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2012-11-06 100 views
Amuse bouche of tuna with aged balsamic vinegar. Moist and meaty. Spinach & endive salad with golden fried egg. The highlight was the egg, which was lightly cooked and thinly battered. Break the runny yolk and spread it over the sweet red onion compote and crunchy veggies for a gorgeous-tasting salad. Orecchiette with lamb ragout, fava beans & pecorino cheese. A hearty platter to placate both carb-lovers and carnivores. The best flavors of Italian food in one recipe. Creme brulee sampler: vanil
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Amuse bouche of tuna with aged balsamic vinegar. Moist and meaty.
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Spinach & endive salad with golden fried egg. The highlight was the egg, which was lightly cooked and thinly battered. Break the runny yolk and spread it over the sweet red onion compote and crunchy veggies for a gorgeous-tasting salad.
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Orecchiette with lamb ragout, fava beans & pecorino cheese. A hearty platter to placate both carb-lovers and carnivores. The best flavors of Italian food in one recipe.
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Creme brulee sampler: vanilla, coffee, pistachio & strawberry. We couldn't get enough of the rich, milky custard base for each of the four flavors.
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Strawberry gelato & mixed berry sorbet. Fruity and frosty.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2010-06-08
Level4
2012-11-06 16 views
Veal agnolotti with porcini mushrooms. Very mushy veal mousse encased in perfectly prepared pasta skin. Absolute comfort food; we could have eaten this all evening. Duck leg confit with porcini mushrooms, shallots & port wine sauce. Not the best duck confit in town; maybe French recipes should be left to French restaurants, but the meat was a bit too stringy and the skin wasn't quite crisp enough. Wagyu beef cheek with celeriac, glazed veggies & pancetta. Tender and tasty, though the tiny bits
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Veal agnolotti with porcini mushrooms. Very mushy veal mousse encased in perfectly prepared pasta skin. Absolute comfort food; we could have eaten this all evening.
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Duck leg confit with porcini mushrooms, shallots & port wine sauce. Not the best duck confit in town; maybe French recipes should be left to French restaurants, but the meat was a bit too stringy and the skin wasn't quite crisp enough.
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Wagyu beef cheek with celeriac, glazed veggies & pancetta. Tender and tasty, though the tiny bits of cured pork left very little impression.
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Shiraz & Valpolicella red wine.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2010-06-08
Level4
2012-11-06 17 views
Tagliolini with lobster & spicy Calabrese salami. The best of seafood and pork combine forces, packing an intense wallop of flavor on one plate. Linguine with blue fin tuna, cured tuna roe & lemon zest. Brimming with meaty fish chunks; recommended for everyone who's tired of all the spaghetti aglio olio served elsewhere. Pumpkin tortelli with amaretti crumbs. Many outlets offer pumpkin ravioli, but none does it this well. Breathtakingly soft pumpkin mousse stuffed to bursting within thin tortel
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Tagliolini with lobster & spicy Calabrese salami. The best of seafood and pork combine forces, packing an intense wallop of flavor on one plate.
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Linguine with blue fin tuna, cured tuna roe & lemon zest. Brimming with meaty fish chunks; recommended for everyone who's tired of all the spaghetti aglio olio served elsewhere.
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Pumpkin tortelli with amaretti crumbs. Many outlets offer pumpkin ravioli, but none does it this well. Breathtakingly soft pumpkin mousse stuffed to bursting within thin tortelli skin, mingling marvelously with the scent of sage and aged balsamic vinegar.
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Tiramisu. Seemed like a non-alcoholic version, strangely.
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Cappuccino.
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2010-06-04
Level4
2012-11-06 33 views
Ricotta with sea urchin sauce & poppy seeds. An amuse bouche that we'd happily eat as a main course; rich but not overpoweringly so. Crab meat with avocado & bisque jelly. Baby food, comfort food. Foie gras with saba wine must reduction & sweet potato galette. Adding a citrus element might help slice through the sheer fattiness of this. But lovers of goose liver will still revel in cholesterol-fueled intoxication. Prosecco. Feeling bubbly. Oh, yeah.
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Ricotta with sea urchin sauce & poppy seeds. An amuse bouche that we'd happily eat as a main course; rich but not overpoweringly so.
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Crab meat with avocado & bisque jelly. Baby food, comfort food.
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Foie gras with saba wine must reduction & sweet potato galette. Adding a citrus element might help slice through the sheer fattiness of this. But lovers of goose liver will still revel in cholesterol-fueled intoxication.
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Prosecco. Feeling bubbly. Oh, yeah.
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2010-06-04
Level4
2012-11-06 26 views
No ifs or buts about it: Il Lido could well be KL's best Italian restaurant. That's a brazen proclamation, but being a true-blue fan of Italian food, I'm willing to make that claim. We braved ferocious traffic on a rainy evening to head here this week; the reward _ being greeted as the first paying customers in this outlet's existence. Capellini with sea urchin & buffalo milk ricotta. It's tricky to expound on the food, since everything is irreproachable, but it's worth mentioning that the ser
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No ifs or buts about it: Il Lido could well be KL's best Italian restaurant. That's a brazen proclamation, but being a true-blue fan of Italian food, I'm willing to make that claim.
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We braved ferocious traffic on a rainy evening to head here this week; the reward _ being greeted as the first paying customers in this outlet's existence.
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Capellini with sea urchin & buffalo milk ricotta. It's tricky to expound on the food, since everything is irreproachable, but it's worth mentioning that the service is stellar and the setting is sublime. If you have a loved one's birthday coming up, then come here.
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Pappardelle with goose liver, duck confit & truffle sauce. You recognize these ingredients; on their own, separately, they're decadent. Combined on one pasta platter, they're divine.
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Risotto with gorgonzola, radicchio & walnut sauce. Many of us search fruitlessly for the risotto of our dreams. I might sleep easy tonight, because I've found mine.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-06-02
Level4
2012-11-06 14 views
No ifs or buts about it: Il Lido could well be KL's best Italian restaurant. That's a brazen proclamation, but being a true-blue fan of Italian food, I'm willing to make that claim. Squid ink tonnarelli with spicy crab & saffron sauce. It seems naive of us to think that only Italian chefs can truly do justice to Italian food. But if you agree, then it helps to know that the chef here is from Milan, and that he personally crafted the menu. The icing on the cake: this restaurant is non-halal (wit
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No ifs or buts about it: Il Lido could well be KL's best Italian restaurant. That's a brazen proclamation, but being a true-blue fan of Italian food, I'm willing to make that claim.
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Squid ink tonnarelli with spicy crab & saffron sauce. It seems naive of us to think that only Italian chefs can truly do justice to Italian food. But if you agree, then it helps to know that the chef here is from Milan, and that he personally crafted the menu.
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The icing on the cake: this restaurant is non-halal (with apologies to Muslim friends). We loved this Sardinian suckling pig; it's vastly different from the Chinese and Spanish versions that we're used to, and vastly superior. Instead of seeking (and failing) to describe this, it would be more tantalizing to simply end this entry here.
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Argentinian Chardonnay Oak Cask, Trapiche (2006),
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2011-06-02
Level4
2012-11-06 15 views
Spaghetti carbonara with parma ham & parmesan shavings. Less creamy but more satisfyingly flavor-packed than most versions elsewhere. Might be even better if the parma ham could be served as soft, succulent slices, instead of crisp strips. Basil risotto with pan-roasted scallops. Not as wonderful as the other risotto that we had here previously. The taste of the rice was too subtle to leave a lasting impression. Ravioli with shellfish stuffing, squid & tarragon emulsion. All the ocean's distinc
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Spaghetti carbonara with parma ham & parmesan shavings. Less creamy but more satisfyingly flavor-packed than most versions elsewhere. Might be even better if the parma ham could be served as soft, succulent slices, instead of crisp strips.
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Basil risotto with pan-roasted scallops. Not as wonderful as the other risotto that we had here previously. The taste of the rice was too subtle to leave a lasting impression.
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Ravioli with shellfish stuffing, squid & tarragon emulsion. All the ocean's distinctive flavors, enveloped in pasta's comforting _ but not too heavy _ carbohydrate embrace.
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Pan-roasted Atlantic cod on a bed of Savoy cabbage & pumpkin sauce. Always nice to see Savoy cabbage on any menu, since it's kinda uncommon here. Its tame taste and tender texture made it the perfect partner for the firm, fleshy fish.
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2010-06-18
Level4
2012-11-06 15 views
Buffalo mozzarella with vine-ripened tomatoes. Probably KL's best Caprese salad, thanks to tomatoes that were far juicier and sweeter than supermarket varieties. Ricotta cake with orange & pistachio. The perfect cheese cake? Nearly as light as mousse yet still ravishingly creamy, with a flavor that was both delicate and delicious. Chocolate & vanilla gelati. A chilly finish to a chilled-out meal. Orvieto & Sauvignon Blanc. Vin Santo Serelle & Moscato dessert wines.
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Buffalo mozzarella with vine-ripened tomatoes. Probably KL's best Caprese salad, thanks to tomatoes that were far juicier and sweeter than supermarket varieties.
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Ricotta cake with orange & pistachio. The perfect cheese cake? Nearly as light as mousse yet still ravishingly creamy, with a flavor that was both delicate and delicious.
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Chocolate & vanilla gelati. A chilly finish to a chilled-out meal.
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Orvieto & Sauvignon Blanc.
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Vin Santo Serelle & Moscato dessert wines.
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2010-06-18
Level4
2012-11-02 28 views
Il Lido's second-floor rooftop lounge is finally open _ not lofty enough to provide a bird's-eye view of KL's skyline, but still strategically positioned to form a striking backdrop to the city center's most familiar buildings. It's a spacious, laid-back spot, offering hearty bar food and heady cocktails. Classic bruschetta (vine-ripened tomatoes, garlic, basil). Not bad, but pretty basic. Vegetable "spiedini" (Sicilian grilled skewer). Mildly spicy; terrific for snacking. Chicken, prawn and be
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Il Lido's second-floor rooftop lounge is finally open _ not lofty enough to provide a bird's-eye view of KL's skyline, but still strategically positioned to form a striking backdrop to the city center's most familiar buildings. It's a spacious, laid-back spot, offering hearty bar food and heady cocktails.
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Classic bruschetta (vine-ripened tomatoes, garlic, basil). Not bad, but pretty basic.
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Vegetable "spiedini" (Sicilian grilled skewer). Mildly spicy; terrific for snacking. Chicken, prawn and beef tenderloin skewers are also available.
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White anchovy & black olive pizza. Also a high-sodium recipe, with a very fishy flavor from the soft, slippery anchovies. Interesting change from the typical pizza toppings.
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Mimosa (prosecco, orange) & strawberry daiquiri.
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Top Hill & Pina Colada.
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2010-07-08
Level4
2012-11-02 21 views
Il Lido's second-floor rooftop lounge is finally open _ not lofty enough to provide a bird's-eye view of KL's skyline, but still strategically positioned to form a striking backdrop to the city center's most familiar buildings. It's a spacious, laid-back spot, offering hearty bar food and heady cocktails. Emiliana bruschetta, topped with goose liver & shallot compote. Velvety foie gras terrine with crisp, fresh-tasting bread. What's not to love, right? Venetian bruschetta (cod fish & potato mou
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Il Lido's second-floor rooftop lounge is finally open _ not lofty enough to provide a bird's-eye view of KL's skyline, but still strategically positioned to form a striking backdrop to the city center's most familiar buildings. It's a spacious, laid-back spot, offering hearty bar food and heady cocktails.
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Emiliana bruschetta, topped with goose liver & shallot compote. Velvety foie gras terrine with crisp, fresh-tasting bread. What's not to love, right?
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Venetian bruschetta (cod fish & potato mousse). The thick, creamy toppings on this one propelled it into the ranks of the top 10 bruschetta recipes we've ever tasted.
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Sardinian bruschetta (pork & BBQ sauce). Recommended for toothless carnivores, who'll adore how the meat is turned into melt-in-the-mouth mousse.
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Genoese bruschetta (black olive tapenade & zucchini). Order if you have a tolerance for salt. Might have enjoyed this more if we weren't all bruschettaed out by this point.
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Potent cocktails: ilLidotini (smirnoff orange, red vermouth) & Mojito.
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2010-07-08
Level4
2012-11-01 29 views
Not content to rest on its laurels, Il Lido recently spruced up its menu, adding new recipes that pulled us inexorably back here. Champagne risotto with truffles. We couldn't quite detect the effect of the champagne in this (except for its nearly golden color), but the generous serving of shaved truffles was obviously unmissable. Earthy-tasting, but in a subtle manner. Sicilian-style blue fin tuna rolls with confit tomato coulis. Firm, fleshy fish that could be mistaken for chicken. We loved it
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Not content to rest on its laurels, Il Lido recently spruced up its menu, adding new recipes that pulled us inexorably back here.
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Champagne risotto with truffles. We couldn't quite detect the effect of the champagne in this (except for its nearly golden color), but the generous serving of shaved truffles was obviously unmissable. Earthy-tasting, but in a subtle manner.
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Sicilian-style blue fin tuna rolls with confit tomato coulis. Firm, fleshy fish that could be mistaken for chicken. We loved it with the thick, mildly sweet gravy.
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Baked rigatoni, stuffed with suckling pig & truffles. Nearly overwhelming in its richness; this should be shared by two people. We lapped up every bit of the succulent pork, which went perfectly with the pasta and porcini mushroom cream.
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Duo of grilled duck & goose liver with duck leg confit timbale. The duck breast was tender and tasty enough, but the other half of this recipe was divinely decadent: A massive chunk of foie gras paired with melt-in-the-mouth duck meat.
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With a chef from Milan helming the kitchen here, it would have been remiss of us to skip the Milanese breaded veal chop. A fairly thin but very hearty serving of tender veal. The rucola & cherry tomatoes even made it taste healthy.
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A sweet finish. Complimentary chocolates & tiny biscuits.
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2010-08-15
Level4
2012-10-30 27 views
Il Lido is serving Italian white truffles flown in from Alba on a special menu this month _ a gastronomic treat that shouldn't be missed. Priced at about RM25++ per gram (market rates fluctuate), the truffles are freshly grated on each dish only when it's brought to the table (one or two grams are sufficient each time). The chef has crafted simple recipes that enable the truffles to shine, including homemade tagliolini with sour cream butter. Buffalo ricotta cheese ravioli with a runny egg yolk
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Il Lido is serving Italian white truffles flown in from Alba on a special menu this month _ a gastronomic treat that shouldn't be missed.
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Priced at about RM25++ per gram (market rates fluctuate), the truffles are freshly grated on each dish only when it's brought to the table (one or two grams are sufficient each time). The chef has crafted simple recipes that enable the truffles to shine, including homemade tagliolini with sour cream butter.
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Buffalo ricotta cheese ravioli with a runny egg yolk. The truffles add a delicately nutty aroma and an earthy flavor that's reminiscent of garlic, but much more subtle.
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Three-year-old aged Parmigiano cheese flan. Creamy comfort food that tastes almost rustic, thanks to the nearly paper-thin truffle shavings.
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Duck broth risotto with shredded duck confit. White truffles are reputed to have aphrodisiac qualities, but truth be told, these ones seemed to have only a mild effect.
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Prosecco makes the world go round (and round and round).
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Peach Bellini & Strawberry Rossini at the rooftop bar.
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2010-10-14
Level4
2012-10-24 9 views
Haven't been back to il Lido in awhile? This week's a terrific time to return, since Chef Andrea is featuring veal head on his current specials menu.Start with brain food: golden-fried and served with spinach, these veal brains are delicate in taste and buttery in texture, brilliant for whetting the appetite for meatier fare.Veal tongue braised with red wine. Tender, not rubbery, with a rich, bold flavor. Veal cheek, boiled to preserve its full gelatinous glory, spiced up a bit with horseradish
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Haven't been back to il Lido in awhile? This week's a terrific time to return, since Chef Andrea is featuring veal head on his current specials menu.
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Start with brain food: golden-fried and served with spinach, these veal brains are delicate in taste and buttery in texture, brilliant for whetting the appetite for meatier fare.
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Veal tongue braised with red wine. Tender, not rubbery, with a rich, bold flavor.
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Veal cheek, boiled to preserve its full gelatinous glory, spiced up a bit with horseradish sauce and partnered with lentils. The brain, tongue and cheek are all included on one RM82++ platter that'll remain available for several more days.
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In the long run, veal-lovers can still head here whenever they want for Il Lido's regular veal dishes, like this veal scallopine (RM58++), bursting with the natural fragrance of mushrooms and herbs, bolstered by a creamy-dreamy bed of polenta.
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Complimentary crostoli. Crisp and sweet, sending us out into the night on angel wings.
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2012-10-23 29 views
KL's best Italian restaurant is well worth visiting this month, as chef Samuele Alvisi presents a special menu for January that features gastronomic masterworks from his home region of Emilia-Romagna in northern Italy. Homemade cappelletti stuffed with Squacquerone cheese & served with Parma ham, shallots & 25-year-old balsamic vinegar. Luxuriously light and silky, filled with gooey cheese that flowed like lava when we pierced the pasta. Chestnut fettuccine with jumbo prawns & broccoli. Simple
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KL's best Italian restaurant is well worth visiting this month, as chef Samuele Alvisi presents a special menu for January that features gastronomic masterworks from his home region of Emilia-Romagna in northern Italy.
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Homemade cappelletti stuffed with Squacquerone cheese & served with Parma ham, shallots & 25-year-old balsamic vinegar. Luxuriously light and silky, filled with gooey cheese that flowed like lava when we pierced the pasta.
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Chestnut fettuccine with jumbo prawns & broccoli. Simple and straightforward; not bad if you want a fuss-free pasta dish, but tasted pretty run-of-the-mill.
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Pork belly confit with garlic mashed potatoes & black truffle sauce. Similar to Chinese siew yok, with Italian flourishes. As succulent and flavorsome as meat can get, though the caramelized crackling was less crisp than we had anticipated.
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Robert Mondavi Rose Woodbridge 2007 & Hugel Riesling 2008.
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2011-01-18
Level4
2012-10-23 29 views
KL's best Italian restaurant is well worth visiting this month, as chef Samuele Alvisi presents a special menu for January that features gastronomic masterworks from his home region of Emilia-Romagna in northern Italy. Lamb shoulder stewed with herbs & Albana white wine. A basic meat-&-potatoes dish, nicely executed. Tender, rich-tasting meat, not gamy at all. The traditional chocolate-&-vanilla bread pudding with Alchermes liquor had the texture of tiramisu, surprisingly, and a medicinal flavo
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KL's best Italian restaurant is well worth visiting this month, as chef Samuele Alvisi presents a special menu for January that features gastronomic masterworks from his home region of Emilia-Romagna in northern Italy.
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Lamb shoulder stewed with herbs & Albana white wine. A basic meat-&-potatoes dish, nicely executed. Tender, rich-tasting meat, not gamy at all.
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The traditional chocolate-&-vanilla bread pudding with Alchermes liquor had the texture of tiramisu, surprisingly, and a medicinal flavor that may be an acquired taste.
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Harvey's Bristol Cream & Taylor's Fine Tawny.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-01-18