I'm taking you and a couple of friends of mine to venture forth into the realms of Jalan Ampang for another taste of Italian cuisine. The spot this time is La Risata- a suburban Italian cafe and restaurant in the heart of Jalan Ampang (also a sister outlet behind Victoria Station in Jln. Damansara). Tucked away at the back row of the double-storey shophouses along Jln. Ampang near the Middle Ring Road-Jln. Ampang flyover, it was surprisingly quiet and cosy despite the hustle and bustle on the main street. The brick oven at the entrance was engaging but could prove a little warm to the dining area when in use for baking the deliciously looking thin-crusted pizzas. The patrons were a good mix of nationalities (among their patrons include ambassadors, CEOs and also couple of Foodsters) and ages. Dinner is dressed-down and relaxed.
La Risata have got a great line of dinner menus ranging from pizza to pasta. For starters, we were introduced to La Parmigiana E Melanzane or baked aubergine with mozzarella, parmesan and grilled mushrooms with garlic for starters. We were hesitant on the aubergine in the beginning but the first bite had us clamoring for more. It was akin to a vegetarian lasagna. Yummy! The thought of it still brings about a growl in my stomach.
Next up, we have the Zuppa Di Pesce (House Speciality Seafood Soup). The tomato-based soup has a clear taste of the tomato puree used and can prove bland to taste buds which are more accustomed to savoury fare. Coupled with generous sprinklings of cili padi, garlic and parsley the soup obviously did clear justice to accentuate the freshness of the seafood in it. The chef decided to give us a little treat by throwing in generous helpings of large prawns, oysters, calamaris and loads of mussels.
With the soup 'done in' 5 minutes. we started with pizza Napoli (topped only with anchovies, tomatoes and mozzarella) and the house specialty, Ravioli di Pesce (ravioli pasta filled with fresh pieces of fish and immersed in a creamy salmon sauce, YUM!!!). The pizza was thin (almost biscuit-like) and crunchy and was lightly-flavoured by its toppings. The wheat used was fresh and clearly discernible above the stronger flavour and taste of the anchovies and mozzarella. Baked on top of a wood fire oven, this is quite superb! Although the wood fire is not pine (the best wood to bake pizza is pine), this is definitely worth a try as it is pure and simple.
The ravioli can prove a little creamy to the uninitiated but for aficionados of carbonara and alfredo sauces, the orange cream salmon sauce can only be described as divine. Neither too sweet nor salty, the salmon sauce complimented the fish-filled ravioli pieces perfectly. We actually found ourselves picking up our pre-starter bread bits to literally 'wipe' the plate clean of the salmon sauce and straight into our waiting chompers. YUM again!!!
"Food is just flavourful without overpowering"
Believe it or not, there's room for more. The chef whipped up another of his yummy cream pasta creations. Maybe it had something to do with the way we enjoyed the creamy ravioli. Pity that we couldn't remember its Italian name, but it was fettuccine served in cream mushroom sauce. I think its called Fettucine Mare E Monti. Ahh... here we have fettucini with scallops, wild mishrooms and cream sauce. But .. but .. but.. the chef used shitake and imported porcini mushrooms which lent a distinctive sweet flavour to the fresh pasta done al dente. And, this time the mushrooms were springy to the bite and not overly soft. A definite Yum with a Zing on the side!!!
You have to make room for desserts as a finale to a fine meal at La Risata. Rightfully then, our meal at La Risata had ended with a moist chocolate cake (which was served warm), tiramisu (which would have been served traditionally soaked in liquer, if requested) and a baked egg custard-lookalike topped with caramel.
In general, we concluded that the fare at La Risata does not harbour on extreme tastes. The cream sauce was rich but not overly creamy, the desserts were delectable and a welcome change from the main meals but not painstakingly sweet. The chef would prefer to have his diners focus on the underlying freshness and natural taste of the ingredients used in the dishes rather than bombard the taste buds with too many sensations at the same time.
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