UoVo at Damansara Kim: Restaurant review

UoVo heralds the birth of an intriguing new F&B enterprise – it’s the first of three restaurants that’ll open one after another on the same street in Damansara Kim, spearheaded by a contract farming business whose reach extends from Japan to Spain.

Teppanyaki

UoVo’s menu comprises three primary pillars: The first is teppanyaki, relying on cuts of protein that supply full-bodied succulence, from Japanese-bred Wagyu beef to foie gras and free-range chicken.

Uovo is currently in a soft-launch stage; the selection and prices were still being tweaked when we popped in, but customers can order individual dishes or request a multi-course teppan dinner that includes soup and salad starters (UoVo is especially proud of its plum tomato broth) and garlic fried rice.

Desserts

Desserts constitute UoVo’s second cornerstone: The repertoire is engaging, with unique highlights like a meringue tasting platter (RM18), chamomile panna cotta with caramelised citrus rinds (RM18) and sorbets in choices like calamansi, blood orange and yuzu (RM18 for a trio).

Clean and sparkling flavours here; UoVo is worth considering if you’re scouting for a dessert parlour.

Italian

The final keystone of UoVo’s foundation is Italian – pizzas with a base of dough made fresh daily, topped with the likes of wild mushrooms and truffle oil, or pastas like pappardelle carbonara .

Though these might be phased out once Uovo’s sister restaurant, Farm To Plate, opens (the latter is expected to specialise in Iberico pork, potentially European cooking and perhaps cheeses too). Note that wine is not offered at UoVo, so bring your own (there’s currently no corkage charge).