FRESH FLAVOURS

De­lec­ta­ble new dishes to please your dis­cern­ing palate

AugustMan (Malaysia) - - Taste - PHO­TOS BY TANZINI

FOR THOSE WHO have never been to Tanzini, a mod­ern Euro­pean restau­rant at level

28, GTower Kuala Lumpur, this place is def­i­nitely worth a visit. Fus­ing the in­no­va­tion and cre­ativ­ity of the award win­ning team, they have launched their new menu on Labour Day, fea­tur­ing 14 en­tic­ing new en­trées in­cor­po­rat­ing the finest and fresh­est in­gre­di­ents. By pre­serv­ing some of their time-hon­oured favourites such as Pan Seared Scallops, Cheese Wheel Pasta, Molten Varl­hona 7, it en­ables din­ers to con­tinue en­joy­ing these dishes dur­ing their next visit.

Ex­ec­u­tive Chef David Kuan, has some new rec­om­men­da­tions for the din­ers.

The be­gin­ning is al­ways the hard­est, but at Tanzini, they serve the smoothest “be­gin­ning”̶Zuc­chini Soft Shell Crab soup. The nat­u­ral tex­ture of cooked zuc­chini whizzes up into thick, silky creamy zuc­chini soup with parts of the crispy soft shell crab to cre­ate a palate-pleas­ing tex­ture that trig­gers your ap­petite.

An­other in­ter­est­ing starter would be the Hokkaido Scallops: well-known for its enor­mity, sweet­ness and firm­ness. For premium seafood, the less you do, the bet­ter. There­fore, the chef has cho­sen the sim­plest way to cook it̶char­grilled with sage gar­lic but­ter oil. A lit­tle sur­prise and fresh­ness is added to the dish by a touch of salmon roe which de­liv­ers a crisp and slightly salty flavour when it pops in your mouth.

With suc­cu­lent flavour, per­fect tex­ture, like a steak with but­ter but much lighter ̶this is the way I would de­scribe the main dish̶Pan Seared Hal­ibut Fil­let. The melt-in­y­our-mouth hal­ibut, paired with creamy and com­fort­ing cau­li­flower puree, sautéed kale and salsa verde makes you want to shout “fish has never been tastier!”

The per­fect way to end a meal is to have a lit­tle sweet­ness. No mat­ter how filled up your stom­ach may be, there is al­ways room for an ap­pe­tiz­ing dessert. The sour, lemon fra­granced Pas­sion Fruit Lime Meringue that comes with a dis­tinctly trop­i­cal flavour will make you feel like you are on va­ca­tion. The com­bi­na­tion of the curd and the crunchy crust cre­ates an un­for­get­table tex­ture and it will urge you to say, “can I have one more please?”.

Apart from the dishes above, there are still 10 new al­lur­ing dishes in the new menu. Gluten-free and lac­tose-free items can be cus­tomised upon re­quest, al­low­ing din­ers to en­joy a unique din­ing ex­pe­ri­ence. AM

Char­grilled Hokkaido scallops

Pan seared hal­ibut fil­let “THE MELT-IN-YOURMOUTH HAL­IBUT, PAIRED WITH CREAMY AND COM­FORT­ING CAU­LI­FLOWER PUREE, SAUTÉED KALE AND SALSA VERDE MAKES YOU WANT TO SHOUT “FISH HAS NEVER BEEN TASTIER!“

Pas­sion fruit lime meringue

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