Bello @ Pavilion

April 5, 2018

By EDKL Writer A.A.

In the mood for Italian? With paintings of Venice's canals and Cinque Terre's coastlines adorning its walls, accompanied by Sicilian strains of the love theme from The Godfather in the air, Bello strives to transport customers to the homeland of pizzas and pastas in a sleek setting that fits the restaurant's name (Italian for 'beautiful').

The Italian experience is made complete by the architect of Bello's menu, Veneto-born chef Federico Michieletto, one of the longest-serving Italian chefs currently based in Malaysia.

Bello's selection is extensive, easily enabling a complete meal: Start with possibilities like the savoury Turkey and Duck Salami, a tasty change from the typical beef salami (RM 18), balanced out by the Rucola Salad e Pomelo, a lively medley of wild rocket and pomelo with Pecorino cheese and sweetly mellow vincotto dressing (RM 24).

Bello's pride rests in pizzas prepared in a wood-fire oven, made with the restaurant's own mother yeast.

Interesting choices include the Pizza Anatra, comprising shredded duck confit with portobello mushrooms and pumpkin puree that brings out a mild sweetness (RM 32 for the medium-sized serving pictured here, or RM 60 for large) and the Pizza Burrata, blending the softness of burrata cheese with tomatoes and rocket leaves (RM 32 for medium, RM 60 for large). 

You can opt for a thin or relatively thicker crust; our preference is for the latter, which successfully showcases the flavour of the dough while still letting the toppings shine.

Bello's house-made fresh pastas are also a should-try; we'd happily return simply for the Ravioli Maremma, which bursts when sliced open with a creamy stuffing of runny egg yolk, enhanced with ricotta and spinach in a brown butter sauce - a delicious indulgence for pasta enthusiasts (RM 35).

The Pappardelle Rosse is memorable in its own striking way too, with the broad pasta coated in a flavourful, deep-red beetroot pesto, tossed with feta cheese and Kalamata olives, generously showered with pecans for lots of extra texture (RM 32).

It's always encouraging when a restaurant does justice to risotto - Bello's Squid Ink Risotto makes full use of the firm starchiness of carnaroli medium-grained rice, soaking up lightly briny nuances that whisper of the sea, pleasantly rounded out with juicy morsels of squid, tomato cubes, parsley, olive oil and pepper (RM 35).

You'll also find crowd-pleasing, capably executed classics. Bello's Carbonara is worthwhile, richly but not cloyingly eggy, with a well-judged hit of punchiness from beef bacon and Pecorino shavings (RM 32).

Among Bello's many main courses, our pick was the Grilled Chicken (RM32), a solid bet for fans of poultry, featuring half a chicken marinated with lemon and rosemary, coming out predictably tender, on a nourishing platter that marries pure protein with plenty of fibre.

At any Italian feast, space must be saved for desserts. The calories are justified for the smooth Amarena Black Cherry Gelato with nuts, berries and meringue (RM 12) and the sensual Tiramisu, spiked with a hint of Marsala wine (RM 28).

Wines take cues mainly from Italy, naturally. You can sample glasses from three different regions -  the sparkling Villa Sandi Prosecco from Veneto (RM 45), the white Castello Di Querceto Vernaccia DOCG from Tuscany (RM 33) and the red Baglio Del Sole Nero D'Avola from Sicily (RM 38), sipped in the comfort of this spacious venue or in a private room that seats twelve.

Many thanks to Bello for having us here.

Lot. 6.01.03, Level 6, Pavilion, Bukit Bintang, 55100 Kuala Lumpur.
Daily, 10am - 10pm. Tel: 03-2148-8108

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