It has been quite long since I last had Sushi King, so when I was given a choice to have it early this evening, I thought to myself, why not Since I was already at Midvalley Megamall, dropped by its Sushi King located at level 3.

The environment and cleanliness of this outlet was okay, but today most of the staffs were new, so they had problems taking my orders. I didn't really kick up a fuss, cause everybody got to learn from scratch rightThe menu was pretty comprehensive and as we were ordering, something caught my eye. It was a small sign stating that this outlet serves alcoholic dishes and drinks. Now this got me thinking, I thought all Sushi King outlets were halal Or am I wrong. I then tried to look for the Halal logo, which I did not see.One of the favourite dish from Sushi King would definately be the soft shell crab temaki. Have a look below on some of the dishes we ordered tonight.Overall, the food was good, but the price was a bit heavy on my poor little wallet. Oh well, once in a blue moon I guess. The bill came up to about RM50 for two.

A couple of months back, I had the opportunity to dine at this really exclusive spot in town, Tanzini Upper Deck @ GTower Hotel Kuala Lumpur to be exact. Forgive me for taking too long to post this up, as I was a tad disappointed with my photos that turned out that evening. Perched on the 29th floor of GTower Hotel, the place had the perfect ambiance if you're looking for a quiet romantic beautiful night out.Upon reaching the restaurant, I was really impressed by the beautiful settings and ambiance. The ambiance at Tanzini Upper Deck was indeed befitting for the fine dining occasion ahead. Without much ado, we were each given this personalized bag of chips with our names printed on it. Small touches like these do make me smile.

I should note that these chips aren't your average run of the mill chips, as it was creatively made from lasagna skin which were puffed up to resemble chips. As explained by the Senior Sous Chef, Chef Eugene who joined us that evening, even the sauce in those "mini toothpaste tubes" had a dash of creativity inside. The chipotle in adobo dip was cleverly packaged inside the tube adding a dash of spiciness to the flavour.Up next was our Amuse Bouche, which I learnt later were these single, bite-sized hors d’œuvre, done according to the chef's selection. For these we were served with the Foie Gras Mousse with Flavoured Pearls. Personally, I've never actually gained the pleasure of having Foie Gras, but the one here was rather exquisite in taste. Prepared by soaking it with milk for two days before it is crumbed and deep fried, it did go rather well with the aged balsamic pearls. Moving from one exotic dish to the next, I was rather intrigued with the appetizer Wild Caught Japanese Madai & Yellowfin Tuna. Again, I have to admit I'm not much of a fish person, but Janice did like this dish. Combining the strong taste of the Yellowfin Tuna, and the milder taste of the Japanese Madai, the dish had a certain yin and yang feel to it.Served in a rather large bowl, the Shellfish-Tomato Broth was new to me. I didn't know Shellfish goes well with tomato in a broth, but here we have this dish. Containing Roma Tomato, Shellfish Broth, Crystal Bay Prawns mosaic, and jelly fish orb, it was a refreshing taste on our tastebuds. Lightly seared Cold Smoked & Brined Muscovy Duck was served as our starter. Served with a unique "pudding" containing Chanterelle, swiss button, morel, & king trumpet mushrooms, I think it came out really nicely. Now I liked the duck here a lot due to its texture and nice fragrant taste. Adding some crispiness to the dish was the accompanying Baby Sardine Tuile. One of my favourite dish was served next as the main seduction, namely the Tajima Wagyu Tenderloin. I'm always a fan of wagyu beef, and the one here was lightly seared to perfection. The dish consists of the tenderloin, apple potato terrine wasabi custard, spinach and morels, which taken together made my night complete. Yes, I do love the tenderness of the wagyu here. We ended the fine dining experience that evening with Tanzini Upper Deck's reinterpreted concorde. The chef informed us the concorde was actually a well known dessert in France created by Pierre Hermé. Here at Tanzini Upper Deck, they did a reinterpreted version adding a caramelised white chocolate at the bottom that is turned into a Namelaka.

"Namelaka is a creamy texture dessert that is almost like a mousse but instead of whipping the cream, it is actually not whipped."

Ajisuke Tamago -RM1.00

If you fancy some eggs to kick off the night, then do go for Ikuzo Ramen's Ajisuke Tamago, which was essentially boiled japanese styled eggs. At RM1, it could do no wrong. Ajisuke Tamago is known to some simply as molten/lava egg, is a japanese flavored soft boiled egg commonly used as a topping for ramen or pork belly rice. The eggs are flavored in a soy marinade typically made of soy sauce, water, ginger and sugar/mirin then served cold.

Wafu Kyuri Salad - RM2

Wafu Kyuri Salad is another must try side dish. It is actually made of cucumbers and served with Japanese vinegrette. The wafu sauce itself was a unique thing for me, which had a mustard-like colour and texture to it. Ikuzo Ramen do sell bottles of these wafu sauce separately at RM12.90 per bottle. The cucumber taste so naturally fresh with the wafu sauce.

Cafe Mocha - RM8.50

How can we not try their coffee if we visited Coffee Chemistry Signature. Their coffee were really unique, using coffee beans from the Graffeo Coffee. A Cafe Mocha is an espresso drink that contains the same basic components as a Latte (milk & espresso).

Chocolate is the ingredient that makes the mocha distinct among all espresso drinks. Coupled with the beautiful coffee art, and freshly made dishes, one can't go wrong with any orders here.

The fragrant itself is strong, with a strong taste of coffee when we drank it. Add in some sugar cubes if you feel the coffee is too strong or bitter.