Case Study - Savini, Kuala Lumpur

Project data

  • Customer
  • O' Sole Mio
  • Area
  • 4,500 sq ft
  • Form of contract
  • Main contractor
  • Programme duration
  • 10 weeks
  • Completion date
  • February 2016
  • Architect
  • Nettleton Tribe and Chew Sdn Bhd
  • M&E Engineer
  • Nova Consult


The Savini restaurant located at The Intermark provides a new fine dining restaurant in the heart of Kuala Lumpur. With an ambience of a classic Italian restaurant in Milan, the restaurant is capable of accommodating up to 80 customers at any given time. In total, ISG took 10 weeks to deliver the fit out of this 4,500 sq ft restaurant.

Savini MAIN1 - ISG
Savini MAIN2 - ISG

The project

The main restaurant area, boasts a fully equipped bar, bar lounge, cigar lounge, 3 private rooms and a main dining hall. The main entrance provides an authentic Italian entrance with a feature marble and logo wall replete with wrought iron railings and feature entrance door.

Within the bar and lounge area, an extensive wine collection is presented in a refrigerated glass wall whilst the bar itself provides an extensive selection of liquors and spirits.

The flooring in this area is a combination of white volakas and black marquina arranged in an intricate pattern adjacent to a herringbone solid timber floor. Wall paneling and marble elevations coupled with smoked glazing complete an elegant environment for the pre-dinner dining area.

Located adjacent to the bar area is a cigar lounge that provides a comfortable yet private ambience. Constructed with timber veneers and smoked mirrors, the room is furnished with a series of leather “Chesterfield” sofas to complete an exclusive, relaxing experience.

Savini MAIN3 - ISG
Savini MAIN4 - ISG

Within the main dining area, timber panelled walls and feature ceilings provide an elegant backdrop to the dining experience while three private annex rooms provide a more exclusive and secluded ambience. With all of the private rooms, feature lighting and prominent display of artwork augments the dining experience. Given the exclusive nature of the restaurant and its offering, significant attention was placed in the design and construction of the kitchen and food storage facilities.

Occupying an area of approaching 30% of the overall restaurant footprint, the kitchen is effectively split into four areas for food storage, food preparation, live range cooking and custom pastry preparations. With all of the kitchen facilities, ISG coordinated the integration of specialist kitchen equipment with the interior and engineering provisions within the space.