No frills, good food

The un­pre­ten­tious Capricciosa fo­cuses on dish­ing out tasty Ital­ian fare.

The Star Malaysia - Star2 - - TASTE - By YEOH SHU WEN CAS­SAN­DRA star2@thes­tar.com.my

WHO doesn’t love pas­tas or piz­zas? I cer­tainly like to try out Ital­ian restaurants and Capricciosa turns out to be one that caters to ev­ery Malaysian. It claims to be the first Ital­ian restau­rant chain in Malaysia to re­ceive the ha­lal cer­ti­fi­ca­tion by Jakim.

Its vi­brant cafe­te­ria chic con­cept is ev­i­dent when you step in. The mix and match of wooden and plas­tic chairs hits the home but­ton for sim­ple me.

Rather large num­bers – very large ac­tu­ally, as they cover the en­tire sur­face – are printed onto the ta­bles so they must be there by de­sign. They make an im­pact in the other­wise un­adorned space.

People don’t come here for the decor, but they would re­turn for the tasty pas­tas and piz­zas, and rice balls and soups.

One of Capricciosa’s spe­cialty is the Capri Su­per­star – spaghetti in tomato sauce with gar­lic and pep­per. A sim­ple dish, when done right, is lip smack­ing as well – which is the case here.

The ad­ven­tur­ous can opt for the Squid Ink Spaghetti with onions, a dish that is jet black.

For seafood lovers, Seafood Po­modoro or Gran­chio would be the per­fect pick.

We noted that the pas­tas here have a nice, chewy taste. Ryan Poh, Capricciosa’s mar­ket­ing di­rec­tor, ex­plained:

“Our pas­tas are hand­made twice a day so that they get to the ta­ble in mint con­di­tion. Our chefs ac­tu­ally use rulers to en­sure that ev­ery cut is made to the pre­cise spec­i­fi­ca­tion,” he said.

Who would not be im­pressed by such ex­act­ing stan­dards?

Poh took pains to ex­plain to us that it’s not easy to find hand­made pas­tas with­out hav­ing to pay five-star ho­tel prices. Not only that, said Poh with pride: “Ev­ery morn­ing, the sauces are slow-cooked over a low flame to tease out the aroma and flavours of the in­gre­di­ents.

“At Capricciosa, we take pride in serv­ing fresh sauces that are made daily,” said Poh.

Apart from pas­tas and piz­zas, which are their spe­cial­ties, Capricciosa also serves chicken chop, cheese baked rice and grilled sal­mon. Poh said this gives din­ers a wider se­lec­tion to choose from.

In July, a new menu will roll out. But one thing will re­main the same:

“We will never stray from pre­par­ing our food the au­then­tic Ital­ian way,” Poh said.

Wat­sons VIP Card mem­bers en­joy a com­pli­men­tary main course for ev­ery main course pur­chased. Tuck into yummy rice Cro­quette ap­pe­tiser, a fried rice ball stuffed with moz­zarella cheese.

The am­bi­ence of Capricciosa makes you feel at home.

The lasagna is made with sauce that’s pre­pared fresh ev­ery day.

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