Hari raya and mid autumn festival were over and deepavali is another month ahead; no reason for makan-makan celebration? Aha, not really as there is this Malaysia International Gourmet Festival (MIGF) which is happening on this whole month of October!
Together with the couple from eatonlylar, we were invited to sample Samplings on the Fourteen’s festival menu. Special Thanks to Siew yee for the wonderful evening.
Samplings on the Fourteen is located on the 14th floor of Berjaya Time Square Hotel (east wing). It is a swanky new restaurant that serves western classic fine dining dinner; in charge by Chef Valmurugan (Sous Chef) and his team. During the day, it is run by students and served as a practical site for Berjaya University College of Hospitality.
I love their table setting, everything are arranged harmonically.
With the open kitchen concept, we get to see how Chef Val and his team putting in efforts to prepare the yummy-licious meal for all of us.
Chef Val said Cheeeese to the camera, how cute 🙂
Their a la carte menu consists of western classic fine dining cuisine that covers all 7 courses – To Begin’, ‘To Warm’, ‘To Grain’, ‘To Fish’, ‘To Meat’, ‘To Grill’ and ‘To Finish’. In conjunction with MIGF 2011, we were presented with the hearty MIGF Festival Menu with Wine Pairing.
White Wine and Red Wine
Fluffy Bread and butter
We get to sample a small appetizer before the appetizer from the menu came up.
Combination of Seared Foie Gras, Tomato and Onion Tart &
US Scallops with Yellow Mushrooms, Chive Salad
Cloudy Bay, Chardonnay
The seared foie gras, tomato and onion tart were arranged prettily on the plate. The foie gras was seared fragrantly, very flavourful and melted right in your mouth. The matching tomato and caramelized onion gave an excellent kick to the velvety foie gras. We could hear our ‘mmm mmm mmm’ humming over the table.
Across the garden (chive salad), was the juicy fresh scalloped that was pan seared with the mushrooms; garnished with golden fish roe. Every bites of that fresh scallop with the fish roe were explosive with freshness from the sea.
Light Smoked Duck Essence
with Ginseng Root and Raviolini
Cloudy Bay, Chardonnay
The soup was pretty adventurous, unlike most of other restaurants that serve creamy soup or cold soup, Chef Val came up with something light but hearty for the tummy – smoked duck essence, a Consommé. The soup looks too oily for you?! No No No, they are actually the duck essences! I like this creative idea by adding ginseng root into the soup, it gave a lil oriental touch to the classic western dish.
Celery Mint Sorbet
a refreshing intermediate for palate cleansing
Roasted Australian Pistachio Crusted Baby Veal Rack
served with Greens, Potato Comfit and Truffle Jus
Nicolas Catena Zapata, Malbec
Baby Veal Rack dish is one of Chef Val’s signature dishes. The meat appeared pinkish in colour; juicy and tender. The outer skin was covered with layer of pistachio; creating a perfect crispiness to the skin. The whole thing required just minimal jaw exercising activity (chewing).
Cajun Spiced Black Cod
Seared Prawns, Vanilla Oil and Escarole Risotto
The black cod was sweet and fresh; arranged neatly and sandwiched in between the prawn and risotto. Love the way the chef used the potato skin as the lovely bowl for the risotto. The fragrant potato skin went great with the rice as well as the cod. The prawn was really fresh and flavourful with just minimal seasoning!
Ricotta Cheese Cake
Chestnut Mousse with Raspberry Coulis and Almond Crisp
Peter Lehmann Barossa Art Late Harvest Frontignac
Full Festival Menu RM350++ per person with wine, RM180++ per person without wine
Light Festival Menu RM100++ per person
Samplings on the Fourteen
Berjaya University College of Hospitality
14th Floor, East Tower,
1, Jalan Imbi,
55100 Kuala Lumpur
Tel: +603 2117 8000 ext 8131
Fax: +603 2117 8155
Business Hours: 6.30pm – 10.30pm (Monday to Saturday)