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[CLOSED] Mario & Luigi

42 Wishlisted
~RM120/pax
* This place has closed :( Please try somewhere else. *

15 & 15A, Lorong Kurau
Taman Weng Lock
Kuala Lumpur 59100

(open in Google Maps)

Thursday:
Closed

Friday:
Closed

Saturday:
Closed

Sunday:
Closed

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

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Reviews

From the Burpple community

Shrouded in leafy foliage, this upmarket restaurant along Lorong Kurau is a superb spot when it comes to Italian eats. The trendy setting sees white tablecloths and concrete walls, with long tables great for group celebrations. The menu here is blessed with options, but look to the truffled dishes to blow your mind. Dinner begins with a cool starter, the Cold Capellini (from RM58) that's creatively spun with truffle paste, kombu and sea urchin. For a primi (pasta), don't miss the Tagliatelle (RM78). Easily one of our favourite pastas of all time, the gorgeous tagliatelle is sauced with truffle butter, and then topped with a wobbly egg yolk. If you're here in the day, take advantage of their value for money set lunches — a Barramundi Alla Griglia Con Pesto (pan seared barramundi) will set you back only RM34 with a soup and a drink! Reservations are recommended in this small space. Pro tip: Mario & Luigi doesn't charge for corkage, so go ahead and bring your own bottle for this.
Avg price per person: RM120
Photo by Burppler Emily Choong

3 Likes

Revamped from the former Hit & Mrs, Mario & Luigi is The Big Group's superb take on Italian food. Here is an enclave for an amazing dinner and drinks with a friend. For antipasti (appetiser), have the Burrata (RM29) — a refreshing medley of heirloom tomatoes, creamy mozzarella and aged balsamic. Then move to the Primi (pastas) section, where a Tagliatelle (RM78) will steal your heart with its glorious egg yolk and truffle butter. Wash dinner down with a glass of red (from RM35) and definitely save your stomach for the Dolce (sweet) course of Panna Cotta (RM28) with strawberry sorbet and granola. Pro Tip: Make reservations in advance for the 7pm or 9pm dinner slots.
Avg Price: RM120

6 Likes

Decided to go all out and ordered a second course which is typically one with meat for Italian dining. It was served with prawns, bay bugs, squid, barramundi, Hokkaido scallops and clams. It was quite the standard platter but one item stole my heart — the scallop. One single piece seared to perfection. Sadly, it was sitting in the broth for too long and hence cooled down together with it. I would’ve had this by itself all to myself.
Even if there is no red meat in sight at the end of your dinner, order a Danzante Merlot (RM28) to wash it all down. Because why not?

6 Likes

Italians love their pasta, and so do I! Opted for the tagliatelle (long, flat ribbons) primarily because of its base — truffle butter and an egg yolk. What can go wrong?
We were told to thoroughly mix the dish before consuming to ensure that each strand is well coated with the sauce and egg yolk.
If one had to define “love at first bite”, it would come in the form of this pasta. My biggest regret is not asking for more bread to mop the plate clean of any leftover sauce.
p.s. The sauce reduces a bit more when it cools down. You may or may not prefer it that way.

4 Likes

Went with the burrata served with heirloom tomatoes and aged balsamic, by recommendation. It certainly lived up to its meaning in Italian (also country of origin) — butter-textured where its outer shell holds the inner creaminess.
This is great for a refreshing start. Perhaps the Pinot Grigio (RM31) would be a better Waltz dance partner than the Frescobaldi Chardonnay (RM35) to the burrata.

3 Likes

"In heaven, after antipasti, the first course will be pasta"-Steven Albini.. That's very true in our context of heaven being of Mario & Luigi and after our elegant antipasti of burrata, we were whisked away to the primi course (pasta time). For primi, we had their tagliatelle with truffle butter that was served to us with a beautiful sunshine of an egg yolk. The advise from the server is to mix it to get more flavour being incorporated of the truffle butter, the egg yolk with the pasta while it's still hot.. The tagliatelle is just silky smooth with that earthy yet buttery truffle flavour that's just sings so beautifully like how Pavarotti would sing in the opera; loud yet clear as a whistle and it wasn't fighting on the plate for us to notice it! Delicious plate of food, done well and oh so satisfying! Can't stop thinking about it as every bite of the pasta with that truffle butter makes you fall in love even more just like you've found true love but with a plate of beautiful looking pasta!

8 Likes
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