Tanzini Upper Deck & Tanzini

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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." continue reading

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 PearlsWe 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 TunaFor 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 DuckNow 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 PerchWe 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 TenderloinThe 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 SpongeAfter 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 ConcordeFinally, 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 & DipsA 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 continue reading

Tanzini Upper Deck & Tanzini is at the g tower. parking is quite ok not too expensive. try the desserts here with the choices of the tiramisu cake, the cake is fresh and soft and sweet too, and enjoying the whole place environment on the upper deck really amazing , here moreover the staff is very friendly and quiet place and beautiful view of the klcc and also the kl tower and whole kl city here. nice eye catching view continue reading

i vaguely remember that there is a better name for this dish but i can't recall so i'll call it smoked duck pastait is an interesting pasta sauce cause i usually have either tomato base or cream basehere i think the chef uses chicken stock and then simmers it with cubes of duck meat where the duck fat gets assimilated with chicken stock to produce a very fragrant sauce.this combination will surely not work with larger pasta like fettucine continue reading

We went to Tanzini Upper Deck at 29th floor in G tower. We tried lollipop scallops. It was a grilled scallop on a stick coated with caramelized suger. It was very sweet and nice. Totally a different feeling I ever had before. Nice!I also had the Halibut- Salmon “Mokume Gane” which was a dish inspired by Japanese mixed metal patterns. In this this dish, they are using the halibut and salmon that results in the orange/ white pattern. This is very Japanese for me and the fresh fish really make it very interesting and delicious continue reading