So tempting....
At the grand launch on Monday evening, we are greeted with an interesting array of welcome refreshments. A variety of fresh tapas and canapes, such as beef tatare 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. And also Tuna Tataki with carrot puree, crispy rice, curry powder and lime olive oil My Green Garden Soup with peas, brocolli, asparagus, mint, beef bacon and crispy rice Smoked salmon with potato puree, salmon egg roe, pepper, lemon wedge, served on toast Seared Angus beef tenderloin with carrot and roasted Belgian endive. These tapas and canapes are also available during normal operating hours and the choices changes everyday. An assorted range of gourmet confectionary, which were prepared fresh and exclusively for the evening.
Chef busy at work creating their masterpiece.
Obligatory pic with the signature drink "The Palazzo Fizz", a Moet and Chandon base cocktail with infusions from fresh fruit and rosemary.
We are further introduced to Palazzo Viva specialty cocktails & mocktails.
The Director of Palazzo Viva, Mr Jay Lee 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) Guess everyone must be wondering, how did a Mechanical Engineer/Business Development Director/Head of Design ended up in attempting to break through the F&B industry. Mr Jay Lee gain insights and experiences throughout the years in F&B related businesses. This inspired him to introduced an unique dining concept to Malaysia's F&B industry. He believe that an excellent dining and entertainment experience does not depend solely on the excellence of the cuisine, but the ambiance as well.
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. Chef Denis Dianin caters a range of the finest quality desserts with a range of 32 macaron flavours, 24 gourmet mignons and cakes. Best paired with a cup of Palazzo special blend coffee, a medium roast micro lot beans from Costa Rica or enjoy it with The Palazzo Fizz.
#OOTN
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, d&g Patisserie. The selection of the finest quality desserts prepared by Chef Denis Dianin changes from time to time.
With indoor and outdoor seating, the flexibility in its rotating ambiance 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.
For more information,
Palazzo Viva
10-12, Jalan Telawi 2,
Bangsar, 59100 Kuala Lumpur.
Tel : 03-2280 0060/0061
Operating hours : 9am-1am
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