On that evening Asian Food Channel (AFC) and Berjaya University College of Hospitality presented a Dinner & Cooking Demo with Chef Bruce Lim, aka The Boss at Samplings on the Fourteen ! Born and raised in America, Chef Bruce Lim is of Filipino-Chinese descendant. After graduating from Le Cordon Bleu, a top-notch culinary school in London, Chef Bruce worked his way into some of the best French kitchens in the world and even studied under the tutelage of world-renowned chef, Gordon Ramsay. Thereafter, he moved back to the Philippines and worked at popular establishments such as Century Park Sheraton and Jollibee Food Corporation. He then opened his own restaurant named Chef’s Table, an open concept restaurant that allows diners to get up-close and personal with the chefs as they prepare authentic Filipino dishes.
Chef Bruce Lim, no stranger to me at least, stars in his own AFC Original Production, Tablescapes, where he and his partner Angel, travels through the Philippines exploring and teaching about traditional Filipino cuisine. AFC is now proud to present Chef Bruce’s new food production, The Boss airing currently at AFC’s channel 703!
During the first half, Chef Bruce Lim’s conducted a demo cooking on two of his recipes which was part of our dinner that night, Prawn and Mango Salad with Smoked Fish Vinaigrette and Black Rice with Seafood. Gosh he was such a pleaser and so was the crowd, they were totally mesmerized by him. The first dish Prawn and Mango Salad with Smoked Fish Vinaigrette looked simple to mirror at home but forking into and having a bite can be truly thrilling. Filled with simpicity and yet very refreshing in taste. The second dish Black Rice with Seafood was amazingly good, the rice was well cooked to perfection and tasty, just adoreable. Having it warm was truly intrigging.
As we were ushered to the restaurant on the 2nd half of the event, I managed to glimpse at the menu and totaly got me excited. The menu had everything, from seafood, lamd and a gorgeous dessert as printed.
It was simple, with some local prawns marinated in garlic and oil, then grilled to perfection on a bed of mixed greens tossed in tinapa vinaigrette and garnished with sweet mangos was my Prawn and Mango Salad with Smoked Fish Vinaigrette. It really addictive and refreshing. Just loved it.
The soup was really good. Very intensify with flavours and done to my preference. I also admired that there was a crab omelet located at the centre of the soup, looked good, tasted marvellously.
As for the Black Rice with Seafood I felt it was a bit short. The rice was not fully cooked compared to the one demostrated by Chef during the first half. The taste was good and I loved the toppings.
The rack of lamb was truly jiucy pink and I loved the crusting, it was frangrant and crisp. I had my fingers all over it leaving the bone meatless.
The dessert Chocolate Layered Cake was just perfectly simple, done to perfect in taste and texture. The chocolate cake was soft and tender with hint of sourish coming from the raspberry jam. The scoop of whipped cream perfected the whole dessert and left me speechless. I truly enjoyed his dessert and left me speechless. I want more.
I just love being at Samplings on the Fourteen, top quality food, fabulous services with remarkable experience head chef, Chef Valmurugan Subramaniam and team to plan out the meal. Samplings on the Fourteen defintely a charming place to be . . . .Sidney Kan
Samplings on the Fourteen
BERJAYA University College of Hospitality
14th Floor, East
Berjaya Times Square,
No. 1 Jalan Imbi,
55100 Kuala Lumpur,Malaysia