Post by Chiefeater VK

Vin’s Restaurant TTDI is an established name in the TTDI dining scene having been around since 2012. They were one of the earlier restaurants to set up at Lorong Datuk Sulaiman, away from the other two densely packed areas of Tun Mohd Fuad and Burhanuddin Helmi. The restaurant remains well maintained even after 10 years of operation, which is testimony of the owner’s commitment to it.

We ordered 2 pizzas, a Garlic Chili Sea Prawns Pizza (RM49++) and a Sicilian Smoked Duck Pizza (RM49++), a Classic Aglio Olio (RM29++) and a Veneto Crab Cake (RM42++). To pair with the food, we had a bottle of Sacred Hill Whitecliff Marlborough Sauvignon Blanc (RM185++). The pizzas are made from dough that have been fermented for 48 hours while they say their pasta is freshly hand made at the outlet.

Let's start with what we liked at Vin’s Restaurant.

We liked the Garlic Chili Sea Prawns Pizza which was topped with Sabah sea white prawns in creamy chilli garlic sauce, fresh ricotta, and crunchy arugula. The prawn was fresh and it can be so easy to overcook the prawn in a pizza oven but it remained springy and retained a good bit of succulence. The savouriness of the dough and the sweetness of the prawns (they could have been more generous with it) paired well with the fruity and refreshing notes of the Sauvignon Blanc. The texture of the dough was a bit chewy which was exactly what they were going for.

For me, it lacked crispiness and fluffiness that I like in my pizza. At 48 hours, the dough would have been over-fermented. The sweet spot for fermentation is usually up to 36 hours. Exceed that and the gluten over relaxes. Let's just say it chilled too much.

Other Items

The crab cake which had rather fine crab meat chunks folded through with Calabria spices dressed with garlic aioli, silky guacamole and dollops of aged balsamic was well seasoned and we enjoyed it. What did not complement was the sauce that served only to add colour to the plate.

While the seasoning of the Aglio Olio was good, the hand made pasta was wasted as the texture was overly soft. It felt like the texture of an overcooked thin yellow noodle. The duck pizza topped with semi-dried tomatoes, hickory smoked duck bacon strips, rocket leaves, onion compote and aged balsamico had a savoury and sweet taste that didn't come together well in our palates.

* This review of Vin’s Restaurant was written with the input from 3 chiefeaters.

Business Hours
Opens Daily
12:00 pm to 12:00 am