The Marco Polo Kitchen
Summary:
4.5
Phone: +607-2343111
Opening Hours:
Mo-Thu 11:30am – 11pm
Fri 11:30am – 1am
Sat 11:00am – 1am
Sun 11.00am – 11pm
Marco Polo Kitchen is a family oriented restaurant specializes in serving a wide range of Italian cuisines. The restaurant maintains a policy of not serving pork, lard and alcohol so it is popular among muslims too. Menu offerings are mainly categorized into Brunch, A La Carte and Beverages.
The décor is posh with rustic and earthy design where the prominent feature is the unpolished red bricks finishing extended from the floor to the ceiling. It is well equipped to host dinner parties, weddings, product launches and other celebrations. It aims to be a value-for-money dining spot and the loyalty programme offers the regular customers special promo and discount. Service and staff performance is prompt and friendly.
The Marco Polo Kitchen is located opposite of Aeon Big in Taman Bukit Indah. It is a 2-storey restaurant with contemporary exterior and interior design. The restaurant does not serve alcohol, lard and pork. It is an Italian speciality restaurant with a long and broad menu for guests to choose dishes from.
The walls at the interior depict unplastered walls, giving it a rustic feel. The interior is well lit with different seating options. The dining area is spacious with high ceiling. And with the thoughtful arrangement of tables, it allows for more space between tables, giving the patrons more comfort and privacy.
The Cream of Mushroom Soup is made by thinning of a basic roux with milk or cream after which mushroom broths and/or mushrooms are added to it. It has a richness of flavor less thickening power.
This Bruschetta is an antipasto that consists of grilled bread, which is rubbed with butter, garlic and topped with basil and tomato chunks, then sprinkled with a little bit of salt. This is what the authentic Bruschetta is all about.
Served as an apertizer, Potato Gnocchi is made primarily with potato and flour dough. Small ridged pieces cooked with flavour sauce is brought to a new level with the parmesan sweet potato and the butter sage sauce. Just 2-3 bites and the dish just melt in your mouth!
This Italian dish has fresh shrimps as the main ingredient which is flavoured by extra virgin oil, coarse salt, garlic, red pepper, parsley. Even with just a little sauce, it is easy to swallow as the noodle is soft and well coated with olive oil.
Marco Polo serves Pumpkin Ravioli that intrigues guests to search for its recipe when the return to their abodes. It is an all pumpkin dish and is served with pumpkin seed sauce. In addition to taste, the presentation of the dish remains in the memory too.
This is another simple pasta made with clams, garlic, olive oil, peppers and a bit of parsley. Look at the clams. They almost took up half the space of the plate.
This is a famous Spanish dish that is made with chicken broth, clam juice, butter, shallots, Arborio rice, saffron, lemon juice, grape tomatoes, shrimps, bay scallops, whipped cream and parsley. It is also seasoned using sea scallops which makes it appear voluptuous golden dish.
Italy is the birth place of pizza so unlike the American style, Italian pizza is known for its thin bread-like base which is obviously the winner in texture. The Meat Lovers Pizza offered in Marco Polo maintains the composition of what an authentic Italian pizza is supposed to be like but the word “meat lovers” doesn’t really means it is full of meat. Instead, peperoni is the main meat topping here.
Marco Polo is one of the few restaurants in Johor Bahru that serves Grass Fed Ribeye Steak. The steaks are grilled to medium rare and are juicy and moist when consumed. Although it doesn’t taste like the well-marbled corn fed eye steak, the dish is much beefier and definitely more delicious to eat.
The Double Bacon Cheese Burger is a delight for the burger enthusiasts. The burger comes with two flame-grilled beef patties, slices of melted cheese, mustard sauce and premium eye bacon.
Topped with cocoa powder sprinkled all over, the tiramisu features a good amount of mascarpone custard, giving an extremely smooth texture.
It is a dessert with rich custard base and has a layer of hard caramel over it. Decorated with the blueberry marinade and the mint leaves, this dessert is a treat to the eyes too.
Muru: I discovered I had a passion for food at the age of 19, this industry is not only based around food but also includes meeting new people every day. It gives me great pleasure to serve different people and see them leave my restaurant happy. Food is something we need to survive so I know that everyone looks for good food which we offer in all of our restaurants.
Muru: Our vision is to be the top restaurant group in Johor Bahru, offering good service, value for money, and a good ambiance. We are always thinking of fresh ideas and trying to keep our concept alive at every moment.
Muru: Becoming a DCG member will entitle the card holder to exclusive privileges and rewards, the membership card is RM 200 and is valid for 2 years, and you receive a RM 100 voucher to use on your next visit along with a 50% off voucher to use on your birthday and a further RM 500 voucher to use on events. Alongside this you will receive a percentage off every time you dine in one of our restaurants. The loyalty card is important to us as this is a way to engage with all our guests and let them know we appreciate their custom.
Muru: We believe in hiring the right people to work for us, expectations are very high at the same time we offer an attractive benefit package. Quality of food and service is checked on a daily basis plus we also operate on an open door policy whereby guests can reach out to management and discuss their experience or any issues that they may have. We take feedback positively and see this as a way of improving our standards along with taking immediate action. By doing this the team are aware that we take these matters seriously and strict consequences occur if procedures are not followed. This also applies to all the key people. We focus on training and development and reward deserving staff with incentives and promotions. When staff are treated fairly the output is greater therefore preventing any mishaps.
Muru: Hunting for good restaurants to dine in, watching movies in my home theatre, listening to music and reading interior design books.
Famous Johor Location
Recommended Restaurant
Lowest Rate