The Art of Italian Cuisine at Michelangelo's: Restaurant Review

This post is brought to you by Michelangelo’s.

Michelangelo is revered historically as perhaps Italy’s finest artist of the Renaissance, a sculptor, painter, and architect of unparalleled renown. It follows, then, that a restaurant bearing his name would strive to achieve a level of culinary artistry, as well. The name was chosen as the owners wanted to convey the origin of the cuisine instantly and to suggest the confluence of food and art, so what better name than Italy’s most esteemed artist? When we visited the Michelangelo’s outlet in Solaris Mont Kiara, they were doing a brisk lunch business, though of course it still pales by comparison to the restaurant’s superpopular Pavilion outlet. Executive Chef Paolo Pala was hurrying about, directing employees, checking dishes, ensuring quality as he always does.

Authentic Italian Fare

As usual, Chef Paolo and his team deliver authentic Italian fare that is consistently delicious. “It’s no secret,” he explained. “Use good, fresh ingredients, and cook with the heart.” His Italian heritage – hailing from the island of Sardinia and earning his chef stripes in Milan – shines through in the procession of dishes we tried, many from his “Chef’s Special” page, but just a fractional sampling of Michelangelo’s comprehensive menu. We ordered from the wine list, then started with the popular antipasto platter and it was a perfect starter. Rustic and flavourful, the plate was covered with meats, grilled veggies, salmon, olives, and more. A drizzle of olive oil and shower of herbs completed the presentation and enhanced the natural flavours.

Pasta

Chef Paolo came by our table and we asked for his recommendations, so on his word, chose two of the pasta dishes from his special menu. The first was a completely brilliant Ink Tortelli, handmade pasta pillows filled with salmon and served in a deliciously savoury butter and sage sauce. That was followed by a delectable Scialetelli with Wild Mushrooms and Clams, which we just devoured. The sure sign of a happy diner (and something every chef loves to see), we sent back our plates and bowls completely empty.

Dessert

Somehow, we found room for dessert, and sampled the inventive Caramel Papaya Gelato, as well as a light and very tasty Zuccotto, a semi-frozen ricotta cheese dome cake dotted with almonds, fruits, and chocolate chips. Highly recommended in its own right, but when coupled with Chef Paolo’s classic Italian Cannoli, filled with a smooth vanilla custard, we were in dolci heaven! For classic and authentic Italian fare, put Michelangelo’s on your dining to-do list.