Wide pappardelle allows the lamb ragù to cling to each strand. The meat has been braised for hours until tender and the sauce coats without heaviness. This is classic Northern Italian comfort — unpretentious, rich, technically precise. Reviewers note the sauce-to-pasta balance as nearly perfect.
Tips from diners
Ask for freshly grated parmesan and black pepper — the restaurant will happily oblige. This pairs perfectly with a natural wine from the small list.
This course showcases Chef Manuel's technical skill — the gnocchi are remarkably tender without being dense, coated in a light tomato sauce enriched with seafood stock. The prawns and clams add brine and umami. Reviewers consistently call this a 'standout' that justifies the price premium for house-made dumplings.
Tips from diners
Order this — it's the dish that defines hand-rolled gnocchi versus store-bought. Chef Manuel's technique separates it from every other Italian restaurant in Bangsar.
House-made tiramisu with balanced mascarpone and coffee layers, dusted with cocoa. No over-sweetening or cloying texture. Reviewers describe it as 'the perfect pick-me-up' — a fitting conclusion to the meal that avoids the heavy richness of some versions.
Tips from diners
Share the tiramisu — generous portions and the balance of coffee and cream is the right note to end on.
The duck is smoked in-house for subtle depth, sliced thin to show the pink interior, and plated over creamy sweet potato and bright garlic purée. The orange jus adds acidic contrast. This dish shows Chef Manuel's approach to non-pasta mains — technique-forward but never fussy.
Tips from diners
This is one of the few non-pasta main courses and worth ordering if you're in a group — shares well and impresses without trying too hard.
This salad represents simplicity done right — fresh burrata draped with vibrant green pesto, tart-sweet balsamic glaze, and bright cherry tomatoes. The pesto is made in-house and carries basil forward without overwhelming. It's the perfect light opener before heavier pasta courses.
Tips from diners
Start with this salad and a glass of white wine to set the pace. Burrata quality varies — Chef Manuel sources carefully and it shows.
Warung Putih celebrates regional Italian cooking under Chef Manuel Sanzo, a Bologna native trained in La Grassa (The Fat One), Italy's undisputed culinary capital. The name means 'white wardrobe' in Malay — a playful contrast to the Italian concept. All pasta and gnocchi are hand-rolled and prepared fresh daily. The pork-free menu focuses on unpretentious, seasonal plates sourced regionally rather than one Italian tradition.
Bring your own wine — the restaurant has a no-corkage policy (for now). This makes group dinners dramatically more affordable. Pair natural wines with the hand-rolled pasta.
Closed Mondays. Lunch service (12-3pm) and dinner (6-10pm) are separate — book 2-3 days ahead for weekend slots. Walk-ins are possible weekday lunches.
The 'tavola calda' (hot table) selection is worth exploring — slow-cooked dishes prepared ahead and served warm, allowing you to preview options before ordering à la carte.
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