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
*********************************************************************************************
Dessert
Valrhona
Chocolate
Chocolate
brownies, hazelnut mousse and passion fruit ice cream
Amarula
***
Coffee or Tea
Mignardises
Price RM 398.00++ per pax
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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 Canapés 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.
.
|
Deliciously creamy and potent!
Nice decor to fit MIGF 2014's theme of Red Hot Chefs
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