Cipolla @ Telawi Bangsar
January 25, 2010
Cipolla's look is a bit unorthodox, with strikingly seductive portraits all over its walls.
This four-year-old Italian restaurant seems to have revamped its menu recently to include non-halal dishes. That sets it apart from its sister outlets, Ciao and Ciccio, as well as its predominantly pork-free neighbours at Jalan Telawi.
The food here might not be extraordinary, but it's hearty and well-prepared.
Beef tenderloin carpaccio with sliced asparagus, avocado, goat cheese & olive oil. A luscious recipe, with top-notch ingredients that combine for a melt-in-the-mouth experience.
Cipolla Pizza, topped with parma ham, buffalo cheese, parmesan flakes, cherry tomatoes & rocket leaves. Not as fantastic as the version at Chiaroscuro, but still a pleasure, with loads of succulent ham spread over crisp, thin dough.
Oven-baked pork belly with rosemary & wild mushroom sauce. Nothing beats siew yoke when it comes to savouring pork belly, but this is still tender, finger-lickin'-good meat.
Tartufo (combo of rum and pistachio gelati, coated with almond & cocoa powder). We've probably been spoiled by Bar Italia's gelato, since no other ice cream comes close.
Tiramisu. Won't win any prizes, but pleasant enough.
Rose wine (Torres De Casta, Spain).
House cocktails: Cipolla (rock melon, vodka martini) & Satu Lagi (aperol, martini rosso, prosecco). The booze content was a little less than expected.