KL is to welcome a new member to its dining scene with Upper Deck, a chic restaurant and bar in G Tower Hotel that is barely one month old.
Commanding unparalleled views of Kuala Lumpurs famous skyline, the restaurant emulates the elegance and simplicity one experienced in adining room with its sleek wooden floor, floor-to-ceiling large windows and simple yet stylish furnishings.
Located right above Tanzini, Upper Deck is spotted with a uniquely different menu. The seasonal menus changes every two weeks, as a result of the unique synergies between Executive Chef, Johnny Fua and Upper Deck Sous Chef, Alven Tan.
Starting from RM 155++ for a 4 course dinner, a fine meal at such a prime location will not onlyimpress your date but does sowithout hurting yourwallet greatly.
Thanks to an invitation from Gladys of Goldis Berhad, we were privileged to be amoung the first few ! who get to sample a rare treat here.
Candle light dinner, anyone?
Together with Ivy, Rebecca and friend, we were in for a real treat! We made our way through a luxurious six-course dinner (RM 216++) featuring excellent colorful juxtaposition of flavors, ingredients and aromatics. And of course, we shared the plates to reduce waste.
An amuse bouche of crab meat with potato chip on top as a prelude to our 6 course dinner.
Baby Lobster Tail Salad
Assorted Heirloom Tomatoes, Garden Greens, Basil Ravioli, Aged Balsamico
Blanketed in an apple mint sheet, the fresh and clean taste of the baby lobster tail is a treat for seafood lovers. The heirloom tomato (also called heritage tomato in the UK) was very sweet and ripe. I have to say that the basil ravioli (dark morsel, on the right) caught my eyes! The ravishingraviolibursted into ! basil ju ice as I took a bite and it was a nice, pleasant surprise.
Duo of Hokkaido Scallop
Caramelized Scallop, Edamame Pure & Carpaccio Scallop, Crab Roe Emulsion
An elegant presentation fresh, succulent scallops gently grilled and served with on a bed of edamame puree.
However, I liked the Carpaccio Scallop with Crab Roe Emulsion better. The creamy crab roe emulsion paired beautifully with the natural sweetness of the scallops.
Momotaro Tomato Gazpacho
Chilled Momotaro Tomato Succo, Tiger Prawn Salsa Timbale & Apple Mint Oil
Our chilled soup came in a beautiful pinkish hue and garnished with maple leaf. Momotaro Tomato is one of the most perfect, attractive, deliciously sweet tomatoes available in Japan. This also explains why the flavour of the soup was excellent; subtly sweet and tangy at the same time. So refreshing!
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Smoked Duck Tea
Smoked Duck Consomm and Ox Tongue Rag Ravioli, Black Trumpet Mushroom
The consomme was delightfully delicious. Smoked duck, cooked with duck fat has lends its aroma to this irresistible soup. I love the ravioli too, thinking that beef tongue is one of the most delicious things ever!
Pacific Rainbow Trout
Dole Sweet Corn Risotto, Black Truffle, Styria Pumpkin Seed Oil
This is probably my favorite way to eat rainbow trout. The delicate sweet flesh contrasts nicely with the crunchy skin. Love the earthy combination of black truffle and sweet corn risotto by the side too!
Butternut Squash Cappellacci
Sea Urchin and Avruga Caviar
The cappellacci stuffed with creamy butternut squash, topped with sea urchin & Avruga caviar is definitely one of the best starters that we had that night! I dont think I ever would have put these ingredients together on my own but I considered this creation at Upper Deck a brilliant combination.
Intermezzo
Sorbet of the day to cleanse our palate for the main seduction
1824 Beef Tenderloin & Cheek
Slow-roasted Beef Tenderloin and Cheek, Swede Pure, Summer Root Vegetables,Zinfandel Reduction
Our steak was grilled to a perfect medium rare and it was nice and juicy inside. The meat itself has an intensely sweet, delicate and persistent flavour and the beef cheek (hidden beneath the tenderloin) was so tender that it literally melts in your mouth.Aboslute beststeak Ive had in along time.
Fillet of Yellowtail King Fish
Oven-roasted Lemon Grass infused Hamachi Fish,Braised Kohlrabi and Fennel Broth
Though being a beautifully executed dish, the yellow tail king fish fillet pales in comparison to the pleasure of warm red, rare meat.
Lamb Rack in Granola Bar Crust
Carame! lized On ion Tarte Tatin, Baby Vegetables Nioise,
Spiced Peach Chutney
The lamb rack was probably one of the most disputable dish of the night. Some of us thought that it was undercooked so plates after plates of lamb rack were being sent back to the kitchen to be re-cooked. Some of us liked it this way. Chef Johnny explained to us that the lamb rack was being sous-vide for hours to retain its natural flavours. While some may frowned at the pink, bloody centre, the lamb rack is safe to be consumed as a result of the long cooking hours.
Sous-vide (pronounced/suvid/), French for under vacuum,[1] is a method ofcooking food sealed in airtightplastic bags in a water bath for a long time72 hours is not unusualat an accurately determined temperature much lower than normally used for cooking, typically around 60C or 140F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same doneness and to keep the food juicier.
I love my rack of lamb the way it is; it was a particularly tasty version. But in the end, it all comes down to personal preference.
Spotted the garden being laid in front? The soil was actually some cookies crumbs and the miniature vegetables just looked too cute to be eaten!
Coffee to curb post dinner food coma.
Sweet Ending
Assorted Tanzini Creation of Sweet Temptations it was nothing to be shout about; the profiteroles were stale and the banana/coconut ice cream were a tad too icy for my liking. I guess desserts is just not Upper Decks forte at this moment. They are in need of hiring a pastry chef to ensure a sweet ending to every feast.
All in all, Upper Deck is marked by attentive service, good food (not so great dessert), and reasonable prices in a very romantic and sophisticated ambiance, making it worthy of our Highly Recommended restaurant of the year.
Upper Deck @ Tanzini,
Level 29, G Tower, Jalan Tun Razak, Kuala Lumpur.
Tel: 03-2168-1899
Opens only for dinner, except on Sundays.
No a la carte selections. RM155++ for four courses, RM185++ for five courses and RM215++ for six courses. Menu varies every two weeks.
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