Great food with great view is a rare combination. For any special occasions, you definitely could consider Tangerine at The Face Suites is another Rooftop Fine Dining Restaurant that I recently discover. Sitting high up at level 51, with great sunset view and overlooking busy streets down below is something you could just sit up and relax with a glass of wine to call it off a day.
Of course you can enjoy the moment up here at outdoor seating area before moving into your dining.
Up here is indeed fine dining experience where ambiance and settings are meant for it. At the moment they are only operating for evening hours only.
From this menu, you can actually choose 3 course, 5 course and 7 course dinner. At the moment, recommended menu to enjoy good dining experience is 5 course Dinner Menu. This menu only last till end of April as May, they will be changing new menu.
5 Course Dinner Menu @ RM 228 nett which I find it very reasonable. Rarely I am impress for such dining experience and here is why:
- Food is prepare by local talent, which mean is a Malaysian Chef
- More impress is because a lady malay chef which you rarely see in fine dining scene. (which I am proud off)
- Technical skills and flavor profile with French Cooking method, is certainly impressive.
- 5 main course but they do serve amuse boche which is like a small stater or palate teaser for you to hit on before start of main course = 4-5 small dishes additional.
Amuse Bouche 1
Seared Tuna with Saffron
Interesting palate starter where the tuna is seared nicely and best way to enjoy the taste is cut half of it to enjoy the original taste then balance half add on both the little dressing add ontop and eat along. that will give you different flavour profile of the item which enhance the taste of it. Slight creamy fragrant of saffron is better.
Amuse Bouche 2
Green Pea Panna Cotta – is more like a mini palate cleanser for me as it is silky creamy that near melt in your mouth.
1st Course- Pearl Tomato Compote
Honey yogurt cheese, nitro olive & basil crumbs – nicely presented for a mini salad starter where tomato is sweet, and honey yogurt cheese did not over power the natural sweetness of the tomato and basil crumbs and nitro olive just enhance the slight sour bitterness as it needed. A great well balance of flavour.
2nd Course – Foie Gras Cherry
Not your daily doze of cheery as this is filled with Gooseberry, forest nuts, pochon tuille .
A well crafted dish that indieed combine with technical skills and flavour that gives you the little flavor surprise to keep the momentum going.
as you cut open the cheery, there are hidden ingredient in it. Well coated, and eat half of the portion as original and then you mix all the ingredient on the plate with the well presented tuile biscuit. The flavor explosion is amazing. You need a dry white wine for this to hit the after taste even better.
With truffles shaves, truffles malto & truffle troth. nicely presented in a marble plate that give you the luxury look of it, but my first bite of this had fell inlove with the cherries.
Amuse Bouche 3
Chicken Rod – another awesome clear broth to wash off your palate before next dish.
Brittany Lobster Tartare – Crustacean bisque, ash oil, saffron aroma. Something new to me that to eat this raw. Love to pair this with good shiraz.
Cured Hokkaido Scallop – Garden pea mousse with black caviar. scallop is fresh and need not any much cooking or dressing as cleverly pair with garden pea mousse to give a light flavour in it and the edible herbs just give a nice natural flavour and mild bitter end yet freshness of taste is still there.
Iced Avocado & White Gazpacho – very interesting as it is creamy and salty combination, with mint give you the light refreshing after taste.
4th Course – The mains, you get to choose from the 3 options.
Angus Tenderloin – Grey Chanterelle, grain mustard baby spinach, romesco
For safe option, Wild Cod – Kalamata crust, leek and potato souffle, baby fennel & passion fruit air is done to perfection.
Daube of Wagyu Beef Cheek
Yorkshire pudding, pickled beets, caramelised shallot, rosemary crisp
To finish off, Spanish Goat Cheese – Gelato goat cheese, charcoal meringue, pistachio cookies, orange jelly is your unique surprise dessert. Creamy texture, nice balance of goat cheese yet eat along with the rest of element, it just balance off well and the lingering fragrant of goat cheese is not overpowering. Loving it.
Additional suprise is when they serve along Chocolate Box. I am not a fan of chocolate, but the homemade chocolate by chef is top notch.
Upon payment, you are then given a mini gift of macarons. Oh my, this is one of the better ones I had so far in KL. Chewy texture with slight crust crack on the top and best of all is not too sweet.
Some of you ask in my Insta Story is it worth to visit, well, this restaurant had just move into my top 4 recommended list of fine dining in KL.
THE FACE Suites, Sky Deck (Level 51),
1020, Jalan Sultan Ismail, Bukit Bintang,
50250 Kuala Lumpur,
Tel: 03-2168 1670
Operating Hours: Daily: 6pm – 10.30pm