Maio Italian Restaurant guarantees an amazing experience to all its guests with its modern and nicely decorated interiors and excellent quality food. The fresh food served at the restaurant is prepared by its renowned chef who promises one of the best Italian foods in Johor Bahru. The pasta dishes are a huge craze along with plenty of other options like Rack of Lamb, Italian Pizza and more.
Apart from the delicious taste of the dishes, the warm and friendly staff working at the restaurant ensures guests have a pleasant experience dining at this restaurant. Plenty of desserts of different varieties are also available.
The dining section could be a great choice for celebrating an occasion with loved ones. Indoor area has good lighting, art decorations and cosy ambience.
The dining experience in the private room should go well with couples or small families. It has a homely appeal with sofa chairs, glass tables and fine lighting. Air condition, television and all other comprehensive facilities are available here.
The nutritious wholemeal bread is freshly baked and goes well with olive oil vinegar dip. In the fine dining environment where food serving time is longer, taking the bread in interval between dishes is a norm.
The soup has the sweetness of carrots and onions with the herbs giving an earthly favour. It could be a good choice for the vegetarians who aren’t looking for solid food. Kids and adults would savour it without a doubt.
This Aglio Olio is a simple Italian dish of garlic, olive oil, creamy butter, anchovies and parsley tossed with cooked spaghetti. Maio’s version reduces the amount of garlic and cheese and it is amazing that adding a little bit of chilli enhances the flavor.
Seasoned with rosemary, thyme, garlic and salt, a Rack of Lamb is seared and slathered with olive oil to the perfect texture. The colorful vege garnishes provide the balance diet to this dish.
Topped with a strawberry, chocolate garnish and fine cocoa powder, this Tiramisu comes with 2 layers of mascarpone custard separated by lady fingers. It is so satisfying to end a meal with a dessert that melts in your mouth.
Chef Ahmad Zaim has an experience in culinary department for more than 12 years. He studied Culinary Art Management at Institute Kemajuan Ikhtisas Pahang. He went through his training at Corus Hotel in Kuala Lumpur and worked as Commis 2 in Dodang Sayang Coffee House from 2003 to 2004. Once he finished his training period at Corus Hotel, Ahmad started working at Big Apple Coffee House at Berjaya Times Square as Commis 1.
Right after he finished his Diploma in a Young chef challenge organized by Lim Kum Kee, he was given an offer to set a new Malaysian Kitchen in Tokyo. Along with this his achievements including the appointment as Commins 1 at Hotel Renaissance, Crowne Plaza Hotel and Prince Hotel and Residency, all situated in Kuala Lumpur. One would clearly remember that outside Kuala Lumpur he has had fair amount of success in Dubai working as Chef De Partie in Madinat Jumeirah Resort. He also won a bronze medal in the food festival held in Dubai and was appointed as the SCDP in M suites hotel. Last, but not the least he has also won Silver Medal at Johor Skill Festival.
Wan: When it comes to sauces and dressings, Maio mainly focuses on fresh homemade ingredients to get the juice with local spice. In most of our preparations, we use homemade raw ingredients for all the innovative creations. While making the food, the main ingredients used include Cheese and Mascarpone from Italy and the vine whole peeled tomato is bought from California. We also use Spanish Olive with light flavour of pimento. The local spices include fennel, fresh cumin, and cinnamon.
Wan: Maio uses more than 65% imported ingredients/products and blends with local product to produce our own creative taste of authentic Italian cuisine with modern touch.
Wan: Though Maio has been serving some of the best Italian/Mediterranean food in JB, we need some new strategy to market our products well. This can be done not only by revamping the menu and providing quality food to our customers. We will be creating new awareness programs by launching new marketing strategies. The restaurant is promoted with unique online marketing strategies and creating set lunch for the business executives. It is important for us to be aware of the modern marketing strategies and stay active in social media through twitter, Facebook and our own website.