The Club

September 27, 2010

A lofty restaurant, though the food here has earthbound aspirations.

The Club shares G City Club Hotel's 28th-floor penthouse with Bridge Bar and Tanzini. Its furnishing is made of wood from sustainable sources, with timber decks carved from rice husks.
For review of Bridge Bar, click: July 26. For Tanzini, click: August 10 & August 13.

Steamed organic barramundi salad. Ideal for health-conscious diners. The fish was succulent and not bland at all, while the salad leaves were fresh and crunchy.

Grilled squid & chorizo salad with sugar snap peas. This one, though, was forgettable.

Phad Khee Mao (fried spaghetti with prawns, mussels, octopus, garlic slices, herb sauce & red bird's eye chili). Not bad at all; a generous mix of flavorsome ingredients, though it wasn't as fiery as most Thai recipes.

Lamb Massaman curry with steamed white rice. Tender chunks of meat in a rich, thick curry that went perfectly with the super-fragrant rice.

Desserts seem slightly more creative than the savory fare here. We gobbled every sweet, creamy bite of the hazelnut praline mousse with vanilla bourbon & coconut ice cream, and even proceeded to lick our spoons clean.

Cheese cake with mascarpone cream & mango coulis. Marvelously light.

Amarena cherry & lavender ice cream. A chilled-out conclusion.

Lotsa booze is available, from a satisfactory range of wines...

... to hard liquor and bubbly.

The Club,
G City Club Hotel,
G Tower, Jalan Tun Razak.