Friday, October 29, 2010

iL Primo Restolounge, Jalan Kia Peng


This was an event that I would never forget. For the first time, I have to co-organize an event with so many VIPs & VVIPs! A bit scary eh? Indeed it was for me! But it was an awesome experience and I'm glad I had the opportunity to experience the whole process ^_^

il Primo Restolounge is located on the first floor of Conlay building

Ginny, Outlet Manager (love her energy) and Head Chef, Federico Michieletto (love his passion of food and creativity in food creation!)

Chefs all ready to ROLL!!

Table set up and stage area

Final inspection on seating layout and agenda

 Finally, the guests have arrived!!

Event kicked off with the serving of cocktail and mojitos...

Cocktail: Deep Fried Prawn with "Kataifi" & Mango Mayo

Cocktail: Mixed Sushi

Missing photo for cocktail: Charred Beef Tenderloin canape

With all the speeches done, Dennis Lau the violinist struts his stuff on the stage

Beginner Choice 1 - Crudo Platter : Fresh Hamachi with Capers Relish & Tapenade/ Fresh Scallop Carpacio with Summer Truffle & Spicy Lamb Chorizo/ Fresh Sweet Ebi with Fresh radish-slaw 
(Yeah, sushi / raw eater lovers will enjoy this one..not me :p)

Beginner Choice 2 - Autumn Chilled Platter : Chill Szechuan Chicken with Hot & Spicy Sauce/ Crabcake with Avocado Salsa/ Autumn Salad with Truffle 

Entree: Ricotta Spinach Raviolli with Prawn Essence and Flower
(Prawn Flower, simply means.. a piece of prawn shaped into a flower?) ^_^

Syafinaz joins Dennis Lau on stage to serenade guests

Home-made Passion fruit sorbet served before Main Course.
Love the smell & taste of this! 
(I would rather enjoy it AFTER my main course :p)

Next up - the main course, served.. three choices for guests to choose from..

Main Course 1 - Baked Boston Lobster with Slow Cooked Cod Fillet with Horseradish-chive cream & Baby Vegetables

Main Course 2 - Slow Roasted French Duck Breast with apple prune reduction with Pan-Seared Foie-Gras with Briocheand Raspberry Flambe and Baby Vegetables

 Main Course 3 - Char-grilled Wagyu Sirloin wuth Wild Mushroom Ragout with Baby Vegetables and Braised Rose Shallot

Not to forget...Wine! ^_^

What's next? Desserts~~
Lemon Tartlet - one of my favourites!


Vanilla bavarois with passion fruit

Opera Cake


 Sacher Torte - Another favourite of mine (simply a yummy choc cake to me..lolz)

We were on Malaysia Tatler Magazine!!!
Read OCBC Bank's media release

No. 26 & 28,
Jalan Kia Peng, Kuala Lumpur
Tel: 03-2143 2798

Business hours: 
Lunch: 12noon-3pm 
Tea : 3pm-5pm;
Dinner : 6pm-11pm
Sunday brunch: 11am-3pm.

Sun-Thurs, 11am-1am
Fri, Sat, public holidays, 11am-3am

Pork free.

What others has to say on il Primo Restolounge:


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