Inspired by Piemonte cuisine in Northern Italy, Gooddam is a noteworthy addition to the local dining scene.
Forget pizzas, Gooddam focuses on a “new style” of Italian food with emphasis on fresh and quality ingredients. Head chef Daniel Yap sharpened his culinary skills with a stint in Parma and near Lake Maggiore. Meanwhile, co-founder Miki Lie oversees the front house.
We arrived without a reservation and were delighted to find seats. Nevertheless, we do recommend reservations as some items on the menu were already sold out.
For starters, we settled for Scallop Crudo (RM40) – raw scallops served with green apple, and bottarga (cured fish roe). The raw scallops were fresh, sweet with a lovely buttery texture – lifted by the zestiness of green apple sauce and fresh cucumbers. Presentation was top-notched.
Special of the day Clam Risotto (RM42) was delightful – clams were fresh and tender with flavourful risotto having soaked all the briny goodness. This was Max’s favourite.
Ming preferred the bold flavours of the Lamb Loin (RM108). Meat was perfect, having being cooked rare to yield lovely juice and tenderness. The loin is paired with pickled sardines and lamb jus, with sweet potato providing some levity.
Wow, we really enjoyed the Bonet (RM35) – an Italian chocolate custard cake served with ice-cream and hazelnut cream. Imagine a moist chocolate pudding – having being spiked with rum and amaretto.
We loved the space – the thoughtful layout allowed us to watch the staff providing the final touches before the food goes out to the patrons. We will return to try their pasta (which ran out that night).
Address: Lot B-G-07, The HUB SS2, 19 Sentral, Jalan Harapan, Seksyen 19, 46300 Petaling Jaya, Selangor
Hours: 6.30pm-9.15pm Daily (Closed on Tuesdays)