MIGF 2014 Menu – Samplings on the Fourteenth

[Food & Beverage – MIGF 2014 Feature]

Chef de Cuisine Valmurugan Subramanian AKA ‘Chef Val

Chef de Cuisine Valmurugan Subramanian AKA ‘Chef Val

I have been to Samplings On The Fourteenth Restaurant at Berjaya Times Square Hotel, Kuala Lumpur twice in the last few years for some pretty special occasions and I was quite delighted to note that the restaurant would be participating in the Malaysia International Gourmet Festival 2014.

You can read about my previous visits here:

https://timchew.net/2011/10/20/fine-dine-beer-with-chef-kern-by-kronenbourg-1664/

https://timchew.net/2013/12/09/food-review-christmas-menu-at-samplings-on-the-fourteen/

Located on the fourteenth floor of Berjaya Times Square Hotel and offering a great view of the surroundings, the restaurant’s main dining room seats sixty people with two private rooms that accommodate eight and twelve guests respectively.

The restaurant serves a Classic Western menu, and is helmed by Chef de Cuisine Valmurugan Subramanian who is fondly known as ‘Chef Val’ by his peers and loyal diners. Chef de cuisine Val comes with 25 years’ experience in the hotel fine dining scene with additional experience cooking in several countries from Switzerland to Vietnam.

As a young apprentice in the late 1980’s, he steadily climbed his way to become the chef de cuisine of a Swiss-French inspired fine dine in an international chain of hotels over 20 years. Since joining Berjaya Times Square Hotel, Kuala Lumpur in 2010 as Chef De Cuisine, Samplings has received Awards of Excellence by the Malaysian International Gourmet Festival (MIGF) for ‘Most Outstanding Canapés of the Festival’ and ‘Most Creative Dining Experience’ in 2011 for the Festival Diners’ Choice Category; ‘Most Outstanding Main Course of the Festival’ for his slow-cooked Wagyu beef cheek dish, ‘Most Popular Restaurant’ for Taste MIGF and ‘Most Outstanding Soup of the Festival’ in 2012; and ‘Most Outstanding Wine Pairing of the Festival’ in 2013.

In conjunction with Sampling’s participation in the MIGF 2014 for the fourth year in a row, Chef Val has prepared an exquisite menu for diners (and I will be heading there for a full review soon so do look out for that) throughout the festival period while Vice President of the Sommelier Association of Malaysia and BUCH lecturer Ronald Binati lends his expertise pairing up some wines to complement the dishes.

Berjaya Times Square Hotel, Kuala Lumpur is offering a special room rate for festival diners of any of the three offered menus. Upon paying for the bill, any two diners are entitled to stay in a Superior room for RM295.00++ for one night, subject to availability. In addition, a 10 percent discount voucher is offered for the Christmas takeaway turkey by the hotel from 1 to 31 December 2014.

Tel: 03-2117 8000 ext. 8131

Email: bth.samplings@berjayahotel.com

Operating Hours: 6.30pm – 10.30pm (Mondays to Saturdays)

Closed on Sundays and Public Holidays

 

Availability of MIGF Menu

October – Mondays to Saturdays

November – Mondays, Wednesdays, Fridays and Saturdays ONLY

 

Now let’s have a look at the special MIGF 2014 menu at Samplings on the Fourteenth.

Rock Lobster Salad

Rock Lobster Salad

Chick Pea Soup

Chick Pea Soup

Smoked Duck Breast

Smoked Duck Breast

Chargrilled Wagyu Steak

Chargrilled Wagyu Steak

Steamed Salmon Napoleon

Steamed Salmon Napoleon

Valrhona Chocolate

Valrhona Chocolate

 

 

MIGF 2014 FULL FESTIVAL MENU WITH WINE PAIRING

Amuse Bouche

Starter

Rock Lobster Salad

Fennel and basil puree, lobster gazpacho, lobster terrine, asparagus and Asian pear

Sixty Drops Marlboroug, Sauvignon Blanc (New Zealand)

***

Soup

Chick Pea Soup

Poached quail egg, broad beans and saffron oil

***

Hot Appetizer

Smoked Duck Breast

Fricassee of mushrooms with vanilla emulsion

Barone Ricasoli Chianti,DOCG (Italy)

***

Sorbet

Riesling Soursop

***

Main Course

Chargrilled Wagyu Steak

Braised wagyu beef cheek, bone marrow, celeriac puree, pickled apples and grapes, mache leaves, coffee sauce

Ruffino Lumina,Delle Venezie IGT, Pinot Girgio (Italy)

Or

Steamed Salmon Napoleon

Grapefruit, saffron, squid ink pasta and salsa Verde

Richard Hamilton McLaren, Cabernet Sauvignon, (Australia)

 

***

Dessert

Valrhona Chocolate

Chocolate brownies, hazelnut mousse and passion fruit ice cream

Amarula

***

Coffee or Tea

Mignardises

Price RM 398.00++ per pax

 

 

MIGF 2014 FULL FESTIVAL MENU WITHOUT WINE PAIRING

Amuse Bouche

Starter

Rock Lobster Salad

Fennel and basil puree, lobster gazpacho, lobster terrine, asparagus and Asian pear

***

Soup

Chick Pea Soup

Poached quail egg, broad beans and saffron oil

***

Hot Appetizer

Smoked Duck Breast

Fricassee of mushrooms with vanilla emulsion

***

Sorbet

Riesling Soursop

***

Main Course

Chargrilled Wagyu Steak

Braised wagyu beef cheek, bone marrow, celeriac puree, pickled apples and grapes, mache leaves, coffee sauce

Or

Steamed Salmon Napoleon

Grapefruit, saffron, squid ink pasta and salsa Verde

***

Dessert

Valrhona Chocolate

Chocolate brownies, hazelnut mousse and passion fruit ice cream

***

Coffee or Tea

Mignardises 

Price RM198.00++ per pax and comes with a complimentary glass of wine

  

  

MIGF 2014 LIGHT FESTIVAL MENU

Starter

Ceviche of Scallops

Poached oyster in aspic jelly, trout caviar, marinated arugula and Asian pear

***

Soup

Chick Pea Soup

Poached quail egg, broad beans and saffron oil

***

Main Course

Seared Barramundi

Roasted Barramundi fish with Alaskan crab, avocado puree and chipotle tomato

Or

Herb Crusted Rack of Lamb

Rack of Lamb with goat cheese thyme crust, ratatouille and parmesan gnocchi

***

Dessert

Valrhona Chocolate

Chocolate brownies, hazelnut mousse and passion fruit ice cream

***

Coffee or Tea

Mignardises

Price RM158.00++ per pax

.

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