Gourmands celebrate the opening of Samplings on the Fourteen in Berjaya Time Square Hotel six months back. It wasn’t until recently that we finally stepped into the restaurant upon Siew Yee’s gracious invitation.
Samplings on the Fourteen is a fine dining fusion outlet initially set up by Berjaya University College of Hospitality. It serves as a training ground for the students during day time while Chef Val and his team run the show when night falls.
The dining room offers a choice of plush booths and spacious tables with just the right level of intimacy for an important business lunch or dinner or romantic special occasion.
The restaurant features an open kitchen where patrons can see the cooks perspiring over the grill or flipping the pan.
Samplings on the Fourteen is also equipped with an unparalleled views of the city, making it a perfect place to take a first date 🙂
The ala-carte menu is simple but well covered with 7 courses, namely ‘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 MIGF Festival Menu (4 courses) with wine pairing.
Combination of Seared Foie Gras, Tomato and Onion Tart &
US Scallops with Yellow Mushrooms, Chive Salad
Cloudy Bay, Chardonnay
Seared Foie Gras, Tomato and Onion Tart was so delicious that will inspire even the most discerning palates. The sweetness of the tomato and caramelised onion complemented the thick, velvety foie gras so well. The US scallop, pan seared over high heat helped retained its juiciness and natural sweetness. Another well executed appetizer!
Light Smoked Duck Essence
with Ginseng Root and Raviolini
Cloudy Bay, Chardonnay
The consomme was delightfully delicious. Ginseng root has lends its aroma to this luxurious soup. The raviolini has excellent filings but the skin just felt a bit too thick.
Celery Mint Sorbet
Patrons can also request for the favourite tune to be played while indulging in Chef Val’s culinary delights.
Roasted Australian Pistachio Crusted Baby Veal Rack
served with Greens, Potato Comfit and Truffle Jus
Nicolas Catena Zapata, Malbec
The Baby Veal Rack is one of Chef Val’s signature dishes. Baby veal is the most tender and lightest in color of all veal; hence the light hint of redness. The meat was so juicy and tender that it requires minimal chewing.
Cajun Spiced Black Cod
Seared Prawns, Vanilla Oil and Escarole Risotto
Impeccably fresh and juicy, the cod fish was a flaky perfection! The sauce was refreshing, accentuating the natural flavour of the lightly seared cod.
Ricotta Cheese Cake
Chestnut Mousse with Raspberry Coulis and Almond Crisp
Peter Lehmann Barossa Art Late Harvest Frontignac
Dessert was quite a let down after such incredible starters and mains. Though creamy, the ricotta cheesecake was bland. Same goes for the chestnut mousse, I was expecting something nutty and sweeter.
Samplings on the Fourteen is the perfect combination of spectacular view, warm atmosphere and innovative cuisine.
As a MIGF participant this year, the restaurant is offering 3 special menus for the whole month of October:
Samplings on the Fourteen
14th Floor, East Tower,
1, Jalan Imbi,
55100 Kuala Lumpur
Tel: 603- 2117 8000 ext 8131
Fax: 603- 2117 8155
Email: [email protected]
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