Located in the quieter part of Changkat Bukit Bintang, just behind the busy main thoroughfare, Fuzio’s facade commands more than a second glance. The slender vertical beams in its exterior design, coupled with a wooden panel with hanging potted plants, emblazoning its cuisine, lend a rustic charm to the whole setup.
Upon stepping through its double glass doors, the interior exudes a cosy warmth. The raw-grained wooden tables, assorted eclectic paintings, mosaic walls, warm lightings all add on the charm factor and I didn’t even mind that odd blue Eiffel Tower sitting on the bar counter.
Chill out with some cocktails and Deep-fried Calamari while waiting for the meal to start
The Italian influences of Fuzio’s dishes started with its pretty extensive range of antipasti. The quantity can be customised to suit the number of diners, starting with a minimum of two (RM88 for 2 pax). Since there were 6 of us, we were treated a long plank of Cecina ham, smoked duck breast, lamb salsiccia, salmon carpaccio, tomato caprese, eggplant involtini, tomato bruschetta and cheese. We truly had our fill of smoked delights and cured meats – a very good way to start any meal, if you ask me.
Pasta and pizza are two essential items in any self-respecting Italian restaurant. Fuzio’s Spaghetti Carbonara with Smoked Duck (RM38) and Funghi Pizza (RM32) with button mushrooms drizzled with truffle oil were very decent. Anything with truffle oil is a good bet, at least for me and that crispy pizza base won double points from me.
The Baked Cod Fish with Pesto Mash (RM68) was executed very well – the fish was fresh and sweet and the potato mash had some chunky bits in it – the way good mash should be.
Fuzio’s meat dishes hit the mark too. You can’t go wrong with their Grilled Lamb Rack (RM76) topped with goat cheese and rocket salad as well as their Grilled Angus Beef Tenderloin (RM78) with mushroom cartoccio. Seared perfectly on the outside, both meats remained pink, tender and juicy in their centres. I’d certainly go back for that delectable beef tenderloin.
Not to be missed is Fuzio’s Spring Chicken with porcini and risotto (RM72) with white wine, porcini, carrots, celery, onions and extra virgin olive oil. I rarely would go for chicken in an Italian restaurant but I was assured that this was one of their popular choices. Indeed, when the golden-skinned chicken was carved, the risotto spilled out with an amazing aroma. Contrary to my earlier scepticism, the chicken was moist and tender and this dish was polished off within minutes.
After a more-than-satisfactory meal, the lack of perfect desserts was forgivable. As the restaurant does not have an in-house pastry chef, their Tiramisu (RM28), Pannacotta with Mixed Berries Sauce (RM24) and Chocolate Flan with Gelato (RM28) were pretty run-of-the-mill items.
29 Jalan Berangan
50200 Kuala Lumpur
Open 5.00pm till 1.00am daily