Saturday November 28, 2009
An Italian affair
Michelangelo’s is designed to please the tastebuds with an enticing selection of contemporary Italian specialities.
For a chef who is passionate about Mediterranean and Italian cuisine, it is indeed surprising to know that Chef Nadarajan Thangeveloo, who helms Michelangelo’s Ristorante, is allergic to cheese.
“I like cheese but I just can’t eat too much of it,” says Nadarajan.
The must-have chocolate lava cake. “I’d get a bad acne break-out if I do. Anyway, it’s a minor problem. The amount of cheese I sample is negligible as the ingredient is used mainly in our pizza and pasta dishes.”
The affable chef, who heads the Michelangelo’s kitchen team at Soho KL, has been in the food business for 24 years. He is passionate about his vocation and relishes the challenge of conjuring up new dishes for the restaurant.
“New dishes are introduced every three to six months so regular diners will have something to look forward to on their repeat visits,” he says. “We also come up with promotional dishes for our restaurant’s strategic tie-ups whenever the need arises.”
Nadarajan explains, “The Duck Linguini was specially created for the Citibank Gourmet Pleasures promotion — a speciality you’re unlikely to find in any other Italian restaurant.”
The chef opted to use smoked duck breast to give his pasta dish a distinct edge.
Duck Linguini with the smoked duck. - CHING YEE SING “We handle the smoking of the duck right here in our kitchen. The briny and smoky meat is then sliced and tossed with freshly cooked linguini, extra virgin olive oil and a mildly tangy yet sweet tomato and capsicum sauce.”
Indeed, the pasta dish is redolent with scrumptious flavours and textures that would leave you hankering for more. But it is best not to overdose on pasta alone if you want to sample the other delectable specialities here.
One of the most popular choices is Agnello Al Forno or Roast Lamb Rack with Garlic and Fresh Mixed Herb Crust.
The famed tiramisu. What makes the meaty rack of lamb stand out is the accompanying dark and rich sauce — a combination of lamb jus, whole shallots and red wine reduction. Gratin potatoes, seasonal vegetables and mint sauce complete this hearty offering.
If you love dessert, the Torta di Cioccolata or Chocolate Lava Cake is a “must-have”. Served warm and topped with a scoop of vanilla ice cream, the Italian-style chocolate cake boasts a molten centre that oozes decadent melted chocolate when cut.
Another sweet treat is Tiramisu — the famed “pick me upper” comprising seductive layers of coffee-laced mascarpone, cream and lady’s finger sponge cake is the ideal conclusion to your outing at Michelangelo’s.
An oversized replica of Michelangelo's Creation of Adam takes pride of place. Conceived by entrepreneur Sean Wong, this spacious, double-storey restaurant offers diners a modern Italian dining experience. Stepping into the edgy silver, white and black-accented interior, you’ll discover that pride of place is given to an oversized replica of Michelangelo’s Creation of Adam in tribute to the restaurant’s famous namesake.
In line with Michelangelo’s semi-fine dining concept, service tends to be informal yet cordial while its menu includes Italian staples such as pasta and pizza, and more inventive culinary creations.
o Citibank credit card members are entitled to 50% off selected pasta at Michelangelo’s from now until Jan 31, 2010. The offer is valid for dine-in on weekdays and until 3pm on Fridays. It is not applicable on the eve of and public holidays or with any other on-going promotions. Other terms and conditions apply.
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