Chef Ricky Parlanti Joins Prego as New
Italian Chef De Cuisine
Italian
cuisine has to be one of the warmest and heartiest cuisine I know. It is also
one of the more popular cuisine that we enjoy often. For some of the finest
Italian cuisine in the city, head over to Prego
Italian Cuisine at The Westin Kuala
Lumpur.
The Westin Kuala Lumpur welcomes Chef Ricky Parlanti to Prego.
No stranger to our culinary scene, Chef Ricky Parlanti is the ninth generation of
chefs in the Parlanti family. With over 35 years of culinary experience and numerous
prestigious culinary awards under his repertoire, Chef Parlanti has also
traversed across the globe with stints in various five-star restaurants and
leading hotels. Not limiting to only cooking, Chef Parlanti has also added consultancy
to his list of talents. He was responsible for overall designing and opening of
restaurants as well as revamping concepts and menus for various famous
restaurants internationally.
Perhaps
one of his most recognizable effort in our culinary scene was his own
multi-award winning restaurant, The Mangotree
Restaurant located in Bangsar in his early years here. Besides that, Chef
Parlanti has also managed other popular eateries such as Dining in the Dark KL, The Steakhouse KL and The Whiskey Bar.
In
fact, one of the very first few chefs I have met when I started my blog was
Chef Parlanti. That dining experience was one of the most memorable ones I have
had since we dined in the kitchen itself where we got to see how Chef Parlanti
whipped up his dishes from scratch at the Palace
of the Golden Horse.
When
asked on what he would describe as his cooking style, the humble and jovial
chef retorted with cheeky grin of “My Own Way”. Growing up in Tuscany,
cooking was the heart and soul of his family. It was everything he remembers
and cherish. Despite having cooked for some of the elites of the world, Chef
Parlanti concurred endearingly that he loves cooking for his family. In fact,
his daughter also takes after his passion and is also a chef working abroad
currently.
With
all that said, Chef Parlanti aims to bring authentic Italian flavours to diners
at the modern and contemporary Prego. With a motto of “Food should speak for itself as
nothing can beat the quality of a well-prepared dish”, diner can only
expect the finest ingredients coupled with Chef Parlanti’s culinary skills in
menu at Prego.
The
gorgeous modern and contemporary ambiance of Prego boasts of an open kitchen
where diners can catch some live kitchen actions from the chefs and culinary
team.
Bread
always makes an appearance in every Italian meal. There’s nothing more
satisfying that fresh warm bread served with butter or olive oil and balsamic
vinegar. The house baked bread hits all the right notes of crusty shells with
fluffy soft inside served with olive tapenade, extra virgin olive oil with
balsamic vinegar and tomato jam. The other bread was a crispy thin flatbread
smothered in aromatic herb oil that was so irresistibly yummy.
Burrata con Verdure Grigliate e Pesto
alla Genovese
Lunch
commenced with Burrata Cheese served
with Grilled Spring Vegetables, Basil & Pine Nut Emulsion (RM65). Burrata or buffalo mozzarella is one
of the greatest Italian cheese ever created in my opinion. There’s something so
sublime in indulging in a ball of creamy oozing milk cheese that is utterly
satiating. One can tell how fine this burrata was as soon as one cuts into it.
That amazing oozing creaminess is gorgeous at sight as well as on the palate.
Chef
Parlanti did divine justice to this fine ingredient by adding sweet and smoky
grilled eggplant, bell peppers, onions, zucchini, spring onions, basil and pine
nut pesto and finished with quality aged balsamic vinegar. The dish epitomize
flavours as well as colours of Italian in very bite. Simply divine!!
Zuppa di Funghi, Aromatizzata al
Tartufo
My
bowl of Truffle Scented Cream of Field
Mushrooms (RM42) was brighten up with a yellow ray of sunshine, a dollop of
cream, crouton and sprig of chervil. Even before the soup was tasted, the air
lingers with aromatic truffle note that teased and tempted my sense of smell
with gravity-defying force of attraction. The soup was beautifully flavoured,
rich with earthy mushrooms, particularly porcini mushrooms that stood out in
boldness with truffle oil. So luscious, not a single drop of soup was left.
Adding
a little tug of fun in welcoming Chef Parlanti, there was a pasta showdown with
new Italian chef de cuisine, Chef Parlanti and the hotel Executive Chef Rudy Junaidie.
We caught actions of the heat in the kitchen with the individual’s pasta cook
off and couldn’t wait to try both pastas after the aromas of the pasta wafted
through the air.
Chef
Parlanti whipped up his signature authentic Carbonara e Castelmagno while Chef Junaidie whipped up a fusion
twist in Gamberetto Aglio Olio e
Peperocino. A cheery pose when both chefs were done with their cook off. Perhaps
the ones that really revel in the friendly pasta showdown had to be us diners!
Carbonara e Castelmagno
Chef
Parlanti’s Prego’s Special Carbonara
(RM68) with beef bacon, egg yolk, cream and parmesan, finished in Castelmagno Cheese Wheel, was cheese
haven on a plate. Its carbonara elevated with cheese to the max. The homage to
cheese was truly what makes this carbonara pure indulgence. Thick, silky and
utterly luscious, the al dente penne pasta was also finished with crispy beef
bacon, shavings of parmesan, freshly cracked black pepper and fresh herbs. Pure
comfort food at its best and also my preferred dish if I have to choose between
the two pasta.
Gamberetto Aglio Olio e Peperocino
Chef
Junaidie’s Asian Style Pasta, Prawns,
Fresh Coriander, Garlic & Herb Crumbs also won many votes that day.
Inspired by his wife’s favorite ingredients and flavours, he infuses strands of
al dente pasta with lots of spicy chili garlicky goodness and lots of fresh
herbs to heighten its aroma and flavours. Prawns were plump and juicy, adding
more succulent oceanic notes to the dish.
Duetto di Branzino e Manzo “Prego”
Our
final main course of the day was land and sea Duet of Wood Oven-Baked Salted Seabass & Grain-Fed Angus Beef. A
beautiful piece of beef, cooked medium and served with rich beefy jus on a bed
of wilted spinach is the perfect companion to the paper wrapped seabass
perfumed with lemon, fennel and thyme, finished with dill sauce. Both are
priced RM94 for seabass and RM286 for Angus beef for individual full portion.
While
the steak was delicious, the fish was scrumptious with bright citrusy herb
flavours that really accentuated the soft sweet fish beautifully.
Tiramisu Tradizionale
It
only makes sense to end our Italian soiree with Chef Parlanti’s Mascarpone Trifle, Espresso (RM26).
Generous portion of light fluffy mascarpone cheese with bold hits of espresso,
cocoa and fluffy lady finger biscuits is available in an alcoholic or
non-alcoholic version. The dessert was a perfect ending to our Italian lunch
that day.
We
were told that Chef Parlanti loves to cater to the various palates of his
diners. Should you catch him in Prego on a less busy day, he may just be able
to design a Menu Sorpresa or surprise menu with your preference of customized
dishes using your favorite ingredients.
Make
your reservations by calling 03 2773 8338 today.
PREGO
ITALIAN CUISINE
The Westin Kuala Lumpur
199, Jalan Bukit
Bintang,
Bukit Bintang,
55100 Kuala Lumpur
Website: www.thewestinkualalumpur.com
Facebook:
Business Hours:
Lunch: Monday to
Saturday, 12.00pm to 2.30pm
Dinner: Monday to
Sunday, 6.30pm to 10.30pm
Brunch: Every Sunday,
11.30am to 2.30pm
