1. A Press release of the opening of Pasha Restaurant
Press Kit
Pasha Restaurant
2. Press Kit
July 29, 2011
Page 1
Pasha Restaurant
Introduction
Pasha, a contemporary French-North African restaurant located in a boutique hotel at Aliwal street. Followed from the
success restaurants of major global cities like Momo in London, Paris, and Crystal Restaurant Bar and club in Beirut and
Dubai, the restaurant is a fresh new concept which consists of a bistro, an elegant restaurant, an indoor and outdoor bar,
and a private lounge launched in Singapore.
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Contents
Pasha Restaurant......................................................................................................................................................................................................... 1
Introduction ............................................................................................................................................................................................................. 1
1. The Founder...........................................................................................................................................................Error! Bookmark not defined.
2. Company Hierarchy ........................................................................................................................................................................................... 4
3. The Unique Pasha Concept................................................................................................................................................................................ 6
4. Ambience.............................................................................................................................................................................................................. 7
5. The 5 Pasha Formations ..................................................................................................................................................................................... 7
5.1 The Restaurant................................................................................................................................................................................................... 7
5.2 The Lounge ........................................................................................................................................................................................................ 8
5.3 Bistro................................................................................................................................................................................................................... 8
5.4 Indoor Bar ......................................................................................................................................................................................................... 8
5.5 Outdoor Terrace Bar......................................................................................................................................................................................... 8
6. The Crew and Services....................................................................................................................................................................................... 9
7. Menu..................................................................................................................................................................................................................... 9
7.1 Cuisine................................................................................................................................................................................................................ 9
7.2 Beverages.............................................................................................................................................................................................................. 10
7.3 Executive Chef................................................................................................................................................................................................. 11
7.4Press release of Derrar’s Achievements........................................................................................................................................................ 12
The Star online ......................................................................................................................................................................................................... 12
Tuesday April 15, 2008...................................................................................................................................................................................... 12
New location, new concept and new menu............................................................................................................................................................... 12
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By DEBBIE CHAN................................................................................................................................................................................................ 12
Timeless Italian flavours ....................................................................................................................................................................................... 15
8. Fact Sheet............................................................................................................................................................................................................ 20
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1. The Founder
Lamine Guendil is the founder of Pasha, a French man born in North Africa, raised in Paris, having more than 20 years of
experience and business networking in Singapore’s Food and Beverage Industry. Being one of the pioneers in Italian fine
dining, he has a firm foundation in developing F&B outlets with unique and profitable concepts.
Lamine’s successful restaurant concepts include the following:
Senso Restaurant – an Italian fine dining establishment that delights all the senses
Spizza for friends & Spizza Delivery ( 4 outlets in total) – featuring thin and crispy dough pizzas with the freshest
ingredients.
W Wine Bar – where patrons can enjoy a great combination of wine, cigars, and cheeses.
La Nonna (2 outlets) – cozy Italian trattoria featuring tradition al family-style fare at affordable prices
Bistro Senso (2 outlets ) – quality pizza & sandwiches “to go”
La Villa – combination family- style restaurant & bar
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3. The Unique Pasha Concept
The exterior design of Pasha is well immersed in the Malay Heritage. Located at newly establish Sultan boutique hotel
which were formally Historical shop houses at Aliwal Street. Pasha Restaurant retains much of its sense of nostalgia
based on its original Peranakan architectural. Surrounded by sleepy shop houses and businesses with its distinctive local
flavor, the location of Pasha complements with its concept of stylist drinking, dining and entertainment featuring
Mediterranean-Moroccan design.
Pasha encompasses a bistro, elegant restaurant, an indoor and outdoor Terrace bar and a private lounge. The prime
highlight of Pasha, is a luxurious private lounge exclusively for special important guests. Membership is selective.
Privileged members are entitled to a series of services, benefits exquisitely catered by Pasha. Staffs within the vicinity are
set apart, highly trained and skilled.
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4. Ambience
Stepping into Pasha is as though being transported into magical Mediterranean Morocco. Artifacts and furnishing are
specially imported from Morocco. Patrons could instantly experience the earthy sophisticated ambience through its exotic
lightings and furnishings. Pasha’s stylish and modern interior design conveys an understated elegance with oriental,
sophisticated design and décor that still respects the historic structure of the century-old building.
5. The 5 Pasha Formations
Customers and guest are welcomed to choose their own adventure in the sophisticated enchanting environment in Pasha.
Pasha offers all-evening-long experience through 5 themed concept spaces which consist of a French-Moroccan
restaurant, an exclusive lounge, indoor, outdoor bar and a bistro.
5.1 The Restaurant
A Sleek, modern, luxurious Moroccan style dining area, offering a superb amalgamation of modernist French-Moroccan
fushion dishes prepared by an award winning Chef. Customers will be able to enjoy French cuisine that reflects a touch of
Moroccan and oriental flavours, with finest ingredients, organic herbs and spices.
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5.2 The Lounge
Pasha’s private lounge and club will be one of the most sought-after lifestyle destinations for the elite. Privileged guest
will enjoy even greater exclusivity and attention at this invitation-only club. Inside a wonderful sense of space will
enthrall its guest upon its magnificent upward sloping 7-meter high ceiling , where guest are able to set their eyes upon
the mezzanine where they are relax and enjoy the conducive environment. The private lounge is a private club will serve
as an elegant sanctuary whether it is for business or pleasure.
5.3 Bistro
The Bistro will be Pasha’s bazaar a la Marrakesh-souk-meets-Parisian-bistro style outlet where customers can savour an
astonishing selection of mint teas and enjoy light, predominantly French meals infused with Moroccan flavours at any
time. A stylish art gallery will be located around the bistro where enchanting art pieces such as furniture, antique
Maghrebi lanterns, tea sets, glassware and jewelry and latest will be on sale.
5.4 Indoor Bar
Upon entering Pasha, you will get a quick sense of cosy, cushy environment that features quiet corners and intimate
spaces sprinkled around the four distinctive L-shaped pillars in the middle of the room. Joined together by classic arches,
these stately pillars form a rectangular centerpieces of sorts, a reminiscent of a den of lavishly decorated to recreate the
charm of Morocco within the bar. Regular live performances will set the tone and create a chic classy atmosphere within
the bar. Special home-made cocktails, champagne, wines are available to satisfy the needs of the stylish and sophisticated.
5.5 Outdoor Terrace Bar
Outdoor Terrace Bar features shelters that resemble nomadic tents. It is a magical retreat where one is able to unwind and
enjoy under the stars, joined with musicians for a breath of fresh air. Consisting of two separate areas joined by a
walkway that bridges over a quaint alley below, it is where customers and guest are able to relax and soak in the
moonlight while indulging in piquant hors’ dourves.
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6. The Crew and Services
Pasha is committed to provide the best service. The key principle of Pasha is to offer warm and professional welcome to
each and every guest, accommodating the best service to make the patronizing experience comfortable and memorable.
Customers are able to embark on their patronage to the restaurant promptly as valet parking services by well-trained and
motivated uniformed-staff will be available.
7. Menu
7.1 Cuisine
Food options are predominantly French with highlights of Moroccan and Mediterranean flavours. Best ingredients will be
used by Pasha’s well industry recognized Chef. Pasha will offer a unique experience to savour and pay tribute to superb
gastronomy with plethora of choice from Europe and North America.
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7.2 Beverages
Pasha’s menu offerings will coherently reflect on its Moroccan theme. Beverages are the main highlight of the menu.
Professional mixologist will design and create the best mixes of refreshments. Mint tea cocktails are Pasha’s signature
drink.
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7.3 Executive Chef
Executive Chef of Pasha Derrar Hassane, is an industry recognized Chef from Algeria. His passion for cooking started as
early as the age of 19. Derrar travels frequently around different continents in the world preparing European,
Mediterranean style of cusine. Having countless achievements and recognition by boutique hotel restaurants, western
cuisine restaurants in Malaysia, Australia, Uk and USA. He was previously a Chef consultant of Legend Group as well as
Bubu Resort World Café, Perhentian Island, Terengganu.
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7.4Press release of Derrar’s Achievements
Tuesday April 15, 2008
New location, new concept and new menu
By DEBBIE CHAN
L’Opera
Piccolo Galleria
Jalan Bukit Bintang
Kuala Lumpur
Tel: 03-21447808
Business Hours: 11am to 1am (Mon to Thurs); 11am to 2am (Fri to Sun).
Eleven years ago, Piccolo Mondo pushed the frontiers of Italian cuisine in Malaysia and to this day, it remains at the forefront,
introducing new innovations and contemporary Italian food to the increasingly discerning market.
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Highlight of the menu: Crab a la Florentine.
The anchor of the Piccolo Mondo chain of restaurants is L’Opera, the pinnacle of authentic Italian dining in the heart of the city. Now
relocated next door to its original location, L'Opera sports new refurbishments and a new concept. (Meanwhile, its original location
has been taken over by its sister establishment, Clique Lounge & Bar.)
The changing facade of the Piccolo establishments along Bintang Walk – from its galleria, to its restaurants and the upcoming Piccolo
hotel – is a sign of progression of the local market for everything Italian.
At L’Opera, the kitchen is now helmed by the bubbly and adventurous executive chef Derrar Hassane, who spent years in different
countries finding his own niche.
“He has seen how Italian cuisine has evolved through time and borders and it’s great to have him here to share his experience with
local diners,” said Piccolo Mondo managing director Suzianna Wong Svrcula.
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The menu is certainly a new experience for diners here with the chef whipping up contemporary Italian cuisine that is currently not
available elsewhere in the local market.
“The Italian taste is retained but it comes with a contemporary look and feel. We have always been a step ahead of others and when
we introduced the very first generation of Italian food 11 years ago, people became accustomed to things like spaghetti and pizza.
Now it’s time for us to expand and introduce more dishes to allow a deeper understanding and enjoyment of Italian cuisine by the
local market,” Svrcula said.
“Italian food is vast and interesting with different dishes coming from the different regions. We can’t overwhelm the market by
introducing too many dishes all of a sudden but we are gradually and definitely bringing innovation and change to the local Italian
dining scene,” said group operations manager Lucio Tarquinii.
Featuring a lot of salads, both cold and warm, the menu also utilises cheeses like taleggio and gargonzola and diners get to enjoy
freshly made pasta like linguini, fettuccine, spinach fettuccine, papardalle and gnocchi.
Interesting options from the appetisers menu include Grilled Aubergine filled with mozzarella, Roman tomato and basil dressing and
the Crab and Smoked Salmon Tian, which is a tower of crab meat and smoked salmon with beetroot, avocado and shrimp dressing.
For salads, the Pears at L’Opera features poached pears, wild rocket, Parmesan and aged balsamic dressing.
For those who prefer something more meaty, the Beef Carpaccio served with mint leaves, strawberry, Roman lettuce and horseradish
dressing is a great start to your Italian meal.
Pasta and risottos are a must, with the restaurant featuring seafood-based dishes like Capelli D’Angelo Al Granchio, which is angel
hair pasta served with crab meat, saffron, garlic and chilli in light tomato sauce, presented in a crab shell. The Risotto Nero is for the
adventurous – or those who have acquired a taste for squid ink served with Arborio rice, squid and wilted spinach.
But the highlight of the menu is definitely the Crab a la Florentine, which is a simple combination of mushrooms, crab meat, spinach
onions and parmesan cheese put together for a warm flavour that is distinctive of Italian cuisine.
The new menu complements the new interior design of the restaurant. With a pizza bar, a pasta bar, a terrace area, The Daily Corner
and an inset space that connects through the hotel, the restaurant has a corner that caters to everyone.
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“The place is designed to be more representative of contemporary Italian designs. There is an open kitchen for diners to see what’s
happening behind the scene but more diners prefer to sit near the glass panel where they get to people-watch,” said Tarquinii.
“The Daily Corner offers salad, sandwich and lunch combos that are great for people on the go. It’s light and it’s fast and convenient!”
he said.
The terrace area is alfresco-like, for diners who do not want be in an air-conditioned area, while the space that connects through the
hotel is almost like a coffee house.
The Piccolo Hotel will be opened in late April but the other Piccolo establishments are now open for business.
Timeless Italian flavours
TAN BEE HONG
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Flat, broad papardelle-like pasta with peppers
and other grilled vegetables
Never assume that only Italians excel in Italian cuisine. Chef Derrar Hassane from Algeria is a fine example, writes TAN BEE
HONG
Avomela is a stunning salad
with chunks of avocado and
green apple, arugula and
gorgonzola cheese and
walnuts
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IT may be a hot day but the fire in the stone pizza oven casts a spell on customers at Ristorante
L’Opera. Or perhaps it’s the smell of baking bread...
Located at ground level of the new boutique Piccolo Hotel in Jalan Bukit Bintang, the restaurant
exudes a certain charm in its airy atmosphere. Decor is simple with black wooden tables set off by
chairs in orange and brown hues.
Most customers are drawn to the pizza bar where tall French windows let in light and allows them to
watch pedestrians along busy Bintang Walk.
In the kitchen is chef Derrar Hassane, an Algerian with a deep passion for Italian cuisine. “My
philosophy is to preserve colour and aroma and to be true to the purity of ingredients,” he says. “Taste
is the ultimate appraisal of a dish.”
He believes that food should look as good as it tastes and works towards getting “a timeless blend of
flavours that crosses geographical boundaries”. This he achieves through the creative use of different
coloured vegetables.
Not only that, but Derrar is also known for his concern for the environment. “I don’t believe in
wastage,” he says firmly. “I try never to throw away anything edible.”
With Derrar, it’s not just talk. For instance, his dish of grilled aubergines with basil dressing calls for
shaving off part of the aubergine skin. He cleverly deepfries the shavings and uses them to top the
layers of aubergine, mozarella cheese and tomato. No waste and lots of taste. On the side are little
cherry tomatoes. You simply have to eat the yellow ones. These have an awesome flavour of raisins.
According to Piccolo Mondo managing director Suzianna Wong Svrcula, the affable chef is also trying
to grow herbs the organic way on the hotel rooftop so that he can use “the freshest and tastiest possible.”
While waiting for the food to arrive, customers can nibble on plain pizza bread with three types of dips.
Start with a soup like minestrone (RM22), an Italian traditional vegetable soup served with a short shaped pasta or tortellini in brood
di pomodoro (RM26) beef tortellini served in clear tomato broth and basil leaves and a seafood soup.
Paella Italiana is a riot of
flavours
Risotto Nero calamari’s inky
black rice with wilted spinach
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There is an aromatic vegetable soup made with creamed cauliflower, potato, leek and onions. Just before serving, two slices of foie
gras are added and the soup is drizzled with truffle oil.
Salads and appetisers are popular at L’Opera, with quite a range to choose from. There is the subtle fragrance of saffron in Pollo Allo
Zafferano, a salad that combines sliced baked chicken thigh marinated in saffron with herbs, tomato and French beans. Derrar keeps
the juices from the baking tin, adding a squeeze of lemon to make a dressing for the salad.
But I’m totally in love with his Avomela, a gorgeous salad with chunks of avocado and green apple, arugula and gorgonzola cheese
and walnuts in a tangerine dressing. The citrusy edge of the dressing and the fruity apple make good partners.
Equally lovely is the Ratatouille Linguine, tossed with chicken breast, bell peppers, peas, porcini mushrooms and oregano.
“All pasta is made in the house,” says Derrar. “For this dish, we use a tomato linguine.”
The bell peppers, roasted and skinned are fabulous. Just as they are in the Pasta Milanese, a vegetarian offering with the peppers and
other grilled vegetables. The papardelle-like flat, broad pasta is tossed with a tomato-based sauce. Simple, yet stunning.
If you like risotto, there the delicious risotto Nero calamari, a gleaming dish of inky black rice with wilted spinach.
You may not appreciate the rice turned black with squid ink but one mouthful is all that’s needed to change your mind. It’s creamy
and fragrant with the strong smell of the sea.
Or have paella Italiana. Each grain of rice is perfectly cooked, cocooned in a riot of flavours from the chicken, mussels, prawns,
clams, squid, octopus and fish and scented with saffron, garlic and black olives.
Pasta also comes with Asian flavours. There’s one with Thai spices (RM25), with garlic, olive oil, salted fish and Thai basil as well as
an Asian seafood pasta (RM30) with garlic, chili padi, Thai basil, olive oil, shrimps, squids and mussels.
The roasted lamb loin with roasted potatoes, ratatouille and prune sauce is tender and juicy. But what I enjoy even more is panfried
duck breast with orange sauce and polenta croquettes. Though I thought them a tad on the salty side, the polenta had a good texture.
The slices of duck are juicy with just the tiniest gamey hint that makes the bird so endearing.
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For dessert, there’s panna cotta, slippery soft and served with a home-made basil apricot jam as well as lightly poached pears with a
custardy amaretto zabaglione.
L’Opera also offers a three-course set lunch on weekdays at RM35++. The menu changes weekly.
