An elegant dinner table was set up in boardroom 2 of The Club, in G Tower, next to Tanzini, where we were privileged to sample the Christmas and New Year offerings of both restaurants. I have to be frank, in the portfolio of the IGB owned restaurants, Tanzini is my least frequented, cos I always never go beyond Sage and Cilantro. Ambience wise, Tanzini and the Club offer superb vistas of the city, and is rather posh all round.
The food was served together, ie, both the menus from Tanzini and The Club were served in order of appetisers etc.
The Club starter, SCAMPI & FIDDLEHEAD FERNS SALADOR
Marinated grilled sea prawn infused with classic “kerabu pucuk paku” salads, served in a pie tee shell, which kinda set the them for the Club's menu, which is basically Asian crossover (I hate to use the word "fusion"). The prawns were succulent and fresh, and the bite size morsels were easily devoured in one mouthful. By the way, I believe FIDDLEHEAD FERNS is just a fancy name for our pucuk paku.
SCALLOP AND COCONUT TIMBALE (Tanzini)
A really photogenic dish, I am always fascinated with dishes that have blue in them. I would hazard a guess that the chef is trying to convey an oceanic and beach theme in this dish, with the zesty scallops, the sweet coconut and refreshing salad.
AGLIO-OLIO ANGEL HAIR WITH BACON, YABBIES AND CAVIAR (Tanzini)
This was one of my favourite dishes. The angel hair, which is not easy to get right, was just nicely al dente-ed, and chockful of flavours, with the drippings of the seafood. Encased in a beef bacon basket, it does make for a rather pleasing to the eye dish. I was glad that two of the other guests were on KETO diets so that allowed me to have more pasta.
ZUPPA DI PESCE (Tanzini)
A seafood soup, tomatoey broth, well, it's almost a comfort food kinda dish.
The corresponding soup for The Club wins hands down, compared to it's Seafood soup counterpart from Tanzini. Lovely aromatics reminiscent of our traditional soup ekor, with a peppery heat to titillate the senses. I wonder if one can mix and match, cos I'd pick this soup anyday.
For the mains at The Club, a choice of either the PESCE AL CARTOCCIO
Brined king barramundi fillet infused with ‘asam pedas’ salsa verde style, which I personally found a bit too complicated, and too many things happening in one dish, though the familiar taste of assam pedas did add some "spice" to the dish
Both the mains for the Tanzini menu were good, the
SOUS-VIDE LAMB ROLLED WITH POLENTA, CANNELLINI BEAN PUREE AND AU JUS,
which I enjoyed despite not liking lamb these days with age. Tender and succulent, without that lamby smell and flavour.
STUFFED ROLLED TURKEY WITH POLENTA, STEWED LENTILS AND CRANBERRY SAUCE
Yay to the fact that turkey is served in a different non carving the whole bird way. Moist, tender and tasty, unlike some cooked to death Christmas turkeys you get . Definitely my choice of mains.
And to end the night, dessert...
The poached pear was very very good... Poached in Manuka honey and bentong ginger. Why bentong ginger? Because all ginger lovers would know that Bentong ginger costs 4 times more than normal ginger, and really packs an oomph. Whilst the pear was bordering on sweet, the ice cream kind of neutralised the sweetness.
ORANGE CRÈME BRÛLÉE AND MIXED VALRHONA (Tanzini dessert)
I found the creme brulee a bit too coarse, cos in my mind creme brulee's are silky smooth. But like all foods, one man's brulee is another man's err...poison. The valrhona offerings were lovely. Bitter sweet...
Overall, for that price point, I'd say it's VERY reasonable, for that quality of food.
Make a reservation at:
Tanzini and The Club
GTower, 199, Jalan Tun Razak,
50450 Kuala Lumpur,
Telephone: 03-2168 1899