Yamagoya Ramen provides a satisfying range of ramen with different flavor and offer good side dishes along with the ramen.Miso Ramen, RM24.00
Miso Ramen is the typical Yamagoya Ramen, but miso is added into the broth. Hence, the taste is heavier and more salty. I didn't really like this particular dish though as it was too salty for my liking.Char Siu Ramen, RM24.00
Char Siu Ramen is for meat lovers. There are no veges in the bowl except slices of char siu, and ramen. Specially for carnivores only!Pork Char Siu RM11.00
A plate of Pork Char Siu that consist of 10 slices of juicy pork meat. It is also served in some of the ramen but just in a few slices. This pork char siu was quite good as the slices were actually quite thick and filling.Yamagoya's Mukashi Special Ramen RM24.00
Yamagoya’s Mukashi Special Ramen is their signature dish. Most patrons who come here will order this as it consists of the works. Everything, all in! It has freshly made Ramen served with Pork Char Siu (sliced roasted pork), Yamagoya Soy Sauced Egg, bamboo shoot, black fungus, beansprouts, nori (seaweed sheet), garnished with fried garlic and spring onions.What more can you ask for?!?Spicy Tobanjan Ramen RM22.00
This Spicy Tobanjan Ramen looks like Yamagoya Ramen served with a “ball” of tobanjan (hot bean sauce). With tobanjan mixed with the ramen, the whole bowl of ramen was spiced up and tasted so much nicer! (if you love spicy food)Black Garlic Ramen, RM22.00
My absolute favourite of the night, so I must feature this first. The soup has strong garlic fragrant and taste. Considering garlic is one of my first loves (as my sisters can attest to), I immediately ordered this when I saw it on the menu. I wasn't let down because the taste wasn't too salty, and the fragrant taste of the garlic was great! This I recommend to all of my readers out there

Tanzini Upperdeck is located on the 29th floor of GTower. We took the lift all the way up to Level 28, enter in to Tanzini's main entrance, head right, then take a left and go up the staircase to Tanzini Upper Deck.Amuse-bouches: Foie Gras Mousse & Flavoured Pearls
We had our very first dish, it's actually a Amuse Bouches. Have you heard of that term before? The Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef's selection alone. So if you have a different dish than this, don't try to make a fool of yourself trying to get the waiter or chef for an explanation why they didn't get the same dish in this review.Wild Caught Japanese Madai & Yellowfin Tuna
For appetizer, we had Wild Caught Japanese Madai & Yellowfin Tuna.
Crudo of Wild Caught Japanese Madai & Yellowfin Tuna, Simmered Ratte Potato & Lotus Root. The madai has a lighter taste while the tuna has a more flavourful taste which complement each other. Lightly dressed in a soy dressing paired with lotus root and ratte potato that is simmered in a konbu broth. It's not easy to get a good Japanese Madai dish in Malaysia since it's a seasonal fish type and also quite pricy but I wouldn't mind to have more of this.Smoked & Brined Muscovy Duck
Now we proceed to the starter, we had the Lightly Seared Cold Smoked & Brined Muscovy Duck.
“Pudding” of Chanterelle, Swiss Button, Morel & King Trumpet, Baby Sardine Tuile
The pride of Tanzini Upper Deck, the Muscovy Duck is house brined and smoked. Slightly seared before serving. Pairing alongside with their very own Wild Mushroom “Pudding” which uses the gelatinous properties of the robust mushrooms. A thin slice of pressed baby sardine tuile for contrasting of texture and toasty flavour. The chef actually discovered the Wild Mushroom Pudding by accident when cooking the wild mushroom soup. The Muscovy Duck was tasty and had a nice texture but I still prefer mushroom soup over the pudding.Pike Perch
We have two choices of main course. The first one that we had was Pike Perch.
Roll of Pike Perch in Baby Zucchini Carrot-Miso Marmalade, Crispy Skins. This dish was inspired by the maki rolls in Japanese restaurant. Rolled Pike Perch in Zucchinni on a bed of Carrot Marmalade infused with Miso. The Pike Perch which is more common in the western part of the world has a very unique taste compared to our Asian fish. The texture is harder but goes well with the carrot marmalade and miso. The skin of the fish has a very light taste and it's crispy.Tajima Wagyu Tenderloin
The next choice was the Tajima Wagyu Tenderloin. It is a lightly Seared Tajima Wagyu Tenderloin that come with Apple-Potato Terrine, Wasabi Custard, Spinach and Morels. Using only the primest cuts, The Tajima Wagyu Tenderloin is a full blood wagyu. Plated alongside an intricate modern take on Pomme Anna. Done sous vide with layers of Granny Smith Apples alternating the potato. As you can see the two small custard like next to the garnish on top of the wagyu is actually a Wasabi Custard that is blended with Foie Gras. The wagyu is tender, flavorful but not too hard and it was one of my favorite dish of the night. I am swallowing my own saliva a couple of times by just looking at this picture now.Hazelnut Praline M Sponge
After finishing our main course, we were surprised with a special pre dessert, Hazelnut Praline M Sponge. A combination of fluffy sponge of Valrhona Hazelnut Praline and Earl Grey Fluid Gel. Once again, they were very good in element of surprise by placing this dessert on a rock, by the way the rock is actually clean lah. Hahaha...Reinterpreted Concorde
Finally, we ended our course dinner with a Sweet Ending - Reinterpreted Concorde. This dessert consist of Caramelized White Chocolate Namelaka, Green Tea Meringue, Violet-Raspberry Gel and Hibiscus Confit. According to Chef Eugene, this is actually their reinterpretation of the famous dessert Concorde which is created to celebrate the plane named Concorde. The 12 hours caramelized white chocolate has turned into a Namelaka. To contrast the creaminess, a green tea meringue and dallops of violet raspberry gel with hibiscus confit. After hearing about the effort of 12 hours caramelized white chocolate, we dug into the dessert immediately and found that this is a very pleasing and cooling dessert that you just can't stop eating although we had quite a few dishes before that. This is indeed a wonderful sweet ending for me.Chips & Dips
A bag of “chips” our way, welcomes diners with personalized name printing on the bag. Served with a homemade Chipotle in Adobo dip. I find that the chips were a little too salty for my taste bud and the dip has a bbq sauce like taste. We were informed by Chef Eugene that the saltiness of the chips are to open up our taste buds. I think it does works on some people but definitely not to me.

Prices for this Course Dinner as below:-

RM 155++ 4 Course Dinner
• Chef’s Special
• Choose 1out of Appetizer, Soup or Starter
• Intermezzo
• Choice of Mains
• Dessert

RM 185++ 5 Course Dinner
• Chef’s Special
• Choose 2 out of Appetizer, Soup or Starter
• Intermezzo
• Choice of Mains
• Dessert

RM 215++ 6 Course Dinner
• Chef’s Special
• Appetizer
• Soup
• Starter
• Intermezzo
• Choice of Mains
• Dessert

Have you ever tried the Italian Handcrafted Gelato? If you haven't then maybe you might want to try out this awesome sensation at this newly opened and innovative healthy gelato concept from Italy which is called Stickhouse.So what's so special about this Italian Handcrafted Gelato?
Combining the homemade tradition of the Italian art of gelato making and up-to-date technology, we introduce gelato on a stick that has proven popular in many countries. Stickhouse ice cream parlors are available around the world in more than 30 cities. With a strong fan base already in Europe, Middle East and Asia, it is now rapidly expanding in Asia with shops in Seoul, Manila, Jakarta, Singapore, and now Malaysia. Stickhouse gelatos are produced using ONLY 100% natural and genuine ingredients used without adding artificial flavouring, colouring, or preservative. Fresh fruit, milk and cream together with the "Stickhouse Bases" and the decorations guarantee a healthy, full-bodied product with a persistent taste. Just what do we have in our bases that is so healthy?Apart from using healthy ingredients, the techniques they use in the production of their stick gelatos make a huge difference too. A lot of ice cream manufacturers churn their ice cream by 'whipping' their ingredients and adding air, which increases the volume of any frozen dessert. It is a fact that manufacturers take full advantage of this to produce and sell more of their product. 3 different flavours of premium range gelato with various toppings and coatings. 3 different flavors of premium range sorbet also with various toppings and coatings.
I now craving for the watermelon with chocolate coating as I'm writing this blog post!

The prices are as follow:

Choices of gelato and sorbet
Classic: RM 6.90
Premium: RM 8.90
Mini: RM 4.90

Toppings (hazelnut, pistachio, or almond) & dips (dark, white, or milk chocolate)
Half: RM 1.00 additional
Full: RM 2.00 additional

A few months back, my friend Ashley Mah has left to Wellington, New Zealand to further her study. On a Saturday which was two days before her flight, we had lunch together along with my girlfriend. Cut the story short, we had our lunch at Spaghetti Grill in Paradigm Mall. It was our first time dining there and weren't very sure if it's good or not.Our first dish to arrive was the Seafood Pasta that cost around RM26+
Seafood was good but I feel that it's too dry and quite tasteless.Next was the Beef Bolognese Spaghetti that cost about RM20+
Taste okay just like any other bolognese spaghetti out there but I've taste better ones.Then comes the Ham and Cheese pizza. I can't remember how much this cost but this was the best among all the dishes I had. It's cheesy and soft, I don't like my pizza to be hard when I bite it. The last one was the onion ring which took them quite a long time to serve us but at least they have good customer service.This onion ring is good too but must eat it while it's still warm or else it will be very hard to chew later on.

I figured that most of you that have not heard about this cafe before must have thought that this is a place where you will need to pick someone up after hanging out at this particular place. As for me, I interpreted it as a place that serve a wide amount of scrumptious dessert and snacks that are too good to have it there that we must pick it up along our way back home or to any other destination.Chili Chic Fries, RM8.00
The sauce for the Chili Chic Fries was actually tasted the same as the Chili Chic Quesadillas filling.
Apart from that, we also had the soft serve ice cream and frozen yogurt.Chili Chic Quesadillas, RM8.50
Next up, it was the typical Mexican snack, the Chili Chic Quesadillas. Somehow we were quite disappointed that the snack were not served similar as displayed in the picture. However, as Annie and Jared pointed out to us, this was because their food photographer wanted to showcase the fillings of the Quesadilla. However, they can't put so much chicken as it will come out at the sides when they grill it. But thankfully, it tastes really good beyond our expectation.Cheesy Fries, RM5.50Soft serve Ice Cream with Cornflakes, Nata de Coco and Oreo bits, RM 5.50 Ice Cream Burritos, RM5.50 per piece
The first dessert served to us was the Ice-Cream burritos. Customer gets to choose from Mango, Banana, or Oreo which will be rolled together with Vanilla Ice Cream and drizzled with Chocolate sauce on the inside. I love all three flavor since I have always been a big fan of mango, banana and oreo since my young age The second dessert that we had was the Ice Tower which was still under the R&D stages, this is not out in their products offering yet. It's an ice tower made up of three distinct ice shaves, being cincau, gula melaka, and soya, with a red beans acting as separators. Toppings that come with it are taro balls, cincau, pearls, and barley. They also come with a side condiment of creamer and gula melaka.