an additional traditional pasta which goes well with Parmesan Cheese. Only today, I found out that Italians do not use any cheese powder ie Parmesan, with their seafood dishes.
The wines and our food were well paired, food were authentically Italian, fresh ingredients, and most importantly, from the texture of our pasta, we could tell that it's skillfully prepared. There are many restaurants with great pasta, but due to pasta takes time to cook, the common practice is that they have to be precooked and then cooked again prior to serving. With this common practice, some pasta become too soft. We asked Chef Rizal, the chef in charge, regarding the preparation of our pasta, and the secret lies in the timing of the precook. Mesmerized!
The wines and our food were well paired, food were authentically Italian, fresh ingredients, and most importantly, from the texture of our pasta, we could tell that it's skillfully prepared. There are many restaurants with great pasta, but due to pasta takes time to cook, the common practice is that they have to be precooked and then cooked again prior to serving. With this common practice, some pasta become too soft. We asked Chef Rizal, the chef in charge, regarding the preparation of our pasta, and the secret lies in the timing of the precook. Mesmerized!
Paccheri with Cherry Tomato and Jumbo Prawn
There are many ways to pour wine, but this is one of the proper way to pour wine. Bravissimo!
For our Main Course, it was Panfried Atlantic Seabass with Nouvelle Potato, Black Olive, and Cherry Tomato. Paired with perfectly aged 2012 Nero d'Avola from Zisola Estate, made from the black grapes of Avola, "THE MOST IMPORTANT RED WINE IN SICILY". Being an alcoholic......*cough* Wine Enthusiast. I could tell even from one sip.
We also ordered the traditional Mushroom Pizza with Turkey Ham, Prosciutto & Funghi, on the side. One of the best I've tasted so far in Kuala Lumpur.
We also ordered the traditional Mushroom Pizza with Turkey Ham, Prosciutto & Funghi, on the side. One of the best I've tasted so far in Kuala Lumpur.
Panfried Atlantic Seabass with Nouvelle Potato, Black Olive, and Cherry Tomato
THE MOST IMPORTANT RED WINE IN SICILY, Nero d'Avola
Traditional Mushroom Pizza, Prosciutto & Funghi
For Dessert, we had Sponge Cake with Mint and Almond paired with Limoncello, an Italian lemon liqueur, best for digestion! And just look at the way it's served!!!!!
Sponge Cake with Mint and Almond
Homemade Limoncello
Throughout our lunch, we talked to both Chef Rizal (Mohd Rizal) and Chef Diego Reali @realidiego, and we learnt a lot about their food preparation and the restaurant culture, its origin. From our conversation, I also found out that Nerovivo is famous for their seafood. The Chefs were generous in sharing their knowledge and experiences. On top of that, we learnt a lot from our waiters and waitresses too, they explained the dishes very well. Every staff in Nerovivo are top notch professionals.
Towards the end, we went to their cozy outdoor tables to chill and talk about business and life. We had a chance to sip of Grappa made from grape marc that come from grape cultivated in the Veneto foothills. It was such an astounding finale.
When we crave for Italian food, this is a place that we will definitely frequent.
Once again, thank you so much @nerovivokl and @sushivid for such magnificent time.
Towards the end, we went to their cozy outdoor tables to chill and talk about business and life. We had a chance to sip of Grappa made from grape marc that come from grape cultivated in the Veneto foothills. It was such an astounding finale.
When we crave for Italian food, this is a place that we will definitely frequent.
Once again, thank you so much @nerovivokl and @sushivid for such magnificent time.
Grappa made from grape marc that come from grape cultivated in the Veneto foothills
Dr Daniele Gambero, Chef Diego Reali, Chef Rizal
NEROVIVO FAMILY
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