Walk into Samplings On The Fourteenth Restaurant of Berjaya Times Square Hotel Kuala Lumpur, get ready to embrace stunning view from 14th floors above the ground and satiate your palate with Malaysia International Gastronomy Festival ( MIGF ) 7-course menu, beautifully crafted by Chef Valmurugan armed with 26 years of culinary experience.
Amuse Bouche – Lamb tartlet with a goat cheese croquetas
Wine – Hugel Gentil Alsace, France, Vintage 2014
It was a great pleasure to join in this special menu food tasting session, available only from 1st October till 31st October. Samplings on the Fourteenth MIGF menu is priced at RM228nett (without wine, full 7 course), RM388nett (with wine, full 7-course), RM178nett (without wine, 5-course), RM288nett (with wine, 5-course).
Started with adorable, bite-size Amuse Bouche that put together lamb tartlet with round, golden brown goat cheese croquetas. Light in taste, blending in creaminess and crunchiness that are equally mild. Paired with wine Hugel Gentil Alsace, France, Vintage 2014.
Appetizer – Pan fried haloumi, chilled marinated vegetables in season and lemon emulsion
Wine – Hugel Gentil Alsace, france, vintage 2014
A cheese which is popular to pair with watermelon, has gone more creative when going through the hands of Chef Val. Pan fried haloumi, served with chilled marinated vegetables in season including baby carrot, mushroom, green pea, lotus, onion and more. Have the haloumi together with vegetable, one at a time to enjoy the saltiness of haloumi, balanced up with natural sweetness of vegetables.
Soup-Green pea cream, artichoke chips and tomato tartar
Coming to soup, chefs has chosen green pea cream this time to warm up diners’ tummy. Just green pea cream alone is way too main stream, hence tomato tartar comes in to give a twist of tangy flavour, with artichoke chips for crispy bite.
Appetizer – Poached baby mackerel, chick pea puree, smoked garlic cream and walnut
Wine – Tahuna Marborough Sauvignon Blanc, Vintage 2014
Second appetizer has baby mackerel as the highlight, poached so diners get to taste the most original flavour. Sided with chicke pea puree, smoked garlic cream for pungent kick plus crushed walnut sprinkles. Served with Tahuna Marborough Sauvignon Blanc, vintage 2014.
Palate Cleanser – Malibu lime sorbet
Palate cleanser before going into main course. Malibu lime sorbet, all about sweet and sour concoction for refreshing finish.
Main course- pan fried halibut fillet, smoked tomato puree, parsnip and shell fish froth
Wine – Casillero Del Diablo Chardonnay, Chile, Vintage 2014
For main course in Samplings on the Fourteenth MIGF menu, choose among Pan Fried Halibut Fillet, Smoked Tomato Puree, Parsnip and Shell Fish Froth, paired with Casillero Del Diaoblo Chardonnay, Chile, vintage 2014; or Slow cooked Cutlet of Lamb, Baked Stuffed Red Onion, Glazed Root vegetables and A Jus of Cherry, paired with Casillero Del Diablo Shiraz, Chile, vintage 2014; or Wagyu Beef Medallion, Pumpkin with A Hint of Xeres Vinegar, Duck Foie Gras and Thyme Juice, paired with Trivento Reserve Malbec, Aregentina, vintage 2014/2015.
Main Course -Wagyu beef medallion, pumpkin with a hint of Xeres vinegar, duck foie gras and thyme juice
Wine – Trivento Reserve Malbec, Aregentina, vintage 2014/2015
We personally highly recommended the beef dish. Tender and juicy beef cut, accompanied by duck foie gras that is not shadowed too. We especially loved the slightly charred outer layer, delivering texture contrast to the melt-in-the-mouth within. Goes really well with Trivento Reserve Malbec, Argentina, vintage 2014 recommended by Sampling on Fourteenth
Dessert – Guanaja chocolate, delice, sea salt flakes, butter scotch and cream cheese mousseline
Wine – Graham’s Fine Tawny Port, Douro nonvintage
By the time the 7th course – dessert Guanaja Chocolate Cake reached, we were already full but it was so delicious that we couldn’t help but to finish everything. Dense, creamy chocolate base, layered with delicate and chocolate ganache. We like how the sea salt flakes comes through without the thick chocolaty. Plus, have it with Graham’s Fine Tawny Port, Douro non-vintage! It feels like the wine has infused into the cake, leveling up the taste!
Overall, by far one of the most thoughtfully designed MIGF 2016 Festival Menu we’ve tasted. Thank you Chef Valmurugan and Berjaya Times Square Hotel KL for having us!
Samplings on the Fourteenth Restaurant
Level 14, East, Berjaya Times Square Hotel,
1 Jalan Imbi,
55100 Kuala Lumpur, Malaysia.
Operation Hours : 6.30PM – 10.30PM (Closed on Sundays and Public Holidays)
Contact: +603 2117 8000
Fax : +603 2143 3352