Samplings on the Fourteen MIGF 2011

poster

It had been great this time and it has been fabulous all this while. Meeting many new faces in life can be such a terrific thing to do. They are fabulous, being around them can be so fun. We even share our thoughts, life and even the food we touch. Thank you.

My food expedition this time was to drop by the Samplings on the Fourteen for a well refined crafted dinner. This time is to taste their MIGF 2001 menu . I got to say I love the setting of this restaurant, indeed a classic place to be. Enclosed with a great view over looking the central Kuala Lumpur through the huge piece of glass window.

BUshe
Amuse Bouche

Siew Yee played as the host that night., looked timid and quiet at start but she was truly a great host to dine with. We just found that we had great common in food and interest. To begin the evening we were served with the ravioli as the amuse bouche. The pasta was absolutely tender done al dente with such flavoursome mushroon and cheese fillings topped over with reduction of crayfish sauce. It was truly seductive opening and the next got me wondering with excitement.

wine
Cloudy Bay Chardonnay

Appetiser
scallopseared foie gras
Combination of Seared Foie Gras, Tomato and Onion & US Scallops with Yellow Mushroom, Chive Salad

Hey, my excitement got me hooked with just the first course, the appetiser. Bellieve me, do believe me having light pan seared fresh scallop can be such an intereting thing to bite into. It totally sealed my mouth with such awesome sea sweetness and the light taste of caramelised burn. It was totally spot on. Then the other end was this beauty fragrant smell of seared foie gras bedded over a layer of caramelised onion and puff pastry. It was just delightful to forking into.

soup
Light Smoked Duck Essence with Ginseng Root and Raviolini

Interesting soup was served. The soups that I used to consume were mostly make from chicken broth but that night I got to try light smoke duck essence. It was very interesting flavour incoperated with a surprisingly light ginseng taste. Something different and it was good. Having the soup with smoked duck raviolini truly enchanced the soup very well. Interesting and filled with surprises.

sorbet
Celery Mint Sorbet

For mouth cleansing, we had a small portion of tasty celery mint sorbet.

YsEsther
Siew Yee & Fabulous Lifestyle Blogger Esther

wine1
Pulgay Mountrachet

prawns main
Cajun Spiced Black Cod with Seared Prawns, Vanilla Oil and Escarole Risotto

It was lovely assembled, towering the dinner plate. It was the escarole risotto that set as the base with the reinforcement pastry ring. The risotto was done perfectly tender and infudes with great flavour. You will just love the succulent chunk of pan fried black cod, topped over with a pan seared prawn. I found it delicate but was truly delicious. Definitley a good choice.

red wine
Nicolas Catena Zapata, Malbec

veal
Roasted Australian Pistachio Crusted Baby Veal Rack served with Greens, Potato Confit and Truffle Jus

Oh! yes I ordered the baby veal, I just can’t resist of not looking and not having it. It came with such an adoreable refeshing pinkish look. Just nakedly readily to seduce anyone who are near it. Yes it was so tender and soft, truly intoxicating. Even the potato confit tasted luxuriously. I got ot say I just adores the smell and taste of the roated pistachio crust as compliment the whole veal perfectly. One of the best dish I ever come across, done to perfection and yet kept to simplicity. I liked it!

Eve est xiang
Food Bloggers Esther, Xiang Cool & Evelyn

dessert wine
Peter Lahmann Barrosa Art Late Harnest Frantigmac

dessert
Ricotta Cheesecake with Chestnut Mousse, Raspberry Coulis and Almond Crisp

I was make to surprising when I was sevred with their ricotta cheesecake, it was dense in texture and it kept luring over my tongue with and warning!. I was baked to my liking, not overly sweet and having it with raspberry coullis just intensified my palatte. Lightly spooning into the chestnut mousse just mystified the whole dessert, for a second. It was lingering with interesting light soft texture and carried a strong creaminess in taste. Absolutely the dessert that I had been waiting for. Spot on.

CHEF VALMURUGAN SUBRAMANIAM
Chef Valmurugan Subramaniam

Chefs
The Chef & his team

Dropping by Samplings on the Fourteen was definitely a great pleasure as it was such a delicious pampering. We wer totally spoilt with the taste and flavour over their MIGF 2011 menu. For me my return is already expected and my craving already started as I am written this post. . . . . . . . just caught me with delight, Sidney Kan

Samplings on the Fourteen
Berjaya Time Square Hotel
14th Floor, East Tower
1, Jalan Imbi
55100 Kuala Lumpur

www.berjayahotel.com

2 Comments

  • October 22, 2011 - 9:54 am | Permalink

    Woo …Ricotta Cheesecake with Chestnut Mousse, Raspberry Coulis and Almond Crisp! I like it.
    justfoody´s last blog post ..Different Colors Apple Got Different Health Care Effects

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  • October 23, 2011 - 6:57 pm | Permalink

    The Roasted Australian Pistachio Crusted Baby Veal Rack was definitely a hit that night.Done just right, it was juicy and the pistachio coating gave it an added flavour and texture.
    missyblurkit´s last blog post ..MIGF: Tatsu Japanese Restaurant, Intercontinental Kuala Lumpur

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