Brought to you by Reaching New Heights

Marini’s on 57 is perched near the very top of the Petronas Tower 3 skyscraper, nestled snugly between the Twin Towers and Mandarin Oriental. As KL’s loftiest watering hole cum restaurant cum lounge, the 57th-floor views are unmatched, particularly for fans of the shiny Petronas Towers. From Marini’s, you’ll have a front-row seat, and will actually be looking down on the Skybridge! Bellissima!

Marini’s on 57 comprises a trio of distinct spaces – a beautiful 80-seat restaurant, a spacious, upbeat bar, and an elegant and classy 60-seat cigar and Scotch lounge – each separated by an al fresco terrace that’s mostly glassed-in, but also open to the sky above. With such a stunning space, and such a commanding ambiance (thanks to those 20-foot .oor-to-ceiling windows), whether you’re toasting the end of the workweek with friends or having an intimate cocktail in the lounge, or even dinner with that special someone, Marini’s on 57 is the place to be.

The bar is hip and fun, the lounge is sophisticated and alluring, but each time I take my seat in the restaurant high above the city streets, I’m firmly reminded of why I love Marini’s on 57: the food! It would be easy for a place such as this to trade almost exclusively on its lofty perch, dishing out mediocre food and hoping patrons would still keep .lling the seats just for the view. But that’s not the case here. Head chef Federico Michieletto keeps the quality high and the diners delighted. I’ve not once been disappointed in a meal at Marini’s, and this visit was no exception. As the sun set over KL, we started with a lovely Astice Blu con Burrata, a delicious dish of Maine lobster and fresh burrata cheese. One o.-menu delight we were given was small portions of a perfectly cooked tagliolini pasta with shaved winter tru.es and extra virgin olive oil. Simple, but decadent and delicious. If this appears on the menu, it’s highly recommended! As always, the fegato grasso cannot be highly recommended highly enough – a perfectly pan-fried portion of buttery duck liver, graced with cherry and peach brioche.

Though not a traditional Italian entrée, I couldn’t resist sampling the Wagyu Master Kobe Beef. It carries a steep price tag, of course, but the meat is absolutely sublime. If you are in need of a serious treat, this is the steak that sets the standard. Perfectly cooked, this 500-day grain-fed beauty is served with an indulgent Chianti sauce (on the side) that it truthfully doesn’t even need. The tender meat itself was simply mouthwatering… a culinary triumph.

I’m not a big dessert person, but seeing the Cioccolato Bon Bon dish arriving at a nearby table compelled me to try one – a chocolate sphere surrounded by berries and other goodies. The sphere is melted away by a hot chocolate sauce to reveal fresh raspberries and hazelnut mousse inside… a stunning finish to a meal – highlighted by terrific service – that was every bit as impressive as the venue.

First published October, 2013