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Valentine’s Day Menu 2015 @ Tanzini Upperdeck, GTower Hotel Kuala Lumpur

Valentine’s Day Menu 2015 @ Tanzini Upperdeck, GTower Hotel Kuala Lumpur
11 Feb
2:30

Tanzini Upperdeck

Level 28, GTower Hotel
199, Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia
Tel : 603-2168 1899
Web : GTower Hotel Kuala Lumpur

Business Hours :
Mon – Sun

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Thanks for the lovely invitation, I recently had the chance to sample the Valentine’s Day menu at Tanzini Upperdeck specially prepared by Chef Eugene and his team of talented kitchen crews.

“Tanzini Upperdeck offers a unique “under-the-stars” fine dining experience with a spectacular view of Kuala Lumpur’s night cityscape. With embracement of our chiller with over 500 Old World and New World choice wine labels and our cigar lounge, Tanzini Upperdeck brings you a romantic dinner for two to a luxurious party of 80, giving you the most exquisite private dining experience.”

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Valentine’s Menu for Ladies (RM400++)

* Baker’s Feature

* Amuse Bouche
Tsarskaya

* Appetizer
Stone Crab

* Soup
Roasted Butternut Squash

* Starter
Free Range Chicken “Pie”

* Intermezzo
Sorbet of the Day

* Mains Seduction
Wagyu Beef Ribs OR Barramundi

* Sweet Ending
Chocolate & Butter

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Valentine’s Menu for Gentleman (RM400++)

* Baker’s Feature

* Amuse Bouche
Tsarskaya

* Appetizer
Britanny Blue

* Soup
Cauliflower & Atari Miso

* Starter
Muscovy Duck “Spring Roll”

* Intermezzo
Sorbet of the Day

* Mains Seduction
Wagyu Beef Ribs OR Barramundi

* Sweet Ending
Chocolate & Butter

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Soft in texture and not too overwhelm sweet, this cinnamon raisin Valentine’s Artisanal Special was coated with caramel peanut sauce and crushed peanuts on top, one of the warm creations prepared by the bakers at G-Tower Kuala Lumpur.

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Tsarskaya, a French oyster, was served before we had the appetizer. Artistically plated with only strawberry, mango and passion fruit pearls that made from cold gel extrusion method placed on top, diner can able to indulge the freshness of seawater in this juicy plump Tsarskaya, along with Konbu shoyu, a Japanese seaweed soy sauce, which delightfully brought out the natural sweetness of oyster itself.

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Served together with Asian slaw and yolk carpaccio, I love the meaty chewiness of this poached taste-tempting flavorful Brittany Blue lobster. Chef paired it with crunchy woodear to give it a nice contrast of texture.

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Chef showcased again his creativeness in this savory Cauliflower Veloute with own-made atari miso. The roasted cauliflower with sriracha, a Thai chilli paste, and cauliflower cous cous gave the creamy soup a depth of flavor and texture, bringing the simplicity of cauliflower to another level.

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Prepared in Goulash style with cumin, tomato paste and a pinch of paprika for flavoring, chef slow braised the Wagyu Beef Ribs in low heat for 72 hours until the meat was so soft in texture. Paired with spring onion potato mash and crunchy French beans, it was truly a red meat dish that will easily capture your heart.

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To satisfy the craving palate for fish, diner can choose this local influenced seared Barramundi stuffed with own-made Otak-otak, and served together with seasonal vegetables and San Marzano coulis, a thick sauce made from Italy’s tomatoes, which complement the dish well with its enticing natural sweetness.

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Our Valentine’s meal closed with the perfect ending of this Dark Chocolate Mousse topped with creamy brown butter ice cream. Chef also placed some brown butter powder and brown milk solid around the chocolate mousse to create a medley of different textures and flavors when you scooped everything in one mouthful bite. Love the detailedness of this dessert after hearing chef explained the complexity of the preparation, and I did enjoy it more after knowing the amount of works that chef had poured in it.

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Alternatively, couples can also choose to celebrate the Valentine’s Day at Tanzini with menu priced at RM600++ per couple.

* Valentine Baker’s Artisanal Feature
Mini Assorted Breadstick

* Entrée (to share)
Assorted Vegetables Crudités char-grilled with House Made Tanzini Romesco

* Appetizer (to share)
Chickpea Maguro Salad with Garbanzo Beans, Olives, Red Tuna, Garlic Aioli, Fine Mix Greens and Passion Fruits

* Zuppa
Oodles of Noodles Broth with Pressured Cooked Chicken Broth and 100% Chicken of Chicken Noodles, as well as Squids Ink Pasta with Carrots

* Intermezzo
Homemade Sorbeto

* Chef’s Platter (to share)
Brine Chicken Breast with Duck Muscovy Roulade in Crispy Rice Paper Roll and Natural Jus

OR

Alantic Black Cod Poach in Kombu Shoyu and Marinated Wild Seaweed with Bonito Glaze

WITH

Chives Potato Puree, Roasted Potato Ball, Sweet Potato Chips and Potato Cakes

* Dessert (to share)
House Made Vanilla & Our Very Own Made Candy Cotton

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More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010

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