Tanzini Upperdeck is located on the 29th floor of GTower. We took the lift all the way up to Level 28, enter in to Tanzini's main entrance, head right, then take a left and go up the staircase to Tanzini Upper Deck.Amuse-bouches: Foie Gras Mousse & Flavoured Pearls
We had our very first dish, it's actually a Amuse Bouches. Have you heard of that term before? The Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef's selection alone. So if you have a different dish than this, don't try to make a fool of yourself trying to get the waiter or chef for an explanation why they didn't get the same dish in this review.Wild Caught Japanese Madai & Yellowfin Tuna
For appetizer, we had Wild Caught Japanese Madai & Yellowfin Tuna.
Crudo of Wild Caught Japanese Madai & Yellowfin Tuna, Simmered Ratte Potato & Lotus Root. The madai has a lighter taste while the tuna has a more flavourful taste which complement each other. Lightly dressed in a soy dressing paired with lotus root and ratte potato that is simmered in a konbu broth. It's not easy to get a good Japanese Madai dish in Malaysia since it's a seasonal fish type and also quite pricy but I wouldn't mind to have more of this.Smoked & Brined Muscovy Duck
Now we proceed to the starter, we had the Lightly Seared Cold Smoked & Brined Muscovy Duck.
“Pudding” of Chanterelle, Swiss Button, Morel & King Trumpet, Baby Sardine Tuile
The pride of Tanzini Upper Deck, the Muscovy Duck is house brined and smoked. Slightly seared before serving. Pairing alongside with their very own Wild Mushroom “Pudding” which uses the gelatinous properties of the robust mushrooms. A thin slice of pressed baby sardine tuile for contrasting of texture and toasty flavour. The chef actually discovered the Wild Mushroom Pudding by accident when cooking the wild mushroom soup. The Muscovy Duck was tasty and had a nice texture but I still prefer mushroom soup over the pudding.Pike Perch
We have two choices of main course. The first one that we had was Pike Perch.
Roll of Pike Perch in Baby Zucchini Carrot-Miso Marmalade, Crispy Skins. This dish was inspired by the maki rolls in Japanese restaurant. Rolled Pike Perch in Zucchinni on a bed of Carrot Marmalade infused with Miso. The Pike Perch which is more common in the western part of the world has a very unique taste compared to our Asian fish. The texture is harder but goes well with the carrot marmalade and miso. The skin of the fish has a very light taste and it's crispy.Tajima Wagyu Tenderloin
The next choice was the Tajima Wagyu Tenderloin. It is a lightly Seared Tajima Wagyu Tenderloin that come with Apple-Potato Terrine, Wasabi Custard, Spinach and Morels. Using only the primest cuts, The Tajima Wagyu Tenderloin is a full blood wagyu. Plated alongside an intricate modern take on Pomme Anna. Done sous vide with layers of Granny Smith Apples alternating the potato. As you can see the two small custard like next to the garnish on top of the wagyu is actually a Wasabi Custard that is blended with Foie Gras. The wagyu is tender, flavorful but not too hard and it was one of my favorite dish of the night. I am swallowing my own saliva a couple of times by just looking at this picture now.Hazelnut Praline M Sponge
After finishing our main course, we were surprised with a special pre dessert, Hazelnut Praline M Sponge. A combination of fluffy sponge of Valrhona Hazelnut Praline and Earl Grey Fluid Gel. Once again, they were very good in element of surprise by placing this dessert on a rock, by the way the rock is actually clean lah. Hahaha...Reinterpreted Concorde
Finally, we ended our course dinner with a Sweet Ending - Reinterpreted Concorde. This dessert consist of Caramelized White Chocolate Namelaka, Green Tea Meringue, Violet-Raspberry Gel and Hibiscus Confit. According to Chef Eugene, this is actually their reinterpretation of the famous dessert Concorde which is created to celebrate the plane named Concorde. The 12 hours caramelized white chocolate has turned into a Namelaka. To contrast the creaminess, a green tea meringue and dallops of violet raspberry gel with hibiscus confit. After hearing about the effort of 12 hours caramelized white chocolate, we dug into the dessert immediately and found that this is a very pleasing and cooling dessert that you just can't stop eating although we had quite a few dishes before that. This is indeed a wonderful sweet ending for me.Chips & Dips
A bag of “chips” our way, welcomes diners with personalized name printing on the bag. Served with a homemade Chipotle in Adobo dip. I find that the chips were a little too salty for my taste bud and the dip has a bbq sauce like taste. We were informed by Chef Eugene that the saltiness of the chips are to open up our taste buds. I think it does works on some people but definitely not to me.

Prices for this Course Dinner as below:-

RM 155++ 4 Course Dinner
• Chef’s Special
• Choose 1out of Appetizer, Soup or Starter
• Intermezzo
• Choice of Mains
• Dessert

RM 185++ 5 Course Dinner
• Chef’s Special
• Choose 2 out of Appetizer, Soup or Starter
• Intermezzo
• Choice of Mains
• Dessert

RM 215++ 6 Course Dinner
• Chef’s Special
• Appetizer
• Soup
• Starter
• Intermezzo
• Choice of Mains
• Dessert

Fitou Brasserie is a Western cuisine restaurant that opens 7 days a week from 12pm to 1am except Sundays whereby they will only open at 11am for breakfast. For your info, they have happy hour all day long on Sunday. Pork Burger with Fries (RM18.00)
The pork patty was really tender and well cooked, the melted cheese on top made it yummier and the portion was good enough for me. Still, this pork burger is not the best I've ever tried.Spaghetti Carbonara is one of the most popular Italian pasta dishes here. This pasta combines cream, eggs, cheese and bacon but one thing which is special about this is the egg yolk. It is very creamy and cheesy but they did not overdo it. Definitely a must try dish in Fitou Brasserie.Creme Brulee, a dessert where the top is flamed consist of egg yolks, sugar, cream and vanilla extract. It is very enjoyable to eat and it has the custard-like texture. This was also recommended by my friend.Chocolate Fondant, a recommended dessert by my friend. It has a shape of a cup-cake or muffin which has been baked for just a few minutes, thus the inner part of the cake is a liquid. It is served hot and the liquid which is mentioned earlier is actually chocolate but it's not too sweet and has a little bit of dark chocolate taste in it.

Overall, the environment of Fitou Brasserie is good especially when it's facing the park and the lake. The food price might be a bit high but this is a good place to have a drink with buddies with their happy hour promotion. I don't mind coming back to this place to hang out once in a while.

http://www.fitougourmet.com/

In this entry, I would like to talk about a place called Hoofed which emphasise on alcoholic drinks such as cocktail, wine and beer at the same time they provide a very good sensational pork dishes to satisfy every needs of a customer. Hoofed, strategically located at Taman Tun Dr Ismal, which is just right above Tom, Dick & Harry's. The underground cellar holds a very creative tagline of "Wine, Dine and Swine with us" is definitely ear catching.First of all, we had the Bacon Fried Rice RM19.60.
If you are a Bacon or in Chinese 'lap cheong' lover, you would like the taste of this fried rice. Simply delicious!Then we had this Roast Pork Belly (RM17.90).
The texture of the meat is very soft and it melts in my mouth. Pork lover must try this!!!This Roasted Suckling Pig (full) RM170, (half) RM90 catches my attention the most!
Normally I only had roasted suckling pick in some really typical Chinese restaurant but I would give some credits for this.The skin was crispy and music started coming out of my mouth in every single bite... I know I might be a little exaggerated but that's how I can express my feelings at that moment! Two of us can finish half of the suckling pig! The juiciness & tenderness till the very last bite!
I'm 100% sure that I will come back for this...

Facebook: www.facebook.com/pages/Hoofed/125805970798886

Have you ever tried the Italian Handcrafted Gelato? If you haven't then maybe you might want to try out this awesome sensation at this newly opened and innovative healthy gelato concept from Italy which is called Stickhouse.So what's so special about this Italian Handcrafted Gelato?
Combining the homemade tradition of the Italian art of gelato making and up-to-date technology, we introduce gelato on a stick that has proven popular in many countries. Stickhouse ice cream parlors are available around the world in more than 30 cities. With a strong fan base already in Europe, Middle East and Asia, it is now rapidly expanding in Asia with shops in Seoul, Manila, Jakarta, Singapore, and now Malaysia. Stickhouse gelatos are produced using ONLY 100% natural and genuine ingredients used without adding artificial flavouring, colouring, or preservative. Fresh fruit, milk and cream together with the "Stickhouse Bases" and the decorations guarantee a healthy, full-bodied product with a persistent taste. Just what do we have in our bases that is so healthy?Apart from using healthy ingredients, the techniques they use in the production of their stick gelatos make a huge difference too. A lot of ice cream manufacturers churn their ice cream by 'whipping' their ingredients and adding air, which increases the volume of any frozen dessert. It is a fact that manufacturers take full advantage of this to produce and sell more of their product. 3 different flavours of premium range gelato with various toppings and coatings. 3 different flavors of premium range sorbet also with various toppings and coatings.
I now craving for the watermelon with chocolate coating as I'm writing this blog post!

The prices are as follow:

Choices of gelato and sorbet
Classic: RM 6.90
Premium: RM 8.90
Mini: RM 4.90

Toppings (hazelnut, pistachio, or almond) & dips (dark, white, or milk chocolate)
Half: RM 1.00 additional
Full: RM 2.00 additional

Here's a quick fact about Ramen: It is a Japanese noodle dish that consists of Chinese-style wheat noodles served in a meat or fish based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, green onions, corn etc. I'm sure there's a lot of ramen shop blooming in Klang Valley area alone and the ramen prices are ranged between RM15-RM30. This time round, I am going to introduce you to a place where you can get high quality and affordable ramen in the one and only place, the ramen revolution: Ikuzo Ramen.Hokkaido Ramen RM8.50
Next in line is the Hokkaido Ramen with Miso Paste. I think miso paste would be most likely to be acceptable for majority of people who have tasted all the paste. Comes with 2 slices of cha-shu, bamboo shoots, spinach, bean sprouts and sweet corn.Yakiniku Ramen RM8.50
Bear in mind, the type of ramen which is offered in Ikuzo Ramen is not those typical thick broth/soup but it's more towards a clear based but still has the very basic taste of ramen. NO MSG, no soup concentrates, no artificial flavouring. There's 3 type of paste which are the miso paste, shio paste and the shoyu paste. Also, there's 2 type of noodles, original thin and original thick noodle. Previously they had the spicy thin and spicy thick noodle but due to some of the customers feedback saying that it wasn't spicy enough for them. How good if I can ever try it before they took it out of the noodle selections. The very first ramen shown above is the Yakiniku Ramen with Shoyu Paste, which is one of my favorite. This ramen has grilled beef and cabbage kimuchi to accompany the thin ramen noodle.Cha-Shu Ramen RM8.90
For pork lover, Cha-Shu Ramen is a must have! Comes with 5 pieces of sliced cha-shu in a shoyu paste soup. If I want to have something simple but a lot of satisfying pork meat, I will make sure to order this on my next visit!Curry Tan Tan Ramen RM6.90
The name of this ramen, Curry Tan Tan sounded quite funny to me and I thought it would have something to do with egg (tan in Chinese) but it actually comes with mah lat spice (peppercorn) and minced chicken. The taste wasn't spicy as I expected and might be a bit too heavy on the salty side. Maybe it's just me, anyway for those who really want to go for some good spicy ramen, the Tom Yum Ramen at the picture below is the one to go for.Tom Yum Ramen RM10.90
The Tom Yum Ramen comes with Shoyu paste soup, prawns, squid, crab meat and fish slices. I know some girls really like to have some good spicy tom yum occasionally compared to guys and so this one is a recommended ramen for you!

I personally prefer the thin ramen noodle instead of the thick ramen noodle. Some of the soup based reminds me of Maggie Mee curry flavour, not sure if it's a good or a bad thing. Anyway, the prices for all the ramen are really affordable, from RM5.90-RM10.90. The side dishes will definitely be the reason for me to go back to this place.