The Extraordinary Italian Taste – ITA, IMBA, Italian Embassy

The Week of Italian Cuisine a.k.a “The Extraordinary Italian Taste” is an initiative organized by the Italian Trade Agency in collaboration with the Italian Embassy and the support of the Italy-Malaysia Business Association (IMBA).

Taking place from the 22nd to 28th of November 2021,  Sapore will join “The Extraordinary Italian Taste” campaign with the aim of promoting the Italian agri-food industry and quality cuisine, outstanding examples of the “Made-in-Italy” Brand.

We would also like to be involved in the support and promotion of Italian culture, cuisine and lifestyle in Malaysia.

22 – 28 November 2021 – The Extraordinary Italian Taste by Sapore


Dry aging process is how beef was aged during olden days, when human rely on preserving the meat without fridge. How does dry aged process work, really? The meat is left on the bone for a period of time in a temperature and humidity controlled room, allowing the enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Dry-aging concentrates and develops the ultimate flavor of beef. It could take several weeks till months to develop a flavorful, tender and fresh steak.

We bring in the premium 1100 gram Australian Grain-fed dry aged T-bone broiled to perfection, served with Rosemary Oil, Roasted Potato and Salad, Tuscany style. Sapore’s chef will grill the 1.1kg dry-aged T-bone steak medium rare, with the last part of meat fully cooked, this is due to the grilling method, also most of us will be sharing the 1.1 kg (800g if pure meat without the weight of the bones), as some will prefer well-done steak meat.

2. Cold Cut Charcuterie with a bottle of red/ white house wine RM150+

At Sapore, the preserved, dry-cured cold cut platter are savory and aromatic. All our cold cut fine meats imported from Spain and Italy, either come and buy these ready-to-eat meats, or allow us to traditionally served in slices for you.

3. Pesto Spaghetti Prawn RM36+

Originally from Liguria, Genoa, pesto is one of the most popular pasta toppings in Italy. This flavorful sauce is made of basil, extra-virgin olive oil, parmesan cheese, pecorino cheese, pine nuts, garlic and salt, traditionally ground in a ceramic or marble mortar. 

Once all the ingredients are thoroughly combined, chef sautéed fresh prawns to enhance the flavor of pasta and to make them more appetizing.


We will also promote the special menu [The Extraordinary Italian Taste by Sapore] 22 – 28 November 2021.

For more info, please call/ whatsapp Sapore at +603-42666362

Happy Easter Day Menu 2018

sapore menu (2)

Easter is the time of the Christian year when Christians remember the Death and Resurrection of Jesus Christ. Ever wonder why in Easter Day, we have the symbolic of bunnies and colorful easter eggs? Easter eggs represent Jesus’ resurrection, the egg is a symbol of new life, fertility and rebirth.Well, rabbit doesn’t lay eggs, The Easter Bunny is a folkloric figure and symbol of Easter, depicted as a rabbit bringing Easter eggs to the children.

Well oh well, also a great festival to enjoy Sapore Easter Menu at RM120++ on 31 March and 1 April 2018 only.

  • APPETIZER: Cold cut platter with Parma ham, capocollo & pickled vegetable
    & Salmon pate mousse with crouton
  • PASTA: Gnocchi Potato dumpling with tomatoes sauce & mozzarella
    & Stewed Risotto with assorted seafood
  • MAIN: Mixed grill with roasted spring lamb, Iberico pork shoulder Roulade, roasted chicken & sunny side up with vegetables 
  • DESSERT: Tiramisu with rum & vanilla gelato with strawberry
    Easter Chocolates
    Kindly call 03-42666362 or make your table booking online to book your easter meal!

    Happy Easter Day, everyone!