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Review: Tangerine at The Face Suites now serves 5 courses of finesse

Rooftop dining has always been a favourite experience among many and the reason is relatively simple: the view. Located at Jalan Sultan Ismail, Tangerine at The Face Suites has recently changed their all-day dining concept to a fine dining one. The interior is sophisticatedly done in all marble setting with floor to ceiling windows so you’ll definitely get a scenic view of Kuala Lumpur and evening sunset.

A modern western restaurant, the space now offers a 5-course set dinner (some courses offer two or more options). The kitchen focuses on innovative flavours, modern cooking techniques and fresh, seasonal ingredients resulting in a menu that changes once every three months.


It’s quite a distance to travel as the Tangerine at The Face Suites is located on the 51st floor of the building. However, the view is definitely worth the trip up. With dim lights, floor to ceiling windows, and posh interiors — the setting at Tangerine definitely exudes class. As you dig into your meal, you’ll get to take in the view of the high-rise buildings of Kuala Lumpur.


We started off the 5-course meal with an appetizer. A refreshing, juicy tomato with nitro basil is a great dish to start light with. The tanginess from the tomato compote is balanced out with the creaminess of the honey yogurt cheese — a great balance of flavours and a great start to the meal. Next up on the menu is portobello tortellini (or you can opt for the foie gras cherry). This dish consist of two powerful ingredients: white truffle and cheese which compliments each other, offering bite after bite of richness.

Portobello tortellini

The 3rd course of this 5-course meal is an option between cured Hokkaido scallop and Brittany lobster tartare. The scallop has a delicate yet refined taste to it, with garden pea mousse and black caviar. While the lobster tartare has more of a piercing taste thanks to the saffron aroma. The next dish is a palette cleanser: iced avocado and white gazpacho.

Cured Hokkaido scallop

Now for the mains. Choose between wild cod, moulard duck, daube of wagyu beef cheek, sous vide Australian lamb loin and wagyu tenderloin. That night, we had the opportunity to taste two dishes, the lamb and wagyu dish. The lamb loin is slow-cooked to give that soft, tender finish, with white asparagus, smoked garlic, pecorino flakes, and creamed russet on the side — this lamb dish is definitely a hearty one. As for the wagyu, it is cooked to medium rare perfection. It is paired with grey chanterelles and romesco, while the sweetness of the grain mustard baby spinach is a great ‘break’ between each bite of meat.

Wagyu tenderloin with Brittany lobster tail and hazelnut foam

We were then served Spanish goat cheese as dessert. It is gelato goat cheese, charcoal meringue, pistachio cookie, and orange jelly. The gelato goat cheese has a very unique taste to it: upon first bite you taste the creaminess of a gelato ice cream then the slight saltiness of goat cheese then kicks in as an after taste. A great dish to end this 5-course set dinner.

Opening Hours:
Monday to Sunday: 6.00pm – 10.30pm (for dinner only)

Tangerine, Sky Deck (Level 51) The Face Suites, 1020, Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur, +603-2168 1670

Jolin Lee
Unlike most modern-day millennials, Jolin does not need caffeine or alcohol to power through the day (and night). Her eye for beauty is as sharp as her eyeliner flick, and she can spot your unblended eye makeup from a mile away.