AG - ALTI GUSTI

AG - ALTI GUSTI The private kitchen of Chef Simon Phillips, serving traditional Italian fare with creative modern twists in specially curated full fine dining menu format.

The full AG experience is open to private groups of 8-16 on a one-table-per-night basis.

What is in a menu?With every new season, we seek to live up to our motto: “In ogni boccone, un cammino” — in every bite,...
17/04/2026

What is in a menu?

With every new season, we seek to live up to our motto: “In ogni boccone, un cammino” — in every bite, a journey. It is a philosophy close to Chef’s heart: that a menu resonates with the experience of a place, a culture, a people; capturing the echoes they leave on the fabric of time and the collective memory.

And this menu embodies that; communicating through the medium of food, not just the story of the Seven Hills of Rome, not just tales of empire, creed, of heroes and their triumphs.....but a legacy that is palpable today because it is ours too; not just when we walk the hills of Rome, but as a living legend, forged anew every time we gather around the table and share the stories that shape our own history.

The Septimontivm menu.
Now open for reservations.

Explore the journey via the link in our bio.

The first of rambles on his drive to AG. Today’s subject, a dish from the SEPTIMONTIVM menu:The Esquiline Hillan hokkai...
15/04/2026

The first of rambles on his drive to AG.

Today’s subject, a dish from the SEPTIMONTIVM menu:

The Esquiline Hill
an hokkaido scallop mousseline, on confit potato, topped with white chocolate ganache, royal oscietra caviar, and petals of jasmine flower, in a white truffle creme anglaise with crisped parmigiano snow fragments.

02/04/2026

Savoury or sweet? Or a mixture of both?
Come find out.
The SETIMONTIVM menu begins on 09/04/26

Simple things, done well.
31/03/2026

Simple things, done well.

As the sun sets on another menu, we prepare to present something special for the season following Easter, along with a n...
28/03/2026

As the sun sets on another menu, we prepare to present something special for the season following Easter, along with a new way to dine at AG.

We look forward to welcoming you for the SEPTIMONTIVM menu, exploring the seven hills of Rome and their hidden secrets.

www.altigusti.com

Where are you having dinner tonight?
10/03/2026

Where are you having dinner tonight?

Some nights, the stars align and something extra special is born. It was one such night … a very special person, a very ...
04/03/2026

Some nights, the stars align and something extra special is born. It was one such night … a very special person, a very special occasion … that this dish was born:

Iranian Royal Oscietra Caviar
Patè di Granoturco
Creme Fraîche
Fennel-cured Atlantic Salmon
Apple, chives, shallots

And then there was fish. But not just any fish: one of the treasures of local freshwaters… the marble goby, or soon hock...
04/03/2026

And then there was fish. But not just any fish: one of the treasures of local freshwaters… the marble goby, or soon hock.

Delicately confit and then finished with savoury spiced potato scales in the oven, the flakey fillet sits on a fennel purée studded with vesicles of lemon and crisped ginger, with a drizzle of mint oil.

From the ragged hills of Varese Ligure in the Ligurian province of La Spezia hails a pasta whose intricate design is han...
13/02/2026

From the ragged hills of Varese Ligure in the Ligurian province of La Spezia hails a pasta whose intricate design is hand-stamped on each individual piece.

We present Corzetti, rising like the cliffs surrounding the famous port towns of La Spezia, their intricate ridges drizzled with extra virgin olive oil and waiting to catch in their valleys the rich sauce from another regional recipe.

Ragú bianco di Cinghiale is a lighter cousin of Tuscany’s famed wild boar ragu. Braised in a highly aromatic liquor of white wine, sage, and rosemary, the wild boar is paired with morsels of breaded portobello for a counterpoint of texture and flavour.

For our “Mare ε Monte” menu this season, Chef Alvord will be hand stamping these fresh Corzetti to go with Chef Jonathan’s Ragú Bianco Di Cinghiale … a pasta course that moors us on land for a trek in the hills, before we take to the seas again for the main course.

Lamb CannonWinter herbsRosemary red wine reductionMint gelée and mustardTell us your main course choice for the INVERNO ...
07/12/2025

Lamb Cannon
Winter herbs
Rosemary red wine reduction
Mint gelée and mustard

Tell us your main course choice for the INVERNO menu.

The recollection of a wintry morning walk through woodlands after snowfall, from the flickering comfort of the hearth.Fa...
04/12/2025

The recollection of a wintry morning walk through woodlands after snowfall, from the flickering comfort of the hearth.

Fallen branches emerge from fresh snow; crunching footsteps releasing the wooded scent of the days of autumn: evoked in a light purée of parsnip with the caramelised bite of roasted parsnips smashed in butter.

We see trees all but stripped of foliage, standing tall protecting only the hardiest of herbs from the harsh frosty breeze, in pan-crisped morels stuffed with the earthy flavours of a truffled farce; snow melting down their bark in rivulets of a sherry enriched truffle jus.

We may not have these wintry landscapes here at home in Malaysia, but around the AG Chef’s Table we do our best to fulfil your hibernal hankerings through each dish on the INVERNO menu.

Address

32, Jalan Baiduri SS 1/22, Kampung Tunku
Petaling Jaya
47300

Telephone

+601110200380

Website

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