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Looking for a nice restaurant for dinner? Wanna try something different? Searching for authentic Italian cuisine? Why not drop by Le Meridien and check out their Italian restaurant Favola while Chef Stefano Merlo is in town sharing his traditional northern Italian cooking?

Chef Stefano Merlo who didn’t enjoy his academy back then managed to find his passion at the age of 15 by stepping into the kitchen. Since then, he has worked alongside with many highly respected chefs in prestigious restaurant in Italy and eventually explore out from Europe to Australia, Japan and currently settle down in the kitchen of awards winning, Rossini’s at Sheraton Grade Sukhumvit, Thailand. For a week, he will be sharing his knowledge on Italian cuisine at Favola, Le Meridien starting TODAY. So, what are you waiting for?

Favola in Le Meridien Kuala Lumpur

I was really lucky to be invited to the discovery session yesterday along with few other friends. Instead of sitting down and wait for food to serve, we got to witness how chef Stefano Merlo prepares it. I like how this was arranged.   All of us gathered around enjoying how our food is cooked. Chef Stefano humorously explained to us each and every steps while doing the cooking.

The first dish he did was Artichokes Frittata. The session begun with frying eggs with some olive oil. Just before it’s fully cooked, the eggs was then transferred into a blender and blend with cream till smooth. In order to create a foamy texture to the frittata, it was then pour into a high pressure container before it was pumped onto the plate. Artichokes and croutons were then place on top of the frittata. The artichokes has been prepared earlier prior to this demonstration in an oven, steamed for 30mins at 90 Celsius.

The foamy texture gave a very good combination when you eat it with the crispy croutons and it’s different when pair it with the artichokes which was tender and juicy. It makes a very good appetizer preparing my stomach for more to come.

The professional doing his work

Artichokes Frittata

Main course awaiting was Seafood Risotto. Rice was toasted with butter to begin with. The rice were stir slowly by adding seafood stock (prepared prior) gradually over time.  The rice turned into orange in color after soaking in the seafood stock. No coloring was added. While chef Stefano string the rice, sous chef started to pan-fry the seafood which consists of prawns, baby squid, scallops and mussels. All of them were pan-fried separately to make sure none of the seafood is overcooked. This was how detail they preparation was. Parmesan cheese and chopped parsley were added just before the rice is ready and the pan-fried seafood goes on top of the rice with foam created from the remaining stock that left.

  If you are a seafood lover, this dish will not disappoint you. The taste of one mouth full was almost as if you just finished a big seafood platter.  I’m neither joking nor exaggerating.

Toasting the rice and pan-frying the seafood

Seafood Risotto @ Favola, Le Meridien

Dessert was kinda special as it’s mainly made from rice, again. The preparation for this dessert is too complicated for me to understand and elaborate here. Most of the preparation were prepared prior to this demonstration. The rice were soaked in water, boiled with cream milk etc and kept in refrigerator to cool down at least a day before. The cherry parfait  were also prepare in advance.

The rice tasted like chilled oat porridge but a lot nicer. The cherry parfait was sourish which gave a huge contrast to the rice but in a good way.

Risotto’s dessert with cherry parfait

Chef Stefano Merlo will be in town for a very short period of time only and please catch him while you can

There are a range of a la carte menu for you to explore & these exquisite cuisine will be served for dinner only

Promotion date : 15 – 21 April 2012 (6.30pm till 10.30pm)

A la carte price range from RM 30++ to RM 250++

Page 1 | Page 2 | Page 3

4 course set menu also available at RM 300 nett or RM450 nett with wine pairing included

For reservation

email : [email protected]

Tel : +603 2263 7434

Web : www.lemeridien.com/kualalumpur

Address : 2, Jalan Stesen Sentral, Kualal Lumpur, Sentral, 50470, KL, Malaysia


After the awesome demonstration from Chef Stefano Merlo, we were given opportunity to sample Favola’s weekend buffet lunch. The varieties available is not the most I’ve been to but is definitely above average.

Some of the appetizers resting on the long buffet line

Authentic thin crust pizzas, seafood dumpling & deep fried calamari

Selections of pastas

Chicken with mash potatoes, Beef & seafood

Meatball, it made me dance after my 1st bite. crispy on the external but tender and juicy internally

Colorful desserts

Wide selection of dessert awaiting

For RM 88++ for such varieties and food quality, it definitely worth the price. The chilling and comfortable Venetians setup is a bonus.

On a special note, whenever you see waffle at Le Meridien, please order! You will never regret. It’s not heavy at all. Initially I wanted only half of the quarter waffle but the rest refused to accept my request as they know I will surely regret. True enough, I want all of it. ALL. The best waffle I’ve ever tried.

9 Responses

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  1. KY

    awesome food spread that’s for sure!

    April 16, 2012 at 8:00 am
  2. ShaolinTiger

    Bokeh overdose.

    April 16, 2012 at 3:51 pm
    • Myhorng

      Ya. fully open on all the close up. Will close down a bit next time.

      April 16, 2012 at 10:12 pm
  3. Baby Sumo

    Nice meeting you! Food was yummmmmehhhh.

    April 16, 2012 at 11:53 pm
  4. missyblurkit

    The milky risotto was simply delightful. And so was the seafood risotto. Much work went into it and its certainly one of the best risottos I have every had. Al dente when necessary. Soft and mushy when necessary. Brilliant!

    April 17, 2012 at 1:20 am

Continuing the Discussion

  1. Northern Italian Cooking with Chef Stefano at Favola, Le Meridien KL | KYspeaks

    [...] Myhorng [...]

    April 16, 201210:00 pm

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