Villa Danieli has long been one of my favourite Italian restaurants in Kuala Lumpur, largely due to the fact that it’s a free-standing trattoria hence you don’t feel like you’re walking into a commercial restaurant but more like into a Tuscany styled Italian cottage in the countryside. Of course through the years chefs have come and gone hence the style of the dishes changes a bit – from very traditional to the slightly more modern (while keeping to the authentic fundamentals of Italian cuisine of course) and everything in between.
I was very blessed to be able to try Chef Gaetano Di Stefano’s (the current chef at Villa Danieli) creations at two (2) different events over the past year namely:
Dining in the company of gourmands at the Chaine Des Rotisseurs “An Italian Christmas Affair” Dinner
“A Chanterelle Affair” featuring a very mushroom inspired dinner
Gaetano cooks up authentic and traditional Italian favorites, with signature dishes like Pappardelle with Lobster in Tomato Basil Sauce, Oyster and Sea Urchins Risotto and Pizza Siciliana. However being (relatively) young, he is not afraid to be adventurous and incorporate modern ingredients or cooking styles into his dishes, especially for special menus or occasions.
He began his culinary journey when he was 20 years old at the Stagione Estiva “Fiat Playa”, Punta Marana, Italy. He developed a profound passion for cooking, which drove him to many towns and cities in Italy to obtain valuable knowledge from well-known chefs all-over before exploring the world.
He started as a Commis de Cuisine at the Kempinski Hotel San Lawrenz, Gozo, Malta, and wa eventually promoted to become the restaurant’s Chef de Partie. He then joined the Sheraton Jumeirah Resort & Towers in Dubai, United Arab Emirates as Sous Chef and was in charge of the Italian Ciao restaurant. In 2014, he was appointed the Italian Chef for Hilton Labriz, Seychelles, Silhouette Island before coming to Sheraton Imperial Kuala Lumpur to helm the kitchen at Villa Danieli.
This time round, we headed over to try Villa Danieli’s brunch which runs from 11.00am until 3.00pm every Sunday. This is no ordinary brunch as while parents dine-in, a fun and exciting cooking class will run by Chef Gaetano, teaching the little ones cooking tips and tricks during the Italian Prosecco Brunch time from 11am till 3pm. Working in teams of two to four, children will be taught to prepare simple and easy recipes which they can try at home. The cooking class is held in Villa Danieli’s kitchen, and participants are presented with Sheraton Hotel’s apron, a Chef hat as well as taking away the prepared food back home. Each Sunday will feature different recipes that the little ones can learn and enjoy.
Back to the brunch, there’s a Villa Sommeliar Apperitif Selection@Bianco Bar in Villa Danieli from 11.00am to 12.00pm afterwhich you can enjoy the brunch where a wide selection of fresh baked pastries and antipasto, a la’-carte dishes and fruits, desserts and free flowing Prosecco awaits!
The salad and antipasto bar serves appetisers such as the Confit Baby Octopus with Kalamata Olive, Chargrilled Cod with Potatoes, Cannelini Beans with Baked Salted Ricotta Cheese and EVOO, Homemade Smoked Salmon with Capers, Beef Carpaccio with Mustard Dressing and more. There’s also an assorted selection of freshly shucked oysters which is extremely popular (but is constantly refilled), Boston Lobster Ravioli with Shimeji Butter Sauce, Honey Pumpkin with Gorgonzola Soup, Red Mullet with Garlic Crostini and Steamed Fresh Mussel with White wine.
The main a la’-carte dishes are freshly made to order and includes Homemade Squid Ink Fettucine Aglio Olio with Salmon Roe, Sauteed fresh Clam with Garlic, Coriander and Saffron Jus, Rosemary Marinated Lamb Rib on Roasted Garlic Potato, Shallot Red Wine Sauce and Dried Fruit Salsa and Grilled Loin Strip with Parmesan-Potato Pave, Balsamic Braised Yellow Onion and Porcini Jus.
Unlike many seafood buffets out there which usually becomes quite a “pasar malam” or market as guests rush for the premium food items like oysters, etc.etc., the buffet at Villa Danieli was very civilised. In fact the atmosphere was very relaxed with groups of friends and families enjoying the fare, as well as the live band. We did notice a group of aunties however they were not the noisy kind although I’m sure they exchanged lots of juicy gossip.
I must say that this was a very relaxing and enjoyable brunch where we took our time to savour the food with lots of bubbly in between. Definitely a very nice place to bring your loved one or friends for an afternoon of good food, company and conversations!
RM148 nett/person, RM74 nett/kid (9-12 years old) – Food Only
RM248 nett/person – Sommelier’s Red & White Wine Selection, Beer, Soft Drinks and Chilled juices, Coffee & Tea
RM336 nett/person – Prosecco, Sommelier’s Red & White Wine Selection, Beer, Soft Drinks and Chilled juices, Coffee & Tea
Every Sunday, 11:00am to 3:00pm
Lunch-11.00a.m to 3.00p.m (Mon-Sat & Public holiday)
Dinner-6.30p.m to 10.00p.m (Daily)
Shisha Lounge-11.00a.m to 10.00p.m
Villa Sommeliar Apperitif Selection@Bianco Bar – 11.00 a.m – 12.00 p.m (Sunday)
Phone : +603 2717 9922 , +6032717 9900
Website : www.villadanielirestaurant.com/
Email : firstname.lastname@example.org
Photos shot with the Panasonic Lumix LX10.
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