A fine dining restaurant looking at the Malaysia’s highest tower- The Twin Tower is a best place to grab a romantic meal with the spectacular view of the city’s night skyline. The restaurant is located at the G City Club Hotel on the 28th and 29th floors, encompassing two levels to form one of the city’s most elegant restaurants.
With the tagline of “From Farm to Table” and a promise of a unique dining experience with fresh food mantra as well as regional flavors in an epicenter of culinary innovation. With the beautiful view, the upperdeck of Tanzini is also giving the customer with the “right under the stars” experience where the lights are well dimed and giving me a romantic candle light experience and the feeling of having the dine below the beautiful stars.
– The nice view at the Upperdeck facing the beautiful view of KLCC-
– The highclass menu-
We started out with the bread. The bread is served with 3 sauces which is indeed a special combination. It is served with the three types of sauce which is balsamic vinegar + olive oil, chilli oil and some red pepper. The bread is made from scratch at the kitchen where the bread is spongy and it is fresh. What is so special is it is served with the chilly flakes where it is slightly spicy and soury. The bread will be placed on the table throughout the meal.
Next come the Amuse bouche, the appetizer not to be missed. The crab meat with the potato chips serving at the top is a great appetizer. The crab is well made with a different combination sauces around it. The minced crab is being served wit the cucumber below as a decoration as well as potato chips on the top giving me a start-off of the dining. . There are mint flavor, apricot, honey and more which is decorated around the crab meat which can be used to mixed together with the crabmeat for a different taste. The serving is served with different types of syrups as well as tiny decoration can be mixed with the crab meat had created a different dining flavors.
– Duo of Hokkaido Scallop & Baby Lobster Tail Salad-
Next comes the Duo of Hokkaido Scallop which is Duo of hokkaido scallop is one of my favorite. This is where the sweet caramelized scallop is served with pureed edamame while the Carpaccio scallop is served with the crab roe emulsion. The scallop is fresh and you can taste the sweetness of the scallops with a bite.
Another appetizer which is being served is Baby Lobster Tail Salad. It is served with assorted Heirloom tomatoes, garden greens, basil ravioli, and aged balsamico. The baby lobster is fresh which makes the lobster is bouncy in texture and sweet.
Now, we are going for the soup. The soup which is served cold is the Momotaro Tomato Gazpacho. Momotaro Tomato Gazpacho is also served with tiger prawn salsa timbale and apple mint oil. The serving is well made and it is furnished with marijuana leaf.
Smoked duck tea is where the Smoked Duck Consomme and Ox Tongue Raviolli, Black Trumpet Mushroom. The dish to me is like duck meat wantan style which served with green beans as well as sea weed. The soup is very clean tasting with a good depth of flavor. I am really in love with the soup.
Oh God, after taking so much of food, we are still in appetizer and now we are moving to starter.
Butternut squash ravioli with avruga caviar & creamy sea urchin is a creamy style of pasta. The meal is extremely creamy which melts to your mouth and the taste is nice.
Pacific Rainbow Trout is my favorite starter. The Dole sweet corn risotto, black truffle, and styria pumpkin seed oil is indeed a great pleasure having them. The fish is well grilled with a light black pepper taste and the fish is fresh and sweet.
We are served with the Intermezzo which is the Passion Fruit Sorbet. The sorbet is really refreshing with the sweet sour taste which I love the most.
Finally, we are going for main course. We started with the 1824 Beef Tenderloin & Cheek. The beef is tender and juicy. The beef is made of high grade meat which is really worth to try. The beef is slowly roasted and cooked till tender pink. It is being served with cheek, swede purée, summer root vegetables, and zinfandel reduction.
Next comes the Lamb Rack in Granola Bar Crust where the lamb rack is being served with Caramelized onion tarte tatin, baby vegetables niçoise & spiced peach chutney. The lamb rack is being cooked with the French Style cooking at 55degrees for an hour. The lamb rack is being served is not really a delight to us as it is slightly raw. Perhaps, we prefer the lamb rack which is 70-80% cooked as so we asked the kitchen to recook for us. After they had recook for us, the lamb rack indeed well made and the meat is tender.
The last main course of the day to full up our tummy is the Fillet of Yellowtail King Fish- Oven-roasted lemon grass infused hamachi fish, and braised kohlrabi & fennel broth. I love the sweetness of the fish and it is well done job for this. Among, the main course, I love the fish so much as perhaps I am not a girl who is favor towards lamb and beef.
Finally, we had completed our main course and but not least, we had our final dine of the day as a closing of the fine dining with the desserts. A sweet taste buds of the day. It is Assorted Tanzini Creation of Sweet Temptations. It is the banana ice cream but it tastes more like coconut ice cream in the middle. Served like fried ice cream and poured with the chocolate and served together with ice cream.
This is one of my favorite and the ice cream is super nice.
Choice of dining options
Four course dinner at RM155++ per pax
Five course dinner at RM185++ per pax.
Six courses at RM215++ per pax.
29th Floor, GTower,
199, Jalan Tun Razak,
50400 Kuala Lumpur.
Reservation number: 03-21681899
Email :[email protected]
Lunch: 11.30am – 2.30pm
Dinner: 6.30pm – 10.30pm
Monday to Saturday
GPS: N03 09′ 54 E 101 43′ 21