Being one of the most awarded Italian Restaurant in Kota Kinabalu, Peppino of Shangri-La's Tg. Aru Resort & Spa will start off the month of April with new excitements on the menu. We were given oppurtunity to sample and getting first hand information on the newly created dishes curated by the newly appointed Executive Chef Yusuf Yaran, from Turkey.
Chef Yusuf were previously attached with Shangri-La's group resort in Indonesia. He is an expert in pastry art and dessert, always eye catching and creative. No wonder the chef's creation was so imaginative and beautiful! With Chef Yusuf, Peppino's new menu will retain the restaurant's commitment in authentic Italian cuisine with fine twist.
At the Lobby Level, Shangri-La's Tg Aru Resort & Spa, Kota Kinabalu, Sabah
For starter, we were served Caprese Salad, a whole big organic red tomato, carefully sliced and stuffed with Buffalo Mozzarella Cheese in between the pieces, dressed with basil pesto. The acidity of the tomato was well balanced with the savoury, spongy mozzarella. Appetizing.
Risotto al Funghi was our second dish. The risotto was al dente to my liking, light but creamy, and heavily (or heavenly, mushroom lover?) infused with porchini mushrooms. On the middle of the risotto was a generous slap of Foie Gras, perfectly pan seared until golden and slightly crispy at the edge which goes very well with truffle oil. The end result - with hint of sweetness which melt in the mouth.
Another dishes came with organic pick was the pizza. Pizze Parmigiana was a thin crust oven baked pizza uses organic vine-rippened tomatoes from the hotel's appointed organic farm. We were briefed by the resort's Director of Communications - Ms. Claudina Wong, use of local organic produce and ethically-sourced ingredients are being promoted in Shangri-La's Tanjung Aru Resort & Spa.
Our main dish was Filetto di Mango Wagyu Scottato, or Pan Seared Grade 7 Wagyu Tenderloin, paired with Rocket Pesto and Caramelized Baby Vegetables. The Wagyu steak was one of the finest, could be better with medium to restore the buttery tastenote. Overall the cut was still very tender. The second main dish was Filetto di Salmone, Panzanella e Pesto al Basilio. I love salmon, regardless of cooked or uncooked, so I could not resist to finish the oven baked salmon which was very well decorated.
Executive Chef Yusuf impressed us with two types of desserts: The Tiramisu di Madre Terra and a yet-to-be-named rich chocolate dessert which was nice to see and fun to eat. Tiramisu is a must have here at Peppino, the meaning of Madre Terra is "Mother Earth" so this is a Mother Earth's Tiramisu which well explain the presentation of the Italian dessert. Amaretto - a almond flavoured Italian liquer is being used instead of coffee-flavoured liquer or rum like Kahlua, to give the tiramisu a true Italian-taste.
This artistic creation meaning no more dull looking salad anymore
|Risotto with Porchini Mushroom and Pan Seared Foie Gras|
Simple yet delish pizza with organic tomatoes and eggplants
|Al fresco dining area at the open terrace|
|Filetto di Salmone, Panzanella e Pesto al Basilio|
|Again, another beautifully crafted dish at Peppino|
|Filetto di Mango Wagyu Scottato|
Wagyu Tenderloin with Caramelized Vegetables such as raddish and tomatoes, with Rockets Pesto
|Worth trying =)|
|Tiramisu di Madre Terra|
A must try at Peppino, if you like strong flavors, this dessert definitely will satisfy your taste buds
|Bullet? Easter Egg Chocolate?|
|Chef Yusuf showed us how the magic works!|
When Chef Yusuf is not cooking, he uses his talent in art on photography! Check out his Instagram @yusufyaran to see some of his work!
BUSINESS HOUR: 6.30PM - 10.30PM
DRESS CODE: Smart Casual
RESERVATION: 088-327 888
Peppino, Lobby Level,
Shangri-La's Tanjung Aru Beach & Resort
No. 20 Jalan Aru,
88100 Kota Kinabalu,