Tanzini and The Club's Yuletide and New Year's Offerings, G- Tower

Where has the year gone?  It seemed like yesterday that we were celebrating Chinese New Year, and now the hum of carols is prevalent in malls with Christmas decorations to boot.  Having said that, I'm not sure if it's just me, but the festivities seem a lot more toned down.  Nevertheless, one mustn't forget the reason for the season.

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 trinkets on the table to remind us what the dinner theme was to be.

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.

G TOWER DELIGHT OX TAIL SOUP (The Club)

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.

Might be strange that the sorbet should be the highlight of the night, but it was.  This palate cleanser really wowed all present.  The strong tangy bold flavours really hit the spot.

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

OR

CAPONE DIRIENO PERCIK STYLE - My main grouse which I think will be acted upon, was the choice of breast meat for this dish, which was otherwise rather tasty.  I hope when the time comes, there will be a breast or thigh option.

Lamb
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.

Ok, in case the sequence was altogether too confusing, these are the menus for Tanzini and The Club respectively.  The Tanzini menu for Christmas and New  Year  is priced at a very affordable RM245 nett. The Club's menu is priced at RM155 nett.

The club's plush interior....

A very interesting photo wall with all the historic moments of Malaya and Malaysia. There is an interesting catch, if you are observant enough.

And to end the night, dessert...

CHRISTMAS SWEET TEMPTATIONS “BANDUNG POACH PYRUS” (The Club 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,
Malaysia.



Telephone: 03-2168 1899

Facebook: https://www.facebook.com/TanziniKL/

It's DECEMBER, and time for The BIG Christmas Cirque at Bens/B.IG

Festivals somehow cannot escape the culinary excitement they generate, and in our wonderful multicultural and multicreeded land, the whole year seems to be one gastronomic treat after another. So when I was invited to try the Christmas spread at the beginning of November, I was mentally making a note to prepare for Yee Sang in December.  The BIG Group has always innovated novel treats, and this year is no different.

Their lavish takeaway...YES, TAKEAWAY menu means for the culinarily challenged, you can now host a Christmas party as if you slaved over the kitchen since Gor Dong. (Winter solstice, 22nd December).  Order in advance, select your date and pick up from Ben's Independent Grocers, Publika.  And as the spread is Kosher, you can even use it for Hanukkah.  (well, kosher in so far as it's pork free, not the other baffling combinations of no dairy and meat etc etc). Alright, let's not complicate matters, and just say it's PORK FREE.  (I am not seeing myself doing cartwheels of delight at this information however, I have to admit).  What? Noglazed ham?

Starters of Chicken Liver Pate & Melba Toast, Hummus, Babaganoush, Beetroot Yoghurt, Cold Prawn & Cocktail sauce, (whatever happened to the good old prawn cocktails of the days of yore).  I have to say, that chicken liver pate is to die for.  And no forcefed goose had to be forcefed in the process. Uppermost left is a Quiche Lorraine, and Lower Right is Turkey Pie.

The pate was seriously good, I think me and Jamie Khoo of Elle must have whacked an entire jar between the two of us.

The spread goes on, (clockwise left top) Macaroni and Cheese, Beef Lasagna, Crusty Potato Dauphins, brussel sprout leaves with bacon (Beef) and chestnuts

These hasselback potatoes I imagine would taste great if piping hot.  Reminds me of an accordion.

Roasted Rosemary Pumpkin.... gorgeous, I think I shall make some myself.


We three meats of Orient are.....

Stuffed Leg of Lamb

Capon Chicken... to the uninitiated, a capon is a castrated chicken, (Yim Kai) that due to its castration, becomes unusually large.  No, I am not a capon...

Chef holds up the star of the night, traditional Roast Turkey and Stuffing...so if you've heard rumours that the import of turkeys has been curbed this year, it's somewhat true, I hear and they're not readily availaible, (raw or otherwise), but evidently, B.I.G. has their ways and means of flying in the bird.

Herb Parmesan Crusted Beef Tenderloin


And the pieces de resistant... DESSERTS...

Red Velvet Log, Chocolate Pavlova With Mixed Berries, Chocolate Bread and Butter Pudding, Peanut butter jello log, Mince Pies (oooh, forgot to take pictures, the mince pies were amazing, melt in the mouth), raspberry meringue trifle, sticky date pudding, spiced orange cheesecake.

They had also lined up for us gingerbread houses for us to decorate.  Me? Decorate??? Shudder...Of course dinner time conversation went to Hansel and Gretel and greedy children eating off an edible house....

Children's choir ...

There is also a dining in option at Ben's, Plan B and Ben's General Food Store, starting 1st December, ...smoked salmon terrine and aragula, stuffed turkey rolls with sweet chestnut cranberry stuffing, sides of grilled brocolli, hasselback potatoes and caramelised shallot gravy.

For dessert, the red berry pavlova topped with strawberry ice cream, red berry coulis and pomegranate.

And all set to decorate her Bangsar Gingerbread House, is ...BANGSAR BABE.

It's December.... Peace on Earth Goodwill twards man.

Website: www.thebigrroup.co
facebook: www.facebook.com/
Enquiries: Tanith Rahim
Brand Guardian - Flagship
tanith.rahim@thebiggroup.co
+60362092270