Favola – Le Meridien – Authentic Italian Cuisine

June 6, 2011 – 3:30 pm - 3,162 views

Yah it’s been a while, over 2 year in fact – since we’ve updated this site. Hopefully, we are back now!

We got invited to Favola restaurant at Le Meridien, KL Sentral recently for a cooking demonstration by Chef Fabrizio from the The Westin, Beijing Financial Street.

I really enjoyed his natural, simple way of cooking authentic Italian food with high quality produce and good technique. He really let the taste of the ingredients be at the forefront of the dish without over-seasoning.

It’s refreshing to see when most Italian food in KL is a horrible mash of cheap olive oil, canned tomato and over-cooked pasta.

We got to see him create a delicate tomato and eggplant millefeuille. The deep-fried aubergine really gave it an alluring texture alongside the tartness of the tomato.

Tomato & Eggplant Millefeuille

A lobster and cherry tomato spaghetti, this is a really simple, elegant and tasty dish. Again using the small, fresh tomatoes allows the lobster to remain the star of the dish without getting coated in sauce.

Chef Fabrizio Cooking Lobster Spaghetti

And a seafood risotto, I learned something new here – the seafood was deep fried in semolina! It gives it a wonderful, grainy texture without being overpowering.

Seafood Risotto

Favola serves some really good Italian food, I love their wood fire baked pizza – awesome!

You can check out Inspiring Italy at Le Meridien, Kuala Lumpur from the 4th until the 12th of June 2011.


Favola Italian Restaurant
Level 8, Le Meridien Hotel,
2, Jalan Stesen Sentral, Kuala Lumpur Sentral,
50470 Kuala Lumpur

Tel: 03-2263 7434

Website: http://www.discoverlemeridien.com/

Twitter: @LeMeridienKL

Location on Google Maps (It’s at KL Sentral).

Foursquare venue: Favola Italian Restaurant @ Le Meridien Kuala Lumpur

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  1. One Response to “Favola – Le Meridien – Authentic Italian Cuisine”

  2. love how he keeps the natural flavour of his ingredients as much as possible!

    By kimberlycun on Jun 7, 2011

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