LIVE. DINE & CELEBRATE @ SAMPLINGS
An Evening
of Refined Gastronomic Gratification
At Samplings
On The Fourteenth Restaurant
Samplings On The Fourteenth Restaurant at Berjaya Times Square Hotel, Kuala
Lumpur – notably one of the city’s best kept secrets – has been giving diners a
gratifying dining experience ever since it opened its door in 2011.
The
open concept kitchen at once draws attention as does the brilliant view of
twilight in Kuala Lumpur as the sun sets. The restaurant’s main dining room
seats sixty people with two private rooms that accommodate eight and twelve
guests respectively.
Located at the East Tower on the 14th floor of
Berjaya Times Square Hotel, Kuala Lumpur, Samplings operates from 6.30pm to
10.30pm, Monday to Saturday - with Berjaya University College of Hospitality
(BUCH) operating here every Tuesday and Thursday.
This refined restaurant
offers a range of mains choices for various epicureans. Available seafood
dishes on the menu include salmon sous vide with squid ink tonnarelli and
littleneck clams to the signature black cod fish with trout caviar sauce and a seafood
combination platter of grilled salmon, sea bass, prawns, sea scallops and baby
lobster.
Diners with an appetite for
meat will be eager to try the options on the menu which serves among other
things luscious filet mignon, duck leg confit, Wagyu beef fillet, Australian
beef rib eye and USA Black Angus beef sirloin all served with baked potatoes
and grilled vegetables with a choice of béarnaise, porcini and morel mushroom,
bordelaise, Sarawakian peppercorn or truffle oil beef jus sauce.
Recommended
are Sampling’s signature dishes – the delish Tasmanian rack of lamb and
heavenly braised Wagyu beef cheek.
Serving a Classic Western
menu, it would be easy to presume the restaurant’s chef is of European heritage
upon dining here.
Those presumptions are at once debunked upon meeting
Sampling’s affable 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 under his chef’s toque 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.
His panache for cooking added with
his years of experience trained by many accomplished chefs has shaped him to
master himself in the world of European cuisine with specialties in Swiss and
French techniques.
Since joining Berjaya Times Square Hotel, Kuala Lumpur in 2010 as Chef
De Cuisine, Val has significantly transitioned the new fine dine as a major
contender on the local culinary map for its food and service while establishing
a name for himself with his expertise along with his buoyant personality and
charm.
Among his favourite ingredients are truffle oil for its aromatic punch
and lobster butter which he says gives his sauces a boost in taste and texture.
Believing that execution is fundamental to even the simplest dish, Val stresses
on ensuring the quality of his dishes are always consistent.
“I find
inspiration from everything around me and love experimenting with different
ideas and techniques to put on the plate,” he says.
The award-winning Val’s pure approach to cooking consistently delivers
stunning dishes that highlight the main ingredient as evidenced by his specialty
meat dishes.
Mentored and trained by veteran German Chef Wolf Gang Kiesal, he
bagged Silver in the Hot Cooking Category for the Food and Hotel Asia (FHA)
Culinary Challenge 2012 and has received accolades from the Food and Hotel
Malaysia (FHM) Culinary Challenge 2001, 2003, 2005, 2007, and 2009 in the Hot
Cooking category.
Under
Val’s stewardship, 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, Val has this time delivered a stunning menu for diners to sample
throughout the festival period.
The seven-course menu is a fine gastronomc
journey to be explored as he surprises with the amuse bouche, teases with the
Rock lobster salad, comforts with the chick pea soup, then tantalises with the
hot appetiser of smoked duck breast with fricassee of mushrooms and vanilla emulsion. A cool content slowly settles in with every
mouthful of Val’s Riesling soursop sorbet.
Vice
President of the Sommelier Association of Malaysia and BUCH lecturer Ronald
Binati lends his incisive expertise in cultivated pairings to enhance the epicurean
adventure once again this year.
The Rock lobster salad is served with a
delicious Sixty Drops Marlborough sauvignon blanc from New Zealand while the
smocked duck breast flourishes with a sip of Barone Ricasoli Chianti DOCG from
Italy.
The
satiating journey reaches a pinnacle with his superb delivery of main course –
an option of his famed Wagyu beef cheek with his signature touch including a
coffee sauce or the beautifully-plated serving of steamed salmon Napoleon on a
bed of finely crafted squid ink pasta with grapefruit and salsa verde.
For the
Wagyu beef main, Binati perfectly picks the exquisite Ruffino Lumina, Delle
Venezie IGT pinot grigio from Italy while a smooth Richard Hamilton McLaren
cabernet sauvignon from Australia is served with the salmon Napoleon.
Then
like a fine artist, Val makes a closing impact with a sinful Valrhona chocolate
dessert of chocolate brownies, hazelnut mousse and passion fruit ice cream with
a serving of heavenly Amarula. Mignardises and free flowing coffee follow the
end of Val’s master presentation.
This epicurean
adventure with wine pairing is available for RM398++ a person while the same
seven-course menu is offered at RM198++ a person without wines. A complimentary
glass of red or white wine is given to diners opting for the latter.
A lighter
five-course festival menu is also crafted by Val with a Barramundi cod or herb
crusted rack of lamb main at just RM158++ a person. All three menus are
available for dinner only on Mondays, Wednesdays Fridays and Saturdays in the
months September and November 2014.
Throughout the MIGF festival in October
2014, the Samplings festival menus are available from Monday to Saturday.
In
the spirit of the MIGF festival 2014, Berjaya Times Square Hotel, Kuala Lumpur
is extending 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++ 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. (T&C Apply)
For further enquiries or
reservations, kindly contact Samplings On The Fourteenth Restaurant at 03-2117
8000 ext. 8131 or e-mail bth.samplings@berjayahotel.com
About Berjaya Times Square
Hotel, Kuala Lumpur – Malaysia
Berjaya Times Square Hotel, Kuala Lumpur, a
five-star hotel under the hospitality arm of the public listed Malaysian
conglomerate Berjaya Corporation, is a prominent landmark strategically located
in the heart of the city’s banking, commercial and vibrant shopping district.
With a total of 650 rooms complete with international-standard amenities, the
hotel also houses an extensive selection of food and beverage outlets and
recreational facilities built exclusively with a children’s playground,
swimming pool, steam and sauna room, fitness centre and two squash courts.
Offering a distinctive Meetings Excellence program and boasts 15 function rooms
including a grand ballroom, Berjaya Times Square Hotel, Kuala Lumpur is
definitely an excellent setting where business complements leisure. Visit www.berjayahotel.com/kualalumpur for more information.
About Berjaya Hotels &
Resorts
Berjaya Hotels & Resorts is a member of the
Berjaya Corporation Group of Companies, a public listed Malaysian conglomerate.
Presently, the group manages Berjaya properties in Malaysia, Asia Pacific and
UK.
From the exotic island resorts of Tioman and Langkawi to the city hotel of
Kuala Lumpur, Berjaya Hotels & Resorts’ prominence in Malaysia is further
enhanced by the establishment of International hotels and resorts in Singapore,
Philippines, Seychelles, Sri Lanka, London and Vietnam.
As a premier
hospitality group, Berjaya Hotels & Resorts also owns and operates a
commercial airline, service suites and exclusive golf & country clubs in
Malaysia. Visit online at www.berjayahotel.com for more
information.
**************************************
MIGF 2014 FULL FESTIVAL MENU
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
***
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 RM 198.00++ per pax
*********************************************************************************************
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 RM 158.00++ per pax
*******************************************************************************************
MIGF TASTE 2014
Taste Portion Menu
Smoked Duck
Breast
Fricassee of
mushrooms, vanilla emulsion
***
Chargrilled
Wagyu Steak
Braised wagyu beef cheek, bone marrow, celeriac puree, pickled apples
& grapes, Mache leaves, coffee sauce
****
Steamed Salmon
Napoleon
Grapefruit,
saffron, squid ink pasta, salsa Verde
***
Valrhona Chocolate
Chocolate brownies, hazelnut mousse, passion fruit
ice cream
*********************************************************************************************
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