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2012-09-07
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The pieces of the puzzle are coming together: the restaurant at Marini's On 57 is now open, beside the constantly bustling bar and close to the soon-to-launch lounge. The setting is stunning, instantly one of KL's most impressive-looking dining destinations, thanks to the can't-be-bettered 57th-floor view of the nearby towers. Cheerful chef Claudio, who hails from Rome, believes in the kind of honest, prepared-with-passion pastas that are the pride of his homeland, like spaghettini with mullet
The pieces of the puzzle are coming together: the restaurant at Marini's On 57 is now open, beside the constantly bustling bar and close to the soon-to-launch lounge.
The setting is stunning, instantly one of KL's most impressive-looking dining destinations, thanks to the can't-be-bettered 57th-floor view of the nearby towers.
Cheerful chef Claudio, who hails from Rome, believes in the kind of honest, prepared-with-passion pastas that are the pride of his homeland, like spaghettini with mullet roe (botargo) and almonds. Terrific textures for this one.
Manfredine pasta with squid ink, calamari, tomatoes and basil leaves.
Tuna fillet, roasted precisely medium-rare for a buttery bite, with balsamic glaze.
Wrapping up this seafood-dominated dinner: pan-fried sea bass with a twist, stuffed with shrimp for a surplus of succulence and served with rucola in lemon dressing for extra zing.Post
