Dinner at Via Pre Penang on 22 April 2019

Dinner at Via Pre Penang (22 April 2019)


Via Pre Penang is one of my favourite Italian restaurants in Penang. It is one of the few places where we can enjoy authentic Italian fare. This is the closest experience to Italian cuisine short of making a trip to Italy! The chef at Via Pre Penang is Chef Luca Nobile, who has been creating wonderful dishes for many years.

My wife and I were thrilled when we were again invited to a meal at Via Pre Penang. We arranged for the visit on Monday, 22 April 2019. Upon our arrival, we were warmly greeted by Chef Luca and restaurant manager Joshua. It has been a while since our last visit, but I am glad to say that the restaurant is just as lovely as before.

Dinner at Via Pre Penang (22 April 2019)


Before we commenced our dinner, we chose the beverage for the evening. I had the Tropical Sangria, which is a combination of white wine, Brandy, fresh fruits, Italian mint liquor, tonic water, mint and crème de cassis. It is a most refreshing drink to be taken on this otherwise very warm day. My wife, who prefers something non alcoholic, opted for Penang Passion, which is a non-alcoholic punch with passion fruit, lemongrass and soda water.

Saluti from Via Pre Penang! (22 April 2019)


Tropical Sangria (22 April 2019)


My wife and I with Via Pre's extensive collection of Italian wines (22 April 2019)


As is traditional, our meal started off with a bread basket holding white bread, wholewheat bread and focaccia, with a sprig of rosemary, served with a saucer of extra virgin olive oil and aged Balsamic vinegar.

The bread basket. (22 April 2019)


The starter for that evening was Iberico pork Polpette in breaded Pecorino with pistachios, lemon and chives dip served on sautéed leek.

Iberico pork Polpette in breaded Pecorino with pistachios, lemon and chives dip served on sautéed leek. (22 April 2019)


This was followed by the entrée, which in this case refers to the appetizer rather than the main course. For the entrée, we had pasta. It was homemade veal ravioli "Piemontesi" on butter and sage sauce, with a sprinkling of Parmigiano and garnished with asparagus.

Homemade veal ravioli "Piemontesi" on butter and sage sauce, with a sprinkling of Parmigiano and garnished with asparagus. (22 April 2019)


After we are done with the entrée, the next item is the main course. It was Saltimbocca, Australian baby beef escalope with Parma ham & sage on Marsala wine sauce, potato gratin parmigiana and vegetables.

Saltimbocca, Australian baby beef escalope with Parma ham & sage on Marsala wine sauce. (22 April 2019)


Next comes a pizza. It was a schiacciata, which is a type of pizza or flat bread with Porchetta & Taleggio cheese. The schiacciata is prepared with a generous helping of porchetta, or savoury boneless pork roast, and roasted with Taleggio cheese.

Porchetta and Taleggio Schiacciata. (22 April 2019)


After finishing the pizza, we were both very full. Luckily, there is just one more item, the lime and vanilla crème brûlée. This was brought to the table au flambé, or with the alcohol flaming.

Lime and Vanila Crème Brûlée. (22 April 2019)


Last but not least, the dinner came to a satisying conclusion with the after dinner, comprising homemade chocolate Pralina stuffed with almond.

My wife and I had a lovely evening. Throughout the evening, our waiters gave us wonderful, attentive service, even though the restaurant was so busy. It was truly a memorable meal once again at Via Pre Penang.

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