Tanzini Upper Deck @ GTower Hotel, Kuala Lumpur

I had the privilege to dine at Tanzini Upper Deck two nights ago thanks to Isaac Tan who has graciously extended the invitation to me. Located at level 28 of GTower Hotel, Tanzini is divided into two sections, namely Tanzini and Tanzini Upper Deck. While Tanzini offers a more casual dining experience with a plethora of modern European cuisine infused with Asian flavours, Tanzini Upper Deck, which is located two flight of stairs above features a classier interior decoration set in a double volume rooftop pavilion.

DSC_5254

When I first arrived at the restaurant, I was simply marvelled by its view. There was the initial “oooh ahhhs” reaction as I turned my head around to fully grasp the elegance of its architecture. The balcony undoubtedly offers a spectacular view of our Kuala Lumpur skyline (be there during sunset as it is the best time to enjoy the glorious cityscape) while the interior is decorated with star-lights fixtures hung from the glass ceiling. One will definitely get a feeling of stepping into a very posh restaurant.

DSC_5099

DSC_5082

Tanzini Upper Deck has newly introduced their 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 were presented with a 6 Course Dinner courtesy of Senior Sous Chef, Chef Eugene who was kind enough to walk us through to each and every dish that was served on the table. Dining at Tanzini Upper Deck is akin to listening to an orchestra that Chef Eugene masterfully conjures with a series of carefully crafted dishes to delight our taste buds. The dinner started off in an unorthodox manner with a custom print bag of “Chips”. To my delight, my name appeared on the bag which I felt was a good way to give diners a little magical feeling as the restaurant acknowledged their customers’ name by heart.

DSC_5118

Inside, we were surprised to learn that the “Chips” are actually made from lasagne skins which were puffed to make them look like chips. The creativity did not stop there as Chef Eugene cleverly inject their Chipotle in Adobo dip into a tube similar to how a mini toothpaste tube looks like. The dip has a slightly spicy flavour so as to perk up our palate before we dive into the other dishes. We were told that the tubes were specially imported from France and are filled with the dip using a special machine. “We want to bring our customers back to a primitive era where people eat with their hands. People might probably think why are they eating with their hands in a fine dining restaurant but that is the fun of it,” he smiled.

DSC_5116

As for the Amuse Bouche, Chef Eugene served his Foie Gras Mousse with Flavoured Pearls in a rounded sardine can shaped tin. Amuse Bouche which refers to “mouth amuser” is often regarded as a showcase of the artistry and showmanship of the chef. Here, the Amuse Bouche is cleverly crafted by Chef Eugene with Foie Gras which is painstakingly prepared by soaking it with milk for two days before it is crumbed and deep fried. The pearls are actually flavoured pearls consisting of Aged Balsamic Pearls, Apple Pearls and Pomegranate Pearls. For the uninitiated, Foie Gras is a well-known delicacy in French cuisine made from the liver of a duck or goose that has been specially fattened. According to Chef Eugene, the whole purpose of serving the Foie Gras in a can is to give an element of playfulness and surprise.

DSC_5125

Right after that, we were pampered with the appetizer, which is dubbed as Wild Caught Japanese Madai & Yellowfin Tuna. Chef Eugene explained that the combination of Japanese Madai and Yellowfin Tuna give contrasting flavours between the stronger fishy taste of Yellowfin Tuna (red meat) and the milder flavour of the Japanese Madai.

DSC_5133

He said that the dish is inspired from a local shop in Pudu where they serve raw fish dressed with garlic and ginger dressing. Both meats are lightly dressed in a soy dressing paired with lotus root and ratte potato that is simmered in a konbu broth.

DSC_5139

As for the soup, we were served with Shellfish-Tomato Broth. We were told that the broth is made from the extraction of flavours from lobster shells and heads infused with roma tomatoes that give acidity and also sweetness.

DSC_5155

Thin slices of Crystal Bay Prawns resembling a mosaic are carefully rolled are placed at the bottom of the plate. The prawns were deliberately half cooked and will become fully cooked once the hot broth is poured onto them. The soup is paired with a Marinated Jelly Fish that is enrobed in an orb of mirin.

DSC_5141
Right after that, our starters came. We were told that the Smoked & Brined Muscovy Duck is Tanzini Upper Deck’s signature dish. The Muscovy duck is smoked and brined by the restaurant. “Essentially, the duck is coated with a lot of sea salt from France and later smoked with very low temperature for long hours,” Chef Eugene explained.

DSC_5170

Pairing alongside the duck is their very own Wild Mushroom “Pudding”. Chef Eugene mentioned that he accidentally discovered the pudding when he was preparing wild mushroom soup. “When I placed the soup in a tub, it coagulated after a period of time. This is because of the gelatinous properties of the wild mushrooms. The ‘jelly’ pudding gave the soup an interesting creamy and pudding like texture which I thought is a good combination with the duck. So instead of making our diners drink the soup, we actually made them eat it instead,” he elaborated.

DSC_5166

A thin slice of pressed baby sardine tuile was included in the dish for contrasting of texture and toasty flavour.

DSC_5174

To settle down our palate, Chef Eugene prepared the Watermelon Lime sorbet with Pop Rocks and Orange Crunch. The sorbet was a refreshing concoction of watermelon and lime infusion. “The sprinkled Pop Rocks remind our diners of their childhood candy while the Orange Crunch adds another dimension of citrus flavours,” he said.

DSC_5181

As for the main course, we were served with two varieties. The Tajima Wagyu Tenderloin which consists of lightly Seared Tajima Wagyu Tenderloin, Apple-Potato Terrine, Wasabi Custard, Spinach and Morels easily won my heart with its delicate flavour.

DSC_5202

Using only the primest cuts, The Tajima Wagyu Tenderloin is a full blood wagyu.

DSC_5216

The dish is plated alongside with layers of Granny Smith Apples alternating with potato which give the dish an extra dimension of flavour. To cut through the fattiness of this dish, Chef Eugene has prepared a Wasabi Custard that is specially blended with Foie Gras.

DSC_5207

The other main course, called Pike Perch is prepared by rolling the Pike Perch in Baby Zucchini on a bed of Carrot Marmalade infused with Miso.

DSC_5186

This dish was apparently inspired by the maki rolls in Japanese restaurant.

DSC_5188

According to the chef, the skins of the fish has not much flavours but the textures can be used to lift the dish up.

DSC_5192

Being a Senior Sous Chef who has masterfully created his array of dishes, Chef Eugene whipped up the Hazelnut Praline Micro Sponge as a pre-dessert to get our palate ready for dessert.

DSC_5228

According to him, the bottom of the microsponge has Earl Grey Fluid Gel while a dollop of Hibiscus Confit sits on the top of the sponge.

DSC_5229

To conclude our dinner, the Reinterpreted Concorde finally made its way to our table.  According to Chef Eugene, Concorde is actually a well known dessert in France created by Pierre Hermé. Pierre prepare his Concorde using Chocolate Mousse with a lot of chocolate meringue. “We call it Reinterpreted Concorde because we did a reinterpretation of his Concorde by adding a caramelised white chocolate at the bottom that is turned into a Namelaka,” he explained.

DSC_5241

Namelaka is a creamy texture dessert that is almost like a mousse but instead of whipping the cream, it is actually not whipped. This gives it a denser texture, a technique that was discovered by the Valrhona School of Chocolate,” he explained. On the top of the dessert is Green Tea Meringue with dollops of violet raspberry gel and hibiscus confit. It was certainly a light but tasty dessert to end the dinner on a high note.

DSC_5255

A special note of thanks to Gladys and Chef Eugene for the special invitation. Overall, the dinner was fantastic and I have certainly learned a whole lot more about fine dining.

DSC_5256

DSC_5252

About Chef Eugene

Chef Eugene represents a unique blend of creative passion and unconventional cooking yet retaining the fundamental building blocks of cooking. His education background influenced his perception and has given him the courage along with the knowledge to cook with the mandate that is not limited by the structures of traditional techniques and flavour pairings.

His principles in the kitchen is that chemistry and science play a vital role in what he does and dishes should be a multi-sensory experience from the way it is prepared to the way it is presented to the diners. A meal should ooze with creativity coupled by a balance of flavours and textures and last but not least a dish should encompass a perfect blend of history, art and design.

DSC_5246

Tanzini Upper Deck
GTower
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

 

Related Posts Plugin for WordPress, Blogger...