Malaysian Food Blog, Travel, Diving & More

I was invited by photographer Stephen Wong to meet with Chef Marco from Switzerland at the Seri Pacific Hotel for a pasta tasting session last Tuesday. It was a chance not to be missed, despite the treacherous weather, we forged ahead with the plan.

Swiss Italian Chef Marco
chef Marco preparing four pasta sauce at the same time

When everyone finally arrived, we were introduced to chef Marco and his assistant Urs (pronounced uuhhrs). They were very friendly people. The good chef then went to do what he’s good at, making pasta.

Chef Marco was working with four pans at the concurrently, each with a different sauce. Two creamy sauce and two tomato based sauce. Considering the fact that this guy set the Malaysian Book of Record by preparing 402 sauce in 7 hours running 12 pans at the same time, this was no sweat whatsoever. Personally, I can only cook soup & fry another dish of vege while having the rice cooker running at the same time. =/

Swiss Italian Chef Marco
the four flavors

I was asking chef Marco about the name of his dishes, but he told me basically he doesn’t really name the dishes as he has over 700 recipes and it’ll be pointless to name them all.

Then of course, it’s eating time.

The four dishes were all very good. Two creamy seafood pastas each with its distinct taste, one with an Indian hint with the use of tumeric while another with sweetness to bring out the taste of the fresh shrimps. The two tomato based sauce, one vegetarian and the other with chicken tasted awesome as well. The fresh and sun dried tomato, the baby bok choy and the chicken was a surprising mix, but proved to be a good one. A slight oriental hint to the traditionally Italian dish.

Swiss Italian Chef Marco
the camwhores, and the cook book

After the excellent dinner, we were given a copy of the cook book “Pasta in Play”, authored by Chef Marco with photographs from Stephen Wong. The book is made in Malaysia and will be available at bookstores very soon (more on this once I get the details). Chef Marco is also planning to open a restaurant in KL sometime next year. He promised that he’ll stick to the true traditional ingredients (i.e: cooking with white wine in some dishes) in the new restaurant, I can’t wait.

Kelly Kel Li and Natalie, who took so many pictures of themselves it gave the chef and his assistant (and me!) a cultural shock has already written their piece on the experience too.

FA and foodlover’s takes

Discuss : KY meets the Swiss Italian Chef Marco

  1. Italian food, when cooked right can be simply smackinglicious. This coming from someone who doesn’t do italian much heh heh

  2. heyy hehee my name is kel li.. change change! hahaha

  3. looks good!

  4. food lover

    ehhhh how come nvr tag my name?i went also wor… kakaka

  5. shit. i’m the last one? mahai.

  6. Who’s the hunchback chick standing next to the Chinese guy in the chequered shirt?

  7. ya ST, the hunchback looks like old lady. ah sam…

  8. Go see a ham sup guy’s pic in Food Lover’s blog too…

  9. Wen-Seattle

    I want the cook book ๐Ÿ˜‰

  10. foodcrazee

    u r one lucky dude…

  11. omg damn lucky! *seething with jealousy* :p

  12. haha ky just want to correct it boleh ka?
    Is Stephen not Stephan, hi hi. Cheers

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