Simplicity is the key to a true Italian meal! By no means am I implying that Italian cuisine is simple but rather that the Italians tend to focus on using fresh quality but minimal ingredients in their cooking to produce a true authentic Italian dish. Great Italian recipes are usually handed down from many generations and vary upon regions of the country.
My next MIGF 2011 Festival Menu led me to Senja, The Saujana Hotel Kuala Lumpur where one can savor a series of ‘delizioso’ Italian dishes concocted by Chef Giovanni Ricci. Soft dim lights glows gently while a three-piece live band croons out soul and jazz music through the restaurant.
A serene and classy ambience reflected through the restaurant from the cozy leather sofas around the half sphere bar to the light dining table and chair settings with minimal hints of décor. In the evening, catch the restaurant’s gorgeous view of a lake surrounding the golf course for a perfect romantic dining experience!
Senja’s Chef Giovanni Ricci grew up along the coast of San Benedetto del Tronto in Italy where an endless supplies of seafood is supplied through the sea. Needless to say, Senja’s Italian MIGF 2011 Festival Menu features of a sea of marine delicacies prepared by Chef Giovanni through his rustic recipes of his Italian heritage.
What is an Italian meal without bread? House made, the warm crusty focaccia bread served with olives, sun-dried tomato dip and I believe a creamy cheese dip was divine.
For the appetizer course, I enjoyed the Vegetables Terrine and Buffalo Mozzarella for its simple and clean flavors. The terrine features a medley of grilled carrot, zucchini and eggplant enveloping a luscious buffalo mozzarella served with a parmesan fondue, basil juice and extra virgin olive oil. The dish was light and I adored the parmesan fondue sauce immensely!
The starter course showcased a jet black Squid Ink Ravioli, Smoked Salmon and Caviar topped with bright orange hues of salmon roes. The ravioli made from squid ink was stuffed with smoked salmon from Scotland and served in a ‘beurre blanc’ sauce with a piston of saffron. Beurre blanc is basically a white butter sauce emulsified from butter and other ingredients. The flavors were gentle but enhanced with the lovely salty burst of salmon roes and black caviars for extra flavors.
Seared Alaskan Cod Fish, Cannellini Bean Velvet and White Asparagus was the main featured as it was a signature dish from Chef Giovanni! A thick piece of sweet silver cod from the Atlantic Ocean was seared and served with a thick tomato sauce reduced from a seafood broth of lobster and tiger prawns beneath a bed of white and green asparagus and a creamy bed of white cannellini bean. The dish was fabulous with the sweet cod being flavored by the sweet and sour sauce while the creamy bean puree lends a luscious ending to the dish. Divine!
We ended on a high note that night with Chef Giovanni’s Tiramisu, a must-have dessert in an Italian meal! The tiramisu was spot-on with its magnificent richness from the mascarpone cheese nestled with coffee soaked sponge fingers and dusted with cocoa dust. Sauced with a beautiful berry sauce, the Tiramisu was also accompanied by raspberries and blueberries for a touch of fruit to the dessert. I would like to repeat this course again and again… J
Service was also excellent as the restaurant manager and his staffs were impeccable, discreet and always with a smile.
My dining experience at Senja has been an evening of class from the rustic Italian menu to elegant ambience and wonderful live band! Chef Giovanni and his team managed to create a meal so warming and yet authentic right here in the heart of Malaysia. In addition, make sure to check out chef’s magnificent rustic pizzas filled with unique ingredients like beef and gorgonzola or seafood medley. Do seek out the beautiful experience here at Senja for an unforgettable Italian cuisine from the heart!
Tartar di Tonno e Mango
Mango Tuna Tartar
Crema di Cavolfiore con Brioche
al Tartufo Nero
Cauliflower Soup and Black Truffle Brioche
Terrina di Verdure Grigliate
e Mozzarella di Bufala
Vegetables Terrine and Buffalo Mozzarella
Raviolo al Nero, Salmone e Caviale
Squid Ink Ravioli, Smoked Salmon and Caviar
Rosse e Porcini
Pan-seared Scallops, Beetroot Puree
and Porcini Mushrooms
Gamberi al Pomodoro Piccante, Bruschetta
Prawns, Tomato Chili Sauce and Olive Oil Bruschetta
Costata di Vitello, Couscus, Salsa Chanterelle
Grilled Veal Rack, Couscous and Chanterelle
Involtino di Sogliola, Risotto alla Milanese,
Salsa alla Mugnai
Roulade of Dover Sole, Milanese Risotto
and Butter Lemon Sauce
Alaskan Filetto di Merluzzo, Vellutata di
Cannellini, Asparagi Bianchi
Seared Alaskan Cod Fish, Cannellini Bean
Velvet and White Asparagus
Tiramisu dello Chef Giovanni
Chef Giovanni’s Tiramisu
Creme Brulee al Rosmarino
Rosemary Creme Brulee
Cascine 7 ProseccoNV
Placido Pinot Grigio Delle Venezie IGT 2008
Vigne Rigali “Principessa” Gavia Gavi DOCG 2007
Agricola AllegriniValpolicella DOC 2008
Placido Chianti DOCG 2008
BaroneRicasoli “Castello Di Brolio Vin Santo” 2004
Full Festival Menu
RM360 per person with wine (any four courses)
RM280 per person with wine (any three courses)
RM220 per person with wine (any two courses)
RM180 per person without wine (any four courses)
RM140 per person without wine (any three courses)
RM110 per person without wine (any two courses)
Enjoy 10% discount on your total bill for groups of 6-12 people.
Festival diners can enjoy 10% discount on selected wine or champagne.
Enjoy 10% on any beverage when ordering from Festival Menu. Enjoy 10% discount on all mocktails and cocktails.
Room Night Offers
Festival diners can enjoy 10% off BAR rates.
Those celebrating their special day can enjoy a 10% discount off the total bill for up to 12 people
The Saujana Hotel Kuala Lumpur
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Kuala Lumpur
Tel: +603-7840 5502 ext 6122/ 4717