There are many foreign food restaurants to chose from in Malaysia. The suggested restaurants here are chosen for their accomplishment of these ideals :-
2. Quality of food and Service
3. Good tasting food
France’s reputation for wonderful food and cooking is often thought of as being based on technical skills and extravagant, expensive ingredients – on sauces that need to be reduced, and foie gras, truffles and other delicacies. This is haute cuisine, ‘classic cooking’, which was developed by the chefs of the French aristocracy. Nouvelle cuisine, ‘new cooking’ was a reaction in the 60’s to the dominance of haute cuisine when chefs created lighter dishes, and encouraged innovation and experiment with untraditional ingredients and cooking styles, some which were abandoned but had a lasting influence on French cooking.
Fundamentally, French food is a regionally based cuisine and many French dishes are called after their place of origin. Each area of France grows or produces food uniquely suited to its terrain and climate. The respect for ingredients extends to only eating fruit and vegetables at the height of their season.
The French love food and have gone to great lengths to protect their ingredients and traditional methods of food preparation. The strict appellation d’origine controlee (AOC) system is used to keep their cheeses and wines as authentic as possible, and being extended to other important and regionally based food products, from Puy lentils to carrots from Creances. Bon appétit.
French Restaurants in Malaysia
Le Bouchon (The Cork)
Add: 14 & 16 Changkat Bukit Bintang, 50200. Kuala Lumpur
Tel : (603) 2142 7633
Philippe will guarantee the authenticity of traditional French cuisine. Restaurant is cozy with homely and rustic French ambience.
Ma Maison (My Home)
32 Persiaran Ampang
55000 Kuala Lumpur
Bertrand J. Langlet is the chef. Ma Maison is a little restaurant in the suburbs of Ampang that offers delectable classic French fare in a warm and cozy setting.
11 Jalan Sultan Ismail,
(60 3) 2074 3900
La Table D'Hote (Table of the host)
Ground Floor, No. 38 Jalan Bidara KL (Behind Hotel Istana)
(603) 2145 4964
Mr. Sebastien & Philippe brings to you traditional French cuisine in a traditional setting. Non Halal.
Head chef Jerome Deconinck offers only authentic French food. With a seating capacity for 50, inclusive of a private dining room, has tasteful decor and a comfy ambience.
La Cigogne(The stork) & La Blason(The emblem)
Bukit Tinggi Resort
Le Parisien (The Parisan)
Tembeling Resort, Jln Golf
25050 Kuantan, Pahang
(609) 566 3710
Chef is Alexandre Stephane
The beauty of Italy’s food is in its gastronomic diversity. Each area in Italy is loyal to its specialties. Italy could be divided up geographically and regionally by its cuisine: the North ate butter, polenta, risotto and stewed meats; the center cooked with lard, fresh pasta and the South lived on olive oil, dried pasta, pizza, chili pepper and tomatoes. In the past fifty years, with movement of people from within the country itself, there is much integration of cuisine as well. Yet, regional food is still very much alive.
Italy is home to the slow food movement. This movement was set up in 1989 to promote and preserve the regional and traditional food and counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Today they have over 80,000 members all over the world. www.slowfood.com.
Eating and drinking well is a national pastime from selecting fresh produce in the market to having a mid-morning espresso in a café, lunching in a trattoria or osteria and picking up some antipasto from the salumeria.
Cooking Italian for the Malaysian Muslim population has been quite a challenge as many traditional recipes require the use of alchohol and pork, which is forbidden in Islam. Some of the popular recipe such as meat Ragu(known outside Italy as Bolognese) and Tiramisu, among many others require the use of wine. Spaghetti Cabonara traditionally uses pork bacon. As such, taking them out of the recipe will remove one layer of flavour or alters it somewhat. Nonetheless, the chefs from halal restaurants have worked to maintain the taste without these ingredients and seem to have done a good job at that. Buon Appetito.
Is your pizza a pizza? The Italian tradition of pizza dates back almost 200 years when pizza was baked in wood burning fireplaces and was first invented in Naples, Italy. Associazione Vera Pizza Napoletana or the Association of Real Napolitan Pizza awards certificates to pizzerias or Pizza makers that follow strictly to the methods and ingredients of the traditional pizza. The dough must be hand pressed, and not rolling pins or machines, with Italian flour and the precise amount of water. The tomatoes are always Italian, usually San Marzano type. And the mozzarella cheese is that from water buffalo in the region between Napoli and Roma. The cooking of the pizza must take place on the surface of a wood fired oven and not in any pan or container. These are the ingredients with practiced hands that make real pizza Napoletana. Of course there are many deviations of methods and ingredients after this first pizza was made with probably hundreds of variations in Italy itself and all over the world. What remains true is that a great tasting pizza is made sensibly, uses the freshest and best quality ingredients and adheres as much as possible to its traditional way of preparation.
Italian Restaurants in Malaysia
Ciao Caffe Ristorante
428, Jalan Tun Razak,
50400 Kuala Lumpur
Tel : 603-9285 4827
Fax : 603-9286 2617
One of the longest serving Italian restaurant in Malaysia. Authentic Italian food can be found in this establishment and is of high standards. Rudy Stecca from Venice heads the direction of the restaurant since 1999.
Ciccio Pasticcio Ristorante Bar Pizzeria
15 Changkat Bukit Bintang. 50200
Tel : 603-2141 8605
Fax : 603-2141 8609
Nerovivo (Shining Light)
3A, Jalan Ceylon
Typical Italian trattoria managed by Dino Pozzato and seasoned restaurateur Paolo Guiati and Head Chef Massimiliano Ranauro. Casual ambience blended with fine music surrounded by the best priced wholly imported Italian wine selection in KL. A la Carte menu feature dishes from Milan to Sicily. Pizza's prepared in an authentic wood oven.
Rosticceria E Vini
ground floor, somerset
tel: 03 / 2070 0530
Rosticceria is an important establishment in Italy. It is basically an upscale dine in cum take away. This is a restaurant where you can eat as well as take-away a variety of wine selections, cold cuts, imported cheeses, homemade bread and a range of dry products. Being non halal, you will get the traditional flavour of many dishes that require the use of wine or pork. Products come from Italy. Same management with Nerovivo.
Hotel Sheraton Imperial
Jalan Sultan Ismail
Chef Gianluca Re Fraschini
Bacco (Wine God)
5 Jalan Liew Weng Chee
Off Jalan Yap Kwan Seng
Owned by Datuk Luciano Mirri. “Good food takes time to prepare. For our best dishes, ingredients are freshly sourced and everything made from scratch”. Chef Michele Dal Cero from Verona, Italy.
Chef Giovanni Rizzi helms the kitchen.
Stefano Maccagno promises good food with a relaxed atmosphere in this resort hotel.
16 Jalan Telawi,
Bangsar Baru, Kuala Lumpur, 59100
Chef Giovanni helms the kitchen.
E/01/02, 1st Floor Plaza Mont Krara, 2 Jalan Kiara,
Mont Kiara Kuala Lumpur
Wilayah Persekutuan 51100 Malaysia
24G Medan Setia 2, Plaza Damansara,
Bukit Damansara Kuala Lumpur
Wilayah Persekutuan 50490 Malaysia
No. E06/G, Jalan Selaman 1/2,
Dataran Palma, Ampang Selangor 68000
12, Jalan Telawi 5, Bangsar Baru,
Kuala Lumpur Wilayah Persekutuan 59100
241-1, Jalan Ampang, Kuala Lumpur
Wilayah Persekutuan 50450 Malaysia
KLIMT Austrian restaurant
No.6-5, Jalan Batai, Damansara Heights
A homely restaurant managed by chef Weiss and his wife Fairus. They started Klimt and offers halal Austrian food to KL.
Jalan Sultan Ismail
C11-1, Jalan Ampang Utama 1/1
Off Jalan Ampang
Heinz Bauert, the owner of the Chalet Suisse in Kuala Lumpur, was born and educated in Horgen, by the Lake of Zurich. After his Chef training he attended the Hotel-Management School in Luce.rne and left Switzerland soon after that for England and then to Thailand
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