Review: La Scala Italian Restaurant at Mayang

Returning to La Scala for more Italian inventions. (See Nov 26 post for earlier entry on La Scala).

Amuse Bouche

Squid-and-pistachio tartare accompanied with salmon, a pleasingly conceived amuse bouche.

Need more marine mollusks? La Scala’s selection of starters also includes octopus carpaccio with panzanella salad (RM48++). Lovely-looking plating for this too.

Need more carpaccio? Chef Lucio Russo serves a beefy one as well, theoretically elevated through the use of Italian organic Fassona Piemontese meat, topped with a salad of wild leaves, balsamic dressing and Parmesan slices (RM56++).

Need more cattle? It’s convenient how one dish flows into the next: Try the oxtail, braised Vaccinara-style for satisfying succulence and deep-fried in crisply battered cubes (RM46++), coupled with dill mayo and ‘Bloody Mary’ tomato sauce.

Cheese-lovers Paradise

Cheese lovers can have a field day at La Scala: Ravioli surfaces in a colorful foursome of flavors, one filled with taleggio cheese and walnut pesto, another with mozzarella and eggplant, the third with pecorino cheese and porcini mushrooms and the final one with ricotta and spinach. RM62++.

Gorgonzola cheese risotto (RM48++), something for admirers of simplicity.

Delicate Desserts

There’s cheese in this delicate dessert too: Amalfi coast Buffalo Ricotta cheese mousse with sliced pear in lemon syrup. RM26++.

Seeking a spot with cool views to hang out at on the night of New Year’s Eve without being suffocated by crowds? La Scala’s alfresco terrace bar is open for business. Could be fun here.