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2012-10-01
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In the few years that he's been in KL, chef Nicola Carradori hasn't stayed still. When we first encountered him, he was the kitchen maestro at Delucca. Earlier this year, we saw him guiding Pavilion's Markethall. And now, he's running "icook," his own restaurant in Petaling Jaya. Spaghetti with tuna & olives. Prices should please PJ's crowds _ this spaghetti costs RM18.90+. Produce from the ocean is a cornerstone of icook's menu; other carb-laden choices here include seafood risotto & seafood p
In the few years that he's been in KL, chef Nicola Carradori hasn't stayed still. When we first encountered him, he was the kitchen maestro at Delucca. Earlier this year, we saw him guiding Pavilion's Markethall. And now, he's running "icook," his own restaurant in Petaling Jaya.
Spaghetti with tuna & olives. Prices should please PJ's crowds _ this spaghetti costs RM18.90+. Produce from the ocean is a cornerstone of icook's menu; other carb-laden choices here include seafood risotto & seafood penne.
Chef Nicola's foremost recommendation might seem surprising: roast chicken. But it's a pleasure _ not amazing, but nearly impossible to criticize. Much like this restaurant, really.
All in all, it's a lively place, well worth visiting, with chef Nicola amiably strolling around & chatting with customers. He plans to offer cooking classes by next month, so this place could become quite a gastronomic hot spot soon.
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