Bangsar was famous with a great dining experience with a wide choice of local and international cuisines. With the opening of Palazzo Viva, it had all in one dining options and a wide variety of food and drinks
interchanging daily from breakfast to lunch and dinner. It is no doubt the place to be if you're looking for a
unique dining & entertainment experience.
Palazzo at Bangsar |
A variety of fresh tapas and canapés, such as beef tartare with mango yolk sauce, black
olive, spinach salad and potato crisp; hot ricotta with cherry tomato,
aubergines, basil and tomato sauce; chicken with mango and cucumber salsa; and
eggs carbonara with beef bacon and parmesan sauce were served either hot or
cold respectively were served to guests during its grand launched on 20 April 2015 (Monday). These tapas and canapés are also available during normal
operating hours and the choices changes everyday.
spaghetti carbonara with beef |
Fresh Salmon with Mango Sauce |
Vegetarian Eggs with Mushroom and cheese |
Beef with Potato Crisp |
There was also an assorted range of gourmet confectionary, which were prepared fresh and exclusively for the evening. Palazzo Viva further introduced their specialty cocktails & mocktails to their guests during that evening.
Irresistable deserts |
Mini cakes with chocolate, coffee, tiramisu and strawberry. Fresh from the oven |
Variety of Fresh Juice available |
Mr. Jay Lee, the Director of Palazzo Viva graduated from the University of Melbourne, majoring in Mechanical Engineering & Management. He is also the Business Development Director & Head of Design in S.Kian Seng Group of Companies (SKS). One cannot help but to wonder how did a Mechanical Engineer / Business Development Director / Head of Design ended up in attempting to break through the F&B industry.
An array of food that served to guests on that day. Yummy yummy yummy |
The
concept of Palazzo Viva differs from
most restaurants in such a way that its ambience and menu changes throughout the
day, for breakfast, lunch and dinner. Imagine dining in Palazzo Viva for
breakfast then returning again for dinner, only to feel as if you had stepped
in to a different place.
The
minds behind this fascinating idea had painstakingly conducted extensive studies
and planning on a comprehensive scope that covers every facet of design and
executions. As a result, Palazzo Viva now possesses the impeccable operations
and functionalities, which enables the synergistic ambience and menu to rotate
flawlessly.
“To
support the flexibilities in long operating hours and frequent rotations, the
restaurant is equipped with professional equipment capable of sustaining heavy
workload, and a team of staff well trained in the requirements of the systems
and processes of Palazzo Viva.
Hence, everything I mentioned earlier gears us in providing our customers an
all-round, top-notch experience when they dine in with us.” Said Mr. Jay Lee.
A team of well trained staff, Chefs and Mr Jay Lee |
Jay
had also proudly introduced his team of experienced culinary chefs; chef Andrea
& Luigi. The co-owner master pastry chef, Chef Denis Dianin, had acquired
the AMPI (Academia Maestri Pasticceri
Italiani) award, which is equivalent to a 3 star Michelin award in the confectionary world. An interesting
point to note, Chef Denis majored in Robotics Engineering at Marconi University
Italia. During the course of his studies, he developed a passion in baking,
which led to Chef Denis pursuing a career as a pastry chef. Chef Denis Dianin
caters a range of the finest quality desserts. Customers are welcomed to savour
the very best of combination in design, flavours and textures with a range of
32 macaron flavours, 24 gourmet mignons and cakes.
Mr Jay Lee with all the Master Chefs |
The
event continued to fill the bellies of guests who longed for more scrumptious
signature dishes by Palazzo Viva’s
culinary experts. The dishes served were Tuna
Tataki with carrot puree, peas, crispy rice, curry powder and lime olive oil;
My Green Garden Soup with peas, broccoli, asparagus, mint, beef bacon and
crispy rice; smoked salmon with potato puree, salmon egg roe, pepper, lemon
wedge, served on toast; and last but not least, seared Angus beef tenderloin with carrot and roasted
Belgian endive.
Every dish on that evening was presented perfectly mouth-watering, as when it
left the kitchen.
A new dining experience in its unique way |
Palazzo Viva will be a new dining experience in
Malaysia that is truly unique in its own way. It also serves as the exclusive
flagship for one of Europe’s top brands in cakes and confectionaries. The selection of
the finest quality desserts prepared by Chef Denis Dianin changes from time to
time. Visit d&g Patisserie’s Facebook
page for more information, and its range of product offering.
Variety of drinks and souvenirs available for dine in or take-away |
Palazzo Viva has both indoor and outdoor seating. The
flexibility in its rotating ambience and its availability to host up to 180pax
renders it as an ideal set up for events and private functions. An exclusive
dining area on the first floor will be ready in the near future with private
rooms and live kitchen table experience.
Check out their location here:
10-12
Jalan Telawi 2, Bangsar, 59100
Kuala Lumpur
Email: sales@grandpalazzo.com
Tel: +603 2280 0060 / 0061
Operating hours: 9am – 1am
Me and the Master Chef |
Me and my blogger friends, Sara, Sherry and Elana had a fine dining experience |
It really open my eyes to see a young businessman with new ideas opened a Restaurant in an affluent residential suburb on the outskirt of Kuala Lumpur. It had a great innovations that offered breakfast, lunch and dinner with different menu each day in a fine dining restaurant with cozy and comfortable place where everyone will enjoy their food here. All the food served on that day was yummylicious and I really miss it so much. So, if you want an Italian style food to try on, do visit Palazzo Viva and I'm sure you'll love the food too. Check out their Facebook for all the updates on their menu.
yeah comfy environment suit for private party too
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