Horizon Grill, Banyan Tree Kuala Lumpur
In our 6th edition of EATALCHAM, we are featuring Chef Francesco Fedrighi of Horizon Grill at Banyan Tree Kuala Lumpur!
At Horizon Grill in Banyan Tree Kuala Lumpur, Ex-Sous Chef Francesco Fedrighi brings a taste of Italy to the table, infusing authentic Italian flavors into a menu that highlights premium meats and fresh seafood.
In this interview, Chef Francesco shares how his Italian heritage and his experiences living in Malaysia influence the dishes at Horizon Grill, creating a unique dining experience that seamlessly blends Italian tradition with local culinary nuances.
1. How do you incorporate your Italian culinary heritage into the dishes at Horizon Grill, despite it not being an Italian restaurant?
Incorporating Italian culinary heritage at Horizon Grill is about honoring tradition with authenticity and respect. I focus on using high-quality, authentic ingredients such as extra virgin olive oil, artisanal cheeses, aged balsamic vinegar, and homemade pasta. These elements are the heart of Italian cooking and bring depth and character to the menu.
2. What elements of Italian cooking influence the way you work with premium meats and fresh seafood on the menu?
Italian cuisine emphasizes simplicity and letting the ingredients shine. At Horizon Grill, we highlight premium meats and fresh seafood through techniques like grilling and roasting, using minimal yet impactful seasoning such as olive oil, sea salt, and fresh herbs. This approach preserves the natural flavors and quality of the ingredients.
3. Can you share how Italian ingredients or techniques are woven into some of Horizon Grill’s signature dishes?
We showcase Italian influence through our homemade ravioli, which is a standout on the menu. The fillings change with the seasons, reflecting both Italian culinary tradition and a sense of creativity. It’s a dish that celebrates fresh, seasonal ingredients while staying true to Italian roots.
4. How has your experience living in Malaysia shaped your approach to crafting dishes or introducing Italian flavors to a diverse audience?
Living in Malaysia has taught me the importance of balance—balancing the simplicity of Italian tradition with a creative touch that resonates with local tastes. I’ve learned to adapt and introduce Italian flavors in ways that are approachable, yet still authentic, for a diverse audience.
5. What inspires you most about bringing a touch of Italy to a menu that caters to diverse tastes in Kuala Lumpur?
What inspires me most is the opportunity to blend Italian culinary traditions with Malaysia’s diverse flavours. It’s a chance to create something unique—dishes that respect my heritage while embracing local influences, resulting in a dining experience that feels both familiar and exciting to our guests.
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