welcome to AG | Alti Gusti

"in ogni boccone ... un cammino"

Dining is not merely a meal; it is a journey of people, places, of the collective memory, of joy in the here and now, of hope for return. Within our Petaling Jaya home, we offer distinct pathways to experience our unique expression of Italian heritage through our culinary craft.

Whether you seek the secluded privacy of our inner sanctum, the vibrant energy of a shared culinary space, or the bespoke privileges of our private membership, a path for you awaits.

Please choose your experience:

I

the inner sanctum

Our signature seven-course seasonal degustation menu. Hosted in the privacy of the kitchen-side CURIA Suite (subject to availability at the time of booking) for 8—16 guests. An immersive exploration of inspirations, origins, flavours, and techniques; the menu takes guests on a journey where culture and heritage meet culinary artistry: the complete, unedited experience of our hospitality.

Available for public reservation.

| discover the CURIA |

II

the social edit

A synoptic of the epic, the —FORVM— menu offers guests an abridged journey through the tastes and textures of the full seasonal tasting menu. Curated as a distillation of the full |CURIA| experience, FORVM is designed for social gatherings within the communal setting of our main dining room.

Available for public reservation.

| explore the FORVM |

III

MVLTI · ENIM · SVNT · VOCATI · PAVCI · VERO · EVOCATI

A suite of exclusive offerings, including access to the. elusive á la carte menu, presented solely to our most distinguished patrons, by invitation of the Chef-owner alone.

• in ogni boccone, un cammino

Un viaggio del cuore
che attraversa profumi,
sapori
e ricordi.

Un cammino della vita,
di fatto di esperienze,
prove e intuizioni.

Ogni piatto nasce dal fuoco dell'ardore:
la ricordo di un ingrediente,
il risonanza di un luogo,
un incontro con cultura.
Trasmettere tutto questo,
farlo vivere in ogni boccone,
è la nostra missione da sempre.

Una cucina che parla al cuore: perché è lì che tutto ha inizio.

in every bite, a journey •

A journey of the heart
through aromas,
flavours,
and memories.

A journey of life,
of experiences,
trials, and intuitions.

Every dish is born from the fire of passion:
the memory of an ingredient,
the echo of a place,
an encounter with culture.
Transmitting all this,
bringing it to life in every bite,
has always been our mission.

A cuisine that speaks to the heart: because that's where everything begins.

Mushroom parfait, cherry gelée, a medley of grilled mushrooms.

In the second ring of the Seventh Circle, Dante meets Pier della Vigna, not in person, but in voice and blood. For it is in this ring that those who violently tore their souls from the flesh are bound. Denied human form, their disembodied spirits are rooted for eternity in the ashen soil of the Inferno, there to grow as gnarled, thorny branches; their blood for sap, their bark the forage of Harpies.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photographed @by_cadengan

The violent, the slaughterer, find themselves here, submerged in the torrents of a river of boiling blood.

Piping hot quail and beef bone broth poured over A5 Wagyu tenderloin, a bone marrow custard royal melting beneath.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

A place reserved in the Inferno for those who know so much, and yet, not enough. The Citadel of Light is paradise of sorts in hell, where suffering comes through knowledge of what you could have had.

A terrine of summer vegetables and grilled cobia wrapped in cured barramundi surrounded by a lake of béarnaise sauce, cucumber gelée, mint-basil chlorophyll oil.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photography @by_cadengan

We begin with,
Tiger prawn, basil, pickled celery, ancho chilli in a cassava veil.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photography by @ordinarycaden

The Dante Degustation begins with a rite of passage, to obtain provisions for the journey; for the descent through the Inferno will be a harrowing one.

We begin with,
Tiger prawn, basil, pickled celery, ancho chilli in a cassava veil.

Then,
Salame Ungherese dusted with powdered porcini, lined with a shiso leaf, and filled , confit egg yolk, prosciutto di parma and cantaloupe.

And,
A rice flour host and basil gelée consumed alongside tomato water.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photography by @ordinarycaden

Then,
Salame Ungherese dusted with powdered porcini, lined with a shiso leaf, and filled , confit egg yolk, prosciutto di parma and cantaloupe.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photography by @ordinarycaden

And,
A rice flour host and basil gelée consumed alongside tomato water.

THE DANTE DEGUSTATION
editio septima | 2026
INFERNO

Photography by @ordinarycaden

The Dante Degustation returns this autumn. This year, we return to the Inferno.

Salad, just not as you know it.

Chef’s take on a Caprese Salad was a favourite from the start when it came out as a part of our Aeneid Menu … four years ago to the month!

In this reprise, whispers of crisped focaccia stand above grilled cherry plum tomato brushed with aged balsamic vinegar, green olives, crisped black olive slices, basil, chervil, shungiku, and green soy beans poached in dashi. Anchored in whipped stracciatella, the “salad” ingredients jostle for your tastebuds’ attention, brought together with a pour of crystal-clear San Marzano tomato water.

This might make it back onto a seasonal menu at some point. But for now it’s being prepared as a special request for a very special person.

Dolce
LORD BYRON — sojourn of a soul bereft

@chef_phillips has been so lazy in capturing images of dishes from the latest menu: BYRON — sojourn of a soul bereft …

But thankfully we have talented guests!

Here, the fourth course:
Quail jus, aged balsamic vinegar-glazed anago eel, unagi pastry crumb, ribbons of foie gras tossed in powdered sourdough…
and FIRE…

LEGACY IN DUST AND ASHES

What is in a menu?

With every new season, we seek to live up to our motto: “In ogni boccone, un cammino” — in every bite, a journey. It is a philosophy close to Chef’s heart: that a menu resonate with the experience of a place, a culture, a people; capturing the echoes they leave on the fabric of time and the collective memory.

And this menu embodies that; communicating through the medium of food, not just the story of the Seven Hills of Rome, not just tales of empire, creed, of heroes and their triumphs...
...but a legacy that is palpable today because it is ours too; not just when we walk the hills of Rome, but as a living legend, forged anew every time we gather around the table and share the stories that shape our own history.

The Septimontivm menu.
Now open for reservations.

Explore the journey via the link in our bio.

The first of @chefphillips_ rambles on his drive to AG.

Today’s subject, a dish from the SEPTIMONTIVM menu:

The Esquiline Hill
an hokkaido scallop mousseline, on confit potato, topped with white chocolate ganache, royal oscietra caviar, and petals of jasmine flower, in a white truffle creme anglaise with crisped parmigiano snow fragments.

The SEPTIMONTIVM menu has landed.

Available through April and May, let the journey through the Seven Hills of Rome begin!

Visit the link in our bio for more information about the menu.

We look forward to welcoming you home to AG for dinner.
www.altigusti.com

And before you come, get in the mood with HBO's Rome series and the magic of Jeff Beal's soundtrack which is the theme for our menu.

Savoury or sweet? Or a mixture of both?
Come find out.
The SETIMONTIVM menu begins on 09/04/26

As the sun sets on another menu, we prepare to present something special for the season following Easter, along with a new way to dine at AG.

We look forward to welcoming you for the SEPTIMONTIVM menu, exploring the seven hills of Rome and their hidden secrets.

www.altigusti.com

Some nights, the stars align and something extra special is born. It was one such night … a very special person, a very special occasion … that this dish was born:

Iranian Royal Oscietra Caviar
Patè di Granoturco
Creme Fraîche
Fennel-cured Atlantic Salmon
Apple, chives, shallots

And then there was fish. But not just any fish: one of the treasures of local freshwaters… the marble goby, or soon hock.

Delicately confit and then finished with savoury spiced potato scales in the oven, the flakey fillet sits on a fennel purée studded with vesicles of lemon and crisped ginger, with a drizzle of mint oil.

From the ragged hills of Varese Ligure in the Ligurian province of La Spezia hails a pasta whose intricate design is hand-stamped on each individual piece.

We present Corzetti, rising like the cliffs surrounding the famous port towns of La Spezia, their intricate ridges drizzled with extra virgin olive oil and waiting to catch in their valleys the rich sauce from another regional recipe.

Ragú bianco di Cinghiale is a lighter cousin of Tuscany’s famed wild boar ragu. Braised in a highly aromatic liquor of white wine, sage, and rosemary, the wild boar is paired with morsels of breaded portobello for a counterpoint of texture and flavour.

For our “Mare ε Monte” menu this season, Chef Alvord @alvordtang will be hand stamping these fresh Corzetti to go with Chef Jonathan’s @jonathan14004 Ragú Bianco Di Cinghiale … a pasta course that moors us on land for a trek in the hills, before we take to the seas again for the main course.

The overture to the “Mare ε Monte” menu takes its first inspiration from the Valpolicella hills of Veneto: scored and crisped honey-kissed pancetta affumicata is paired with a pine nut crema, picked shallots, brandy-steeped raisins, and basil.

In a marriage that is at once one of convenience and yet also one of true love, the bride is from Fujian where steamed buns pursed around honeyed-ham is much-loved for both flavour and the fact that there’s no danger of sticky fingers.

This bite-sized flavour bomb looks forward to awakening your tastebuds and getting you ready to take a dive into our menu that journeys between land and sea.

It was literally “nessun dorma” where the sea met land at Italy’s busiest port city of Napoli when they first created “puttanesca”.

Bustling 24 hours a day, it was in the dead of night that day’s catch made shore. Weary fishermen waiting for night and stars to be banished; for the first fruits of their labour to be transformed into a soul-warming bowl of goodness better than … well, you know what … Ahh puttanesca!

Our puttanesca brodo starts with a collagen fish broth, to which we add the puttanesca components and simmer to give a touch of spice, a punch of umami, and a refreshing twist of citrus to brighten the intensity of crushed garlic, capers, and olives.

This is then poured over flame-licked confit squid accented with basil, lemon zest and dried capers atop a crispy squid ink tuile.

The fisherman’s triumph. The glory of the seas. Enough for them to call out, and perhaps us with them: “vincero!”

Fancy dessert?
“Più docile io sono,
e dico di sì.
Ah, tutti contenti
saremo così.”

In a menu of land and sea there is perhaps no more serene, more sweet an ending.

Ti va il dolce?
I yield and will say “yes”.
And all shall be content in this.

Thank you to everyone who has been a part of our 2025.

May 2026 be for us all a year of much joy in the warm company of family and friends with an abundance of good food and wine to create more new memories with.

Happy New Year from Team AG!

Lamb Cannon
Winter herbs
Rosemary red wine reduction
Mint gelée and mustard

Tell us your main course choice for the INVERNO menu.

The recollection of a wintry morning walk through woodlands after snowfall, from the flickering comfort of the hearth.

Fallen branches emerge from fresh snow; crunching footsteps releasing the wooded scent of the days of autumn: evoked in a light purée of parsnip with the caramelised bite of roasted parsnips smashed in butter.

We see trees all but stripped of foliage, standing tall protecting only the hardiest of herbs from the harsh frosty breeze, in pan-crisped morels stuffed with the earthy flavours of a truffled farce; snow melting down their bark in rivulets of a sherry enriched truffle jus.

We may not have these wintry landscapes here at home in Malaysia, but around the AG Chef’s Table we do our best to fulfil your hibernal hankerings through each dish on the INVERNO menu.

In an ancient ritual dating back to the fourth century and the first Christian emperor, Constantine, a tribute of the first-born male and female lambs of the year were crowned, one with a white crown symbolising purity, and the other red symbolising martyrdom, and blessed at the imperial basilica of Sant’Agnese Fuori le Mura and taken in procession to the Pope at the Lateran Basilica of St. John.

More than one and a half millennia later this tradition continues till today on the 21 January feast of St Agnes every year.

Celebrating the winter feast of lambs, our INVERNO winter Chef’s Table presents this suckling lamb carpaccio crowned with sage, rosemary, mint, harissa, anchovy emulsion, crisped capers and garlic, tuscan monocultivar extra virgin olive oil, shaved parmigiano reggiano, limoncello and mint gelées, horseradish aioli, and lemon zest; a tribute to tradition and a celebration of vibrant flavours in the bleak midwinter.

The wet months of Autumn bear fruit come Winter. Beneath the frosty ground, warmer days are remembered in deep soil, where roots thrive in the last of temperate Summer’s fertile sultriness.

We celebrate the underground heroes of Winter in two dishes dedicated to root vegetables in the INVERNO Chef’s Table menu.

The first is simply named ‘Carota’ because every element brings the taste of the star to the fore. Nothing is superfluous; shiso mint, chives, beurre blanc, royal oscietra caviar … enhancing natural sweetness, earthiness, and herbal aromatics while taming bitter-tasting terpenes.

Layering is so important for winter nights.
From the top:
1️⃣ Pommes duchesse drizzled with pancetta fat and torched.
2️⃣ Kurobuta pork cheek, braised in anise spiced wine and tarragon.
3️⃣ Braised button mushrooms.
4️⃣ Leek and pancetta fricassee.
5️⃣ Tarragon and anise crema.
☃️
Wrap yourself up in our warming layers of winter ingredients at our INVERNO Chef’s Table.

Squid confit in aromatic oils, sliced and dressed with a beurre d’or of saffron, lemon, anchovy, and cantaloupe with capers, pine nuts, shiso, crisped ginger and tuiles of squid ink.

Giove
“Jupiter’s silver seemed embossed with gold … surging, more than a thousand lights, some high, some low, just as the Sun kindles them assigned positions.”
#dante #paradiso #canto18

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@altigusti

welcome to AG | Alti Gusti

"in ogni boccone ... un cammino"

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