18-02-2015
From Sri Lanka, a graduate in Criminology from Colombo University, he’s passionate about martial arts (the katana hanging in one of the rooms is his own) which when he was young led him to travel to Japan. Wicky Priyan opened his restaurant at the end of 2011 and soon conquered a rich number of passionate and faithful fans, who couldn’t wait to sit once again at one of his tables
Three months were enough. 90 days of work and determination, to build the new house of the Wicuisine, as Wicky Priyan loves to call his style made of crossings and contaminations between Japan, the Mediterranean Sea and the rest of the world. His old restaurant was in Via San Calocero 3: now in those rooms Massimo Bottura’s ex sous chef Yoji Tokuyoshi opened his restaurant, also a few days ago. «He has changed it a lot. I was surprised. Especially all that green on the walls!», jokes Wicky at the end of the second night of work in Corso Italia 6. Three months, we were saying: «I wouldn’t have made it, were it not for my clients», he then adds with lots of seriousness. What does it mean, his clients? «During these years, thanks to the restaurant, I’ve met many people, some of them have helped me greatly. First of all, those who found this place for me: the rooms were completely empty, owned by Assicurazioni Generali. A very important person at Generali told me about it and today I’m here.» The merit of the essential and very elegant beauty of this new restaurant, however, mostly goes to him. First of all because Wicky Priyan has no partners, he’s always wanted to work by himself and he’s very eager to point it out. And then because everything in this restaurant was created and designed by him: «I created everything, I had in mind every thing I wanted from this place. I managed to fulfil many of my dreams, this is exactly how I wanted my restaurant to be.»
One of the dreams Wicky Priyan fulfilled in his new restaurant: a very authentic Sushi Bar
Wicky is also very proud of his new state of the art kitchen
Another classic of Wicky's: Magica. A fillet of white fish with sauce made with Champagne and white wine aromatised with lemon and soy and paired with a salmon tartare
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Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia