Tanzini Upper Deck @ GTower Hotel Kuala Lumpur

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.

The beautiful interior of Tanzini Upper Deck (Pic courtesy of Foodn'Frame)
The beautiful interior of Tanzini Upper Deck (Pic courtesy of Foodn'Frame)


Tanzini Upper Deck
GTower Hotel
199 Jalan Tun Razak
50400 Kuala Lumpur

Business Hours:
Mondays to Saturdays: 6:30pm – 10:30pm
*Closed on Sunday

Tel: +603 2168 1899
Website: http://www.tanzini.com.my/
Email: info@tanzini.com.my
Facebook: https://www.facebook.com/TanziniKL

Inspired by the fresh food movement, Tanzini advocates a quality approach in presenting its cuisine to diners. We've gone out of our way to rethink how we source, prepare and present our dishes so that it tastes good and makes you feel good. 


A personalized bag of chips to welcome us to Tanzini Upper Deck
A personalized bag of chips to welcome us to Tanzini Upper Deck


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.


Chips with the accompanying sauce
Chips with the accompanying sauce


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.


Foie Gras Mousse with Flavoured Pearls
Foie Gras Mousse with Flavoured Pearls

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.

Wild Caught Japanese Madai & Yellowfin Tuna
Wild Caught Japanese Madai & Yellowfin Tuna

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.


Soup is served
Soup is served
Shellfish - Tomato Broth
Shellfish - Tomato Broth


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.


Smoked & Brined Muscovy Duck
Smoked & Brined Muscovy Duck

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. 


Tajima Wagyu Tenderloin
Tajima Wagyu Tenderloin

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. 


Reinterpreted Concorde
Reinterpreted Concorde


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." 


My date for the evening at Tanzini Upper Deck, Janice.
My date for the evening at Tanzini Upper Deck, Janice.


* This was part of Tanzini Upper Deck's July and August menu which comprises of either 4 Course Dinner (RM 155++), 5 Course Dinner (RM 185++) or 6 Course Dinner (RM 215++). We had the 6 course dinner. 





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About Isaac Tan
Thank you for reading this post. I hope you enjoyed reading this as much as I enjoyed writing it. My name is Isaac Tan and I cover mostly on lifestyle events with emphasis on happenings in Kuala Lumpur, food reviews, movies, tech and more. Subscribe to my feed and my facebook page. Do follow me on Twitter too at @isaactanjs , contact me via my email at isaac.tan@gmail.com

4 comments :

  1. Looks like a really romantic place and the dishes looks just wow. Definitely 10/10 in presentation but of course it will cost a bomb.
    Love the personalized chips they gave but feels like it's slightly demented with the words murder is like chips. O_o

    ReplyDelete
  2. Eeeee....so exclusively exclusive indeed! I see also takut! Not for poor old pensioners like me... :(

    ReplyDelete
  3. Pergh! tgk makanan sangat menggiurkan..

    ReplyDelete
  4. I like their presentation! especially the tooth paste thingy, very creative!

    ReplyDelete

Always appreciate the comments. Thanks!

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