Tatto

12/06/2026

Ever wondered what goes into our Pizza Mare Zucchine?

Chef Amirul is giving you a front-row seat — from dough to oven to table.

Fresh ingredients, perfectly blistered crusts, and plenty of love in every step. Now all that’s left is for you to take a bite.

09/06/2026

Lunch, dinner, or somewhere in between?

From comforting favourites to dishes worth sharing, there’s always something to suit the mood.

See you at .

07/06/2026

05/06/2026

This is how we do duck.

Pan-seared until the skin turns crisp and lacquered, the breast stays beautifully pink and tender inside. It’s paired with creamed spinach for a soft, savoury base, then finished with a punchy au poivre sauce that ties everything together with a gentle heat.

A little classic, a little bold — and unmistakably us.

Reservations via link in bio.

04/06/2026

Mornings at have officially begun.

Start your day with a leisurely breakfast in the heart of KL, featuring a selection of comforting favourites and freshly prepared dishes to ease you into the day.

Available daily from 6:30AM – 10:30AM.

Open to both Ascott guests and walk-ins.

Because some mornings deserve a little more than just coffee.

Reserve your table via the link in bio.

02/06/2026

Every dish has a story before it reaches the menu.

Ours often begin with a splash of something familiar, a twist of something unexpected, and a nod to Italian comfort with a hint of Malaysian heat and soul.

The kind of flavours that keep you coming back for “just one more bite.”

29/05/2026

Golden, crispy skin. Tender barramundi beneath.

Our Crispy-skin Barramundi Fillet is served with sautéed broccolini and a semi-dried tomato vinaigrette that brings just the right balance of brightness and richness to every bite.

A crowd favourite that’s earned its place on the table, time and time again.

Reservations via link in bio.

25/05/2026

Mondays are for making plans.

A long lunch, a midweek dinner, maybe even that public holiday catch-up you’ve been meaning to lock in.

In the kitchen, we’re already getting started — one detail at a time, getting ready for the week ahead.

See you sometime this week at ? Reservations via link in bio.

22/05/2026

Carbonara, reimagined.

Silky tagliatelle coated in a rich, creamy sauce, finished with earthy button mushrooms and a golden egg yolk — but it’s the smoky veal bacon that changes everything.

Familiar in all the right ways, with a touch you’ll come back for.

Prefer it with a little heat? Ask for it with cili padi.

Reservations via the link in bio.

19/05/2026

Thinly sliced Angus tenderloin, layered with peppery rucola, capers, mushrooms, and parmesan.

Our Beef Carpaccio is simple, delicate, and made to let every ingredient speak for itself.

Perfect for those who enjoy light starters, clean flavours, and a touch of indulgence before the main course.

Come try it at — book your table now via link in bio or walk in to experience it fresh.