Archives: Malaysia International Gourmet Festival 2015 (01-31 October 2015)

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On a particularly dark and foreboding evening in the heart of KL, the afternoon haze having been pushed away by strong winds that heralded a magnificently brooding thunderhead rolling in from the Ampang hills, a group of KL's brightest gourmands made their way to G-Tower for a sneak peek at Tanzini's tantalising MIGF menu. 

Andrea Ambra, Shakira Matridi, Dato' Chevy Beh, Azmall Jamaluddin, Rozida Othman

Colin Ng and Sid Alias

Joan Foo Mahony, Tunku Naquiyuddin Ibni Tuanku Ja'afar, Datin Margaret Lois Oh

The panoramic view of the KL skyline is one fabulous amenity that G-Tower has to offer. It was therefore fitting that diners were first ushered to The View, one of KL's hippest joints, for pre-dinner cocktails and canapés to whet their appetites. Here Colin Ng, the debonair Executive Director of G-Tower, welcomed the party which also included guests of leading lifestyle magazine, Prestige.

Mouthwatering olive canapes warmed up the palate

Dato' Tan Hoe Pin and Datin Nancy Gan

As the diners of the night’s ten course feast ascended to the Upper Deck at Tanzini, undoubtedly one of the most spectacular dining destinations in the city, they were excited for what Celebrity Chef Johnny Fua and his talented Executive Sous and heir apparent Chef Eugene Lee, had in store for them.

 Chef Johnny Fua  Chef Eugene Lee

Datuk Oh Siew Nam and Datin Margaret Lois Oh

First out of the kitchen was Chef Eugene's take on nasi lemak, as a light introduction to the degustation ahead. This was followed swiftly by the Brittany blue lobster. Poached with a vanilla and star anise butter and watermelon prosciutto, served with a Brancott Estate Sauvignon Blanc, it was a promising start to the culinary journey. 

Tanzini's reimagined Nasi Lemak

Poached Britanny Blue Lobster with Vanilla & Star Anise Butter,
Watermelon “Prosciutto”, Early Harvest Picual Popcorn with Pineapple Salt
Pan Fried French Snails in Butter & Parsley, Acidulated Lotus Root,Truffle Jus, Onion Cardboard

Following this, Chef Eugene offered pan fried French snails in butter and parsley with truffle jus, loved by Mr. Osman Morad, MD and CEO of Standard Chartered Bank. He enthused, “there is a great deal of satisfaction in taking (the snails) out of their shells, but the taste was as good as it comes anywhere else in the world”. 

Nazie Morad and Osman Morad

Tanzini's philosophy when it comes to produce follows a commendable field to farm approach and nowhere is this more apparent than in the lamb course. Dr. Andrea Ambra, Italian Trade Commissioner to Malaysia, raved about the dish saying, “the lamb with the cream of basil and mix of spices was exquisite and the highlight of a very good menu”.

Cauliflower Veloute Infused with White Miso, Homemade Carotene Butter, Cauliflower Chips
Capon Chicken Terrine, Foie Gras Mousse, Seaweed Basmati Rice Puff, Citrus Gastrique


Confit of Suffolk Lamb Loin, Minted Verde, Petit Pois, Shallot Sponge

A favourite from the recent Taste MIGF weekend, the 28 Day Aged Striploin looked as good as it tasted. Plated with a minted verde and shallot sponge cake, it clearly illustrated how far Tanzini pushes the boundaries for simple dishes, and by doing so, turn dishes into works of art. Chef Eugene followed this with the first of the desserts, ratte potato churros that Mr. Azmall Jamaluddin, Regional Director for 3D Reid International found to be “very creative and beautifully presented”. 

In House 28 Day Dry Aged Striploin, Catalan Pistachio and Beetroot Crus, King Trumpet-Artichokes, Salted Egg "Souffle"

The piece de resistance, however, came at the tail end of the meal. After nine courses in, one would have forgiven food fatigue, but alas, this was not the case! Soldiering on they were treated to cryogenically frozen orange and Mediterranean pine sorbet that created a blanketing mist on the table and stood as a fine conclusion to an already superb exploration in molecular gastronomy. 

A fine mist enveloped the table as guests tucked into the cryogenically frozen orange and Mediterranean pine sorbet

The very customisable MIGF Festival Menu encompasses your choice of seven courses from the full menu and costs RM350++ per person without wine. Alternatively a light menu is available for RM215++ per person that includes a starter, main and dessert. 

The Upper Deck of Tanzini oozes refinement with a stunning backdrop of the city's skyscrapers

All that was left was for Festival Royal Patron, Tunku Naquiyuddin, to bid his fellow diners adieu, praising the Tanzini team for a superb effort. For a few the party continued on in The View, although the majority headed their separate ways into the considerably brighter KL night.

Tunku Naquiyuddin delivering his customary closing remarks, laced with witticisms that recieve cheers from all guests

Kee Hua Chee, Madam Mae S.K. Ho and Professor Dr Walter CK Wong

Check out the video below and hear what they said about Tanzini.