Archives: Malaysia International Gourmet Festival 2009 (01-31 October 2009)

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Delicious Duo
Festival Dining
The Festival Dinner at Lai Po Heen and Pacifica was a right royal occasion...
Spirit of Italia
Festival Dining
At Villa Danieli Executive Sous Chef Rajesh Kanna’s menu is a heartfelt...
Sparkling Gems
Festival Dining
Located at the beautifully landscaped Sime Darby Convention Centre, China...
The Perfect Mix
Festival Dining
When asked what the most memorable part of the evening was, co-host Jeremy...
Traditional Tastes
Festival Dining
Tucked in a corner amidst the bustling human traffic on Jalan Bukit Bintang,...
Spirit of Italia
27 October 2009, Villa Danieli, Sheraton Imperial KL
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At Villa Danieli Executive Sous Chef Rajesh Kanna’s menu is a heartfelt translation of true Italian recipes – pasta lovingly created by hand, sauces infused with aromatic herbs, and meats grilled to perfection. Indeed, the restaurant – styled after an Italian country home – usually serves traditional Italian home-cooking.

However, to showcase his culinary talents for MIGF, Chef Kanna chose to experiment with flavours for the Festival Dinner. Numerous ‘cold combinations’ were used, including inventive purees, salsa and dressings, much to the diners’ delight.

Among the distinguished guests were YBhg Dato’ Michael Ong, Director of the Quill Group of Companies and his wife, Dato' Jennifer Low; YBhg Dato’ Tay Sim Kim, CEO of Osim (M) Sdn Bhd and his wife, Datin Eva Ho; Tuan Haji Johari Abas, Director of Angkasa Travel Services Sdn Bhd; and Mr Peter Vogt, Managing Director of Nestle (Malaysia) Bhd.

Upon arrival, the 37 diners were treated to welcoming drinks and mocktails, complete with Italian appetisers and breadsticks. The hosts’, Dato’ Steve Day and Datin Su Wai Fun, gave a warmly received introductory address, with the guests subsequently taking the chance to mingle.

Next, diners were led to their tables, where they took in the surprisingly rustic surroundings. With hand-painted tabletops, Roman columns, and a spectacular ceiling fresco, the restaurant’s designers successfully infused the spirit of an Italian villa into the heart of the Sheraton Imperial Kuala Lumpur. “Quite the achievement,” a diner was heard to remark.

Dinner began with appetisers: Fava Bean Soup with Parmesan Cheese; and Pan-seared Japanese Scallop with Beetroot Ice Cream and Hazelnut Fennel Salad. The main courses were a spread of three varieties – oven-baked lamb loin, pan-fried snow fish and poached veal tenderloin. “The Pan-fried Snow Fish with Carpione Dressing and Gorgonzola Mousse, matched with complementing wine, was out of this world,” quipped a sated Mr Patrick Veron, Country Senior Officer for Alcatel-Lucent (M) Sdn Bhd.

As the dinner drew to a close (yet with the evening just begun), Chef Kanna came out of his kitchen to greet the guests, receiving a heartfelt round of applause. One could say it was music to his ears. “To have so many VIP guests and be able to keep them all happy for the entire evening was a truly gratifying accomplishment.” Molto bene chef, molto bene.