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“Buon Appetito!”
28 Oct 2010, Nerovivo
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Tucked away at the foothills of Bukit Ceylon is a cosy one-storey colonial bungalow. From its exterior, one might mistake this venue for a nondescript and quiet little house, but step inside Nerovivo and it’s anything but subtle – or quiet. With bold artwork, sleek table settings, and a display of wine bottles stacked from floor to ceiling, the lively chatter coming from the surrounding tables instantly sets the mood for a lively evening. This is the kind of place where friendly waiters stop and chat with diners in between serving meals.


Chef Alessandro Delfanti

For MIGF diners, it was a night filled with bittersweet feelings, as it was the second-to-last Festival-dine around dinner for the year. But nonetheless, everyone arrived looking forward to enjoying a scrumptious meal prepared by the charming Chef Alessandro Delfanti. “I know everyone is going to enjoy the dinner tonight. The menu is based on simplicity and taste without all the fuss and the products we use are all imported directly from Italy every two weeks,” says Chef Alessandro. When asked if he had a favourite dish he replied, “That’s a tough question to answer because when a chef writes a menu all are his favourites. It won’t be fair to me or the menu if I were to pick one. But I do hope everyone likes the starter tonight because it’s a reflection of a journey to Italy. I would say that this is the most unique.”

Tunku Naquiyuddin ibni Tuanku Ja'afar and Hans Knecht Tunku Johanez bin Tunku Annuar and Che Puan Winnie Sophia Low
H.E. Randolp Mank, Wong Voon Pui and Hans Knecht Sharan Valiram, Lavina Valiram, Tunku Naquiyuddin ibni Tuanku Ja'afar and Tunku Khairul Zaim bin Tunku Naquiyaddin
Dato' Dr PHS Lim and Datin Ho Choy Meng Benj Conway, Dr Juliet Bedford and H.E. Randolph Mank
Sherina Binwani and Vijay Binwani Jean Yap Yoke Yuen and Wong Voon Pui 
Dr Mary Wong Wai Lin and Brian Chia  Andrew Abishegam and Chris Abishegam 

 

The animated group of guests present for the dinner were H.E. Randolph Mank, Tunku Naquiyuddin ibni Tuanku Ja’afar, Tunku Khairul Zaim bin Tunku Naquiyaddin, Dato’ Dr PHS Lim, Datin Ho Choy Meng, Che’ Puan Winnie Sophia Low, Tunku Johanez bin Tunku Annuar, Mary Wong Wai Lin, Brien Chia, Hans Knecht, Andrew Abishegam, Chris Abishegam, Vijay Binwani, Sherina Binwani, Sharan Valiram, Lavina Valiram, Jean Yap Yoke Yuen, Wong Voon Pui, Benj Conway, Dr. Juliet Bedford and organising chairman Dato’ Steve Day and Datin Su Wai Fun.

Tonno con fegato grasso, capasanta e bottarga, ostica con bernese di parisi Marinated Veal

The meal began with the starters of Tuna with Foie Gras Terrine, Seared Scallops with Mullet Row, Oyster with Parisi Eggs Béarnaise. It was a delicate yet satisfying combination to subtly whet the appetite for the dishes to come. This was followed by an entrée of Slow-roasted Rabbit Tortelli with Cherry Tomato Confit and Mushroom Fricassee in a Jus Reduction. The main dish was a delicious spread of Veal marinated in Twelve-year Aged Balsamic with Truffle Sauce, Pumpkin and Goat Cheese Ricotta Baby Cannelloni. The fairly large portion sizes left most of the guests feeling full, but still with room left for dessert, which turned out to be delightful assemble of Lavender and Coffee Duo Brule. After dessert, guests were treated to a cheese sampling session with a selection of Italian cheese that had been specially imported by the chef.


Guests enjoying their meal

“The whole night has been wonderful and the dinner amazing. I feel like I’ve never eaten so much in my life. If I had to pick a favourite dish, it would be the scallop from the starter. It was just so tender and fantastic. The pasta was also delicious, perfectly cooked,” says Sharan Valiram. Jean Yap Yoke Yuen agreed, and she was also partial to the entrée and main dish. “The tuna with the scallops and oyster were so fresh and different. And the meat I had tonight like the rabbit tortelli and the veal was also very good, perfectly cooked.”

“The whole menu was absolutely superb. I enjoyed every course. The selection for the menu was amazing. But my personal favourite would be the veal because it was very tender and it’s been properly aged as well as nicely presented. I’m very impressed,” says H.E. Randolp Mank.


Jim, Chef Alessandro and Liyana

Although the night ended early, it ended on a happy note, with everyone in good spirits thanks to the wonderful service from the staff at Nerovivo and the scrumptious meal all paired with a good selection of wine, prepared by Chef Alessandro and his team. There was a faint drizzle as the guests left the restaurant but that didn’t dampen the mood as guests look forward to returning to Nerovivo for more.