FOOD
Tucked away in Bangsar, Warung Putih blends Italian soul with tropical ease—an unhurried space for long lunches, slow dinners, and effortless escape.
“It’s our intangible secret sauce… in Italy, we call it sprezzatura.”
With its rustic ease—wooden tables, rattan lampshades, bamboo finishings—Warung Putih, tucked into a quiet corner of Bangsar, could easily be mistaken for just another neighbourhood bar and eatery. That is, until you learn it is the latest venture by Maple and Federico Asaro of Samadhi Retreats, the hospitality force behind Tamarind Springs, Barraca and Barra. On that merit alone, it warrants attention.
Step inside and the welcome is immediate and warm. Guests are gently guided either to the bar or their table, depending on inclination. A soft breeze drifts through the space, lending the illusion—if only briefly—that you’ve left Kuala Lumpur behind for somewhere more languid, more remote. An Amalfi Sunset mocktail arrives, its citrus glow mirroring the evening sky over this leafy enclave, quietly setting the tone.
“We wanted to bring the beauty of Italy to the table—through regional specialities and seasonal dishes.”
Conceptualised by Federico, Warung Putih’s naturalistic design reflects a duality he embodies—Italian by heritage, Malaysian at heart. Or as Maple puts it, “Italian by blood, kampung boy at heart.” Bamboo and rattan, sourced from Orang Asli artisans, are fashioned into light fittings, balcony seating, and wall textures. Even the structural details—pillars and beams wrapped in rattan—speak to a space built slowly, by hand, with intention.
The aim, Maple explains, was to create an atmosphere where design, food, and mood exist in quiet harmony. The result is a setting that channels slow living with a touch of la dolce vita, softened further by the familiarity of kampung life. It’s the kind of place where time loosens—where long lunches stretch easily into the afternoon, and dinners unfold without urgency.
Naturally, such ease invites appetite. The menu leans into simple, honest Italian cooking—unpretentious, ingredient-led, and quietly confident. House-made pastas, risotto and gnocchi form the backbone, while mains such as Angus ribeye, duck breast, lamb and octopus lend depth. And, of course, no Italian table is complete without pizza: the Margherita and Biancaneve here are more than sufficient reason to abandon restraint.
The Spaghetti allo Scoglio is particularly memorable—mussels, clams, calamari and prawns folded through a light, briny sauce of white wine, garlic and olive oil. It’s a dish that captures the essence of the sea, the pasta slicked in a delicate, aromatic broth that lingers just long enough. One almost expects the distant crash of waves along the Amalfi coast.
“A place where time loosens—where long lunches stretch easily into the afternoon.”
For something more robust, the Agnello della Casa delivers—crusted boneless lamb paired with confit garlic purée, green peppercorn sauce and black garlic chips. Rich yet balanced, the dish layers flavour without excess, each element contributing to a deeply satisfying whole. And to finish, the Cannoli Siciliana—ricotta and chocolate encased in crisp shells—offers a fittingly indulgent close.
For Federico and Maple, the intention has always been to evoke Italy not just through flavour, but through feeling. “It’s our way of expressing our love for Italia,” Maple shares. “We wanted to bring the beauty of Italy to the table through regional specialities and seasonal dishes—from the Dolomites to the Adriatic coast and the southern islands.”
It’s a sentiment that resonates even more deeply in light of UNESCO recognizing Cucina Italiana as an Intangible Cultural Heritage of Humanity—an acknowledgment of Italy’s culinary tradition as a tapestry of ritual, sustainability, and shared experience.
And what, ultimately, draws guests back? Maple smiles. “It’s our intangible secret sauce. A certain magic… in Italy, we call it sprezzatura.”
Warung Putih
Warung Putih
21 Lorong Kurau, Bangsar, Kuala Lumpur
Tues–Sun, 12pm–3pm, 6pm–10pm (Closed Mondays)
+6010-822 1262
