WITH its ambient lighting and formal setting, diners can escape from the pressure and strain of their daily grind for a while when they dine at Samplings on the Fourteen Restaurant at Berjaya Times Square Hotel in Kuala Lumpur.
The fine-dining restaurant features classic western cuisine and vintage wines. If you get to sit near the floor-to-ceiling glass window, you can also enjoy a breathtaking view of the city at night while you wine and dine with friends or loved ones
At a recent food-tasting event, the restaurant’s chef Val Murugan prepared seven special courses for the guests.
Val specialises in French continental cuisine and has been with the restaurant since its opening in April.
Our dinner began with an amuse bouche – a bite-sized protion of arugula and porcini mushroom on a cherry tomato and a light drizzle of olive oil with parmesan cheese shavings. One bite is enough to stimulate the appetite.
Next is the foie gras on caramelised apples served with a balsamic reduction, followed by duck confit served with lentils; maroon (which is like a small crayfish) served with porcini mushrooms; and half a dozen oysters served with lemon. These were amazingly light but equally delicious on the tastebuds.
You can enjoy the oysters with the special sauces served on the side but since they are so fresh, the lemon is more than sufficient.
We were also treated to three kinds of soups which were prepared ‘to warm’ up the tummy – clear Venison essence, which is a consomme with bits of venison and mushrooms; creamy frothy liason, which is mushroom cream soup; and a spicy seafood soup called cioppino which is served with toasted bread.
By now, we were all eager for the main course.
The pappardelle pasta which is served with Maine lobster, green zucchini and basil pesto sauce is a light and flavourful dish.
For fish, we had pan-seared sole wrapped around scallops and served with asparagus and cream sauce topped with trout eggs.
The fish and scallops were crispy on the outside but succulent on the inside. The flavours were more subdued but the fresh ingredients managed to shine through.
If you are a meat lover, you will be happy with aus venison, which is roasted to perfection. Slightly pink on the inside, it is served with young vegetables and a balsamic reduction and chantrelle mushrooms.
The Wagyu beef fillet was another spectacular dish and it was served with baked potato topped with sour cream and bits of beef bacon.
The desserts were impeccable and absolutely delightful. They included the Earl grey choc mousse served in a brandy snap basket and chocolate tuile; pannacotta topped with caramelised chilli and served with passion fruit sauce; tiramisu which had coconut cream and a trio of passion fruit with ice cream in a tart shell; passion fruit mousse layered sponge cake; and passion fruit crème brulee.
We savoured the rich desserts while enjoying the night view of Kuala Lumpur’s skyline. In fact, even the traffic conjestion looked beautiful from where we sat.
Samplings on the Fourteen opens Monday to Saturday from 6.30pm to 10.30pm. For reservations, call 03-2117 8000 or email bth.samplings@berjayahotel.com.
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