Cover Ignis KL's cold capellini (Photo: Ignis KL)
Ignis KL's cold capellini (Photo: Ignis KL)
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Topped with caviar or ikura and served with shrimp or uni, these noodle dishes are hard not to love
This is not the kind of comforting pasta dish that you’ll want to guzzle down quickly. Instead, capellini, which translates into ‘fine hairs’ in Italian, deserves to be relished at a leisurely pace, particularly when adorned with luxurious ingredients.
In certain chilled preparations, angel hair pasta or somen noodles occasionally stand in for capellini, creating dishes bound to leave a lasting impression for you to delicately slurp and twirl to your heart’s delight.
Bref by Darren Chin
Bref by Darren Chin’s signature cold capellini is served with a creamy abalone dressing, marinated ama-ebi, and Alaskan king crab before being topped with uni. The dish is available on the seasonal set menu or can be ordered à la carte.
Bref by Darren Chin, 26, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, 60000 Kuala Lumpur, +603 7731 5032
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Ignis KL
Miso adds a savoury note to Ignis KL's creamy cold capellini, complementing the dish that’s topped with succulent prawns. A sprinkle of crunchy tobiko further enhances the textural experience.
Ignis KL, G-02A, The Sphere, No. 1, Avenue 1, Bangsar South City, 8, Jalan Kerinchi, 59200 Kuala Lumpur, +6012 343 9566
DC Restaurant
Echo of the Sea, DC Restaurant’s signature capellini, is complemented with a signature truffle sauce and finished with uni and blue shrimp.
DC Restaurant, 44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, +603 7731 0502
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Kikubari
French Japanese establishment Kikubari's take on the cold capellini sees the noodles tossed in a jungle garlic dressing before being finished with ama ebi and scallops.
Kikubari, L3-01A, Jalan Damanlela, Damansara City Mall, Pusat Bandar Damansara, 50490 Kuala Lumpur, +6013 362 4546
Cilantro
Two cold capellini dishes are available on Cilantro's signature set menu. The first is finished with sea urchin and botan ebi, while the alternative is topped with a generous portion of Japanese abalone.
Cilantro, 368B, Micasa All Suite Hotel, Jalan Tun Razak, 50400 Kuala Lumpur, +603 2179 8082
Stoked Restaurant & Bar
Stoked Restaurant & Bar aims to provide excellent quality to price ratio for their dishes. Take, for instance, the cold capellini with aka ebi, ikura, and a truffle ponzu sauce that’s priced at RM49.
Stoked Restaurant & Bar, 120, Jalan Kasah, Medan Damansara, 50490 Kuala Lumpur, +603 2096 1645
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
