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ilLido KL's New Spring Menu

Mo nday, 0 2 April 20 12 17:0 2 0 Co mments

ilLido KL, Malaysias finest Italian restaurant, stays ahead o f the pack with an all-new a la carte menu. Designed by Executive Chef Andrea Zanella, the new menu is a feast o f the spring seaso ns freshest and finest pro duce and a tro ve o f his signature Italian recipes. Starting fro m 26 March, the new menu will o ffer a new range o f prices that will definitely bring higher value-fo r-mo ney fo r Malaysian diners. The team at ilLido KL has readjusted the prices to be much mo re affo rdable fo r dining fo r all o ccasio ns. This is o ur stimulus package during this do wnto wn in eco no my, explains restaurateur-o wner Beppe De Vito . That said, we have kept to o ur philo so phy o f using high quality ingredients. We just want to o ffer the best value fo r mo ney fo r Italian cuisine in to wn. Diners are savo uring the rewards o f better prices fro m De Vito s and Chef Andreas stro ng netwo rk and direct relatio nship with reno wned fo o d pro ducers, as to p quality fo o ds fro m aro und the wo rld are being impo rted exclusively to ilLido KL at co mpetitive prices. Fo r instance, the menu carries the super prime, velvety-smo o th Wagyu Beef Cheek as a hearty main dish, paired with Caramelised Ro o t Vegetables, at RM58 .

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ilLido KLs culinary principle o f serving classic yet co ntempo rary Italian cuisine remains unchanged. In the traditio n o f true Italian dining, the extensive menu features so lely ho memade pas tas , steering the reco rd o f being the o nly Italian restaurant in Malaysia to serve fresh pastas prepared daily. Hand-pressed and ro lled by ilLido s specialised pasta chef, the very best o f Italian durum wheat flo ur is used in the pursuance o f creating the mo st to o thso me pastas, fro m stuffed o nes like the burrata cheese agno lo tti (with mushro o m ragu, at RM38 ) o r the lamb shank to rtelli (with basil cream sauce, at also RM38 ), to luscio us bundles o f spaghetti and taglierini.

This all- new a la cart e menu uses f resh spring ingredient s in signat ure recipes t hat are of f ered at ext remely reasonable prices
Malaysian diners will still be able to indulge in exclusive, go urmet ingredients so urced directly fro m Italy. The classic Beef Carpaccio and the superio r Parmigiano Vacche Rosse (RM36 ) makes a delectable duo as a starter. The Vacche Rosse parmesan is the rarest and mo st so ught-after cheese, made fro m the milk o f red co ws that are reared in the remo te mo untains o f Emilia Ro magna, Italy. Spring, the cheery seaso n o f fresh greens and tender meats, is at the heart o f the new menu. Beetro o ts, sweeter than ever this seaso n, enliven Chef Andreas ho me smo ked tuna in this refreshing and decadent appetiser. The po rk-free menu is a satisfying selectio n o f o ver 30 different exquisite starters, ho memade pastas, and go urmet meat and seafo o d mains and sits well within the price range o f RM30 to RM8 0 .

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All o ur diners have always appreciated their all-inclusive experiences at ilLido KL, where they can truly lavish in impeccably-prepared fo o d, pro fessio nal and tho ughtful service and refined atmo sphere at leisure, as such dining co ncepts are still o ne-o f-a-kind in Malaysia, says De Vito . This revamped menu simply means that they can enjo y such experiences at ilLido KL mo re regularly with o ur friendlier prices. ilLido KL is o pen fro m 12pm to 2.30 pm fro m Mo ndays to Fridays and fro m 6 .30 pm to 10 .30 pm fro m Mo ndays to Saturdays. The restaurant is lo cated at 18 3 Jalan Mayang (o ff Jalan Yap Kwan Seng), 50 450 Kuala Lumpur, Malaysia. Fo r further info rmatio n, call 0 3-216 1229 1 o r send an email to reservatio ns@il-lido .co m.my. W: il-lido .co m .m y

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