October 16, 2010

When Sassorosso opened several years ago, it was among a handful of Italian restaurants in KL that could command real respect. But fierce competition has broken out since then, making this place seem less unique.

Rigatoni with foie gras sauce. Creamy, but the flavor of goose liver was too mild to truly savor. Though there's nothing wrong with keeping a dish uncomplicated if the ingredients are outstanding enough, this could have used an extra component or two to make it more interesting.

Pan-seared calves' liver, sauteed with slow-cooked onions and served on a bed of mashed potatoes & veal reduction. A rustic recipe, sufficiently hearty and tasty.

Sri Lankan live crab penne with olive oil, garlic, fresh basil leaves & prawn bisque. This recipe has been with Sassorosso since the start; it seemed to be better back then, with much more crab meat enveloping practically every part of the pasta.

Braised rabbit with white tagliatelle, portobello mushrooms & red wine sauce. Seemed like something that could be whipped up at a Tuscan trattoria. Nothing refined or pretentious about it; for a protein-&-carbs platter, it serves its purpose.

Spumante Sebastian Brut, Provenza.

Click here for previous post on Sassorosso (Oct. 30, 2009).

Off Jalan Yap Kwan Seng, Kuala Lumpur.