Inspired by the fresh food movement, Tanzini advocates a quality approach in presenting its cuisine to diners. We've gone out of our way to rethink how we source, prepare and present our dishes so that it tastes good and makes you feel good.
Located on the 28th floor of GTower, at the intersection of Jalan Tun Razak and Jalan Ampang adjacent to the Tabung Haji building. Access to the restaurant is provided via the Maitre D' counter in Lobby B on the ground floor.
Offering a modern European cuisine with its base rooted firmly in the rich and hearty food of the Italian home kitchen. Our contemporary cuisines and plates are created by fusing modern global cooking methods with heritage recipes and premium quality ingredients. Don’t be surprised to find your dishes hosting a little kick to it, as our chefs are keen on infusing Asian flavors into their dishes. Creative, exciting and always surprising, our kitchen will delight all with new recipes and menus from time to time.
Chef Johnny draws from his background in architecture to exude a calm, structured discipline within the kitchen that comes alive through plates that reflect clean lines, an emphasis on natural flavors while reflecting their immediate environment and in turn giving a sense of unique identity to each ingredient. Even at his age Chef Johnny is relentlessly eager to expand his knowledge on various cuisines, techniques and ingredients.
To Chef Johnny he firmly believes that a person first feasts with the eyes before tasting it with the tongue. With that firm belief combined with his passion and training from both architectural and culinary disciplines, every meal formed by Chef Johnny is indeed tasteful in every aspect.
Chef Eugene represents a unique blend of creative passion and unconventional cooking yet retaining the fundamental building blocks of cooking. His education background influenced his perception and has given him the courage along with the knowledge to cook with the mandate that is not limited by the structures of traditional techniques and flavour pairings.
His principles in the kitchen is that chemistry and science play a vital role in what he does and dishes should be a multi-sensory experience from the way it is prepared to the way it is presented to the diners. A meal should ooze with creativity coupled by a balance of flavours and textures and last but not least a dish should encompass a perfect blend of history, art and design. Creating a harmonious art on the plate.
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