Tangerine @ THE FACE Suites KL

11 December 2019
1 Comment

If you have never heard of Tangerine @ THE FACE Suites KL, you’re missing out a lot! Located on the Sky Deck (Level 51) of THE FACE Suites KL, Tangerine is one of the best rooftop fine dining restaurant in Kuala Lumpur with an amazing skyline view of Kuala Lumpur. Do try to come before 6.30pm to catch the colors of sunset.

View from Tangerine The Face Suites KL

View from Tangerine The Face Suites KL

Tangerine @ THE FACE Suites KL

The mastermind behind the menu curation and kitchen lead is Chef Siti Arini Darsom, an award winning chef who have gained a lot of popularity in these recent years. One of the awards include ‘Winner of the Golden Chef Award for the Most Outstanding Western Cuisine 2018’ from MIGF.

Tangerine @ THE FACE Suites KL

Tangerine @ THE FACE Suites KL

Tangerine focuses in modern western cuisine in its fine dining menu, which is more inclined towards French and Italian since it is Chef Siti Arini Darsom’s forte. Using fresh ingredients and innovative flavors combined with modern cooking technique, you are all set for a delightful dining journey.

We had the 6-Course Set Dinner which is affordably priced at RM438 nett per person. With such views, ambiance and food, in fact, it’s a steal! Their menu rotates every quarterly. I will share on the dishes I’ve tried, but for those that I didn’t try, I’ll just let you see how it looks like 😉

Fine setting for fine dining

Fine setting for fine dining

1st Course

Carpaccio of Halloumi

Carpaccio of Halloumi

Carpaccio of Halloumi

For appetizer, we had Carpaccio of Halloumi. The robust taste of Halloumi paired very well with Kohirabi (German turnip), dehydrated black grape, pickled petal, wild fern, and fennel seed dressing on the top.

2nd Course

Foie Gras Au Torchon

Foie Gras Au Torchon

Foie Gras Au Torchon

Out of 2 selections, I chose Foie Gras Au Torchon – it was prepared using a cooking technique where seasoned foie gras was wrapped and then poached. It came out very flavorful, I suggest you to try it with and without the truffle butter because you will be able to note the difference if you do so. ‘Acar’ fig was served along for a local twist. I also loved the crunchy pistachio cranberry biscotti on the side.

OR

Roasted Butternut Squash Puree

Roasted Butternut Squash Puree

Roasted Butternut Squash Puree

Roasted Butternut Squash Puree was done so perfectly, so tasty! Crab fritter, smoked herring roe and olive creme brought this dish’s taste up a notch.

3rd Course

Grilled Octopus Tentacle

Grilled Octopus Tentacle

Grilled Octopus Tentacle

Absolutely love how the grilled octopus tentacle was presented and prepared. It was grilled until light brown, arranged precisely and elegantly with asparagus confit, courgette (zucchini) pearl, and Roma tomato concasse that harmonizes perfectly in my mouth.

OR

Truffle Risotto

Truffle Risotto

Truffle Risotto

House-cured duck ham, morel, truffle froth, pecorino romano

Home-Made Palate Cleanser

Home-Made Palate Cleanser

Home-Made Palate Cleanser

Before we moved on to the main course, it is crucial to cleanse our palate in order to taste the dishes properly.

4th Course

½ Maine Lobster (Additional charge at RM100)

Half Maine Lobster

Half Maine Lobster

Cos heart, browned red radish, Catalan picada

OR

Japanese Wagyu (Additional charge at RM100)

Japanese Wagyu

Japanese Wagyu

If Japanese Wagyu is your thing, this is the dish for you. My Japanese Wagyu was prepared medium, with Russet pave, balsamic glaze endive and beetroot marmalada for a contrast of flavors.

OR

300 days Grain Fed Wagyu Cheek

300 days Grain Fed Wagyu Cheek

300 days Grain Fed Wagyu Cheek

6 hours slow cooked, shallot merlot, baby yam, sesame pea mousse

OR

Free Range Lamb Rump

Free Range Lamb Rump

Free Range Lamb Rump

Sumac dust, soft parsnip, rosemary Brussels sprout, clove jus

OR

Atlantic Halibut
Quinoa crunch, candied onion, mustard seed lettuce, red pepper oil

5th Course

Selection of French Cheese

Selection of French Cheese

Selection of French Cheese

Indulged in a selection of French Cheese with house-baked ‘croute’, toasted wild nuts, grapes, berries and New Zealand honeycomb. Just heavenly!

6th Course

Tarte ‘Fine’

Tarte 'Fine'

Tarte ‘Fine’

Local farmed fig, almond bavarois, pistachio sorbet

OR

Chocolate Luxe

Chocolate Luxe

Chocolate Luxe

True to its name, Chocolate Luxe appeared to be really luxurious with edible gold dust. As you break the chocolate, you will find tangerine jello which balances the taste of ‘opalys’ chocolate semifreddo. At the bottom of this chocolate ball is pecan croquant (a type of French crisp).

Bonbon

Bonbon

Bonbon

Before the night ends, we indulged in a variety of Bonbons, a French word that means “(hard) candy” and literally “good good”. That’s a good end to the night!

Luxurious Bonbon

Luxurious Bonbon

Throughout the whole course, white wine and red wine were served to us to pair with the right food for maximum enjoyment of our palate. Apart from that, there are also many servings of amuse-bouche (French for mouth amuser) from the chef to tease your palate. These complementary little bites are chef’s selections and will differ each time you are there.

Amuse-bouche @ Tangerine The Face Suites KL

Amuse-bouche @ Tangerine The Face Suites KL

Tangerine has won my heart as a highly recommended place for fine dining in KL.

If you’re planning to celebrate Christmas at Tangerine, they are offering 3 types of Christmas set dinner menu on both Christmas Eve and Christmas Day! Remember to book in advance via their website or phone call to avoid disappointment!

You can view their usual food menu and Christmas Menu here: http://www.tangerinekl.com/menu

Address:
Tangerine Rooftop Fine Dining Restaurant
Level 51 (Sky Deck), THE FACE Suites KL,
1020, Jalan Sultan Ismail,
50250 Kuala Lumpur

Tel: 03-2168 1670 / +6012 226 1020

Opening Hours: Daily 6pm – 11pm

Website: www.tangerinekl.com

  1. KYspeaks

    December 12

    It’s been too long since I last had foie gras!!!

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