KUALA LUMPUR, 16 October 2025 – Amano meaning by hand is a reflection of how Ora makes their pastas and how they share their stories. In this intimate, guided tasting, Ora invites you into a journey shaped by tradition and touched by personal inspirations. Each course is crafted with intention; pasta made from scratch, sauces rooted in memory and pairing selected to connect the dish with the moment. Here, technique meets intuition. Heritage meets imagination. Everything is made with heart by hand and shared through an experience.
Concept:
Weekend luncheon at Ora Dining, featuring a 5-course pasta tasting menu; probably one of the first in Malaysia. Ora invites guests to experience a more interactive dining experience, having the fresh handmade pastas being displayed at each table alongside with graphic illustrations personally drawn by their Restaurant Manager, Leon.
The Menu:
Chicken Consommé – start the tasting menu with something comforting, a warm clear chicken consommé as a palate opener to gently open the appetite.
Foglie d’Ulivo with Butter Sauce – The first pasta course is Foglie d’Ulivo, a pasta shaped like olive leaves. It comes from Puglia, a region in Southern part of Italy known for its 60 million olive trees. Traditionally, meals here are made with foraged ingredients. To honour that, Ora keeps this dish light; with butter sauce, broccolini, asparagus, and puffed black rice. This dish is a fresh, bright start to open the appetite. And while Italy is famous for its produce, at Ora they work closely with local farmers, especially from Cameron Highlands, to source the freshest ingredients. This dish is also their way of celebrating their efforts in growing world-class produce.
Cecamariti Cacio e Pepe with Tiger Prawn & Sabah Honey – Next, they have Cecamariti, a rustic pasta from Lazio. It is paired with the classic Roman dish, Cacio e Pepe. Traditionally, it’s made by emulsifying sharp, salty Pecorino cheese with freshly cracked black pepper. The Pecorino gives the sauce a rich, tangy depth and a lingering savouriness, while the pepper lifts it with heat and aroma. For their version, they use Sarawak black pepper, prized globally for its woodsy, floral notes to give the dish a local twist. It’s finished with grilled tiger prawns for umami sweetness, a touch of organic Sabah honey to soften the spice, and Manchego cheese for a nutty, caramel finish. Served with garlic bread to savour every last drop.
Hamachi Aguachile – To refresh the palate, take a pause from pasta with something clean, fresh, and bright – raw Hamachi (Yellow Tail) in an aguachile-style sauce, (different from ceviche because the fish is usually cured marinating in the sauce) lifted with fried capers and seaweed mayo. While this does not have any Italian origins, this is a nod to their chef’s past where he has spent a lot of time enjoying the food and culture introduced by his Mexican friends while working in the states.
Raviolo al Unagi with Sage Butter – Next on Ora’s pasta journey is a single raviolo, a dish that’s both delicate and rich. Inside is a creamy filling of spinach and potato, with a surprise of charred unagi. The unagi is glazed with a caramelised tare sauce, giving it a smoky depth with sweet and savoury notes. Inspired by the chef’s travels in Japan, it brings a balance of creaminess, smokiness, and a gentle sweetness in each bite.
Dirty Mezzi Rigatoni Pomodoro with Aged Guanciale – Here they lean into boldness. Mezzi rigatoni, literally ‘half rigatoni’, tossed in a spicy pomodoro sauce. Unlike the classic Italian version that’s simple and restrained, their ‘dirty version’ is unapologetically rich, fiery, and a little outrageous, exactly the kind of flavors Malaysians love. The shorter pasta shape catches every drop of sauce, made with Chinese pickled red chili for heat and depth. Instead of pork guanciale, they use 30-day aged Angus beef guanciale, a special cut prepared by our butcher upon our request to bring a smoky, robust character to the dish. Finally, it’s crowned with a silky Kenkori egg, safe for raw consumption and rich enough to bind it all together. “Dirty”, bold, and deeply satisfying
Wagyu Sirloin “Mothercow” or Seared Jumbo Prawn w Caviar Beurre Blanc – “Mother Cow” Wagyu, this cut is special because a cow/beef can only be considered a Mother Cow after it has calved and produced milk at least four times. The meat is prized for its deep umami and subtle dairy aroma, giving it a more complex flavor than younger cattle. Served with onion jus, it highlights both delicacy and character. Our wild-caught Sabah jumbo prawn, known for its naturally intense ocean flavor. It’s seared and butter-basted for a caramelized surface and tender bite, then finished with a classic beurre blanc and Avruga caviar, adding smokiness and a briny pop to balance the prawn’s sweetness
Trofie al Pesto with Stracciatella & Caramelized Macadamia – Our final pasta brings us to our current specialty pasta, the Trofie – for this dish, we have gone traditional with its pairing with pesto, but with a little twist where we add stracciatella for creaminess and caramelized macadamias for a sweet, nutty finish.
[To End] Ruby Red Bon Bon – And finally as we bid goodbye, a single ruby red bon bon, a heartfelt creation from our chef. It’s a labor of love, made fresh before each service right here in Ora’s dining hall, as the delicate process is too challenging in the kitchen environment and temperature. This final bite is our small, sweet gift to our guests – handmade, personal, and crafted with the same heart that defines everything at Amano.
Here are their wine pairing selections:
- Felline Fiano Salento IGP, Italy
- Mastroberardino Greco di Tufo DOCG, Italy
- Felline l Monili Tarantino Primitivo IGP, Italy
- Le Volte dell’Ornellaia, Italy
Source: Press Release
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