Tuesday, September 23, 2014

MIGF 2014---PART 2; SAMPLINGS ON 14 RESTAURANT AT BERJAYA TIME SQUARE HAS A MIGF FESTIVAL MENU YOU MUST REALLY SAMPLE!

KEE@FSWMAG.COM

THIS FABULOUS MIGF FESTIVAL MENU AT SAMPLINGS ON 14 IS AVAILABLE ONLY FROM 1 TO 31 OCTOBER SO MAKE SURE YOU RESERVE YOUR TABLE WITHIN THESE 30 DAYS OR REGRET AND WAIT TILL NEXT YEAR!


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
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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
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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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Dessert
Valrhona Chocolate
Chocolate brownies, hazelnut mousse and passion fruit ice cream
Amarula
***
Coffee or Tea
Mignardises

Price RM 398.00++ per pax
**************************************

VALMURUGAN SUBRAMANIAM, CHEF DE CUISINE,
SAMPLINGS ON THE FOURTEENTH RESTAURANT,
BERJAYA TIMES SQUARE HOTEL, KUALA LUMPUR

Born in Seremban in 1969, Valmurugan Subramanian, affectionately known as Chef Val, later moved to Segamat, Johor as a young boy of eight. Upon completing his secondary education, he found himself working in an Indian banana leaf restaurant in Segamat for two years. Val then joined the Service Team of Parkroyal Hotel for a year before making a decision to venture into the culinary world.

Val joined Equatorial Hotel, Kuala Lumpur in 1989 as an apprentice where he steadily made his way to becoming Chef De Cuisine of the Swiss and French inspired The Chalet Restaurant over the following 21 years. 

Having worked with many chefs throughout his years with the hotel, Val slowly mastered himself in the world of Western cuisine - specialising in Swiss and French techniques. “I learnt to appreciate Swiss food culture and the refinement of the French style of cooking,” states Val. 

According to Val, Chef Jochen Kern, the German culinary expert with more than 40 years of experience in the industry is one of his biggest culinary idols, having worked with him for five years.

The self-learned Val then joined Berjaya Times Square Hotel, Kuala Lumpur’s fine dine restaurant Samplings on the Fourteenth in 2010 as Chef De Cuisine.  

Since then, 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 combined with his buoyant personality and charm.

The award-winning Val’s easy-going approach to cooking miraculously delivers stunning dishes that always highlight the main ingredient – namely his specialty meat dishes. Val’s trademark Emince of Veal is infamous among local culinary enthusiasts as well as his Roast Duck and Braised Wagyu – which he expertly treats to deliver a plate of perfection. Having also been mentored and trained by German Chef Wolf Gang Kiesal, Chef Val’s emphasises on putting in all his effort to ensure that only highest quality cuisine leaves his kitchen.  

“Cooking is quite simple – all you need are a few quality ingredients and attention to detail to create a master dish,” says the approachable Chef Val.

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 any dish – be it a simple one – Val’s philosophy is to ensure the quality of his dishes are always consistent. 

The affable chef with 24 years’ experience under his toque states that he finds inspiration from everything around him as he keenly experiments with different ideas and techniques to put on the plate. .

Val finds joy in making people happy with his cooking mastery - “My passion for cooking lies in simply making people happy. This inspires me to continuously learn new methods of delivering the best,” he states.  

With a natural flair for Classic Western cuisine, he recently bagged Silver in the Hot Cooking Category for the Food and Hotel Asia (FHA) Culinary Challenge 2012, competing against other internationally prominent chefs. Prior to that, Val had 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 on the Fourteenth Restaurant has received Awards of Excellence by the Malaysian International Gourmet Festival (MIGF) for Most Outstanding Canap├ęs of the Festival and Most Creative Dining Experience in 2011 in the Festival Diners’ Choice Category; Most Outstanding Main Course of the Festival, Most Popular Restaurant for Taste MIGF, Most Outstanding Soup of the Festival in 2012 and Most Outstanding Wine Pairing of the Festival in 2013.
.

Chef Val is a red hot chef
This liquer from Africa is a killer
Deliciously creamy and potent!
Selection of wines by Ronald Binati
Jose Baranano the ex Spanish ambassador and wife Anna Garcia
Jose Baranano and Anna Garcia
Jose Baranano and Anna Garcia
Rayce Han and Key Soon Yue
Rayce Han and Key Soon Yue
Dato Kok Wee Kiat Datin Poh Thiam
Dato Kok Wee Kiat and Datin Poh Thiam
Nice decor to fit MIGF 2014's theme of Red Hot Chefs
Amuse bouche
Amuse bouche
Chef Val and his team getting their kudos
Dato Steve Day, founder, owner and producer of MIGF 2014 thanking Chef Val for a superb dinner
























Love the florals






















A penny for you if you guess whose back this is




















View of KL from 14th floor of Berjaya Times Square hotel with over 600 rooms


We adjourned to Broadway Lounge for coffee
Live entertainment


Penny Kok's back
Penny Kok was voted most beautiful and sexiest diner after me
Penny Kok sells properties in Australia and is a major mover and shaker there so contact her at Harvest Time if you wish to invest
Penny Kok looks like a movie star
Penny Kok is very de beautiful
Penny Kok sells properties in Australia
Sultry and sexy Penny Kok
Penny Kok and Kee Hua Chee were the most beautiful and sexy couple
2 of a kind
Tan Sri Abdullah, Dato Kok Wee Kiat, Datin Poh Thiam and friend


Tg Iskandar, Jose Baranano, Mondi Mecja and Olof Rapp 
 
Datin Seri Maneesah and husband YM Tg Iskandar Tg Abdullah and Jose Baranano


Dato Steve Day, Datin Su Day and Anna Garcia



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