Peppino, Italian Restaurant, Shangri-La Tanjung Aru Resort

Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Peppino

Peppino Italian Restaurant, Shangri-La’s Tanjung Aru Resort,
Kota Kinabalu

Winner of the Sabah Tourism awards, Peppino Italian
restaurant at Shangri-La’s Tanjung Aru Resort has a reputation in the city of
Kota Kinabalu for elegant dining without the snobbery. Yes please, do dress
well, but relax and feel welcomed by the friendly wait staff and an adorable
chef. Seating is either in air-conditioned comfort with dim lighting, wine
racks and, an abundance of glass and timber or, outside in the fresh sea air. Candlelit
tables dot the al fresco patio and are adorned with fresh floral arrangements.
Views of the nightlights shimmering off the pool and sounds of the gentle waves
lapping the shore bestow holiday resort mood.
For a romantic opening, a bottle of Taittinger Brut Reserve
is in order. First introduced to this French drop a few months ago, it has
swiftly become one that I hopefully anticipate on a bubbly menu. Priced at RM75
a glass and RM360 a bottle, this sparkling wine is distinguished by a delicate
aroma and a palate of ample profundity. Leveled with hints of honey, fresh
fruit and toasty yeast, it has a long, fresh finish.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Taittinger Champagne

Charming Chef Salvatore Coco leads the crew at this elegant
Italian restaurant. Clearly devoted to preparing authentic Italian cuisine,
he’s proud of his Sicilian origin and tries to bring a piece of real “Italia”
to Kota Kinabalu. We asked for his recommendations and he gladly rattled off a
list of dishes he’s passionate about. Our mouths were watering for the pasta,
beef and fish suggestions and in the end we left the menu in the hands of the
chef. Full of stories, each dish arrived with a tale behind its creation. Not
too sure on the veracity of the narratives, we asked, chef cheekily smiled and,
assured us 100% truth.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Chef Salvatore Coco
The first bite to arrive was the amuse bouche, a Tuna Ball
with Polenta Crush. A crunchy round broke way for a textured tuna centre.
Topped with a fresh sprig of parsley and set in a red tomato sauce, it was rich
and rustic and left our tongues eagerly anticipating the next item.
A Sicilian inspired pasta was up next – Linguine with
Prawns, Baked Ricotta and Pistachio Nuts. If seen out of context the pasta
could be mistaken for a tasty seafood mee.
Upon first mouthful though we soon recognized the firmer al dente bite of a
perfectly cooked noodle. White prawn flesh and ivory ricotta were contrasted
with deep emerald micro greens. A rich prawn bisque sauce filled the mouth with
bursts of garlic, onion, herbs and white wine and, made a distinct opposition
to the fresh cleanliness of the carpaccio appetizer (hubby’s starter). Creamy red
sauce was complemented by the soft cheese and opposed by the firm flesh of the
sea crustacean.  Nuts supplied the final
grain and the Champagne cut through the richness and cleansed the palate.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Linguine with prawns, baked ricotta and pistachio nuts

Carpaccio di Manzo RM46 – marinated beef tenderloin
carpaccio with truffle oil, lemon juice, salad leaves, shaved Parmesan and
porcini mushrooms was hubby’s pick. Thin slices of raw beef deliquesced on the
tongue and a modest tang from the vinaigrette remained. Rucola cleansed the
palate and crumbles of the cheese endured until the next sip of wine.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Carpaccio di Manzo

So I’d read the trivia for the curious, telling that this
dish was named after the Italian painter, Vittore Carpaccio, known for his use
of red pigments resembling raw meat. What chef Salvatore however added was the
romantic story leading up to the name. Apparently, there was a lady, (there’s
always a lady), who was a regular customer of the Café Cipriani in Plaza San
Marco, Venice. The damsel had been suffering some health problems and was
advised to only eat raw meat. When the chef greeted her, the lady told of her
dinner requirements. The chef went back to the kitchen and created this thinly
sliced raw beef dish for her. When presented with the meal she enquired as to
the name. Not yet invented, the chef glanced up at the painting on the wall above
the diner’s table, and seeing red, named the creation after the artist whose
painting was hanging on the wall, Vittore Carpaccio.
The night progressed in this format. The aroma of the next
dish would have us salivating before it arrived. The chef would soon appear
with a mischievous smile and another tale to tell. We’d eat, we’d laugh, we’d
drink and indulge and it would happen all over again for the next course.
Filetto di Manzo RM120 met hubby’s carnivorous cravings. The
Australian beef tenderloin was pan fried in its own juice and sided with
sautéed spinach, mashed potato, almond flakes, parmesan cheese and a balsamic
reduction. The thick chunk of flesh was slightly caramelized on the outside and
pink and moist within.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Filetto di Manzo
My pick, the Filetto di Branzino RM68 also did not
disappoint. Fresh succulent pan fried sea bass came dressed with anchovies, capers,
lemon sauce and sautéed fat green sprigs of asparagus. A simple but elegant
presentation allowed the quality of the locally caught fish to shine through. Stuffed
at the seams, but always having extra tummy space for dessert, our thoughts
turned to sweets.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Filetto di Branzino
Hubby loves to say, “oh no, I don’t need dessert,” but is
renowned for gulping down mine, especially if it’s creamy. So, even though we
were stuffed, I ordered two plates. With a Sicilian chef, there was no other
option than to choose the Cannoli RM28 – a Sicilian specialty consisting of deep
fried pastry rolls filled with ricotta cheese, candied fruit and chocolate
buttons. Hubby plunged straight for the Crema Bruciata al Frutto della Pasione
– passion fruit crème brulee with mango and coconut RM30.  To help with digestion, Averna RM14, a
popular Sicilian brew made of herbs, roots and spices with caramel, was too on
our list.
Shangri-La's Tanjung Aru, Peppino, Italian Restaurant, Kota Kinabalu
Cannoli
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Crema Bruciata al Frutto della Pasione

Prices range from the mid 20s up to around RM120.
Considering the quality of the food, the romantic ambience and the signature
Shangri-La service, I’d say it’s a good deal for a special occasion.
Peppino, Italian Restaurant, Shangri-La's Tanjung Aru Resort, Kota Kinabalu
Averna – Sicilian digestive

Reason to visit:  dinner on the patio entertained by the sounds
of the sea, great Sicilian cuisine, a chat with the chef, Shangri-La service.
Peppino
Shangri-La’s Tanjung Aru Resort
20 Jalan Aru
Tanjung Aru, Kota Kinabalu
Sabah, Borneo
Malaysia
+6 088 327 888

8 Comments

  1. I like that cannoli … very nice !

  2. That steak looks awesome. Gotta keep this in mind when I next go back to KK to visit.

  3. That looks like quite a meal 🙂 How wonderful to find such a skilled Italian chef such a long way from home! You're getting me hungry already for my Italia trip!

  4. my heart just skipped at beat at the gorgeous Cannoli 😀

  5. Ooooo I see the good choice that your hubby made! That is one good piece of meat to fill the tummy!

  6. The carpaccio and the filet look very good.

    Greetings,
    Filip

  7. The Filetto di Manzo so thick, I think I can only manage to finish maybe just half of it 😛

  8. wow…. everything sounds and looks good!! and gosh.. I spied my favorite Italian dessert.. Cannoli… sigh… what a perfect dessert to end with…

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