Press Index



Malaysia Chic | December 2008

The Edge | Opinion | 27th Feb 2006

Harper's Bazaar | August 2006

TRENDS Magazine | September 2006

New Asia Bars + Restaurants | design book | coming soon

Faces | Sept 2006 | Issue 70

Metro | M40 Food | 11th August 2006

Corporate Journey Magazine | September 2006

Le Prestige | June 2006

Star | September 23rd 2006






Metro | M40 Food

11th August 2006

Text :

Christina Low


E N J O Y   L U N C H ,   F I N A L L Y      

Most of us hate lunch hours because it is too short and meals take too long to be served. But what if lunch could be enjoyed with unlimited servings of great food, uninterrupted and within limited hours?

This is the latest lunch concept to be introduced by one of Kuala Lumpur's impressive restaurants, Sevenatenine. Guests are seated at their respective tables and food, prepared a la minute, is brought to them by wait staffs who move swiftly from one table to the other. For RM97++ per person, guests get to enjoy endless servings of three types of starters, five main courses and five types of desserts.

These will be accompanied by free flow of Martinis, Cosmopolitans, beer, wines and fresh juices.

The menu though is not fixed and is changed weekly. "If you do not like one of the dishes, you can skip it and move on to the next main course," said Sevenatenine's marketing artiste Sara Kwok Lecomte, "But if they like a particular main dish then they can refill until they are satisfied," she said.

This special lunch concept called Lunch Unlimited features French, German, English, Australian and Middle Eastern cuisine.

It is held only once a week on Fridays and the menu is closely scrutinized by resident executive chef Phillip Azzarello. "I mentally tasted everything before writing down the dishes for this menu," said Azzarello who had worked in London and Europe.

Azzarello said it wasn't easy to balance Asian and Western palates. "Asians have a strong palate as they are used to eating chilies and a lot of belacam," he said. During the recent preview, Azzarello served Mignon Marinated New Zealand Half Shell Mussels, Tabouli, Shredded Haloumi and Lemon Vinaigrette, and Lyonnaise Onion Tartlets for starters.

The main courses he opted for were Spiral Pasta tossed in Roasted Capsicum, Steamed Butterfish and Queen Scallops topped with lemon and lime sauce, Bavarian Platter, consisting of chicken, beef and veal sausages and Whole Prawn Salt and Pepper style with baby Bok Choy accompanied with black vinegar dip.

As for desserts, what could be more tempting than the chef's very own favorites like banana Chocolate Cake, Tiramisu, Lime Apple Crumble and Fruit jelly with Fresh Mango.




The Ascott Kuala Lumpur

9 Jalan Pinang, KL

5pm till 2:am Mon-Sat | closed Sundays

Lunch noon till 3pm Fridays

Reservations : 603 | 2161 | 7789