I have actually done a review on this restaurant in September 2007 and I must say that I did make a comment saying that it might be my last time frequenting this Italian restaurant. And it did came as a surprise when KY asked me to join him for a food review there. For a moment I did actually hesitated but I decide to give it a second chance. I'm not saying that I have an extremely good palate for Italian cuisine but the fact remained that I have actually eaten quite some fine dining Italian and thus I have very strong opinions when it comes to food.
The first impression wasn't very good when I entered the restaurant. A lady did came and serve us but only to tell us to return an hour later for the review due to the many customers in the outlet. In my opinion, even how many customers you have at that time, you should be able to accommodate us. This should be the first step in testing the level of service and serving time. I don't agree with having a review when there's no customer around. Then, the review wouldn't be a true representation of the restaurant in total.
Since we have no choice in the food selection, we just leave it to the host provided they serve us something with pork! That's KY's special request. The first dish that were served to us was the Prosciutto Melon - which is Italian specialty ham that is air cured and served with Rock Melon. I must say that for RM28.90, the price is cheaper than what you can get at Bermuda & Onion or Nero Teca. However, in terms of taste I would still prefer the cold cuts at Nero teca despite the absence of Rock Melon. I find that the ham were a bit thick and the melon was too ripe.
From top left: Prosciutto Melon, Spaghetti Seafood, Australian Chilled Angus Sirloin and Caesar Salad.
I remembered that I had a seafood spaghetti the last time I was here and I was complaining how small the portion is and the lack of flavours. This time, the Spaghetti Seafood (RM38.90) with mixed fresh seafood was up to my expectation. The secret lies in the sauce and I must say that for a person who doesn't fancy white cream sauces, I actually liked this. And no doubt I did finish the spaghetti.
Next, the Angus Sirloin (RM49.90) was infused with mushroom sauce and served with rosemary potatoes and salad. The steak did not impress me but the rosemary potatoes sure did! I told the chef that the potatoes were so good and if only I could order them by itself the next time. He told me that he'll only serve me the potatoes the next time I come. The Caesar Salad (RM19.90) that was served with croutons, egg and pork bacon was really delicious. I wouldn't believe someone on diet to be ordering this dish because it's just so sinful! The cheese, pork bacon and eggs will not make you any slimmer yo.
The most interesting part of the whole review was also my favourite part of a meal. No meal is complete without a good dessert. To start this off, we were given a Tiramisu (RM14.90) interestingly served in a martini glass and placed onto a plate with chocolate syrup deco sprinkled with cocoa powder. After finishing the dessert, Chef Enzo came out and talked to us. I told him about my cravings for a good chocolate dessert (since I'm a ahem... chocoholic) and he told me that my wish is granted as he served us the Enzo's Chocolate Pot (RM14.90) which comes with a vanilla ice-cream. I told him that the chocolate hasn't been "set" properly and the fact that there is still room for improvement on the type of chocolate used! Bt I liked it since it's not too sweet.
From left: Enzo's Chocolate Pot, Tiramisu & Enzo's Famous Mixed Berry Zabaglione
I was very impressed with the last dessert. After having two desserts, Enzo showed us a bottle of Marsala wine which has very sweet notes. Knowing that I liked liquor, he wanted to serve me his famous Mixed Berry Zabaglione (RM16.90) which is a mixed berry sorbet served with Italian egg custard. It is made using egg yolks, sugar and Marsala wine. I can't believe we ended up tasting 3 desserts after a good tete-a-tete with the chef! KY and me were full to the brim.
Tempting
He told me the next time I were to come, we would be having champagne together and he would make me the ultimate chocolate dessert with 24 hours notice. I also enquired about having something off the menu and he said it could be arranged. Hmm.. I like the versatility and spontaneity of whipping up dishes away from the standard items in the menu from the chef. Enzo has been so kind that he recommended a Italian restaurant to visit when I'm in Singapore but sadly I have no time to go there yet and he's been chasing me about the chocolate dessert tasting which I've been postponing due to my busy schedule. That's the advantage of having a good relationship with the chef or any restaurantier.
The chef from Buonasera - Chef Enzo Dente
I must say that they have improved their menu and I am quite impressed with the improvements made to the food selection and tastes. It's indeed palatable to me now and I would definitely be returning again. The prices might be a bit steep though for the ambiance and location.
Buonasera
42, SS2/66 Petaling Jaya.
Tel: +603- 7877 8586
[Disclaimer: This is strictly my honest opinion and tastes vary with tastebuds. Please do not even waste your time trying to sue me because just like my sister, we ain't rich! Thnx]
The first impression wasn't very good when I entered the restaurant. A lady did came and serve us but only to tell us to return an hour later for the review due to the many customers in the outlet. In my opinion, even how many customers you have at that time, you should be able to accommodate us. This should be the first step in testing the level of service and serving time. I don't agree with having a review when there's no customer around. Then, the review wouldn't be a true representation of the restaurant in total.
Since we have no choice in the food selection, we just leave it to the host provided they serve us something with pork! That's KY's special request. The first dish that were served to us was the Prosciutto Melon - which is Italian specialty ham that is air cured and served with Rock Melon. I must say that for RM28.90, the price is cheaper than what you can get at Bermuda & Onion or Nero Teca. However, in terms of taste I would still prefer the cold cuts at Nero teca despite the absence of Rock Melon. I find that the ham were a bit thick and the melon was too ripe.
From top left: Prosciutto Melon, Spaghetti Seafood, Australian Chilled Angus Sirloin and Caesar Salad.I remembered that I had a seafood spaghetti the last time I was here and I was complaining how small the portion is and the lack of flavours. This time, the Spaghetti Seafood (RM38.90) with mixed fresh seafood was up to my expectation. The secret lies in the sauce and I must say that for a person who doesn't fancy white cream sauces, I actually liked this. And no doubt I did finish the spaghetti.
Next, the Angus Sirloin (RM49.90) was infused with mushroom sauce and served with rosemary potatoes and salad. The steak did not impress me but the rosemary potatoes sure did! I told the chef that the potatoes were so good and if only I could order them by itself the next time. He told me that he'll only serve me the potatoes the next time I come. The Caesar Salad (RM19.90) that was served with croutons, egg and pork bacon was really delicious. I wouldn't believe someone on diet to be ordering this dish because it's just so sinful! The cheese, pork bacon and eggs will not make you any slimmer yo.
The most interesting part of the whole review was also my favourite part of a meal. No meal is complete without a good dessert. To start this off, we were given a Tiramisu (RM14.90) interestingly served in a martini glass and placed onto a plate with chocolate syrup deco sprinkled with cocoa powder. After finishing the dessert, Chef Enzo came out and talked to us. I told him about my cravings for a good chocolate dessert (since I'm a ahem... chocoholic) and he told me that my wish is granted as he served us the Enzo's Chocolate Pot (RM14.90) which comes with a vanilla ice-cream. I told him that the chocolate hasn't been "set" properly and the fact that there is still room for improvement on the type of chocolate used! Bt I liked it since it's not too sweet.
From left: Enzo's Chocolate Pot, Tiramisu & Enzo's Famous Mixed Berry ZabaglioneI was very impressed with the last dessert. After having two desserts, Enzo showed us a bottle of Marsala wine which has very sweet notes. Knowing that I liked liquor, he wanted to serve me his famous Mixed Berry Zabaglione (RM16.90) which is a mixed berry sorbet served with Italian egg custard. It is made using egg yolks, sugar and Marsala wine. I can't believe we ended up tasting 3 desserts after a good tete-a-tete with the chef! KY and me were full to the brim.
TemptingHe told me the next time I were to come, we would be having champagne together and he would make me the ultimate chocolate dessert with 24 hours notice. I also enquired about having something off the menu and he said it could be arranged. Hmm.. I like the versatility and spontaneity of whipping up dishes away from the standard items in the menu from the chef. Enzo has been so kind that he recommended a Italian restaurant to visit when I'm in Singapore but sadly I have no time to go there yet and he's been chasing me about the chocolate dessert tasting which I've been postponing due to my busy schedule. That's the advantage of having a good relationship with the chef or any restaurantier.
The chef from Buonasera - Chef Enzo DenteI must say that they have improved their menu and I am quite impressed with the improvements made to the food selection and tastes. It's indeed palatable to me now and I would definitely be returning again. The prices might be a bit steep though for the ambiance and location.
Buonasera42, SS2/66 Petaling Jaya.
Tel: +603- 7877 8586
[Disclaimer: This is strictly my honest opinion and tastes vary with tastebuds. Please do not even waste your time trying to sue me because just like my sister, we ain't rich! Thnx]
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