Merluzzo Acqua Pazza is a simple yet exquisite Neapolitan classic.
OF THE 365 nights in a year, there’s one that feels more magical than all the others: New Year’s Eve.
For many, an indispensable part is a lavish meal. And at Penang Marriott Hotel’s Kucina, the New Year’s Eve Curated Italian Dinner is a great option.
The five-course meal on Dec 31 is meticulously crafted by executive sous chef Mohd Azhar Azmi to whisk taste buds to Italy, a nation where celebratory feasts are woven into the fabric of life.
This sense of adventure begins the moment you step into the restaurant itself.
Located on Level 3, its contemporary spaces exude charming Mediterranean vibes thanks to earth-toned tiles and cerulean blue fabrics.
Once you settle in, expect to start the evening with a Salmone Affumicato canape, paired with pink oyster mushroom crisp and parmesan aioli.
That awakens the palate for the first starter, Gamberi, which offers a poached prawn stuffed with velvety scallop mousse and white sturgeon caviar, alongside a panzanella bruschetta topped with Roma tomato emulsion.
Zuppa di Penicillina, a classic vegetable soup, comes next. Often dubbed “Nonna or Grandmother’s Soup”, it is a beloved staple in most Italian households, and each would have their own recipe.
Azhar’s version is built on a base of carrots, leeks and Acini di Pepe, a type of grain-shaped pasta. Slices of smoked chicken breast are the finishing touch.
The Deconstructed Gateaux dessert is a fitting finale for 2024.
“It got its penicillin reference because of its nourishing and soul-soothing qualities, which are said to uplift one’s spirits when feeling down,” the chef shared.
A palate cleanser of passionfruit granita precedes the pasta course of Ravioli e Bresaola.
Sink your teeth into the pillowy, handmade dumplings and you will find a silky mousse made with portobello, morel and button mushrooms. Parmesan cream adds richness while shards of salted beef bacon and crispy kale add texture.
Next up is the whimsically named Merluzzo Acqua Pazza, which literally translates to “cod fish in crazy water”, a simple yet exquisite Neapolitan classic.
The term is believed to derive from Tuscany, where peasants often used winemaking leftovers to concoct their own beverages. These were typically tinged red.
When the fishermen of Naples started poaching seafood with tomatoes and olive oil, the reddish broth that resulted reminded them of the Tuscans’ crazy water, and they named it after that.
Like most Italian dishes, there are endless variations, but Azhar uses tomatoes, olives, capers and potatoes to flavour his broth and complement the tender white fish.
“Traditional Italian cuisine tends to be hearty and family-styled, but here at Kucina, we present it in a modern way.
“We stay true to the timeless flavours and craft it around good seasonal produce just like how they would over there,” Azhar added.
An array of dishes at Penang Marriott Hotel’s Kucina.
You can taste this in the Guancia di Manzo, or braised wagyu beef cheek, served on a bed of golden saffron risotto and fried celeriac, crowned with grilled maitake mushrooms.
With a square cut, you would be forgiven for mistaking it for a chocolate brownie.
But press on it with a fork, and it easily falls apart.
This alluring softness is the result of being braised for eight hours in red wine stock, which intensifies the umami and beefy notes.
Elegantly concluding this gastronomic experience is the Deconstructed Gateaux. With sprigs of greens, edible flowers and chocolate soil, it is reminiscent of a garden.
A refreshing mango and mandarin orange sorbet adds a metaphorical burst of sunshine to welcome 2025 and better things ahead.
Kucina’s New Year’s Eve Curated Italian Dinner is priced at RM398nett per person.
Guests can top up RM178 for wine pairing or RM218 for a free flow of prosecco.
Alternatively, there is also a New Year’s Eve Poolside Dining Package at RM1,188nett for four persons.
This comes with a choice of two snack platters and two bottles of champagne or premium spirits.
Seats for both promos are limited and selling fast.
KUCINA, Level 3, Penang Marriott Hotel, Gurney Drive, George Town, Penang. Tel: 04-566 1888. Business hours: noon to 2.30pm, 6.30pm to 11.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
