We visited the multi-award winning Marini’s on 57, Malaysia’s most iconic restaurant. It is located 267 meters above sea level, in the heart of the city of Kuala Lumpur, next to the Petronas Towers Complex. The restaurant offers stunning, panoramic views of the city, making it possible to observe the historical landmarks and all the stunning architecture that has been created in recent years.
The 57th floor is entirely dedicated to the restaurant, rooftop bar and a whiskey lounge, a unique space and one of the favorite places for countless events and celebrations, attracting, since its opening in June 2012, numerous international celebrities such as David Beckham, Lewis Hamilton , Max Biaggi, Benedict Cumberbatch, Priyanka Chopra, Ed Sheeran and Bon Jovi.
Founded and led by businessman Cavaliere Modesto Marini, this luxury restaurant offers unparalleled service and exceptional contemporary Italian cuisine, his passion for food and dedication to his craft guide all his action and led the founder and owner of The Marini’s Group, from humble beginnings, to the top city of Kuala Lumpur! Modesto is originally from Lake Garda, in Italy, where he grew up involved in the family vineyards, vegetable and fruit farms, where he acquired basic culinary knowledge within his family. Later, Modesto perfected his culinary skills at one of Italy’s main culinary schools, in Trento, in the north of the country, where he graduated with distinction as a chef. He then spent much of his early years in some of the most prominent fine dining restaurants in Italy, London and Singapore, before finally making Malaysia his home in the mid-1990s.
But back to Marini´s on 57, the place always serves the freshest products and the best ingredients from the four corners of the world, many of them 100% Italian, taking as an example the seasonal menu that offers us burrata, blue lobsters from Normandy and Alba white truffles. The meat, with cuts to measure, comes from one of the largest producers in Australia, the fresh vegetables are from own production in farms in the “highlands” and the aromatic herbs come from the garden located on the terrace of Marini’s on 57.
Emphasis on Burrata (with eggplant pesto, Momotaro tomato, organic salad and basil oil), Nudo Crudo (Hamachi carpaccio, Parsley mayonnaise, sun-dried tomato paste, olive oil and caviar), in the pastas highlight Cappellini All’astice (Angel Hair Pasta, lobster tail, tomato and basil) and in the meat dishes the Wagyu Tenderloin Marble (with green asparagus, potato croquettes with truffles and red wine sauce).
Wines specially selected by the owner, from the best locations, brands and regions, and the best brands of national and international drinks that complement the offer of one of the best restaurants in Malaysia and certainly the most surprising! Quality is a constant, the service impeccable and the location to thrill and impress even the most experienced travellers, a unique experience in every way!
By Edgar Correia