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Marini’s On 57
At The Pinnacle
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Hailed as the highest rooftop restaurant and bar in Kuala Lumpur, Marini’s on 57 has a view no other venue in the city can compete with.

Sitting almost eye-to-eye with the top of the iconic Petronas Twin Towers, the establishment has floor-to-ceiling windows running the length of the main dining hall, offering a bird-eye’s view of the city centre spread out in a sea of towers and highways.

On the eve of the restaurant’s fourth anniversary, 24 diners assembled for an MIGF Publicity Dinner. Among them were MIGF Royal Patron Tunku Naquiyuddin ibni Tuanku Ja'afar, Melewar Industrial Group Executive Chairman Tunku Dato' Seri Iskandar Tunku Abdullah, Melium President Dato' Seri Dr. Farah Khan, Celebrity Chef Wan and Heineken Malaysia Manging Director Hans Essaadi.


Dato' Seri Dr. Farah Khan, Tunku Naquiyuddin ibni Tuanku Ja'afar, Tunku Nurul Hayati Binti Tunku Bahador and Elizabeth Marini


Emeritus Professor Dr Walter CK Wong, Chef Wan, Madam Mae S. K. Ho, Tunku Dato' Seri Iskandar Tunku Abdullah and Ahmad Qamal Daud


Party in full swing on Marini's al fresco area


Chan Kien Sing and Mary Chan


Saskia Pangrazzi, Luciano Giorgi and Elizabeth Marini


Dato' Leo Ariyanayakam, Datin Jasmine Rajs and Tunku Naquiyuddin


Tunku Dato' Seri Iskandar Tunku Abdullah, Hans Essaadi, Micki Essaadi, Datin Seri Maneesah, Madam Mae S. K. Ho and Emeritus Professor Dr Walter CK Wong

Following the course of a typical Italian dinner, the theme for the night’s menu was inspired by the autumn season, incorporating mushrooms, nuts, berries and root vegetables into each course. Before the meal started, guests mingled outside in the bar area, taking in the breath-taking engineered marvels of glass and steel that are the Twin Towers.

When it was time for dinner, guests were led inside the dining hall, to two long tables adorned with flower arrangements and rose petals, an appropriate nod to idyllic, romantic Italy.


Romantic Italian setting

A selection of artisan bread served with unpasteurised butter was served before the meal began, while attentive waiters made sure the wine glasses were topped up.


A selection of artisan bread served with unpasteurised butter from Burgundy

For the antipasti course, the visually arresting goose liver pate with chocolate pan-brioche and goose liver praline with hazelnut and red grapes, was the first plate to leave the kitchen. Hans Essaadi thought the presentation was fabulous, while Chan Kien Sing praised the clever combination of chocolate and liver, which unexpectedly blended well together.


Goose Liver Pate with Chocolate Pan-Brioche and Goose Liver Praline with Hazelnut & Red Grapes

The next dish was yet another visual spectacle; a crudo of petuna ocean trout belly topped with sevruga caviar and garnished with herbs and edible flowers, calling to mind the picturesque fields of Tuscany.


Service with a smile


Crudo of Petuna Ocean Trout Belly & Sevruga Caviar

For the next course, Chef Federico Michieletto and Chef Simone Musu devised a rich, comforting roasted celeriac soup with crème fraiche, generously drizzled with drops of imported olive oil.


Roasted Celeriac Soup with Crème Fraiche

A carnaroli risotto with porcini mushroom was next on the menu, which was Hans Essaadi’s favourite for the al dente texture and fantastic flavours, and Chef Wan’s top pick as it tasted exactly like risotto he had once had in Florence.


Chef Federico Michieletto and Chef Simone Musu prepare the risotto


Carnaroli Risotto and Porcini Mushroom

The main course (or secondi as the Italians call it), consisted of two dishes covering both delights from the land and sea. The first was a crispy barbary duck confit with potato espuma and blackberries, which Dato’ Leo Ariyanayakam enjoyed the most and the second was a Mediterranean seabass served with fennel, orange and tarragon sauce, which Jennifer Loong loved for the freshness of the fish and the perfectly done pan-sear, which she felt brought the flavours out wonderfully.


Master in the kitchen, handling two pans at one time!


Crispy Barbary Duck Confit with Potato Espuma and Blackberries


Mediterranean Seabass with Fennel, Orange and Tarragon Sauce


Elizabeth Marini and Jennifer Loong

For the final dessert course, the two chefs went all out, spoiling guests with first a sweet persimmon soup, followed by sautéed autumn berries served with goat milk gelato. Trays of autumn themed chocolate bon-bons followed, enveloped in clouds of dry ice. A cheese selection was also rolled out on a trolley, so guests had the chance to sample the potently flavoured époisses de bourgogne, the semi-hard lombardy dop bagòss, and the firmer, richer pecorino sardo cheeses.


Autumn Theme Chocolate Tray


Sautéed Autumn Berries served with Goat Milk Gelato


Selection of cheeses


Modesto Marini being interviewed at the end of the night

Reviewing the evening after the dinner had ended, MIGF Royal Patron Tunku Naquiyuddin called the meal quite the gastronomic journey, because of the variety in the courses served. Dato’ Seri Dr. Farah Khan, a regular at Marini’s, also thanked the team for producing such a magnificent dinner, while Chef Wan took the time to tell the chefs what he liked about every dish, commenting that the restaurant is easily the best venue in KL, thanks in part to the jaw-dropping vistas.


Dato’ Seri Dr. Farah Khan rounding up the meal at Marini's 


A view so breath-taking it needs to be seen again!

Experience those one-of-a-kind views and treat yourself with the Full Festival Menu at Marini’s on 57, which costs RM680++ per person without wine, and RM960++ per person with wines. You can view the menu here and find out about Chefs Federico Michieletto and Simone Musu by clicking here.

To stay updated on all things happening at Marini’s on 57, click here.