It was a memorable evening at Villa Danieli in the Sheraton Imperial Kuala Lumpur Hotel when the restaurant played host to the Bailliage’s festive dinner. The occasion was marked by a ceremony to present the Professionals Plaque thus identifying the restaurant as a Chaîne member establishment.

Attired in strictly “black-tie” fashion members and their guests gathered at the Tuscany-styled villa where, after the enjoyment of the welcoming cocktail, a night full of flavours commenced.

First up were three appetizers: an amuse bouche of Kaviari caviar and blinis, served with Champagne – what else (as George would say)! Following that was thinly-sliced carpaccio of fresh Boston lobster with fresh local fruits such as mango and papaya. Carpaccio is a classic Italian dish, but in this recipe, a fusion was created to combine it with Malaysian flavours. The third appetizer was duck consommé with gnocchi and Parmesan crisp.

The next course introduced diners to a whole new dimension of Italian flavours. Creamy oyster risotto flavoured with the sweetness of liquorice, topped with monk fish tortellini. This is the signature dish of Villa Danieli’s Chef Gaetano di Stefano, bringing as it did the taste of his Sicilian and Mediterranean Sea cuisine roots.

A traditional Glühwein was served cold as sorbet before the principal course, a festive favourite of loin of lamb stuffed with foie gras and baked in puff pastry.

A “must” on any Italian menu is tiramisu. Chef Gaetano’s take on this classic was specially presented inside a sphere made with lemon sugar. Following on from this tangy flavour, diners were introduced to a traditional French baked green apple with mixed nuts and served with warm Taleggio and sabayon.

To end the meal on a further sweet note, homemade pralines with pistachio were offered.

Following the sumptuous meal, words of praise were in abundance for the Hotel’s Executive Chef, Adnin Kamaruddin, and of course for Italian Head Chef Gaetano di Stefano. Continuing the plaudits, Certificates of Appreciation were awarded to the kitchen and service brigades by the Bailliage officers.