Delucca (Closed)

I don't remember exactly what this was, but it's somewhere along the lines of goat's cheese or goat's milk pasta. The taste was very, very creamy and milky. Small portion, but really, really rich. The meat is shredded mutton, so it's basically goat and goat. Haha. The mutton was super soft, too.Despite being so small, the flavours were so rich that I felt super full after eating this. This still stands as my favourite pasta that I've ever had, ever, so far.

Our first trip to Delucca left us with memories of soggy spaghetti and lacklustre lasagne. The food was better on our second visit, though it was a hit-or-miss experience. This place has lots of potential, with a vast menu and very friendly staff, but there's space for improvement. Delucca has an elevated open kitchen where you can watch the chef and his proteges in action, though it's not a very interesting sight. The first hint of mediocrity: a bland set of bread rolls. Thankfully, the gnocch

Delucca has improved by leaps and bounds since our previous visit (reviewed here, March 5). With new chef Nicola Carradori aboard, this place deserves serious attention from any Italian food lover in KL. Carrot and ginger soup with clams and basil. Thick, creamy comfort food. Tortelloni stuffed with pumpkin in a saffron & mascarpone sauce. Marvelous mix of tastes & textures. Deserves a prominent, permanent place on the menu. Rum baba. Delicate yeast cakes saturated in liquor. Am not usually a d

Delucca has improved by leaps and bounds since our previous visit (reviewed here, March 5). With new chef Nicola Carradori aboard, this place deserves serious attention from any Italian food lover in KL. Seared tuna loin coated with sesame and served with pickled veggies. Might be better if the tuna was more lightly seared, but still a respectable effort. Prawn souffle with carrot cream. Heavenly; probably the best savoury souffle I've ever had. Fluffy and perfectly flavoured. Don't leave with

Delucca has seen its ups and downs through the years, but it's cultivated a faithful following to help keep it afloat. This stylishly cozy, irrepressibly inviting Italian restaurant recently reinvented its menu, promising new recipes worth savoring on a Friday night with friends. Ricotta cheese with corzetti pasta and aubergines in tomato sauce, a creamy-tangy treat. Fans of freshly made pasta, take note: Delucca began offering everything from tagliatelle to maltagliati for takeaway purchases s

Delucca has seen its ups and downs through the years, but it's cultivated a faithful following to help keep it afloat. This stylishly cozy, irrepressibly inviting Italian restaurant recently reinvented its menu, promising new recipes worth savoring on a Friday night with friends. We tried to work a cheese theme into this visit, kicking off with a fascinatingly constructed salad, comprising thick slices of Parmesan cheese layered with Belgian endives and fennel, slicked up with what seemed like b

Being in an italian restaurant, the pizza shouldn't be too bad. So we had one. The combination was what made us decided to try. The ingredients weren't well spread on the pizza. At times, when I bite into the anchovies and I got excited. The prawns were less exciting and he tomato paste was mild in contrary. Would love to have more anchovies in it though.

Personally I love the dark chocolate very much as the flavor was very intense and the texture were creamy, I would say it was close to ice cream but it wasn't. The caramel gelato was decent and not as sweet as I have expected. However it faired less interesting after I tried the dark chocolate. Slightly melty, would be better if it was alittle more frozen like the dark chocolate's.

Meanwhile, Fabrizio's Home-made Fish Ravioli with Tomato, Zucchini and Prawn Sauce is just as good. An original recipe by Chef Fabrizio with over 20 years of experience, this dish is quite different as it's a little mushy in texture as the minced fish meat bursts out from the sheets of pasta with a strong fishy aftertaste. Each ravioli is enriched with a thick dressing of sweetish prawn sauce with decent amount of prawns.

Make your way to Delucca for main course as well as a cozy ambience. The Home-made Fettucine with Spicy Seafood is a must try. It comes with a huge prawn while accompanied by abundance of clams and mussels underneath the prawn. The pasta is springy in texture with a hint of spiciness in the sauce that tinge the taste buds once in a while. It also possess a slight sour taste maybe due to the tomatoes used but it's great nonetheless.

A surprising discovery, the gelato at Delucca is actually pretty good! We opted for dark chocolate, and caramel - separately.Caramel was mild and balanced, as opposed to sweet and intense. Actually, you can never go wrong with caramel flavour, as long as the base gelato is done right.Dark chocolate was very rich and moderately sweet.Both textures were very dense and heavy and their flavours lingered on the tongue. At 6 bucks a scoop (each flavour in the picture is "one scoop") it's a real good d

One of the better Italian restaurants that I've been to, Delucca's pizza fares pretty well against the competition. Prawn, chilli, anchovies and scallion make for a great balance of flavours. Juicy prawns go incredibly well with chilli, as we Malaysians know all too well; while salty anchovies make it taste more Italian and pizza-like and less like sambal udang.Pizza base is thin and crispy, though maybe a tiny bit dry; which is a common problem for wood-fired pizza (a fair trade-off). I find it

Ladies and gentlemen, I have found the best pasta in KL. Well, at least it's one of the best I've tried to date. A rather unconventional pasta - the tagliatelle with goat braised in milk is absolutely divine.The goat (mutton) is tender and creamy (with milk instead of cream). The taste is somewhere between cheesy, milky and creamy (it's all dairy after all). The amount of pasta is scaled down to the amount of meat, which is perfect.Not the hugest portion, but it's so rich that a little is a lot.

We were welcomed with this complimentary bread and olive with vinegar. The bread wasn't fluffy enough as it presented some resistance as I chewed. The olive and vinegar was alright. This was the best for the afternoon. Being intrigued by the description of "milk braised lamb ragu", I decided to order the small one. It was indeed very small. Perhaps 5 mouthful and it would be gone. The ragu was done perfectly! I love the creaminess of the ragu, accentuated by the note of lamb. The lamb wasn't pro