 |
| Upper Deck, GTower Hotel |
Tanzini Upper Deck, GTower
We ascend to the Upper Deck of Tanzini inwards the GTower as well as are greeted alongside elegant surround framed alongside drinking glass walls on the roof of the building. Mirrored ceilings reverberate long strings of warmly glowing calorie-free bulbs, as well as extra-long golden curtains drape from the 2 even out limits. White linen-clothed tables are enclosed alongside soft chairs, as well as adorned alongside metallic element cloth runners as well as fine vino glasses. The flanks of the eating theatre are rimmed alongside to a greater extent than individual cushioned booths laid alongside oversized Rex chairs. Slow sultry jazz tunes purr from a character audio organization adding the in conclusion especial to this setting of modern gracefulness.
 |
| Tanzini Upper Deck |
Tanzini Upper Deck delivers an exclusive fine dining experience. It’s a niche marketplace as well as gourmands who brand the journeying upstairs tend to live on looking for adventure. Chef Eugene Lee says he does “gangster” cuisine. “Some telephone telephone it progressive, some telephone telephone it molecular, it doesn’t matter, it’s silent food,” says chef alongside an enthusiastic buzz every bit he introduces the menu.
We’re hither for the Chef’s Table Degustation, a notable sense that must live on booked inwards advance, where guests move out their palates inwards the hands of the chef. Diners are invited to suggest of whatever dietary requirements, but no carte du jour is given ahead of time: each dish is explained every bit it is delivered. We honey the stance as well as are animated throughout the entire meal, wondering what the side yesteryear side course of written report volition be, having no presuppositions of what to expect.
Bread as well as Wine
Warm slices of ciabatta calm our immediate hunger pangs, as well as a theatre Castilian red, quenches our thirst. Ca N’estruc Negre 2013, Catalunya is a immature wine, vibrant as well as fresh. It’s slowly drinking alongside food, as well as because of its youth does quite okay alongside both the seafood as well as meat that’s to come.
 |
| Ciabatta |
 |
| Spanish Red Wine |
Skins I
“This is your snack for tonight,” announces chef, “The skins of barramundi from our ain farm.” He lays a argent foursquare on our tabular array alongside a rack of ashen misshapen wafer-like forms. “We don’t waste matter the pare of our fish, nosotros reuse it for many applications.” This pare has been washed, dried as well as pan-fried until crispy. Influenza A virus subtype H5N1 theatre made bulgogi sauce provides a sparse gluey coating, to which a sprinkling of greenish tea moss, as well as a dusting of dark sesame gravel direct maintain been added. We’re deliciously surprised alongside the outcome.
 |
| Skins I |
Whelk
The side yesteryear side course of written report arrives as well as chef smiles every bit he pronounces that the whelk (sea snails) from Bordeaux were silent crawling this morn earlier existence sacrificed for tonight’s meal. They’ve been simmered as well as so seared until crisp as well as are accompanied yesteryear local brownish mud crab. Aka-tosaka (red seaweed) dressed inwards ginger, soy sauce, sesame fossil oil as well as cabernet vino common salt (yum! – what an invention!) hides the proteins, acting every bit if a coral garden were camouflaging the seafood underneath.
 |
| Whelk |
Giant Tiger Grouper
“It’s chilled so delight consume it spell it’s silent cold,” informs chef alongside a grin every bit he delivers the side yesteryear side bowl, “It’s a deep-fried mutual frigidity fish.” Grouper is some other locally farmed fish, as well as chef believes that serving it mutual frigidity best brings out the flavour. He’s borrowed the technique from the Japanese. Influenza A virus subtype H5N1 shimeji mushroom marinated inwards mirin crosses the skin, as well as a delectable kombu stock alongside soy sauce, vinegar, sliced onions as well as capsicum, brand a puddle merely about the theatre foursquare of fish. We’re starting to deduct that Chef Eugene likes to play merely about alongside diners’ senses, fluctuating plates alongside hot as well as mutual frigidity temperatures. He likes contrasts, as well as it would seem so create we.
 |
| Giant Tiger Grouper |
We modify to a white vino for the side yesteryear side dish, some other Castilian drop, this fourth dimension a NUDO sauvignon blanc from Jumilla. It displays floral as well as sugariness citrus on the nose, hints of minerals inwards the oral fissure as well as a pleasant crisp finish.
 |
| Spanish White Wine |
Capellini
A pasta course of written report is next, as well as Chef tells he doesn’t similar the stance of meat as well as starch together. Rather he thinks pasta is beautiful yesteryear itself. House made capellini resembles a ball of yarn on the plate. Tossed inwards truffle fossil oil as well as topped alongside Thai dried shrimp alongside chili as well as soy sauce, it’s sided alongside strips of capon chicken farmed locally. There’s a niggling fleck of crispy chicken pare adding some texture too. “A niggling fleck of unhealthiness inwards the dish is ever good,” says chef. The chicken is soft, the pasta al dente as well as the sparse fossil oil coating leaves a mild tingling on the tongue.
 |
| Capellini |
Skins II
Puffed fish pare comes betwixt dishes alongside iv condiments: cabernet salt, love apple tree chutney, dark peppered strawberry marmalade, as well as chili con carne. It plant good every bit a interruption inwards the courses, but would also brand an awesome beer snack. Perhaps nosotros tin convince them to post some over to the bar for happy hours?
 |
| Puffed Fish Skin |
Local Muscovy Duck
“We’re done alongside the body of body of water as well as are onto the land,” Chef declares. This is his version of duck confit. Replacing the duck pare alongside sparse Vietnamese rice newspaper wrappings, the casing is stuffed alongside shredded duck confit, as well as and so the whole thing is speedily deep-fried inwards peanut fossil oil as well as duck fat. We delight inwards the audio of the friable pare every bit nosotros piece inwards revealing moist seasoned flesh. It’s warm on overstep as well as cool as well as refreshing underneath. The basing slaw of chilled carrots, cucumber, shallots as well as lime juice, is inspired yesteryear traditional tandoori chicken accompaniments. It furnishes a prissy freshness that cuts through the obese duck.
 |
| Muscovy Duck |
Apple as well as Umeshu
The palate cleanser looks deceptively similar a large ball of sorbet. It’s far from it however. An apple tree sorbet ball cracks opened upward to uncover a hollow shell. Based alongside a plum vino (umeshu) jelly, both concoctions dissolve inwards the mouth. The dry out vino goes good alongside the sugariness apple tree ice, as well as pop rocks, add together some other layer of surprise.
 |
| Palate Cleanser |
Beef Ribs
Queensland braised beef ribs are served alongside a verdant sprout of babe kailan. Braised for 72 hours, the meat is divinely tender and, to repeat an overused cliché, actually does melt inwards the mouth. Influenza A virus subtype H5N1 pond of gravy rings the meat as well as is so tasty that married adult man uncouthly wipes his plate gear upward clean alongside the spongy ciabatta bread.
 |
| Beef Ribs |
“Snickers”
Our sugariness determination is the “Snickers,” chef’s accept on the pop candy bar: a deconstructed as well as pimped upward gourmet version nosotros see. Soft cones of Guanaja 70% Valrhona chocolate, a petite ball of salted caramel H2O ice cream, peanut butter panna cotta as well as peanut brittle unite on the plate to fashion a dreamy ending. Peanut butter as well as chocolate assure my approval, as well as the multifariousness of creamy textures seal hubby’s praise too.
 |
| "Snickers" |
Valrhona yesteryear Tanzini
Petite fours move on the topic of originality. Quirkily sealed inwards ‘tuna cans,’ hand-rolled chocolates, Valrhona yesteryear Tanzini, are centred alongside a fabulous salted caramel. Flavours modify seasonally as well as this month, at that topographic point are also jasmine, almond as well as dark chocolate, as well as milk chocolate, flavours too.
 |
| Salted Caramel as well as Milk Chocolate |
 |
| Hand Made Chocolates |
Chef’s Table starts from RM350++ per person. Wine pairing tin live on added. There’s also an a la carte carte du jour featuring iii courses from which guests tin alternative as well as brand their ain minimum iii course of written report set.
Reasons to visit: elegant atmosphere, inventive cuisine, an exciting Chef’s Table experience, Valrhona yesteryear Tanzini
Tanzini Upper Deck
GTower
199 Jalan Tun Razak
50450 Kuala Lumpur
Malaysia
+6 03 2168 1919
gtowerhotel.com
pork-free
Sumber https://theyumlist.blogspot.com/
0 Response to "Best Beaches in Bali Indonesia :Tanzini Upper Deck, Gtower, Kuala Lumpur"
Post a Comment