Lots of interesting dishes to savour at this restaurant.
Tanzini Upperdeck,
GTower, Level 28,
199 Jalan Tun Razak,
50400, Kuala Lumpur
Tel: 03-2168 1974/email fnb.mgr@GTower.com.my
Business hours: 11.30am to 2.30pm (lunch),
6.30pm to 10.30pm (dinner), Monday to Saturday,
closed on Sundays.
Those who have never been to Tanzini Upperdeck in GTower, Kuala Lumpur, should pay this restaurant a visit. The view of Kuala Lumpur from the balcony alone is quite breathtaking.
Celebrity chef Johnny Fua is Tanzini’s executive chef, and he, along with his sous chef Eugene Lee, unveiled a new menu that is inventive and clever.
The thought, process and technique that goes into each dish at the restaurant is quite impressive.
Yam & Complementary Flavours: Yam mousse, coconut fluff, chestnut carpaccio and tapioca pearls.
You will get to savour interesting dishes such as the Tongue ‘N’ Cheek, which is braised Wagyu beef cheeks with braised turnip and orange ceviche; Quail Confit — featuring French quail with truffle Kestrel potato, pressured water melon rind and cracklings; Snow Crab & Foie Gras Otak Otak — the crab is air-flown from France, rolled up with chilled Cappelini and tossed in fermented black bean.
Instead of using fish for otak otak, they use foie gras.
The menu items are designed with wine pairing by the Tanzini Upperdeck inhouse sommelier.
Granted, it is the norm for restaurants to change their menu every few months but there is a little extra something that the chefs have cooked up — a surprise menu!
Hokkaido Scallops with Brittany Blue – seared Hokkaido scallops, crispy Brittany Blue lobster and wild funghi stew.
The concept was Lee’s idea, where he had in mind that diners be able to build their own minimum three-course meal by selecting the dishes from the menu.
“Prior to this, we had a full set degustation menu. Many of our customers felt there was not many choices of dishes so we decided to come up with the Chef’s Table surprise,” said Fua, who hails from Malacca.
The Chef’s Table surprise means only main items will be revealed, but not the method of preparation or pairing.
“The otak otak, for example, is commonly known as fish paste. We wanted to give it a twist and that ‘wow’ factor,” said Fua.
Quail Confit – French quail with truffled kestrel potato, pressured watermelon rind and cracklings.
For the new menu, they are doing away with identifications like “starters”, “mains” and “desserts” and incorporating three sets called Expose, Explore and Experience.
According to Penang-born Lee, the concept of the revamped menu is a reflection of his personality. “Playful and with a sense of humour.
Unconventional pairing was what we wanted to explore and to play around with seasonal ingredients, with local flavours but with a refined method of preparation,” said Lee.
He added that they brought in fresh imported ingredients every two weeks to maintain the quality.
“I included a little bit of Nyonya influences, which is part of my heritage, in the dishes like the Otak Otak,” added Lee.
Fua (left) and Lee presenting some of the main courses from the new menu.
“We want people to have a proper culinary journey, not just to fill up their stomach, but an experience of good service and good food and go home with great memories,” said Fua.
This is the writer’s personal observation and not an endorsement by StarMetro.
