Managed to speak with the Tanzini chef and restaurant manager too, when they were walking around, making sure everything was executed well, be it food or service. Tanzini is a relatively new restaurant (about 1 year old). Most people think of Tanzini as a fine-dining restaurant that requires one to hold your back straight and nose in the air (not to mention a wallet full of credit cards with large credit limits!) - definitely not a place for SG foodie, a loud, cackling "hyena"... But it certainly was not anything like that at all! The office towers/hotel lobby is welcoming with a lobby lounge and a bakery that apparently bakes fresh daily and sells off its offerings at 50% discount after office hours! Taking the lift to the 28th floor then walking into Tanzini, you are immediately welcomed by a warmly lighted drinks bar cum reception area. The dining area is decorated tastefully as you would in a luxurious home.
As it was a weekday, the restaurant was thankfully not crowded (SG foodie dislikes crowd but it’s this dislike that has led SG foodie to discover some hidden dining gems!), but it was doing pretty brisk business though it was week night. As we were seated, we were served a tray of wild mushroom breads, little mini-muffin looking bread topped with mushrooms in a sweet-salty blend that were simply heavenly! We ordered different appetisers, starters, soups, main courses and desserts so that we will all have a variety of food to share and try. There was simply so much to choose from!
I understand from the chef that the freshest and best ingredients are used, that even the fish we are eating are organically bred by their own fishery! Now SG foodie is a fish snob and is particular about the kind of fish that she puts into her bulging-with-too-much-good-food tummy but Tanzini served jade perch and barramundi that are bred in their fisheries and also SG foodie’s favourite cod fish. Of course SG foodie will tell you go for the Silver Cod served with Pancetta, the soft melt-in-your-mouth fresh cod fish will make you come back for more!
The favourite appetiser of the day was the Fruity Smoked Duck that didn't have a strong foul poultry taste but was instead nicely flavoured while the fruit glazed balanced the meat taste making it oh so light and tender.
SG foodie’s definite must-not-miss recommendation is the Smoked Wagyu Beef that is smoked with woodchips for more than 24 hours. One of my friends exclaimed when the Wagyu Beef was served that it was presented to look like a birthday cake and true enough the chef came along to tell us that as
he wants to impart an element of surprise and happiness through the food he serves. The Smoked Wagyu Beef was served with colourful fruits and vegetables with a generous drizzle of dark chocolate sauce over it which may sound weird to you (it did sound strange to me at first until I took my first bite of it) but the combination of the succulent, naturally-flavoured meat with the slight bitterness of the dark chocolate really brought out the essence of the Smoke Wagyu Beef! Slurpssss!Then came desserts - SG foodie’s favouritest part of any meal! Now SG foodie is not a chocolate lover although most ladies tend to be so SG foodie tends not to order chocolate desserts but well others at the table ordered it and since it was there, SG foodie just had to try it! And I must say the chocolate pot, a warm chocolate moist cake served with chocolate sauce was deliciously rich and creamy. But SG foodie absolutely fell in love with the bestest ever Tiramisu! SG foodie had been looking for great Tiramisu since the move to KL since this is her favourite dessert and SG foodie believes she has found it at Tanzini! The not-too-cloyingly-sweet coffee liquer balanced with slightly bitter cocoa powder and mascarpone cheese brought SG foodie to heaven and back!
Best part of it all, the bill came up to between RM100-120 per person only!!! (oh oh SG foodie mustn't forget to add that this is a pork-free restaurant too)
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