What’s Going On

Chinese New Year 新年菜单 2022

Chinese New Year celebration which is also called Spring Festival—is a time to bring families together. The 2-weeks festival season is celebrated with lots of Chinese New Year food that’s prepared, served and eaten in symbolic ways.

Sapore brings you a fruitful delicious reunion main dish to be on the table. Wishing everyone a happy reunion meal during this CNY 2022.

Happy Chinese New Year 28 Jan – 10 Feb 2022

  • Porchetta pork belly roulade 1kg RM108; 2kg RM200 (4 pax/kg)
  • Pork knuckle 800gm RM88 (3-4 pax)
  • Roasted lamb legs with vegetables, roasted potatoes, Rosemary gravy, mint sauce 3kg RM380 (6pax)
  • Porcetta 烧肉 1kg RM108; 2kg RM200 (4 人/公斤)
  • 猪手 800gm RM88 (3-4 人)
  • 烤羊腿配蔬菜、烤土豆、迷迭香汁、薄荷酱 3kg RM380 (6 人)

T&C: *For takeaway, all price shown is nett price. For dine-in, 10% service charge is applicable.
*Kindly pre-order 2 days ahead. While stock lasts.
*Full payment is needed and it is non-refundable in any case of cancellation.

We will be also helping a retiree to sell some CNY cookies and biscuits.

Call/ Whatsapp SAPORE +60342666362

Whatsapp: https://wa.me/60342666362

Wishing everyone Gong Hei Fatt Choy, Xin Nian Kuai Le!

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