Bella @ Jesselton Hotel



We returned to one of our favourite restaurant in KK, Bella. The Belle of the ball, where food is taken seriously, but consumed over a warm, friendly, almost homey environment. Just short of becoming a place where ‘everybody knows your name’.


Bella Italia @ Jesselton Hotel
No. 69 Jalan Gaya,
88000 Kota Kinabalu, Malaysia
Phone: 088-313366/ 019-8079780
Hours: Mon - Sun: 6:30 am - 10:00 pm
 
Coffee
As always, it is not only the food that attracts us here, but the presence of Exec. Chef Leo, whose friendly and warm quality, is always a pleasure to be around with. So today it was really about food and being amongst friends, catching up on whatever needs to be caught.
Jalapeno Poppers
But today, we shall only write the bit about food. And first up, is Chef Leo’s signature, Jalapeno Poppers, breaded large chillis to make it crunchy and stuffed to the brim with creamy cheese, served with ranch sauce. The crunchiness of the breaded skin of the chilli gives a nice alternate texture to the stuffings inside, which is a rich and soft. It has a light spiciness from the chilli and having this is full of delight.
 
 
Next we had the special meatloaf. Which is a thick slab of compacted ground beef served atop mash potatoes. The mash carries a mild herby fragrance with a tinge of spiciness added to it. The gravy was aromatic and tasty which goes well with the meatloaf, a tender juicy goodness yet still retains a decent firmness.
 
 
Bella Prima Pizza
Next we had Bella prima pizza, which is a very beefy affair. Loaded with pepperoni, ground beef, tomatoes, mushrooms, onions and of course a generous tomato based sauce. What's special is that the outermost circle of the pie is stuffed with creamy and rich cheese. The spicy pepperoni goes well with the fragrance of the ground beef, while the sauces brings all the ingredients back to earth with a traditional aroma of Italian herbs.  Like we've said earlier. Coming to Bella is always a pleasure. You can never go wrong when recommending friends to visit here.
 
 

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