It's been a long time since I've seen someone pour so much love,dedication and pride into his craft. That's part of the reason why people are raving over Mediteca. Chef Riccardo is the secret ingredient.
Entirely approachable, he's downright serious when it comes to getting the art of making delicious food, just right, for each and every customer that walks through the door.
The machine you see here is what he uses to personally slice cold cuts as the customers come... one platter at a time.
No precuts left out in the open to dry.
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Fact is, most Malaysians ( me included ) have never actually been that fond of cold cuts and hard cheeses . Last items to be finished at the buffet table if you ever noticed . But ah,wait, this is where he works his magic.
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Truly amazing how he's quite sure , that eventually we will turn the tide and become antipasto fans....by presenting us with a whole heartfelt ( huge !) platter that comes with a badge of pride and honour .
After the initial shock, I mean, how can you refuse ? So you get down to the business of eating, sharing it amongst family and friends. Before you know it, as you nibble and savour the richness of the cheeses, sharpness of the different flavours. Time comes to a stop, hey, you're kind of getting the hang of this. Your throat begs for a tipple or two , a necessary companion to this wonderful meal opener .
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You find yourself marvelling at the sheerness of the razor thin cut. Participant of a semi revelation where the impossible has begun to spin its appeal.You're actually enjoying this.
And just as you learn that pickles are exquisitely mouthwatering when paired with some of the above , you eagerly await your next visit.
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Location : Fraser's Place, Kuala Lumpur
1 comment:
wahhhhh..........
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