Scallops Galore!

Did you know that scallops have been under rated a lot? According to Men’s Health, scallops are one of the 6 power foods to eat for good health. Why is that?

Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. – Mens Health

There are plenty of ways to enjoy scallops, why not try them out here at UoVo. We have air flown scallops available for our guests (while stocks last).

Omakase – To Entrust

What is Omakase (お任せ)? It is loosely translated as “I’ll leave it up to you” and is used as a way for diners to trust the chef to choose what the diners will eat.

It’s a fine tradition that gives the chef creative freedom and the customer a memorable dining experience.

When some people say “omakase” it might be related to just sushi joints but here at UoVo you can do just that, to entrust the chef to serve you in a way to delight and surprise you.

Eating Steak and Salmon Everyday?

According to a news article posted by the Daily Mail in the UK, a report states that eating protein-rich foods every day help ward off heart disease.

People who eat around 75gm of steak or 100gm fillet of salmon show that they have lower blood pressure according to the article.


A good comparison, on average, each McDonalds burger patty is around 75gm so that is the amount of steak you should eat. Of course, the comparison is that a burger patty is sometimes related to it being processed meat.

Check out the full article in the link below.


The Art & Science of Teppanyaki

The method of teppan-grill or teppanyaki is basically cooking food on a hot flat grill (metal plate). This method ensures that the heat is distributed evenly to the cooked items. Products are normally cooked simultaneously and because of that the taste of various ingredients are mixed.

The aroma and the juice of the meat are retained due to this style of cooking. Because of that, the meats vitamins and minerals are not lost in normal traditional baking or frying.

We would like to invite you to to try our teppan-grill dishes here at UoVo.




Wikipedia states this about Teppanyaki.

Teppanyaki (鉄板焼き teppan-yaki?) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.

Here at UoVo, we take pride of being able to serve Teppanyaki at our place. Wait a minute, aren’t we supposed to be an Italian restaurant? Actually, we love all manner of good food and we have a specialty, which is Teppanyaki or Teppan Grill.

To some, teppanyaki might mean seeing a chef cooking pieces of meat in front of you but alas, as many pop up chains has sprouted around Malaysia, we are mostly inundated with teppanyaki places with foreign workers cooking for you.

In Japan, teppanyaki isn’t the same. The focus of having fresh ingredients and high quality cuts makes all the difference in taste and how you enjoy your meal. Check out some of the top teppanyaki places in Japan here.

Just as we are influenced by the Japanese, UoVo aims to also deliver the same quality of food cooked and served, minus the chef cooking in front of you. I welcome you to try our wagyu teppan course menu but do come early as this is a hot item and normally sells out pretty fast.


What is wagyu?

The name ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. According to what is listed on Wikipedia,

Wagyu (和牛Wagyū?, “Japanese cow”) is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginousunsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Kuchinoshima, Ōmi, and Sanda beef.

Mostly commonly found in menus here in Malaysia especially places where they serve steak. Of course you would also find it in Japanese Restaurants around the country.


But do not be confused as the term “wagyu” has been used extremely loosely. Various countries have started cross breeding wagyu with local cows and then calling it variant of “wagyu”.

Here is a short video to explain about “wagyu”, courtesy of the Japanese Ministry of Agriculture, Forestry and Fisheries.

Some countries such as Australia and the US have imported Japanese cattle for local consumption. You can find out more about the history here.

Wagyu known for being high quality meat with high amounts of marbling, there are many various grades available out there and what separates the good and the best is mostly to do with the amount of marbling.


At the moment now, consumers need to understand that there are various grades of wagyu as well as where these meat come from, whether it is direct from Japan, Australia, US or other countries. Top grade meat still comes from Japan and one of the best is also known as “Kobe beef”, basically wagyu from the region of Kobe.

I shall save that for another post.

Check out our desserts!

We try our best to serve great desserts here at UoVo and also plate it in an interesting way, a little differently.

Chocolate Tart with sorbet topped with berries and meringue

Another dessert that we would like to invite you to try is our Vanilla Panna Cotta.

Vanilla Panna Cotta

If something sweet isn’t something you fancy and are hungry for more, we also serve pastas and pizzas here at UoVo.