FOODNosh News

Nosh News: Marianis to Close

What sad news to hear from both Kimran Goo and Dato’ Dr Wenddi Anne Chong, co-owners of Marianis@7, that they plan to close the restaurant and move back to Kuala Lumpur.

Marianis@7, that cosy Trattoria has been for a long time, the go-to hangout for anyone hankering for a pizza or a full meal. The countless afternoons I have spent hanging out with a bunch of my lady friends in their well lit sunny private room drinking their very reasonable wine and nibbling on plate after plate of their fried shrimp and sharing a pizza or two. Ah I shall miss that when they close.

Meanwhile, in order to reduce their stock of their sought after items, they are offering two promotional menus at a preferential price. For RM288++ you get:

Starter
1. Tuna Sesame
2. Prawn Wasabi
3. Smoked Salmon Rosette

Soup
Wild Mushroom

Mains
Kagoshima Wagyu 100g

Dessert
Creme Brûlée

Another Special Marianis@7 Menu for Lobster Lovers RM288+ per pax
(Based on half Lobster for main course)

RM488+ per pax
(Based on full Lobster for main course)

Starter
Fresh Garden Lobster salad with Balsamic Vinegar Sauce

Soup
Prawn Bisque

Mains
Grilled Whole Lobster or Grilled Half Lobster

Dessert
Creme Brûlée

So hurry whilst Stocks last.

Marianis@7
No.7, Jalan Wan Mohamed Salleh, Greentown
Tel: 05-243 6505
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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