Do You Know?
**A wood-fired oven is typically heated only once during the firing stage, unlike modern household gas or electric oven that provides an almost constant temperature.
After the coals are removed, the oven’s temperature gradually decreases over a period of hours or even days.
The retained heat in the oven may be used to bake multiple batches of food. Alternatively, foods requiring different temperatures can be cooked in series as the temperature of the oven falls.
With that principle in mind, the culinary team at Villa Danieli recently demonstrated the versatility of their wood fire oven, other than for pizza baking.
I was at the review session where a special menu “Fresh from the Wood-fired Oven” promotion has just been made available for both lunch and dinner in Villa Danieli from NOW till 31 March 2014.
You can create your own dish by choosing your favourite meat (duck confit, salmon, lamb rack, beef cheek and lamb rib) and select 3 side dishes of your choice to accompany it; choose from sautéed mushrooms, roast potatoes, brocolini, asparagus, grilled vegetables, steak fries and mashed potatoes.
Lastly, pick a sauce to complete your dish (rosemary lamb jus, chicken jus, saffron butter sauce, mustard jus and lobster bisque sauce).
Your selected dish will be cooked fresh from the wood-fired oven!
Take the fuss-free way out by selecting from the specially crafted menu which offers 3 starters (eg: Cheesy Portabello Mushroom stuffed with Herbs and Goat Cheese, Eggplant Parmigiana and Mushroom Tart), 7 mains and 3 desserts.
For our tasting session we were served the Cheesy Portabello Mushroom stuffed with Herbs and Goat Cheese as our starter followed by Baked Tagliatelle with Capsicums, Red Onions, Mushrooms in Alfredo and Herbs Sauce.
The Salt Crusted Whole Sea Bass with Steamed Fennel and Potatoes in Lemon Butter Sauce and Lamb Rib with Steak Fries, Coca Cola sauce (how is this authentic Italian I’ll really like to know), Broccolini were our mains.
The luscious Chocolate Lava Cake with Walnut Ice Cream ended the meal on a positive note.
Now, what we had were about 30% of the menu so I can’t vouch for all the items on the menu. My pick from the ones we sampled that night would be the salt crusted seabass and the Lamb Rib.
The seabass was soft and fresh though you risk biting into certain overly salty parts if you’re not careful. This is due to the salt from the crust but I cleverly avoided such parts by picking the flesh from the thicker parts of the fish.
The lamb was a nice portion for the price, tender enough though wasn’t entirely extraordinary.
The chocolate lava cake was based fresh from the wood fire oven too, served with its decadent molten centre and a lovely walnut ice cream.
Overall I had an assumption that the wood fire would have somehow imparted a nice smoky aroma to the dishes, but the dishes turned out tasting pretty much like it was cooked in a normal grill/oven/pan.
Priced at RM75++ per dish onwards, this Fresh from the Wood-fired Oven promotion is available for both lunch and dinner till 31 March 2014.
Meanwhile, Starwood SPG member can enjoy up to 50% exclusive discounts off total food bill. That’s a steal so PLEASE do sign up for a SPG card! 🙂
Info on signing up HERE –> http://www.starwoodhotels.com/preferredguest/account/enroll/index.html
For more information or to make a reservation, call 03-27179900 or e-mail [email protected] or visit www.sheratonimperialkualalumpur.com/villadanieli.
Lunch: 12 noon to 2.30pm (Mondays to Fridays)
Dinner: 6.30pm to 10.30pm (Mondays to Saturdays).
The restaurant is closed on Sundays and Public Holidays.