Everyday Food I Love

It is always a great pleasure to visit one of the most happening and dynamic restaurant in KK - Bella Italia of Jesselton hotel. Much effort have been done by Executive Head Chef Leo Velazquez to turn this quite restaurant into the most happening thing in town. As such we were invited by the kind Chef try out their new food promo for May. Namely 'Mexican Road Side Chicken' and 'Latino-Chino' which is Latin inspired Noodle dishes with Asian Flair. Read on to find out more.

In line with Bella Italia's ever dynamic menu, they have a new promotion starting 2nd October 2010. Get ready to have your taste buds tentalised by Greek Food!! Amongst the highlight of the menu are: Lamb Gyro Burger (RM18) which is Lamb Pattie with Tomato Cucumber, Tazatki, & Feta Cheese 3 choice of meat Skewers which is Lamb (RM28), Chicken(RM25) and Prawn(RM30). All skewers are accompanied with rice and condiments. Moussaka (RM20) which is Eggplant layers with Beef & Bechamel Grilled Whole Fish With Skordalia Sauce (RM42) Braised Prawns Calamari in a tomato broth & finished with Feta (RM38) Roast Lamb Stew with Potato & Lemon (RM35)

Bella Italia Restaurant @ Jesselton Hotel 69, Jalan Gaya Kota Kinabalu,Sabah,Malaysia Tel: 088-313 366 Ratings: Food: 4/5 Services: 4/5 Cleanliness: 4/5 Visit reviewed: 12/09/2010 It was a beautiful Sunday, so we decided to check out Bella Italia's offering of sumptous latin Sunday brunch cuisine. Each order from the menu is accompanied by a complimentary Sangria (Wine based fruit cocktail). Today is also special because we had the honour of presence by Mr. Gilbert Wong from http://www.gilbertwong.com / , and up and coming professional photographer. According to the friendly Chef Leonal Velazquez (who is of Cuban ancestry, but hails from the US), besides the sunday Latin brunch, they will be doing a Cuban food offering for 2 week starting 16th sept, as part of Bella Italia's new strategy of dynamic food menu. i.e they are constantly changing their menu (besides retaining old favourites) so foodies take note. In fact the kind head chef told us that after the end of t...