Spasso Milano, Pavilion, Kuala Lumpur, Malaysia

<div dir="ltr" style="text-align: left;" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKq4bGZt5ekC7bMxwSBrmJV-OJz5ngh0qMwWOTk9uTDYoHYlV-hiGq9zChqVFIAnYV1PZkBU8etVpUtpXX8t_TpUhQUfzYC_tyWdwsanF1uxgQrce6plEIx0EbrKRE8Wkw5gbqTLdrlzLJ/s1600/IMG_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKq4bGZt5ekC7bMxwSBrmJV-OJz5ngh0qMwWOTk9uTDYoHYlV-hiGq9zChqVFIAnYV1PZkBU8etVpUtpXX8t_TpUhQUfzYC_tyWdwsanF1uxgQrce6plEIx0EbrKRE8Wkw5gbqTLdrlzLJ/s320/IMG_0971.JPG" width="218" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrglWMJNiKe0BNj2vmi1ILb-M6RPoMgaW9JqGtfE_MRTuNX9VcM0smmIIy7tuNkFakCobuuBmVegFE8RO-z7c6BAC8HKRWjDhRImEWZiYx12OyFTTr9PQjaQ6gazfkCG9VU7uyd00f90l/s1600/IMG_0969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrglWMJNiKe0BNj2vmi1ILb-M6RPoMgaW9JqGtfE_MRTuNX9VcM0smmIIy7tuNkFakCobuuBmVegFE8RO-z7c6BAC8HKRWjDhRImEWZiYx12OyFTTr9PQjaQ6gazfkCG9VU7uyd00f90l/s320/IMG_0969.JPG" width="209" /></a></div><br /><div style="text-align: center;">Flavoured Italian Soda (By San Pellegrino) - orange and lemon flavours - 9.80RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYDhmhCkmvVmFrEqwp1nbIN9NxnyDWYfzg9a7vIfR8KSLu24xCcec1YQvrSwS9_EBga-drgt3z1_vUwvRZxooH9xSANERWV4sZQZN8JOvaerX-RJ-WIJtJPc50oBFBhRO7aPdLIcx74aU/s1600/IMG_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYDhmhCkmvVmFrEqwp1nbIN9NxnyDWYfzg9a7vIfR8KSLu24xCcec1YQvrSwS9_EBga-drgt3z1_vUwvRZxooH9xSANERWV4sZQZN8JOvaerX-RJ-WIJtJPc50oBFBhRO7aPdLIcx74aU/s400/IMG_0978.JPG" width="400" /></a></div><br /><div style="text-align: center;">Smoked Salmon Torta Served with Mesclun Salad 28RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSXKYtqU9x_PZkGWfxbttcCo8yeQEg06MWEBECc-f2s7CqIaXGLvZdbj4vpLezMSQ-cNv928aj4-ccoffOh0nApILFCdxXpTbjPtabUoFjr1Hx1_yrLE6oisMQ1_mQ7_h1qb2oTnd9S6l/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSXKYtqU9x_PZkGWfxbttcCo8yeQEg06MWEBECc-f2s7CqIaXGLvZdbj4vpLezMSQ-cNv928aj4-ccoffOh0nApILFCdxXpTbjPtabUoFjr1Hx1_yrLE6oisMQ1_mQ7_h1qb2oTnd9S6l/s400/IMG_0982.JPG" width="400" /></a></div><br /><div style="text-align: center;">Pantesca with Salmon - Garden leaves, Potato, Cherry Tomato, Caper, Olives, Onion & Basil, Tossed in Oregano Balsamic Vinaigrette 29.80RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_ZNKiUruK5Uf0fc4Z7r3Hh5H5tpTePIAHCt22WkFCMCn6rZoULhF4yksOVM1N6R5qAcMW88kvhGhaGAaceyIaDF-PFmABuQmi2Ve1OHy4NaFC9ZWMMz8NKCXw02I2l_ykoq-lrG-_tBZ/s1600/IMG_0984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_ZNKiUruK5Uf0fc4Z7r3Hh5H5tpTePIAHCt22WkFCMCn6rZoULhF4yksOVM1N6R5qAcMW88kvhGhaGAaceyIaDF-PFmABuQmi2Ve1OHy4NaFC9ZWMMz8NKCXw02I2l_ykoq-lrG-_tBZ/s400/IMG_0984.JPG" width="400" /></a></div><br /><div style="text-align: center;">Margarita Wood-Fired Pizza - Tomato, Mozzarella</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp5fa3as_hBLIk_b5W90SxAxPoFpFJCSS33-yC0jy0nMh4YMWm-8zHSfBUe8grPPLdkRWERfG7YgHUO5eiHSoNQmoa00YxBkjJcLf1ahKSgO5pn7uNAHm_r8ER7fD12QW6_X6PvxOyfX-/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZp5fa3as_hBLIk_b5W90SxAxPoFpFJCSS33-yC0jy0nMh4YMWm-8zHSfBUe8grPPLdkRWERfG7YgHUO5eiHSoNQmoa00YxBkjJcLf1ahKSgO5pn7uNAHm_r8ER7fD12QW6_X6PvxOyfX-/s400/IMG_0987.JPG" width="400" /></a></div><br /><div style="text-align: center;">Al Pesto with Prima Felija Pasta - Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino 32RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXKfCFnv-5HApfCYGi-QHHJuMQXnVRU4lvXav-ZYzfrH6TQzyd06CPC0Cbnvj9utuGDKmjZgLkyhX5n0q4nmKhztQ5cQITPl1_FQ40fXGlgGGxLCM_wXNx8kgO3Hiprq_uR920LmMfAHj/s1600/IMG_0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXKfCFnv-5HApfCYGi-QHHJuMQXnVRU4lvXav-ZYzfrH6TQzyd06CPC0Cbnvj9utuGDKmjZgLkyhX5n0q4nmKhztQ5cQITPl1_FQ40fXGlgGGxLCM_wXNx8kgO3Hiprq_uR920LmMfAHj/s400/IMG_0988.JPG" width="400" /></a></div><br /><div style="text-align: center;">Napolitana with Italian Sausage and Eliche Prima Pasta with Simple tomato sauce 32RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aacty1X9B60LTeDRv9KrV79xzTAGb-DMCjiDlvP3xJNZnSRAVBnkhy2RHOp2l47rb2YxzFlYrpEldBe9E25dHobfpPjE4mMF5P3EQiCZzFH9V9La-uLFunbMRK8wTdN1HoeSjQSxWVtC/s1600/IMG_0994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aacty1X9B60LTeDRv9KrV79xzTAGb-DMCjiDlvP3xJNZnSRAVBnkhy2RHOp2l47rb2YxzFlYrpEldBe9E25dHobfpPjE4mMF5P3EQiCZzFH9V9La-uLFunbMRK8wTdN1HoeSjQSxWVtC/s400/IMG_0994.JPG" width="400" /></a></div><br /><div style="text-align: center;">Scamorza Affumicata & Speck - Smoked Scamorza Cheese, Smoked & Air-dried Ham 42RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX42pVsUByYgncxaN-FVf3y2eyiEWT4MMQ9WtT21eEfWyc86Jc2mNKo85XoTShKjzC7Y1o0QgPuPPTldmWrKDTZ2_uSSuVDVM7GsYKIkVoKYMwCF6CQpK34gnDG4tuO7f1Afjei97V66bl/s1600/IMG_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX42pVsUByYgncxaN-FVf3y2eyiEWT4MMQ9WtT21eEfWyc86Jc2mNKo85XoTShKjzC7Y1o0QgPuPPTldmWrKDTZ2_uSSuVDVM7GsYKIkVoKYMwCF6CQpK34gnDG4tuO7f1Afjei97V66bl/s400/IMG_1000.JPG" width="400" /></a></div><br /><div style="text-align: center;">Braised Lamb Shank - Slow braised in Red Wine & Mixed Vegetable, Served on Soft Polenta 68RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zPHdoeQPQL4m-GxNCRG_jroQzhAxV7WafmHLYrB69zUvIiLpGsDkQW1QEyWf9WoptOZFfGX_RAdTSwwcd3pix-RfTjLZl5Dg9tkEf-tF3R7aCCWmBSu3M_9rN3JqH_bAd2TdPRvN3nMd/s1600/IMG_1002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zPHdoeQPQL4m-GxNCRG_jroQzhAxV7WafmHLYrB69zUvIiLpGsDkQW1QEyWf9WoptOZFfGX_RAdTSwwcd3pix-RfTjLZl5Dg9tkEf-tF3R7aCCWmBSu3M_9rN3JqH_bAd2TdPRvN3nMd/s400/IMG_1002.JPG" width="400" /></a></div><br /><div style="text-align: center;">Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese 38RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDMOM9wxpsx9ad7jxXJtA0wNdt9X-p1NYnn9aleU4VNH09ImcB4KVxCfMIY5wnNpBpZf-AvGArrvfipavBYRSep4rbPeasJ_9yPAbvSZomz8-2rYmnZAkTFQ5k4J-NVTK7whkttgWzLD_/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDMOM9wxpsx9ad7jxXJtA0wNdt9X-p1NYnn9aleU4VNH09ImcB4KVxCfMIY5wnNpBpZf-AvGArrvfipavBYRSep4rbPeasJ_9yPAbvSZomz8-2rYmnZAkTFQ5k4J-NVTK7whkttgWzLD_/s400/IMG_1005.JPG" width="400" /></a></div><div style="text-align: center;">Pastas for sale</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CuSdBr-Wr84-bVtOeSsMyPCiiR5eh90dcxf-oK4kJCRuBv_vtg7A8Tl_UPGlophhEu9gY3QG5I2obNKdOP7rN5_tU9m0uaJ8g5z1qCVlNyEl78D2dI6NJepKJqyZXRBpOMXGta08-vnD/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CuSdBr-Wr84-bVtOeSsMyPCiiR5eh90dcxf-oK4kJCRuBv_vtg7A8Tl_UPGlophhEu9gY3QG5I2obNKdOP7rN5_tU9m0uaJ8g5z1qCVlNyEl78D2dI6NJepKJqyZXRBpOMXGta08-vnD/s400/IMG_1009.JPG" width="400" /></a></div><br /><div style="text-align: center;">Risotto Alla Milanese - Simple, classic Risotto flavored with Saffron 32RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LkyEj9wYpjtFI4Ip5307PuvMYGX39PdveLMvmtKAI7zhvGKzlKNBQPekkbXVXMs8YWQWMurl-8gEXExjU1UyJG0wYbN_jaTVuXPDHCm-r6iPDCBp0wh6uDa1PvVQCT9p7UYYLJCl6b3N/s1600/IMG_1010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LkyEj9wYpjtFI4Ip5307PuvMYGX39PdveLMvmtKAI7zhvGKzlKNBQPekkbXVXMs8YWQWMurl-8gEXExjU1UyJG0wYbN_jaTVuXPDHCm-r6iPDCBp0wh6uDa1PvVQCT9p7UYYLJCl6b3N/s320/IMG_1010.JPG" width="162" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr2oxOfMvUvSg3Bgk1g6f_QPNKzTmyyw3MAdm5lMIxhC4kJsVg21bnSG41-0NxAmNSCmVbNd_9vzKdgyB4ved30Qn6YGmJsc2OoMw9EVVrZkQTAi2PaN9GbGEJ68cHsLJmqVooPuhTvY3/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr2oxOfMvUvSg3Bgk1g6f_QPNKzTmyyw3MAdm5lMIxhC4kJsVg21bnSG41-0NxAmNSCmVbNd_9vzKdgyB4ved30Qn6YGmJsc2OoMw9EVVrZkQTAi2PaN9GbGEJ68cHsLJmqVooPuhTvY3/s320/IMG_1012.JPG" width="146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzm3lX3GRJtaXwnSckQuIS4fQKwSWmejs_3C17-DFR2tYP5lpuQvWOPM5W5ZqbPpvzej41cajGEdGEUhAP4ukOrE-l7ZjaU0qq7HpFoH6WPiXYelzrpDlyX4PpyFKH01hEz54F79nA81Yy/s1600/IMG_1016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzm3lX3GRJtaXwnSckQuIS4fQKwSWmejs_3C17-DFR2tYP5lpuQvWOPM5W5ZqbPpvzej41cajGEdGEUhAP4ukOrE-l7ZjaU0qq7HpFoH6WPiXYelzrpDlyX4PpyFKH01hEz54F79nA81Yy/s320/IMG_1016.JPG" width="140" /></a></div><br /><div style="text-align: center;">San Angelo Pinot Grigio Toscana Igt 180RM      Barberra D'alba Doc 2008/09 168RM</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF-qbotB2iaWZ2srS3YBI0M9N8l7rjXERDbb85iaAnamy5M0zBXG7QRQUsmAkBER_WXF_OCgbX2-Pajt4jADWlk3_0DutMtR-6KoEglJKi7yWIIhw63bN7TQe05POfASnxUMdFCkPIdVA/s1600/IMG_1024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF-qbotB2iaWZ2srS3YBI0M9N8l7rjXERDbb85iaAnamy5M0zBXG7QRQUsmAkBER_WXF_OCgbX2-Pajt4jADWlk3_0DutMtR-6KoEglJKi7yWIIhw63bN7TQe05POfASnxUMdFCkPIdVA/s400/IMG_1024.JPG" width="400" /></a></div><br /><div style="text-align: center;">Strawberry Martini - Fresh Strawberries & Cream drizzled with 20 year old Balsamic Vinegar - not on the menu - ask for this speciality</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7UXZ9kxBFABgRZI8Yn3Rz-EVVfXgw1dbOu-AYoMr3dlonbxY1Gbu2NG0NvvUC_p7LQ3d6_0UYyCdTKaobWJkFcPAA8sRnztYBgDDuVfWXR9Cz30QoS5IyINgyvcPHsb5T5WfmenDbr6n/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7UXZ9kxBFABgRZI8Yn3Rz-EVVfXgw1dbOu-AYoMr3dlonbxY1Gbu2NG0NvvUC_p7LQ3d6_0UYyCdTKaobWJkFcPAA8sRnztYBgDDuVfWXR9Cz30QoS5IyINgyvcPHsb5T5WfmenDbr6n/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSbBdj6BabcDa-Sm13gOkr9l-I5Pt2oC6ktecBbn0vVX6jLRE-guxQOVAt8IhVRAjkCWjjrS7KdZAYMiJVkXfdXwPi0POAXBHwdMa3_QSUeeotEbP99nf2HAUPAheloPEyMoT0VTmLNXy/s1600/IMG_1038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSbBdj6BabcDa-Sm13gOkr9l-I5Pt2oC6ktecBbn0vVX6jLRE-guxQOVAt8IhVRAjkCWjjrS7KdZAYMiJVkXfdXwPi0POAXBHwdMa3_QSUeeotEbP99nf2HAUPAheloPEyMoT0VTmLNXy/s320/IMG_1038.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZUSF17ZOHw2UHaXKCPUVgtDRy_9FYQKN9E-BYwGeYP_Yt_OPJwit9hyKtmDPs5G1QJ5hYJ9pNj-74XW4YHbe77S_3s1fLLNgKqYpO5uhSMg7-y3jq_WLgFk60kOZ2H7K5ZVlmXrVE8Uv/s1600/IMG_1035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZUSF17ZOHw2UHaXKCPUVgtDRy_9FYQKN9E-BYwGeYP_Yt_OPJwit9hyKtmDPs5G1QJ5hYJ9pNj-74XW4YHbe77S_3s1fLLNgKqYpO5uhSMg7-y3jq_WLgFk60kOZ2H7K5ZVlmXrVE8Uv/s320/IMG_1035.JPG" width="320" /></a><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7UXZ9kxBFABgRZI8Yn3Rz-EVVfXgw1dbOu-AYoMr3dlonbxY1Gbu2NG0NvvUC_p7LQ3d6_0UYyCdTKaobWJkFcPAA8sRnztYBgDDuVfWXR9Cz30QoS5IyINgyvcPHsb5T5WfmenDbr6n/s400/IMG_1027.JPG" width="223" /><br /><br /><br /><br /><div style="text-align: center;">Panna Cotta - Fresh Cream Pudding, Mixed Berry Coulis 14.80RM</div><br /><div style="text-align: center;">Millefoglie With Mascarpone Cream 16.80RM</div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrsp86rEZL1CzV2_1weYALzV3AK93pYqvz2Sg_ZQKH-IzX7DytpV1T3AHukh2fRGPoZJlNiQkqkDUiP_H_ABegHUAUYQyM5lGepAHfsbjCvbM4Ady-Xrjj7lFhqxAtKZeOpXpbdNXwTmk/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrsp86rEZL1CzV2_1weYALzV3AK93pYqvz2Sg_ZQKH-IzX7DytpV1T3AHukh2fRGPoZJlNiQkqkDUiP_H_ABegHUAUYQyM5lGepAHfsbjCvbM4Ady-Xrjj7lFhqxAtKZeOpXpbdNXwTmk/s320/IMG_1032.JPG" width="320" /></a></div><div style="text-align: center;">Tiramisu - Espresso soaked Savoiardi Biscuit & Mascarpone Cream 18.80RM</div><br /><br /><div style="text-align: justify;">Chic, contemporary and casual, Spasso Milano, newly relocated to the 6th floor of Pavilion, has brought an extra zing of style and felicity to the floor. Stylish open dining and bar areas, a glass walled kitchen and transparent wine cellar beckon shoppers to take a break and relax with some fine food and refreshments. With Italian Chef Felice, Italian Manager Angelo and Italian expats sipping espresso at the long sleek bar you might be forgiven for questioning as to whether you're actually in Malaysia. Then, out comes the food with real pork and a drinks menu filled with easy drinking Italian wines, limoncello and grappa, and you might again think twice about your actual locale. Described as value for money, your wallet will leave a little lighter and your tummy a lot heavier. In addition, fitting in perfectly with the milieu, their retail concept offering beverages, pastas, cold cuts and cheese, allows you to take a bite of the motherland home with you. </div><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">My personal philosophy though, is why take it home when you can have a real Italian chef prepare it for you. Some food highlights from our recent visit:  Smoked Salmon Torta with Mesclun - light puffy layers of  moist pastry encasing a savoury egg and salmon filling; Risotto Alla Milanese - a classically simple dish with few ingredients allowing the saffron and parmesan to bloom to full flavour; Al Pesto with Prima Felija Pasta - pasta perfectly al dente and the pesto fresh with rich herbs and pine nuts; Scamorza Affumicata & Speck - delectably redolent of smoked cheese and ham - a must order; and the Pork Valdostana - pork topped with baked ham and Fontina cheese celebrating the empyrean pairing of pig and dairy.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Our quaffing picks for the night were pleasantly successful too. The menu showcases an assortment of regional Italian wines perfect for enjoyment on their own or with dinner. Taking advisement from the owner, we began with an elegant San Angelo Pinot Grigio Toscana Igt, Tuscany Banfi 2010, a resonant, clean and fruity wine ideal for light fare. We ended very happily with a valorous Barberra D'alba Doc, Pio Cesare, Piedmont, 2008/09, strong, yet symphonious, with hints of plum, spice, blackberry and toasted tobacco. I'm told this will age quite well, although, for some reason, wine in my house just doesn't ever get the chance to reach maturity.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br /></div>Spasso Milano makes for a reviving break from the crowds, and once settled, you may just decide to skip shopping altogether and take roost for the remains of the day.<br /><br />Spasso Milano<br />Lot 6.44.00 & 6.45.00 Level 6 Pavilion<br />168 Jalan Bukit Bintang<br />Kuala Lumpur<br />Malaysia<br />+6 03 2148 0688<br />www.out2dinecom.my</div>

Spasso Milano, Pavilion, Kuala Lumpur, Malaysia

Flavoured Italian Soda (By San Pellegrino) - orange and lemon flavours - 9.80RM Smoked Salmon Torta Served with Mesclun Salad 28RM Pantesca ...

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New Mixologist & Cocktails @ Tate, The Intermark, Kuala Lumpur, Malaysia

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIKio8V_mqEbefO9BA_eEOfUfGFnpIXhDlrc4fHh_W8gCetxJm5F5FZFMT3MGLTAiGs46t5Q0NxYZ5mo3Ozqd_cRJMQGsn977gNKb97axGBznTcYEO3LVdJyP9PKNZuTmCvrJVif_FYih/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIKio8V_mqEbefO9BA_eEOfUfGFnpIXhDlrc4fHh_W8gCetxJm5F5FZFMT3MGLTAiGs46t5Q0NxYZ5mo3Ozqd_cRJMQGsn977gNKb97axGBznTcYEO3LVdJyP9PKNZuTmCvrJVif_FYih/s400/IMG_0527.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfPcpKgunut0oKmpu9EKNZuFkJBMP2CjwDaT2Hx3js_9Ziiy0Sw3ci1wsp_NzxXCbb2XmDI9aH2orIYiozUHSe2aoTpDSotCMSXc5N4pzh24Tix3L6dI9Z7Sub4jj4sW8mDaRIAjX1oe1/s1600/IMG_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfPcpKgunut0oKmpu9EKNZuFkJBMP2CjwDaT2Hx3js_9Ziiy0Sw3ci1wsp_NzxXCbb2XmDI9aH2orIYiozUHSe2aoTpDSotCMSXc5N4pzh24Tix3L6dI9Z7Sub4jj4sW8mDaRIAjX1oe1/s400/IMG_0530.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLg0CaHxGyV8qseAMuZgzUeSL9h9GS5UCUdD3iNqIbZhvcTb3syoP8sq0kZ3cwrD5SQgRpSJ_3EctDlk2OB7teC5OprAG3hecY92aWrbFa5-7ApM_RmhHBGI3uD-Kak26XUrn_QEwYdz0G/s1600/IMG_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLg0CaHxGyV8qseAMuZgzUeSL9h9GS5UCUdD3iNqIbZhvcTb3syoP8sq0kZ3cwrD5SQgRpSJ_3EctDlk2OB7teC5OprAG3hecY92aWrbFa5-7ApM_RmhHBGI3uD-Kak26XUrn_QEwYdz0G/s400/IMG_0537.JPG" width="351" /></a></div><br /><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Inventive mixologist, Karl at Tate, The Intermark, has been letting his creative juices flow and designing some decidedly memorable cocktails. Using some classic mixers and adding a touch of local flavour some of his newbies are a cheery change to the regular list.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Each comes with its own story...</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><br /><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As described by Karl...<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>"the Benne Angos (first picture), is a drink I created for the Angostura Cocktail Challenge 2011. I didn't win anything, but I'm happy 'cos everybody loves my drink! That's a WIN for me. It was i</i></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>nspired by “Jungle Bird”, Malaysia's very own and earliest cocktail. Malaysia's lucky to have almost everything, so it's easy to source ingredients."</i> Karl was kind enough to share his recipe with The Yum List so here's what you'll need to whip up your own Benne Angos: </span></span></span></span></div></div><div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ½ tsp       Roasted sesame seeds</span></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7 dashes     Angostura bitters</span></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">15ml           Sugar syrup</span></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20ml           Fresh lime juice</span></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40ml           Fresh pineapple juice</span></span></div></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span lang="EN-US" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50ml           Angostura 1919 Rum</span></span></div></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The final pictured cocktail is a recipe by Karl's friend, and well known New York mixologist,</span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Audrey Saunders of Pegu Club. This was my favourite of the evening - a lychee martini topped with egg white froth -  I loved the Pisco Soury twist accomplished with the foam crest. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ally Meet Early (second photo) held the winning combination for my drinking companion who is a bit of a gin fan. It is a delicious blend of Earl Grey tea mingled with the traditional ingredients for a lychee martini. The story of Ally Meet Early is a lively anecdote unable to be done full justice in this space. When you visit Tate, be sure to strike up a conversation with Karl. As with all legendary bartenders, he will more than gladly spin you the tale behind the name and whip you up some tailor made-to-your-own-taste creations. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Link to previous post on <a href="http://theyumlist.blogspot.com/2011/12/tate-intermark-kuala-lumpur-malaysia.html" target="_blank">Tate, Dec 6, 2011</a>.</span></div><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tate<br />Ground Floor (Look for the hat)<br />The Intermark<br />Jalan Tun Razak<br />50450 Kuala Lumpur<br />Malaysia</span></span><br /><span class="Apple-style-span" style="font-family: 'comic sans ms', sans-serif;"><br /></span></div></div>

New Mixologist & Cocktails @ Tate, The Intermark, Kuala Lumpur, Malaysia

Inventive mixologist, Karl at Tate, The Intermark, has been letting his creative juices flow and designing some decidedly memorable cocktail...

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Pietro, Damansara Endah, KL, Malaysia

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJm4u1g4OVNm9_JaYpJHIx9NcgkdKKTqfKMQO-c5KjKV29UZmlls3pWphodvd42x-Fd1wOOIOzqovUXfCRVzHgHIRCBcr-YJev0jDX0ozxGNrx9aHMzNWajrnE9TWOqi8kwf6E3xZqBBe/s1600/IMG_0555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJm4u1g4OVNm9_JaYpJHIx9NcgkdKKTqfKMQO-c5KjKV29UZmlls3pWphodvd42x-Fd1wOOIOzqovUXfCRVzHgHIRCBcr-YJev0jDX0ozxGNrx9aHMzNWajrnE9TWOqi8kwf6E3xZqBBe/s400/IMG_0555.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1UWJTLrCkp5mJrhklJyWyoJsBBafMb7SIGMI0fjhz3aQseo9yJMohfBKwPbvkm0Gkd9752NGswr-b8CFZoCCKNBacXQqRco-j9bluksviMcdMNq42uuIxz6JcMWtQl0ITKJIg1ALGGNs/s1600/IMG_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1UWJTLrCkp5mJrhklJyWyoJsBBafMb7SIGMI0fjhz3aQseo9yJMohfBKwPbvkm0Gkd9752NGswr-b8CFZoCCKNBacXQqRco-j9bluksviMcdMNq42uuIxz6JcMWtQl0ITKJIg1ALGGNs/s400/IMG_0560.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqsTAzY6yFsDVfVIja5lxn_iftaEpsJ_wwc7vCQBOM8u_-hT-vlUJVQSyYaAyURC6GatM7p7JfEZn4PpN6QEQWyr9GXmjUUNKhsQucg58pNivHdytReLSDk98tawGTse-gnsrSEt5lXgG/s1600/IMG_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqsTAzY6yFsDVfVIja5lxn_iftaEpsJ_wwc7vCQBOM8u_-hT-vlUJVQSyYaAyURC6GatM7p7JfEZn4PpN6QEQWyr9GXmjUUNKhsQucg58pNivHdytReLSDk98tawGTse-gnsrSEt5lXgG/s320/IMG_0564.JPG" width="195" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbjIiJ6bmGvEy4hvs3xJWUdp2l1IPGpDi5W5Ndn2-0qxFnUFJrhVcI2bxFZpHjy9WJx7Yko2Nm4IKNGnPCV06WHi70CT5k1BiuJfdEP7s0kR8lZ-_wtgbRX3uCvsRShDGgj8Jb0TCuq0u/s1600/IMG_0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbjIiJ6bmGvEy4hvs3xJWUdp2l1IPGpDi5W5Ndn2-0qxFnUFJrhVcI2bxFZpHjy9WJx7Yko2Nm4IKNGnPCV06WHi70CT5k1BiuJfdEP7s0kR8lZ-_wtgbRX3uCvsRShDGgj8Jb0TCuq0u/s320/IMG_0562.JPG" width="101" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cDi_PswR0dvSCa0EurbvMSeWtpBJxaHY7RtzfGBetWtRGnw8521_E9-6fbZTbEbFVtkNBes6TVuU9wZmcmrAilh_X76lGVlSTM_H72Znrx2c04KSz2ti4VTXDHKPqDLp92ziFWIE7SYl/s1600/IMG_0591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cDi_PswR0dvSCa0EurbvMSeWtpBJxaHY7RtzfGBetWtRGnw8521_E9-6fbZTbEbFVtkNBes6TVuU9wZmcmrAilh_X76lGVlSTM_H72Znrx2c04KSz2ti4VTXDHKPqDLp92ziFWIE7SYl/s320/IMG_0591.JPG" width="140" /></a></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GCfkcUGmBsHDy0DLAbbQsw-gk1MDjhNquWsRRD0KuKszWxkCwbFsxD8rD-Gxvbwm3qIlJHiMCA5HCYlEHP5DupQclXURtD5vp4fMEeJvumObsznlsYhbtLIjESuscqDeZJ3opbsjninL/s1600/IMG_0571.JPG" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvKMZzoKfVuTKrWSK8aC4zlP-G9MD0TqCG6W2gqtlO09tM_eVnwu7mkx3fS6wYWj5Y0UHLRileV2lVcjI5pmxwlMurKkiOztYeVVZzXbRqUph1iVuS4pY66mtoNy3hH8sp7-Zex_AFUzF/s640/IMG_0580.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin_fK3RyR_qxs-SH0E0lsqOB5WeeTUpIu-jJ2BXTg9Qw-lyOtv_iB71Xy5rGITa9g-PxQMqfkNuzyNjWA7Pfhc1ZRjWy59nBpncYtmFOi6J-2bKIIBt36YjpzyZITwayJlU8095CdTBg5/s1600/IMG_0586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin_fK3RyR_qxs-SH0E0lsqOB5WeeTUpIu-jJ2BXTg9Qw-lyOtv_iB71Xy5rGITa9g-PxQMqfkNuzyNjWA7Pfhc1ZRjWy59nBpncYtmFOi6J-2bKIIBt36YjpzyZITwayJlU8095CdTBg5/s640/IMG_0586.JPG" width="640" /></a></div><br /><div style="text-align: justify;">Entering Pietro Ristorante Italiano you are greeted by a clean smart interior, long open bar and gentle Italian tunes serenading the background. Although a large area, there are sufficient nooks, corners, upstairs and private rooms for you to find a space to suit your needs, whether they be more intimate or centre stage. Given the setting is inviting lets move on to more important things... what to consume.</div><div style="text-align: justify;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Starting with the chef. Considering Chef Federico has an incredulous resume supporting him including formal training, three Michelin star restaurants and positions such as head chef for 100s of cooks for a large restaurant group all under his belt, he has a rather unpretentious attitude and vision for Pietro. He sees the dining trend moving away from the costly and complicated fine dining scenario to more of a trattoria style where service is friendly and the focus is on the food rather than the decoration. He claims the menu is simply prepared celebrating the flavours of each natural ingredient. And... after being invited to sample a number of courses, I have to agree. I was wowed by the sophisticated elementariness of each dish and especially enjoyed the profusion of fresh herbs used for seasoning. You won't find any of the dried bottled variety in this kitchen.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">To begin our deliciously uncomplicated meal you'll see, pictured above, focaccia with a salty olive tapenade and a buffalo mozzarella, tomato & rocket salad lightly dressed with olive oil, pepper and rock salt. Next, what should be on everyone's must order list, a remarkable goose liver pasta in a red wine reduction with fresh dill and chervil. Be sure to ask for some extra bread to soak up the remaining sauce (rather than crumbling to the desire to lick the bowl clean). Continuing our beguiling journey with some white flaky fish fillets (not sure of the name) served in a refreshingly light peppercorn sauce again teeming with fresh herbs abreast a pile of greens. A veal chop ensued, with a shallot and red wine reduction, creamy mashed potatoes, portobello mushrooms and baked onions. Again the seasoning was thrilling, so impulse control will be needed to curb the urge to stick your tongue out and lap it up directly from the plate. More than stuffed by this stage it is amazing how the smell of just baked pizza can get you salivating, which is just what happened when this beef carpaccio with rocket and finely shaved parmesan number was brought out. The crust, perfectly thin and chewy, evoked wonderful European memories. And just when you thought a tummy could take no more we went on with some sweets - smooth creamy pannacotta and warm chocolate malten lava pudding oozing with nectarous goo, berries and vanilla ice cream. Prices are reasonable taking into account quality and portions ranging from 12RM for a starter up to 98RM for wagyu beef.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br /></div><div style="text-align: justify;">But that's not all folks!  There are drinks to consider too. At this stage the wine menu is small consisting of a couple of varietals from Australia, New Zealand, France, Spain and Italy. The exciting news is that Pietro will shortly be sourcing their own wines directly from Italy for their soon to be opened wine bar. With many developments in the works over the next few weeks such as a garden courtyard and rooftop bar, the wine bar has to be one of the most anticipated. Customers will be able to purchase wines at retail prices, enjoy them at the bar or over in the restaurant. In the meantime though the current wine list is quite reasonably priced ranging from 100RM - 400RM per bottle with not too much of a mark up from what you'd find in the store. From the current drink list we began with a cool glass of Valdobbiadene Millesimato Prosecco Superior which had a fruity bouquet and an elegant balance of flavours, a perfect aperitif. Our dinner accompaniment was a reasonably priced (138RM) bottle of Ruffino Chianti Classico 2010, light and smooth all the way to the end with a hint of pepper at the finish - it went well with everything from bread, salad, mains all the way to dessert. Lastly a sip of limoncello to aid digestion completed the meal beautifully. There is nothing finer than enjoying wine and food together so the upcoming wine bar, making this option more accessible to the wallets of many, will be a welcome addition to the KL dining scene.</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ambience, food and wine all got a thumbs up from me so judging by my first experience here, Pietro could easily become one of the preferred purlieus of the local gourmand gang.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pietro</div><div style="text-align: justify;">Ristorante Italiano</div><div style="text-align: justify;">Bangunan ECM Libra</div><div style="text-align: justify;">Damansara Heights</div><div style="text-align: justify;">50490 Kuala Lumpur</div><div style="text-align: justify;">Malaysia</div><div style="text-align: justify;">+6 03 2093 6433</div><div style="text-align: justify;">www.pietro.com.my</div></div></div>

Pietro, Damansara Endah, KL, Malaysia

Entering Pietro Ristorante Italiano you are greeted by a clean smart interior, long open bar and gentle Italian tunes serenading the backgro...

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