A great pasta in this case – spaghetti – must be perfectly cooked. The use of the right quality pasta is important, cooked to the right texture, the sauce must not be too overwhelming and not too creamy. All play a critical part to ensure you have a pleasureable experience to enjoy the best pasta possible.The spaghetti Bolognese was served which a strong tomato base. I preferred the beef version of it as the beef brings out the best combination of taste to match the tomatoes base.Next is the Spaghetti Frutti Di Mar – which means Fruit from the sea – In Italy they do not call it seafood but fruit from the sea. The ingredient used was very fresh. You could taste the crisp prawn and the springy squid mix blended with rich cheesy sauce makes it extremely tantalizing.The final dish was Spaghetti Tarufona (truffle sauce). This dish looks very simple. There is no meat and you could only see some chopped garlic in the dish. Before the waiter laid down this dish, we could smell the fragrant aroma of the truffle sauce. I have never eaten spaghetti with this sauce. Truffle oil used to cook this dish.

The first bite of the spaghetti, I was totally mesmerised by the flavour and the smell of it. I was indeed extremely surprised on how a simple dish with so minimum ingredient can taste so wonderful. You definitely want to go for a second helping or a third helping on this dish. If any dish this is the one that made my day.

Rating 4 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

At Gusto Giusto the pizza based is of home made thin crust. I like the cheese that was used in this restaurant as it does not have a strong and pungent cheesy taste. The cheese used are from Australia.Margherita – tomato sauce, mozzarella, basil

The most important criteria of a perfert baked pizza have got to be the right timing, as this will decide the fate of the browning of the cheese. Too much it will burn the cheese. the right timing and heat level used will determine the partially burned cheese has a particular distinct flavor of its own.Siciliana – tomato sauce, mozzarella, olives, anchovies

Everything, from the quality ingredients to the super-swift firing in the oven, giving you an experience as close as possible to that you’d enjoy at a Trattoria table in Sicily.Gusto Giusto Special – tomato, mushroom, anchovies, capsicium, beef

The secret is consistency; the base will be beautifully chewy and the topping charred to loveliness, whether you keep it simple with a Margherita (tomato sauce with mozzarella) or dress things up with, say olives, anchovies (Siciliana) or mushroom, capsicum and beef (Gusto Giusto Special).

Rating 3 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Nasi Sicily – Arancina literally means - Orange Riceball– unique, fried rice ball coated with breadcrumbs. It takes awhile to getting the use to the flavour of this Arancina. It was a little crunchy and hard at first, but once you start to bite it, it has that hard crunch (due to the frying) that made it a little different. The filling in the rice ball are mozzarella cheese with tomato sauce and some beef.

This dish is not for everyone. It takes a while to find the taste and you either love it or hate it.

Rating 2 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Mention about Italian Food, the first thing that comes to mind, is Pizza and Pasta. I have the opportunity to try out this no frill little cafe located at 25 Jalan Juruaudit U1/37, 40150 Glenmarie, Shah Alam called Gusto Giusto which simply means the Right Taste in Italian. This restaurant is owned by an Italian from Sicily and he was very passionate to share with us the Italian family dining experience and henceforth his setup of this restaurant and its menu.The décor is a simple and family like. The first dish was the appetizer.

Antipasto – Italian appetizer. The cheese that was used here was of a subtle taste and I really enjoyed this Italian appetizer. We were served 2 variants of this antipasto.

The olives was also very crunchy and did not have that funny taste like keeping too long. I found out later that the olives that the chef used is soaked with water compared to some which is soaked in oil. The first antipasto was quite like a salad tossed with corn, olive, peas, basil and a few slices of buffalo cheese. It is very refreshingThe second one, consists of fried tomatoes, olive and multiple pieces of buffalo cheese. If you are that love cheese then this antipasto will make your day. The cheese does not have the pungent smell and taste.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

We had a unique experience that night as the management was planning to introduce a new product for their chain of restaurant. They call it squeeze-it – A popular frosty ice product originating from Hokkaido Japan. It is a cold dessert or rather an ice popsicle but in another form. It looks like a cute little ping pong ball which is frozen. They have to massage the ball. The type of massage, to the ball depends on the preference i.e. whether you want to ice to flush out at a fast rate or slow rate. You can also create an art by controlling the flow of the ice, making a mini mountain or etc depending on your creative style. The way you eat it, is after cutting a small cut at the tips of the so-called branch. Upon cutting, the frosty ice will shot out continuously. All you do, is continuing sucking the ice from the tip and squeezing the ball as quickly as possible. That is how the name Squeeze it comes from. At the end of the process, you will have a sudden burst of the frosty ice shooting into your mouth. A truly very unique experience.One of the main selling points is that, this ice flavours are 100% based on the fruits extract not artificial flavouring. There are 11 flavours offering Chocolate, Mango, Strawberry, Wild Berries, Premium Hazelnut Chocolate, Premium Banana, Premium Raspberry, Vanilla, Green Tea, Cherry and Premium Yoghurt.Apparently, you can try this at Saisaki and Shogun Express. Cost around Rm5.90 or Rm6.90 (premium).