Emily in Kuala Lumpur @ Ciao Ristorante
Since 1991, Ciao Ristorante has been an institution in Kuala Lumpur, offering over 30 years of unwavering commitment to authentic Italian cuisine. Tucked away amidst a verdant oasis overlooking a golf course, the restaurant resembles a rustic Italian farmhouse, complete with a cosy garden and a small shimmering lake. The surrounding greenery, combined with ample parking, makes it an ideal venue for private celebrations, weddings, and intimate gatherings, while spacious high-ceilinged rooms provide a welcoming sanctuary for indoor events.
Navigating to Ciao is best done via Grab from the nearest MRT station at Tun Razak Exchange (TRX), as the surrounding maze of highways can be challenging to traverse on foot, especially after dusk. Once arrived, diners are greeted by a warm, rustic interior reminiscent of a dreamy Italian town—imagine a scene plucked from the fictitious Solitano in Emily in Paris. On my visit, a wedding was unfolding, adding a gentle hum of romance to the already atmospheric space.
A recommended aperitif to begin the evening is the Montelvini Prosecco Extra Dry DOC (RM40 per glass), a youthful, straw-colored sparkler with delicate, persistent bubbles. Its bright acidity complements lighter dishes, while its aromatic freshness sets the tone for a meal meant to be savored slowly.
Pesce Soup RM48
Mixed seafood soup in light tomato base
The Pesce Soup is an exquisite opening act, combining fresh, mixed seafood with a delicate light tomato base that hints at the sun-soaked coasts of Italy. Each spoonful is layered with subtle flavors: the natural sweetness of prawns, mussels, and clams mingles effortlessly with the gentle acidity of tomatoes, while a whisper of herbs lends the soup a refined aromatic lift.
The texture is light yet comforting, the broth lingering on the palate with just enough viscosity to carry the essence of the ocean. The careful balance ensures that no single ingredient overwhelms the others, creating a harmony that feels both fresh and satisfying.
Fegato d’oca all’agrodolce RM78
Pan-fried foie gras with glazed pears, fresh figs, balsamic glaze (IGP Modena)
The Fegato d’oca all’agrodolce is an indulgence of sweet and savory mastery. Pan-fried foie gras is seared to golden perfection, its exterior delicate yet slightly crisp, while the interior remains buttery and velvety. Accompanied by glazed pears and fresh figs, the dish balances richness with the natural sweetness and acidity of the fruits, all finished with a luxurious drizzle of balsamic glaze (IGP Modena).
Each bite is a gentle crescendo: the foie gras melts effortlessly, enriched by the subtle tang of balsamic and the aromatic sweetness of ripe figs. The combination feels decadent yet precise, a testament to the chef’s skill in orchestrating flavor without overpowering the palate.
Suggested wine pairing: Montelvini Prosecco Extra Dry DOC (RM40 per glass)
Its light fizziness and fresh aromatic notes cut through the richness of foie gras while highlighting the sweet complexity of the pears and figs. This pairing elevates the course into a truly celebratory beginning, opening the senses for the dishes to come.
Linguine al pesto e gamberi RM58
Home-made basil-pistachio pesto & prawns (contain pine nuts)
The Linguine al pesto e gamberi is a masterclass in balance and vibrancy. Homemade linguine is luxuriously coated in a basil-pistachio pesto that carries a subtle nutty depth, punctuated by the bright freshness of basil and an herbal lift that feels sun-drenched and alive. Plump, succulent prawns are layered throughout, their natural sweetness enhanced by a gentle, precise seasoning that never competes with the pesto’s complexity.
The pasta is al dente, offering just enough bite to contrast the creamy, verdant sauce, while the pistachio notes provide a surprising earthiness that lingers delicately on the palate. Pine nuts add a satisfying crunch, completing a texture profile that is both sophisticated and comforting.
Suggested wine pairing: Pecorino, Caleo, IGT, Abruzzo (RM34 per glass)
Medium-bodied with fresh citrus and floral notes, this white wine brings an exuberant brightness to the dish. The Pecorino grapes lend yellow hues with green reflections, while the bouquet of white-pulped and exotic fruits lifts the pesto, creating a harmony of freshness and depth that mirrors the dish itself.
Filetto di manzo ai funghi RM168
Grilled Australian beef tenderloin (200g) with mushroom-truffle sauce
The Filetto di manzo ai funghi is a commanding expression of Italian fine dining, featuring a 200g Australian beef tenderloin grilled to perfection. Juicy, tender, and richly flavored, the beef is paired with a mushroom-truffle sauce that adds an earthy, luxurious depth without overwhelming the meat’s natural character. The sauce is velvety, with subtle notes of forest mushrooms and the faint but unmistakable perfume of truffle, each spoonful enhancing the beef’s succulence.
The texture of the beef is impeccably executed—each cut cleanly yields, revealing a pink, tender center, while the mushrooms contribute a soft, satisfying chew. The truffle accent is never cloying; rather, it frames the beef like an elegant brushstroke, elevating the dish into an experience of deep, resonant flavor.
Suggested wine pairing: Montepulciano d’Abruzzo, Caleo, DOC, Abruzzo (RM34 per glass)
Full-bodied with a pronounced bouquet of black fruits and subtle truffle notes, the wine’s soft tannins and structured depth perfectly complement the beef and mushroom truffle sauce. Its elegance allows each flavor in the dish to shine, offering a long, lingering finish that echoes the restaurant’s old-world sophistication.
Tiramisu RM42
Layers of espresso-soaked sponge fingers, mascarpone cream, cocoa powder
For dessert, the Tiramisu is a sublime, classical finale. Layers of espresso-soaked sponge fingers provide a gentle, bitter counterpoint to the mascarpone cream, which is airy yet luxuriously rich. A dusting of cocoa powder crowns the dessert, adding subtle bitterness and aroma, balancing the sweetness of the mascarpone with precision.
Each forkful is a study in contrasts: creamy and light, yet decadently flavorful; sweet, yet anchored by the espresso’s robust intensity. The texture is both soft and structured, allowing each component to be savored individually or together in a perfectly harmonized mouthful.
The Essence of Ciao
Ciao Ristorante is more than a meal; it is a pause in KL city’s rhythm. At Ciao, each bite lingers like a note in a song. The garden light, the soft clink of glasses, the aroma of fresh herbs and truffle—everything feels deliberate, yet effortless.
By the last spoonful of tiramisu, the city fades away. What remains is a memory of flavors, warmth, and quiet elegance—a moment that refuses to be forgotten.
At Ciao, the last taste is not dessert—it is a memory you carry.
Ciao Ristorante
20A, Jalan Kampung Pandan, Off Jalan Tun Razak, 55100 Kuala Lumpur Malaysia.
Tel: +60 18 328 1835
