Republished
Back on 13th November 2010 we were tasked to assist in the organising of an event for Bravo Italiana by RoundU, which we did and the event went through quite successfully although there were initial fears that the sampling would bore negative feedbacks after reading about some minor complaints on the internet and hearing rumours from a prominent food blogger from Penang. If possible, we would try to upload the raw recording of the question and answer session that the bloggers had with owner cum chef to further understand his stand and concept of his restaurant and also how his food is made.
Below are the raw recording of the question and answer session that the bloggers had with owner cum chef to further understand his stand and concept of his restaurant
The sampling event was different from the review session that was organised by Penang Tua Pui which was attended by many prominent Penang food bloggers back in year 2009. The current sampling event was meant to provide direct feedback to the business owner on the quality and value of the surveyed items and thus help improve on the marketability of the items through the experiences, different backgrounds and taste preferences of the attending bloggers. The programme is operated by RoundU with a goal to promote the deserving quality F&B outlets in Penang to the consumer market.
Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Middle-East cuisines. But in the 18th century Italian cuisine as we know took on some significant changes with the discovery of the New World that introduced items such as potatoes, tomatoes, bell peppers and maize to Italian cooks, and which have become a major part of what Italians eat now a days. Recipes or what people eat are influence by the available ingredients, thus there is distinctive difference with the taste and texture of dishes of Italian cooking by region. Therefore it is hard or very subjective to point out the rights and wrongs of any dish. It all comes down to the taste profile or preference that one has grown up with.
Like any other dining culture in the world, Italy also has its variety in eating etiquettes, style or establishments. They are basically classified by the service, food and drinks they served to their customers.
- Agriturismo – or agritourism is a functioning farm / farmhouses that provide lodging and meals.
- Osteria – a night eatery that usually has a verbal menu that mainly caters to simple regionalised dishes.
- Paninoteca – their sandwich or Panini shop.
- Pizzeria – pizza shop.
- Ristorante – a upscale restaurant with proper dining and menu.
- Spaghetteria – a pasta and main course serving eatery.
- Trattoria – a family or home-style eatery that provides inexpensive and casual dining experience.
Bravo Italiana is said to be based on the trattoria-style dining concept were the chef cum owner have gain most of his experience in his 8 years stint in Italy. This restaurant was established on 3rd November 2008, but before this they were involved in the “Little Kitchen” restaurant at Bandar Sunway, Penang for nine (9) years.
The sampling session was planned for a survey of 13 items or dishes but due to the amount available, there were some impromptu changes during the event. It began at around 3pm as requested by Mr. Ng, the time coincide with the restaurant’s in between service hours break time. The sampling started with a photo taking session and followed by the sampling of their starters continued with mains and desserts plus a set lunch item.
Bruschetta (RM8.80+), toasted baguettes topped with diced tomato, capsicum, herbs and cheese. It was a twist from the usual bruschetta that normally has a lighter topping that is without cheese.
Taste – Savory and cheesy at first then followed with the refreshing sweet juice of tomatoes, peppery flavour of the capsicums and finished with the aroma of the sprinkled herbs.
Texture – Crisp baguette surface with a moist centre and tender yet firm toppings.
Grilled Chicken Salad (RM17.00+), strips of grilled chicken on top of a garden of fresh greens and fruits dressed with their in-house vinaigrette. The portions is generous enough for a light meal as its own for small eaters.
Taste – There were some complaints that the dressing was a a tad to acidic for their liking. But the chicken was well seasoned and the green were sweet with some bitterness due to the purple cabbage.
Texture – The chicken strips or slices were over dehydrated as it had been waiting for the sampling to begin, that is why in Chinese food culture it is always emphasized that food has to be taken while it is fresh from the grill. Salad greens were crunchy and fresh.
Baked Oyster Vesuvio (RM31.80+ for half dozen), medium size halved shell oyster coated and lightly fried, then topped with mushroom slices tomato and capsicum chunks, crumbs and cheese then baked. When serve hot, it had a pungent aroma of Chinese dried oyster.
Taste – It had sweet, savory and diary taste with a pungent fragrance sun dried oyster. Not too over powering in the taste factor.
Texture – There were a slight crunch on the surface due to the baked crumbs on top of the melted cheese mixture and firm cooked oyster flesh. But there was a slight more of oily feeling from the melting cheese.
Lasagne Al Forno (RM24.00+), three (3) layers of lasagne pasta interlaced with their beef bolognese sauce and topped with mozzarella and Parmesan cheese and baked.
Taste – It was meaty, savory and creamy rich with a predominantly sweet aftertaste, that a few bloggers find a bit too sweet for their liking. For sure I would prefer something with a more balance flavour.
Texture – Grainy mince meat with good ratio of lean meat to fats. And the pasta sheets were just nice in texture, not soggy nor under cooked.
Lamb Shank (RM32.00+), braised NZ lamb shank in red wine with fresh Italian herbs, garlic and mushrooms.
Taste – It was different from the normal strong peppery tasting versions, we could actually taste the red wine and lamb flavours in the gravy. And it was one of the favourite dishes of the day although few did comment that it had a hint more of the “lamb” taste in the meat. But what is lamb without the hint of “lammy” flavours?
Texture – The meat was tender and firm.
Spaghetti Capitano (RM29.80+), spaghetti with fresh shrimps, scallops, mussels, squids and diced salmon, sauteed in a delightful marinara sauce.
Taste – Salmon was slightly heavy on taste (the fatty salmon taste) and the muscles had a bit of fishy aftertaste, but the scallops and squid rings were sweet and juicy.
Texture – Muscles, scallop, squid and salmon were firm and tender, pasta was just nice in texture.
Pesce Misto alla Milanese Dinner Set (RM43.00+), it will be a new item for the dinner set menu. The grilled salmon and jumbo prawns dressed in a classic Milanese sauce comes with soup of the day, drinks (lavazza coffee / tea / ice lemon tea) and dessert of the day.
Taste – Prawns were well seasoned and finely grilled with much of its flavours and moisture still locked in, as for the salmon it was slightly off their standard as it (the portion we had) had been “modeling” for the shutter bugs. The Milanese sauce was flavourful with the abundance of herbs and had a balanced richness. And the accompanying mash was every bit savory with the cheese stuffing within.
Texture – The prawn flesh was firm and tender with some crunch, salmon was flaky but slightly dehydrated. The accompanying fried mash was crisp on the surface and fluffy inside.
Chicken Parmigiana lunch set (RM25.00+), is a piece of of deboned whole chicken leg batter fried, top with their tomato sauce and cheese then baked and served with a side spaghetti pasta. The lunch set comes with a bowl of soup of the day, a drink (coffee / tea / ice lemon tea) and a single scoop of ice-cream.
Taste – no comments as this dish was not included during the tasting session as most of the attendees were already filled to the brim, and that was before dessert.
Texture – N/A
Pizza alla Sicilian (RM32.00+), include toppings of beef pepperoni, chicken sausages, onions, green capsicums and black olives.
Taste – The pizza was cheesy and full of the flavours of the toppings, e.g. smoky, peppery, sourish, sweet, diary and rich.
Texture – The topping ingredients were still firm and not mushy, but the dough or crust was too crisp like baked biscuits. Many of the bloggers commented that they would prefer to have a softer pizza center.
On the plan were 4 desserts, but we had a extra surprise in the form of their home-made pumpkin pie.
Tiramisu (RM12.80+), very rich in liquor and chocolate flavours with un-overwhelming sweetness. The accompanying peaches lent some acidity to balance the creamy taste of the dessert. One of the few well orchestrated tiramisu that we have encountered.
Tequila Key Lime Pie (RM8.90+), tequila infused whipped cream covered the limy cheese filling of the Oreo cookie based pie. There were some feedback that it was a tad sharp on the sourness, but it settle well with my preferences.
Italiana Mousse (RM12.80+), is a new item to be included in their desserts menu. Rich in chocolaty goodness but stiff on the texture. Feedback from the owner is that there were request for a firm texture for this desert.
Bravo Zabaglione (RM12.80+), also in the new desserts menu list. It is actually an Italian custard made of egg yolks, sugar, a sweet wine. Over at Bravo Italiana, they have layered it on top of a base soaked in apricot liquor that to many tasted like almonds. It is dessert for those who appreciate good liquor as it is pretty strong in alcohol.
Pumpkin Pie (RM12.80+), is also new as we were told. And was an ad-hoc item that was included for the sampling. It had earthy flavours and sweet aftertaste. which was not overwhelming. But the walnut topping tasted a bit rancid although it was bought fresh from the supplier.
Our overall rating for Bravo Italiana:
| Taste |
3.0/5 (Above Average) Most of the dishes sampled had sparked our interest, but there a few that still could be better executed. We were expecting Italian flavours
Bruschetta, baked oyster, lamb shank, Pesce Misto alla Milanese and Desserts are must tries. |
| Texture |
3.0/5 (Above Average) |
| Service |
NA/5 It was an invited event, thus service would not be in consideration for now. |
| Cleanliness |
4.0/5 (Good) Clean and neat dining area and well kept toilets. |
| Atmosphere |
3.5/5 (Average) Warm and cosy ambiance, but lack space. Good for small gathering, but not conducive for big groups above 20 pax. |
| Price |
3.0/5 (Above Average) Certain set lunches are quite a bargain. |
| Portion |
3.5/5 (Good) The restaurant is not stingy on the portioning of certain items but some may not equate to the price. |
| Value |
3.0/5 (Above Average) Includes the consideration of quality and quantity plus concept delivery and consistency. |
Other current session invitees with their choice selection(s):
Feedbacks from paid customers:
Bravo Italiana
Add : 01-01-11 Complex I-Avenue, Medan Kampung Relau 1, 11900 Bayan Lepas, Penang.
Business Hours : Tuesday to Sunday ( 11.30 a.m. – 3.00p.m., 6.00 p.m. – 10.00 p.m.) Closed on Mondays
Tel : 04-6410499
Popularity: 3% [?]
