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.
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!
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.
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.