Malaysian Food Blog, Travel, Diving & More

Tag / swiss

To break away from routine, we went to the Euro Deli at Damansara Kim to have some sausages for dinner. Euro Deli is probably the only affordable Swiss German restaurant chain in this country, and when it comes to Swiss German food, you can bet that it’s mostly made of pork. Just the way I like it.

Sausage at Euro Deli, Damansara Kim
nice ambiance, menu with photos!

Though located at a somewhat hidden place of Damansara Kim, there were quite a lot of customers, a sign that the food must be pretty good. The place is decorated almost like a sports bar, but with a huge open fridge displaying a lot of sausages and other items for sale. Nice ambiance.

Sausage at Euro Deli, Damansara Kim
ahhh.. pork sausages

Since it was our first time there and had no idea what to order, we were delighted to see that there were plenty of photos in the menu. We settled on ordering two types of Bratwurst (pork sausages) and a pork filet meal.

The meals came with the meat, salad, some salty vegetable, and either old school chips or mashed potato. The sausage I had was awesome, firm texture and tastes of quality meat like how all sausages should be. The mashed potato was good too, but the salty vegetable were, well, a little too salty for my liking. The dark gravy with onion complimented the meaty sausage very well though. It was a very good combination.

Sausage at Euro Deli, Damansara Kim
we were all very happy diners

The meal costs around RM 16 to RM 20 each, and soft drinks at a reasonable RM 2.50 each. A completely satisfying meal with that different European taste for slightly over RM 20 per person. Very well worth it.

Sausage at Euro Deli, Damansara Kim
Damansara Kim (SS20) is just between Uptown and TTDI

41, Jalan SS20/11
Damansara Kim,
47400 PJ, Selangor

GPS: 3.134881, 101.626743
Tel: 03-7726 7495

Other Branches:

  • 29, Jln Yap Kwan Seng, KL (03-2162 6991)
  • 401, Jln Burmah, Pulau Tikus, 10250 Penang (04-226 1687)

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