YS Birthday- Tanzini @ Upper Deck

After doing my "research", 

finally I made my decision and picked this decent fine dining restaurant for

YS's Birthday Celebration <3

Tanzini @ Upper Deck

It located at 29th Floor of G tower.

A warm tip: If you never been to G tower before and you wish to navigate yourself by waze,

DO NOT TYPE G-TOWER!

It will bring you to somewhere around Pudu ><

two girls lost in the city ='(

"Echoing the fresh concept, Tanzini’s Upper Deck interior decoration reflects modern elegance. The Tanzini Upper Deck offers diners a unique fine dining experience right ‘under-the-stars’ with distinctive star-lights fixtures and spectacular views of Kuala Lumpur night cityscape."

Looking at the description of Tanzini's Upper Deck from its official website,

I could assure you that it is true =)

Modern Elegance + Spectacular Views

By walking through the restaurant, 

the vanity of the girls diffused XD

(my heart was indeed bleeding!)

 How can I miss out the chance to take photo with my Mr.Iron Man =)

 

 Birthday Girl!!!!

She is getting prettier and prettier when years go by <3

I'm glad you are here with me...

My travel partner, fine dining partner, shopping partner etc.

LET'S THE FEAST START!!!

When I scanned through the menu,

OWHHHH~

I would like to order the chef's recommendation 

but my wallet stopped me by doing so!!!

HENCE, 

stick with my original plan.

--3 COURSES MEAL--

Price: RM 216 per pax

(basically is 5 courses because there was another 2 courses which was not stated in the menu)

So sorry that I could not recall what was this.
It tasted like tuna.
This is the disadvantage of blogging after days =''(

SNOW CRAB 
together with
sashimi, chilled cappellini, fermented black bean, foie gras otak otak, pickled seaweed & beet paper
After I did some read up,
Cappellini is a very thin variety of Italian pasta.
It is needless for me to make further explanation in foie gras.
The goodies in this dish!
Slurp!!!

DUCK VARIATIONS 
Duck meats are shaped into a cube
there was some crispy duck bacon as well in the big bowl but turned soft in the veloute;
 and salted-shaved into coarse powder form.

Veloute???
A type of sauce with tomato, Hollandaise Bechamel and espagnole,
which normally be the seasoning of French cuisine.

This bread is a complementary 

I love it when it coupled with the vinegar and olive oil. 

(I don't fancy pastry actually XD)

SORBET

Another complementary.
It was kinda refreshing, should be lime flavour if I was not mistaken!

 TONGUE 'N CHEEK
Braised Wagyu beef cheeks in Burgundy reduction sauce
served with braised turnip and orange ceviche.

Not really something I like...

the meat was too soft after soaking in the sauce for moments.

Still prefer medium rare tenderloin =)

QUAIL DISH

I did not know this dish well, so I did some research on it.

"The bird is imported from France, cooked partially, 

then vacuum-sealed and chilled before it is finished in butter and soy in the pan.

 Acidity is added to the dish by using watermelon rind, pickled in white balsamic vinegar."

I am not in the position to comment on this dish as YS was the one who ate it!

64 % CENT VALRHONA MANJARI
Dark Chocolate!
Those who know me well will know that I am not a sweet tooth.
I don't like cake, white chocolate, dessert etc.
However, dark chocolate is my favourite.
64% concentrated cocoa is totally my type of chocolate!

YAM & COMPLEMENTARY FLAVOURS
 mousse, coconut fluff, gula melaka tapioca pearls, water chesnut

served with coconut fluff which is dehydrated, fresh chestnut carpaccio and tapioca pearls

The yam was too watery.
Not my type of dessert ><
but I like the tapioca pearls and only that! 
LOL!

Basically, in my humble opinion,

this restaurant was overrating.

However, I do not mean they provides bad foods, 

just not my cup of tea.

The ambiance was 100%!

Romantic fine dining restaurant with astonishing view.

Before I put a full stop in my blog,

my dear, 

HAPPY BIRTHDAY AGAIN!

Be a lovely & confidence lady  <3