A note on good food.

You know when friends ask you to go out to someplace new to eat, you're just a little bit apprehensive. But when your chef friends (and by Chef I mean people who work in the kitchens) say let's go eat, I'll bring you to someplace nice. You better bring your stretchable pants.

Pizza Uno is a non prentious little bistro. Not trying to be uppity and service was prompt and friendly. They have those lil italian soft drinks which is so hard to find here. Limonata, Aranchiata and Chinotto.

We had the marinated mushrooms which was really to die for,served with chewy bread to soak up the garlic and chilli infused oil. It was fantastic to start with. The Calamares Fritos was also good. The calamari was tender on the inside and crunchy on the outside. We also had a go with the Aglio Olio with grilled prawns. That was fantastic. and at RM23.00 per plate it was worth it. The pasta was aldente *thank goodness SOMEone can do it right* and the prawns were aromatic and succulent. The garlic slices, which I'm usually not a big fan of, were positively melting on the tongue and the chilli flakes packed a nice punch. We ordered the Pollo Romeo Pizza which had chicken, black olives, cherry tomatoes and pineapple. That was alright and then there was the Seafood Paella which although was good really tested the strength of our waistbands.

Of course talk centered on food. What else would chefs talk about? The best place for sunday brunch which features eggs, ham, sauteed mushrooms, grilled tomatoes, brioche, coffee and orange juice (it's a toss up between La Bodega and Bakerzin both in Bangsar) and the best gelato available here. (Hands down it goes to Lecka Lecka). The best cakes in town (We still believe they're the best at Shangri-la) and the best Sweedish Meatballs (not at Ikea but at Puzzini Pizza in Uptown)

We talked about how we made our herb infused oils and chili flakes made with chili padi from Sabah. We pondered on triple layered moarsmallows, using the gorgeous jade coloured pistachios to grind up and make macaroons. We want to sandwich hazelnut ganache between nougat discs and dip themin dark chocolate and we talked about how to make the best creme brulee. Soft and meltingly tender inside and covered with a golden burnished crust of demerara sugar on top. It's like cracking your way into heaven in a ramekin.

All the talk made us all the more hungry and all the more eager to go out and do dinner again.

Soon.

Any takers?