Category: Eating Out

Garibaldi @ Bangsar Village $$$ 13/20

Garibaldi stocks gluten-free pasta and flour regularly. Chef Andreas’s ex-girlfriend is a celiac and he understands gluten-free dining. As with most places I dine out at, I call ahead to book and specify the need for gluten-free food.

On my last visit, this scored me some fresh-baked gluten-free focaccia on my side plate. I started with a buratta and tomato salad (the gluten-free version has a different sauce) and it was well-balanced. The acidity of the beefheart tomatoes offset the rich and creamy buratta and the tartness sweetened with a balsamic reduction.

I followed this with a spaghetti aglio olio and the pasta was indistinguishable from normal wheat pasta. Just to be sure, I asked the waiter to check with the chef, who appeared with the pack. They use an Italian brand that the chefs bring in from back home. For my main, I tried the lamb loin. The chef substituted the non-gluten-free sides with sautéed asparagus and mushrooms and served the meat with a jus. The meat was cooked medium rare, exactly how I like it, but it could have used a little more seasoning.

The vanilla bean pannacotta served with macerated strawberries and mint leaves was my dessert, again, a little altered from its description on the menu to keep it gluten-free.

I liked Garibaldi as an easy and local option and have been back a couple of times. My downside is the service with servers not being conscious of cross-contamination but I expect this will continue to improve.

Kiss kiss,

Bubbles

Garibaldi Italian Restaurant & Bar.

Lot10 & G22, Bangsar Village I,  Jalan Telawi 1, Bangsar, Kuala Lumpur

Reservations: 03-2282 3456. Email: garibaldi@garibaldi.com.my

Opening hours: Lunch and Dinner daily

  • Allergy friendly: ***
  • Taste: ****
  • Cost: Around 150 for three courses without wine
  • Atmosphere: *** White table cloths and modern but casual
  • Service: *** It was a little slow and there was the waiter and the bread incident

The Beato Dry-Aging Steakhouse @ Publika $$$ 16/20

 

Beato Steak House
Dry aged steak is naturally gluten-free!

 

I found the Beato Dry-Aging Steak House by accident, as one is wont to do in the terribly confusing mall that is Publika. This is one place the celiac and the non-celiac can dine in without much ado or compromise: all their meats are preserved and dried in only salt and pepper, and their cooking involved just a little olive oil, pepper, and some sea salt. Same paucity of ingredients for their grilled vegetables. Simple and delicious, and no cross-contamination-related anxiety.

The meat and style of cooking—dry aged steaks—comes from Australia. Beato Steak House has a choice of dry- and wet-aged steaks which are sold by the pound. Each steak comes with a small side of vegetables in a pleasant presentation.

The Sirloin Steak with a Side of Grilled Veggies
The Sirloin Steak with a Side of Grilled Veggies

I ordered the sirloin steak medium rare of about 330grams, which I shared with the husband. The simple preparation of the excellent meat made it a meal to remember.

Peace,

Daisy

 

The Beato Dry-Aging Steakhouse

D2-G3-9 Solaris Dutamas (Publika)

Reservations: +603 6206-2405

Open daily from 11:30am – 03:00pm and 05:00pm – 10:00pm

 

Safety: *****

Taste/Quality: ****

Cost: $$$ (approx. RM100-150 per person)

Atmosphere: *** Family, simple, quiet

Service: ****

Overall: 16/20