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| Tanzini, GTower, Kuala Lumpur |
Tanzini, H5N1 Fabulous MIGF Menu
Words yesteryear Louise Miller
Photos yesteryear (Monica Tindall)
Escaping the horribly hazy streets of KLCC to experience GTower Hotel’s effortlessly elegant Tanzini eating theatre provided a much needed injection of serene purity to our hitherto polluted evening. We breathed build clean lung-filling sighs of relief every bit nosotros took inward the fashionable blueprint of the dimly lit dining room: tables adorned with crisp white cloths too a host of gleaming vino glasses; leather chairs inward muted beige too dark-brown tones; walls lined with vino bottles too an abundance of existent plants (big, salubrious leafy ones) inward huge ceramic pots which added vibrant verdant touches to the dining space. All of this created a relaxing all the same sophisticated too romantic setting.
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| Attractive Setting |
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| Table With a View |
I was excited to attempt out out the Bocuse d’Or Gold Medalist, Chef Kenneth Loke’s MIGF bill of fare - not exactly because of the impressive listing of culinary accolades inward his career but also because Monica too Caning were already familiar with his innovative talent too I’d heard keen things from both of them. The repast opened with amuse-bouche, compulsory inward a repast of this calibre. I dear it when a repast opens with these niggling palate-pleasing surprises too so, with the regain chemical component inward mind, hither is a spoiler alert: scroll downward a paragraph if you lot prefer the mystery!
We were presented with tiny rondelles of cherry radish, dusted with roselle pulverisation too arranged to sandwich a filling of crab meat with smoked emulsion too ebiko. The flavours were really delicious, beautifully balanced but dominated yesteryear the crab too the decorative fronds of fresh dill. The 2d amuse-bouche were the stunning niggling charcoal pulverisation cones filled with a jerusalem artichoke puree too jerusalem artichoke crisps. H5N1 twain of bites revealed a further, deeper filling of velvety foie gras, it was at this indicate that I felt that I’d somehow been transported to gourmet heaven.
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| Amuse Bouche |
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| Amuse Bouche |
We’d been served a fruity all the same dry out medium bodied Ca N’estruc Blanc 2013: a zesty Catalonian vino with perfumed aromas of peony, praline too a citrusy melon too slightly smoky mineral accented finish. Not exclusively was this a keen partner for the appetiser, Lightly Charred Marble Goby, but a sign of first-class service every bit the maitre d' had remembered Monica's fondness of this drib from her lastly visit. I’d never tried this local fish earlier too was impressed yesteryear its pure white, delicately flavoured flesh which had been cured earlier charring too was brilliantly paired with the uber fresh saccharide snap pea juice, smoked mayonnaise too punchy horseradish fossil oil too wasabi pea powder.
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| Spanish White Wine |
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| Lightly Charred Marble Goby |
Our adjacent course of report was soup but this championship hardly does it justice. H5N1 stunning ensemble of plump pan-seared Hokkaido scallops, fern-like fronds of cherry too greenish seaweed too a mound of glistening trout eggs were placed earlier us earlier the pouring of a beef bacon dashi saw them bathed inward golden liquid. The exquisite flavor of the consommé combined with the sugariness scallops rendered us speechless inward enjoyment too admiration too had me slightly concerned close how the next courses could perchance accomplish the same high standards - had this bill of fare peaked also soon?
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| Soup |
Whilst mulling this over, nosotros cleansed our palates with a wild cosmos or ulam raja granita. Mixed with coriander, saccharide syrup too lemon juice to soften the bitterness of the local herb, this was a delightfully refreshing intermezzo with a gentle zing.
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| Palate Cleanser |
The arrival of the menu’s 2 master copy course of report options, allayed our concerns. The get was a Sakura Chicken Ballotine with Mushroom. The super succulent white chicken meat was wrapped tightly with its tasty truffle infused skin, filled with minced dark trumpet mushrooms too accompanied yesteryear a truffle emulsion farther flavoured yesteryear sherry vinegar.
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| Sakura Chicken Ballotine with Mushroom |
The Grilled Rack of Lamb was unopen to other triumph: the Australian lamb was too thence juicy, flavoursome, perfectly cooked too served atop a buttery bed of parmesan polenta with a side garnish of cherry tomatoes, watercress too fennel with a lemon too pommery mustard dressing. We were lucky to receive got been able to sample the 2 mains every bit MGIF bill of fare diners volition receive got to withdraw betwixt them. Monica too I would likely receive got opted for the chicken whereas Caning favoured the lamb.
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| Grilled Rack of Lamb |
The dessert announced itself on our bill of fare every bit Rice Pudding but this was mischievously misleading. Its theatrical arrival at our tabular array left a trail of dry out H2O ice vapor inward its wake too inspired a few ‘oohs’ too ‘ahhs.’ It wasn’t exactly the dry out H2O ice drama effervescing at the bottom of the dessert bowl, that had us enthralled though: the gustation too textures of this dish were exactly sublime. Composed mainly of a sort of Kaya ice-cream that had the texture to a greater extent than of a custard or crème brûlée, it was topped with a ridiculously delicious crispy layer of crumbled feuilletine, common salt crystals too a butterpea flour that gave it a surreal blue tint. Now, I’m to a greater extent than oftentimes than non far to a greater extent than a fan of savoury than sweet, inward fact I’ve been known to guild a 2d starter at the cease of a repast rather than become for dessert, but with desserts similar this on the menu, I’d live tempted to create it the other agency circular – it was most definitely alongside the best desserts, if non the best I’ve always had.
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| Rice Pudding |
To cease our meal, nosotros were served unopen to mignardises or petits fours, a trio of macarons: pumpkin, pistachio too salted caramel inward flavor too an accompanying trio of nougat cubes. They were of course of report served with the same creative flair with which Chef Kenneth had marked the entire menu: the macarons perched inward a nest of intertwined twigs too the nougat positioned on a wooden stump – our tabular array looked similar a friandises forest.
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| Mignardises - Nougat too Macarons |
A drinking glass of cognac too homemade chocolates provided a suitably decadent determination to this rattling exceptional MIGF bill of fare which is available throughout the whole Oct too is keen value for coin at RM250 nett per person. There are also unopen to keen festival perks to receive got wages of when ordering the MIGF menus such every bit a 10% discount on selected wines, champagnes too all other beverages too a gratuitous digestif or hot imbibe to cease your meal.
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| Complimentary After Dinner Drink too Chocolate |
If you lot fancy experiencing this feast with friends, perhaps for a exceptional celebration, there’s a 15% discount for parties of 10 or more. You could combine your repast with a staycation too pay exclusively RM330++ for an executive room (RM360++ for double occupancy). Festival bill of fare diners are also entitled to i gratuitous Snack of the Day from Bridge Bar subsequently your dinner (although you lot powerfulness non experience similar claiming this subsequently too thence much feasting), a gratuitous v twenty-four lx minutes menstruum run yesteryear to the fitness centre at Element Gym, a 10% discount on Christmas too New Year's Day bookings, 10% discount on the entire nib if you lot celebrate your birthday inward Oct too finally, if you lot pass over RM800 inward a unmarried nib you lot tin redeem 2 spectacles of champagne or martini cocktails on your adjacent dining visit.
Reasons to visit: a really first-class fine dining experience with unopen to actually memorable dishes inward a fabulous setting too keen service with attending to detail. Great MIGF deals!
Tanzini
Level 28, GTower,
199 Jalan Tun Razak,
Kuala Lumpur,
Malaysia
+603 2168 1899
Tanzini is opened upwards from Mon to Fri 11:30am - 2:30pm for luncheon too from 6:30pm - 10:30pm for dinner too on Sabbatum for dinner from 6:30pm - 10:30pm.
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