The Address Sept-Oct 2013

CREATING WITHOUT LIMITS
USING THE FINEST INGREDIENTS AND HIS UNRESTRICTED IMAGINATION, CHEF
FEDERICO MICHIELETTO DOES NOT JUST COOK – HE CREATES. ALISON ELFWING HEADS OVER
TO THE ACCLAIMED MARINI’S ON 57 TO HAVE A CHAT.
PHOTOGRAPHS LAW SOO PHYE
— Saffron-infused cheese with droplets of eight-year-old Vincotto
Marini’s on 57 has been setting the Kuala
Lumpur dining scene abuzz since its opening
in September last year. Spanning the entire
highest floor of Petronas Tower 3, one would
be forgiven if the initial reaction to the panoramic
view of the city and the iconic Petronas
Twin Towers, just metres away, is nothing
short of jaw dropping.
A native of Mogliano Veneto, Italy, Chef
Federico Michieletto now heads the kitchen
at what is hailed as ‘Kuala Lumpur’s hottest
Italian restaurant’. Chef Federico is a master
at creating new, original dishes through his
keen sense of curiosity for the unlikely pairing
of ingredients.
His experience spans across the continents,
starting off in Italy, then on to Singapore
and Malaysia. He has done it all; worked in
small, hot and cramped kitchens, cooked in
Europe’s best restaurants and five-star hotels,
and opened and managed 14 outlets for a corporate
group here in Malaysia.
“We work very closely with suppliers from
Italy, changing the menu every two to three
months, normally following the season of
produce.” Patrons are guaranteed the freshest
high end seasonal ingredients so there is
never a chance to get bored. “The only thing
we keep is the pasta with the lobster and the
tiramisu, because they will kill us if we take it
away,” he says, comically mimicking a knife
with his finger drawn across his throat. “Everything
else, we change.”
As I peruse the menu, I ask Chef Federico
how he would describe the cuisine at
Marini’s. “I would say the food here is very
modern. We use molecular applications, and
emphasise very much on the ingredients
and a new way to enjoy it. For example, the
Burrata Cheese. I put it with the lobster. It’s
not conventional, but you’ll see what I mean
when you taste it.”
He continues to point out a few other items
in the menu. “It’s like the Garden Salad, there
are 20 different types of vegetables, 10 dressings,
eight perfumes ... you’ll see for yourself.
I show you a few different dishes,” he says excitedly
and proceeds to rattle on in Italian to
his sous chef, Chef Fabio Ruggiero.
I marvelled at the beauty of the plate of
Maine Lobster and Burrata Salad, drizzled
with extra virgin olive oil and dotted with
baby herbs. The combination was spectacular
– fresh and light with a clean flavour. I
asked Chef Federico where he gets his ideas
for such a beautiful presentation. “You know
108 TA | SEPT/OCT 2013