It was our first time visit to House Restaurant e@curve though I've tried the other branch at G Tower. Home-made Socialized Fruit Tea (with Lychee sorbet) RM12.90 (left)
Lemonade RM9.90 (right)
We were so in love...with this home-made socialized fruit tea. It had the natural aroma of tea with a tinge of lychee sweetness but no presence of sugar. Lemonade was just being lemonade. Creamy Carbonara with Beef Bacon RM24.90
Spaghetti was al dente along with chewy beef bacon but cabonara sauce was a bit of disappointment with its slightly thick sauce. Penne Pasta with Salmon RM29.90
In smoked salmon cream sauce, vine ripped cherry tomatoes
Penne pasta was cooked to perfection,with cream sauce bursting out on every bite,leaving me speechless in its wonder. Differ than the one I had at its G Tower outlet, the salmon was perfectly grilled.

House Restaurant e@curve has lift up to our expectation in terms of standard and consistency with its branch at G Tower.

We happened to pass by one day at Lecka-lecka on the way to watch movie and decided to try out this gelato kiosk.After 8 (Mint & Chocolate) (left), Weekly Special (Chocolate Brownie) (right)
The weekly special of chocolate brownie has left us rather good impression with its spongy brownie texture in between the chocolate gelato. After 8 on the other hand refreshed our taste buds.

We were seated at the enclosed room inside Alessio which has the portrait of Marilyn Monroe printed on cushion. Very eye-catching colour tone of red and yellow at the bar.Nasi Lemak Istimewa
Coconut flavoured rice with a scent of pandan accompanied with a whole leg chicken rendang, chili paste, peanut, anchovies & cucumber topped with a sunny side up
Everything done right to complement each other on this plate of Malaysia symbolic dish, but rendang chicken excels with its tender texture. Apricot & Chestnut Chicken Involtini
Chicken involtini with apricot, chestnut & smoke duck bacon served with arugula salad & toasted focaccia
As Involtini means rolls in Italian, it implies a small bite of food consisting outer layer wrapped around the filling. Its complicated process paid off as I indulge in sequence like how one door leads to another: crisp layer of chicken skin, to soft and cushion layer of fat, to firm chicken meat, and finally to smoke duck bacon with apricot & chestnut. Spaghetti Vongole
Spaghetti tossed in virgin olive oil, basil, garlic butter & clams dripped with Alessio's house basil & mint sauce
Distinct from those with sauces, it forefronts the simple flavors of Alessio house basil & mint sauce on Vongole (clams in Italian) and good quality olive oil on al-dente spaghetti.Grilled Aubergine & Mushroom Bruscetta
Grilled marinara aubergine on Alessio's house focaccia bread and fresh button mushroom baked with cheddar & mozarella on Alessio country wholemeal bread
An appetizer combination made specially for KL restaurant week in getting the best of both worlds: Grilled Aubergine Brucetta and Mushroom Bruscetta. Grilled Norwegian Salmon
Grilled deep sea Norwegian Salmon on a bed of creamy mashed potato served with coral & rucola salad, garlic butter focaccia & fresh mango sauce
Grill salmon might be of no challenge but it takes master to have crispy skin. Mango sauce comes in great with its tinge of freshness. Crème Brulee
Fresh vanilla crème brulee with caramelize raw sugar touch
Rich custard base topped with right amount of sugar as contrasting layer of hard caramel and served in ramekin.

Overall it was a pleasant dining experience at Alessio with affordable price.

Momofuku-Inspired Pork Buns RM21
Chinese-style braised pork belly slices with pickled cucumber, sandwiched in steamed flower mantao

Came in a bamboo basket much like the dim sum, these two pieces of fatty pork belly were not for the health conscious patrons. Big thanks to the addition of sour pickled cucumber, greasiness of that soft melting pork fat has lowered to a more acceptable range. Portion was small enough to be finished in few bites but for those pork meat die hard fans out there, this would very much worth the price. Spaghetti Carbonara RM26
made the traditional way with pancetta chunks & roughly-torn proscuitto, tossed in cream & topped with a raw egg yolk

Procuitto or Parma ham is a dry-cured ham that is usually sliced thin and served uncooked while pancetta chunk is a spiced, salted and dry-cured pork belly. Flavourful enough as they preserved the pork meat as it is and chewy enough for you sink the teeth between meat lines. Yet, pardon this lady for not understanding the art of dry-cured meat and seek more sips of the sauce in order to swallow that dry, salted meat. Distinct from the usual carbonara, raw egg yolk was being presented in front of my eyes which later has added the extra smoothness to the spaghetti.
Though portion was not that huge, I needed Jason's help in order to finish this plate.

Passion Fruit Mojito(Left) Tiramisu RM6.50
Traditional tiramisu; coffee sponge with mascarpone cheese
(Right) ChocoRaspberry RM6.50
Chocolate & raspberry mousse cake with almond sheet

We were disappointed to learn that the afternoon tea set were sold out at 4pm with less than one third of the seats occupied. Jason then suggested to try out their March promotion of Buy 3 for 2. The cakes were of soft textures and low sweetness level. Average with nothing to wow about.