Eatdrinkkl.blogspot.com Website Review

of Piedmont to the pastries of Abruzzo, the salami of Veneto to the stews of Tuscany, entirely from a Malaysian perspective: Gooddam has the potential to be great, propelled primarily by the talents of Daniel Yap (he steers the kitchen) and Miki Lie (she keeps the cuts de*per than expected, following a formal culinary learning stint near Parma and a subsequent stage at a respected establishment on the The menu at Gooddam ('Dam' combines the first letters of Daniel and Miki's names) is a welcome relief for Malaysian customers seeking more ambition and adventure in an Italian restaurant: Start with Gooddam's own pizzelle, with lusciously bruleed liver mousse blanketing the crunchy, house-baked waffle cookie (RM18), hand-pressed slices of sopressa, clas*ically coupled with melon (RM18), and Daniel's buoyant take on bagna cauda, spooning the warm, creamy anchovy sauce - prepared here with hints of banana for sweetness - over a plate of Daniel and Miki might be familiar to F&B fans in KL, since they previously spearheaded the Pop Up Dining KL mobile restaurant enterprise. That initiative has proven invaluable in helping them create a complete, enjoyable experience for patrons. Feel-good fare takes to the forefront for the main courses, from Gooddam's own-made, yolk-reliant tajarin pasta tossed with bits of crispy guanciale and toasted hazelnuts, a homey recipe that Nonna would approve of (RM42), to risotto with Pecorino cheese, de*p-fried fennel, baby fennel and fennel leaves, with a Southeast As*an twist, soulfully crafted with Bario rice, black rice and glutinous rice Porcine pleasures also rule - the ribollita bean and vegetable stew is cooked with cured pork fat for a flavoursome richness (RM30), while the pork shoulder is rounded out by a meticu*ously curated ensemble, glazed with gula Melaka, crowned with fried fermented napa cabbage, partnered with in-season chestnut puree, a milky mortadella sauce, and parsley stems that ensure no edible part of the vegetable goes wasted