Sassorosso @ Yap Kwan Seng
October 30, 2009
Was there life before Sassorosso? Seems like a hazy memory.
An elegant outlet that offers the assurance of terrific Italian food. Even after more than two years in business and changes in key personnel, this place hasn't lost its flair for whipping up some of KL's best pizzas and pastas.
Pumpkin ravioli with air-dried beef. One of the finest raviolis we've ever had. Absolute comfort food, thanks to the sweet, creamy pumpkin mash encased in delicate ravioli skin.
Potato gnocchi with black truffles in butter sauce. Boasted a terrific texture.
Bigoli all'anitra, a dish that has been here since the start. A thick spaghetti from the region of Veneto, cooked with duck broth & duck gizzard ragout.
Pan-fried sole fillet in foie gras sauce with caramelised leek. An interesting recipe to perk up what might otherwise be a dull fish dish.
Sassorosso Pizza, topped with escargot, mushrooms, prawns, basil and mozzarella. Crisp and generously laden with flavourful toppings; if only all pizzas were like this, we'd be happy to eat pizza every evening.