A one-of-a-kind gourmet casual dining experience has arrived in the heart of the trendy Bangsar in Kuala Lumpur. With its all in one dining options and a wide variety of food and drinks interchanging daily from breakfast to lunch and dinner, Palazzo Viva is no doubt the place to be if one is looking for a unique dining experience.
Its grand launch on Monday greeted the guests with an interesting array of welcome refreshments. A variety of fresh tapas and canapés, such as beef tartare with mango yolk sauce, black olive, spinach salad and potato crisp; hot ricotta with cherry tomato, aubergines, basil and tomato sauce; chicken with mango and cucumber salsa; and eggs carbonara with beef bacon and parmesan sauce were served either hot or cold respectively. These tapas and canapés are also available during normal operating hours and the choices changes everyday. There was also an assorted range of gourmet confectionary, which were prepared fresh and exclusively for the evening. Palazzo Viva further introduced their specialty cocktails & mocktails to their guests during that evening.
Mr. Jay Lee, the Director of Palazzo Viva graduated from the University of Melbourne, majoring in Mechanical Engineering & Management. He is also the Business Development Director & Head of Design in S.Kian Seng Group of Companies (SKS). One cannot help but to wonder how did a Mechanical Engineer / Business Development Director / Head of Design ended up in attempting to break through the F&B industry.
“The answer lies in the insights and experiences that I had gathered throughout the years in F&B related businesses. What I learned had inspired me to introduce a unique dining concept to Malaysia’s F&B industry. I believe that an excellent dining and entertainment experience does not depend solely on the excellence of the cuisine, but the ambience as well.” Answered Mr. Jay Lee.
The concept of Palazzo Viva differs from most restaurants in such a way that its ambience and menu changes throughout the day, for breakfast, lunch and dinner. Imagine dining in Palazzo Viva for breakfast then returning again for dinner, only to feel as if you had stepped in to a different place.
The minds behind this fascinating idea had painstakingly conducted extensive studies and planning on a comprehensive scope that covers every facet of design and executions. As a result, Palazzo Viva now possesses the impeccable operations and functionalities, which enables the synergistic ambience and menu to rotate flawlessly.
“To support the flexibilities in long operating hours and frequent rotations, the restaurant is equipped with professional equipment capable of sustaining heavy workload, and a team of staff well trained in the requirements of the systems and processes of Palazzo Viva. Hence, everything I mentioned earlier gears us in providing our customers an all-round, top-notch experience when they dine in with us.” Said Mr. Jay Lee.
Jay had also proudly introduced his team of experienced culinary chefs; chef Andrea & Luigi. The co-owner master pastry chef, Chef Denis Dianin, had acquired the AMPI (Academia Maestri Pasticceri Italiani) award, which is equivalent to a 3 star Michelin award in the confectionary world. An interesting point to note, Chef Denis majored in Robotics Engineering at Marconi University Italia. During the course of his studies, he developed a passion in baking, which led to Chef Denis pursuing a career as a pastry chef. Chef Denis Dianin caters a range of the finest quality desserts. Customers are welcomed to savour the very best of combination in design, flavours and textures with a range of 32 macaron flavours, 24 gourmet mignons and cakes. Tip: These delectable treats are best paired with a cup of Palazzo special blend coffee, a medium roast micro lot beans from Costa Rica; or enjoy it with The Palazzo Fizz, a Moet and Chandon base cocktail with infusions from fresh fruits and rosemary.
The event continued to fill the bellies of guests who longed for more scrumptious signature dishes by Palazzo Viva’s culinary experts. The dishes served were Tuna Tataki with carrot puree, peas, crispy rice, curry powder and lime olive oil; My Green Garden Soup with peas, broccoli, asparagus, mint, beef bacon and crispy rice; smoked salmon with potato puree, salmon egg roe, pepper, lemon wedge, served on toast; and last but not least, seared Angus beef tenderloin with carrot and roasted Belgian endive. Every dish on that evening was presented perfectly mouth-watering, as when it left the kitchen.
Palazzo Viva will be a new dining experience in Malaysia that is truly unique in its own way. It also serves as the exclusive flagship for one of Europe’s top brands in cakes and confectionaries, d&g Patisserie. The selection of the finest quality desserts prepared by Chef Denis Dianin changes from time to time. Visit d&g Patisserie’s Facebook page for more information, and its range of product offering.
Palazzo Viva has both indoor and outdoor seating. The flexibility in its rotating ambience and its availability to host up to 180pax renders it as an ideal set up for events and private functions. An exclusive dining area on the first floor will be ready in the near future with private rooms and live kitchen table experience.
10-12 Jalan Telawi 2,
59100 Kuala Lumpur
Tel: +603 2280 0060 / 0061
Operating hours: 9am – 1am