With all the excitement and festivities over the upcoming Chinese New Year, let's not forget Valentine's day, where couples everywhere find a reason to celebrate their love for each other. Valentine's day isn't for me though, as I feel everyday should be a reason to celebrate with your love ones. I did however have the chance to savour some really good fine dining Valentine's day dishes over at Upper Deck Tanzini, GTower Hotel Kuala Lumpur the other day. Check out below to see what Senior Sous Chef Eugene Lee has prepared for us.
|Valentine's Day Set @ Upper Deck Tanzini, GTower Hotel Kuala Lumpur|
Tanzini Upper Deck
199 Jalan Tun Razak
50400 Kuala Lumpur
Mondays to Saturdays: 6:30pm – 10:30pm
*Closed on Sunday
Tel: +603 2168 1899
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.
|Beautiful decor at Upper Deck Tanzini|
|Can you imagine you and your partner having your Valentine's Day dinner here?|
Imagine no more! This year, the Valentine's dinner menu, the brainchild of Senior Sous Chef Eugene Lee will be served at the pretty Upper Deck of Tanzini. The photos above were taken during the day, so you can imagine how romantic and luxurious it will look at night when you and your loved one dine with the skyline of KL city in view.
Priced at RM 400++ per person, the Valentine's menu isn't your usual fare, with a unique twist and way different from the usual menu. What's cool is couples now have a choice between the bolder Gentleman menu or the classier Ladies menu. When he explained out the science behind each dish, my mind was literally blown, and the high price suddenly becomes more justifiable.
|Her Magical Valentine|
|Pouring in the alcohol.|
Colourful cotton candy floss as a drink? The candy floss seen above is transformed into a drink once they pour in the alcohol, Absolut Mandarin Vodka plus cranberry juice. No added sugar or flavouring is added, all of it comes from the cotton candy itself. A very nice welcome drink indeed, for better things to come!
|Baker's Feature (Caramel Cinnamon Peanut Roll)|
A rather sweet start to a romantic dinner, the Baker's Feature (Caramel Cinnamon Peanut Roll)
looks good, and surprisingly it's healthier than your usual pastry. Sugar cane and peanuts were used to sweeten the roll instead of sugar, hence the healthier term.
|Amuse Bouche (Tsarskaya)|
Something I can't seem to appreciate till now, probably due to my phobia of taking oysters. The french word Amuse Bouche literally translate to 'mouth amuser', is usually served with a glass of wine in a fine dining setting. The dish itself is basically an oyster dish, with Tsarskaya oysters being used with a hint of seawater and the minerals of France. Served with strawberry, mango and passion fruit pearls (prepared through cold gel extrusion method), and with some seaweed soysauce, I was told the oysters tasted really very fresh.
|For Him (Brittany Blue)|
Up next, for appetiser, for the Gentleman menu of the Valentine set, we had a rather unique combination of lobster and crab, the Brittany Blue. Served with some crunchy woodear, it did give some texture to an otherwise chewy dish. Some coleslaw and yolk carpaccio were included in this dish, which to me added to that flavourful bite.
|For Her (Stone Crab)|
The Stone Crab appetiser, which was served as a part of the ladies valentine's menu, had a hint of our local kerabu. Stone crab ceviche, stone crab floss and pickled cucumber were combined together giving out that unmistakenly Malaysian flavour.
|For Him (Cauliflower & Atari Miso)|
|For Her (Roasted Butternut Squash)|
Two different soup were served, one for him and one for her. For him it would be Cauliflower & Atari Miso. This veloute (white sauce made of chicken, veal, or fish stock thickened with a roux of flour and butter) of cauliflower and atari miso is a spicier & bolder take on soups. It had a spicy tinge to it due to the sriracha (Thailand chilli paste) being used on the cauliflower. For her, it is the Roasted Butternut Squash, served with butternut brulee. A more subtle soup without that spiciness.
|For Him (Muscovy Duck Spring Roll)|
We've only reached the starters guys. For him, we had the Muscovy Duck Spring Roll, wrapped in Vietnamese rice paper roll and deep fried for a slightly crispy texture outside while being wholesomely juicy inside. Shimeji mushrooms and shishito peppers were sauteed with garlic laden with butternut squash puree for that pretty presentation. Good stuff here, as I really liked the moist texture of the duck.
|For Her (Free Range Chicken Pie)|
For her, the starter would be a piece of Free Range Chicken Pie, fine dining style. A roulade of chicken and chestnut wrapped in 'kataifi' or pastry skin. The yellow strips, interestingly are actually cured egg yolks cooked at a precise temperature of 64deg celcius, frozen and sliced into shape. A flavourful dish, definately a great start to the mains to follow.
|Intermezzo - Sorbet Of The Day|
Every fine dining course meal needs an intermission, and here we were served with the Sorbet of the day before our mains. We had the green apple and soybean sorbet served with a sliced strawberry to clear up our pallet and it was off to heavier stuff thereafter.
|Wagyu Beef Ribs|
For the main seduction, we were given a choice of two mains to choose from. No guesses on what I chose, the meat of course! The Wagyu Beef Ribs here are slow braised to perfection. Braised under low heat for a total of 72 hours before being served, it is prepared Goulash style using cumin, tomato paste and a little paprika for that hint of spice. Served with a layer of mash potatoes and spring onions, I absolutely loved this dish.
If you prefer fish over meat, then the seared barramundi mains, fresh from G-Farm is an alternative choice. Stuffed with otak-otak inspired from Nyonya cooking, the otak-otak did bring out the freshness and sweet flesh flavour of the fish.
|Sweet Ending: Chocolate and Butter|
As dessert, a perfect end to an excellent Valentine's day menu review, we had the Chocolate and Butter mousse. With no added sugar, the sweetness comes from the dark chocolate itself. Served with brown milk solids made up of toasted milk powder and white chocolate, brown butter powder which ironically appears white in colour due to the maltodextrin added. Now the science for this kind of baffled me, so be prepared to google to find out more on how the milk solids were prepared. The brown butter ice cream on top completed the perfect dinner.
At RM400++ per person, Upper Deck Tanzini is really exclusive and really gives you the best in environment and food. You can choose to have their other Valentine's menu at Tanzini (the lower floor) at RM600++ per couple. Do call 03-2168 1899 to pre-book your spot on the Upper Deck for Valentine's Day!