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Thursday, 3 May 2018

Samplings on the Fourteenth Restaurant At Berjaya Times Square Hotel Kuala Lumpur ~ Fine Dine Vegetarian Menun

Exquisite Vegetarian Cuisine
Samplings on the Fourteenth Restaurant
 Berjaya Times Square Hotel Kuala Lumpur
Samplings on the Fourteenth Restaurant At Berjaya Times Square Hotel Kuala Lumpur 

Thanks to a wonderful invitation from Chef Val of Berjaya Times Square Hotel Kuala Lumpur, I was back here again to taste his amazing creations of exquisite fine dishes offered at the Samplings on the Fourteenth Restaurant.


Samplings on the Fourteenth Restaurant 
Berjaya Times Square Hotel Kuala Lumpur
No 1 Jalan Imbi
55100 Kuala Lumpur
Tel 03-2117 8000 ext 8131)
Business hours: 6.30pm to 10.30pm
(Closed on Sundays)

Chef de Cuisine Val

Samplings on the Fourteenth Restaurant is pleased to present Chef de cuisine Val's curation, introducing a greener pasture to their fine dining dishes with a menu themed "GASTRONOMIC GREEN DELIGHT".
 
Berjaya Times Square Hotel (BTHKL) have taken the initiative to serve their discerning guests with delicious, healthy and balanced meals, thus to increase the awareness of maintaining a healthy lifestyle by eating well, getting active and consistently choose healthy foods.


Happy To Meet Up With Good Chef Val
  
Having said that, they have a lineup of fusion vegetarian dishes incorporated into its dinner menu. with the clever use of fresh and locally available ingredients, Chef Val has incorporated his special creations with a mixture of Chinese and Indian's vegetarian cuisine into his vegetarian cuisine. He experimented with a wide array of vegetables such as pumpkin, yam, turnip, mushroom, capsicum, and even pickles. 

Dine In Class With Spectacular View Of The City

Good Food & Good Company Makes Me Happy Always

Well, vegetarian food need not be boring, it's not all about having a plain salad or steamed vegetables or just another dhal curry, Chef de cuisine Val had instead prepared a nine-course vegetarian meal for us to savour appealing to diners palate to which he truly believe will go well with Malaysian taste buds

Happy Eats With My Family

Chef Val and his team bring a new school of the fine dining vegetable-based restaurant - where his culinary team source unique produce, using a technique to deep flavour, experiment with taste and texture and perfecting the modern-art-like presentation - promising to delight even the staunchest carnivores.

Experience the lavish vegetarian meal choices of...
  • 5 Courses at RM 118 Nett Per Set
  • 7 Courses at RM 148 Nett Per Set
  • 9 Courses at RM 168 Nett Per Set
  • Or an array of a la carte dishes ranging from RM 18 Nett

For dinner that night, we were first served pre-dinner canape preparing us for the exciting vegetarian menu featuring 2 appetizers, soup, palate cleanser, 3 kinds of entree, main course and dessert. 

Appetiser
 Terrine Of Roasted Pepper
Beans & Peas Jelly

The first appetiser of  Terrine Of Roasted Pepper With Beans & Peas Jelly was interesting and colourful with a variety layer of red, yellow and green capsicum encased together with the flavourful beans and peas jelly. 

Warm Appetizer
Seared Haloumi & Breaded Camembert
Pickles & Sesame Dressing

This was followed by the warm appetiser of Seared Halloumi and Breaded Camembert, Pickles and Sesame Dressing. An amazing use of two different kinds of cheese - Halloumi and Camembert. Halloumi being the semi-hard brined cheese, while Brie Cheese, on the other hand, is the soft cow's milk cheese where both display interesting contrast to each other. 

Halloumi was lightly grilled while the Camembert was deep-fried coated with breadcrumbs. The trick to eating this dish is to first pair them with a bite of the cheeses with sour pickles and grapefruits in one single serving. Be burst with colourful flavours and it's truly a well-match dish indeed.

Soup
Wild Forest Mushroom
Truffle Froth

Next course was the Wild Forest Mushroom With Truffle Froth, featuring a rich and creamy mushroom made from scratch with wild forest mushroom and served with more chunks of the similar mushroom and topped with the truffle oil froth providing an excellent aromatic fragrant to the whole soup.


This was one of the crowd's favourite with everyone enjoying the delicious soup to the last spoonful. Best eaten warm with soft buns to soak up the creamy concoction!  


Palate Cleanser 
Mango Sorbet

Taking a break from the savouries, we were delighted to taste the Mango Sorbet, presented to us in an interesting and refreshing dessert as the palate cleanser. Served on a craved ice shaped like a leaf, the mango sorbet was tart, sweet and rich-tasting dessert with a creamy texture that was balanced beautifully with bright tart lime juice. 

Entree
Chilled Soft Tofu
Shaved Fennel & Yellow Pepper Coulis

The entree of Chilled Tofu with Shaved Fennel and Yellow Pepper Coulis was a great combination of Western and Chinese cuisine. The sweet wolfberries and soft tofu add an interesting taste and texture to this colourful and healthy dish.

Entree
Maple Glaze Pumpkin
King Mushroom & Spinach

Next up was 2 more entree, featuring Maple Glaze Pumpkin With King Mushroom and Spinach and another lovely delight of  Steamed Dumpling Stuffed Sweet Turnip and Beans. 

Maple Glaze Pumpkin With King Mushroom and Spinach will definitely go well with those who love the soft melt-the-mouth pumpkin dish paired with King mushroom and spinach. 

Entree 
Steamed Dumpling
Stuffed Sweet Turnip & Beans


Main Course 
Yam Rice
Soy Sauce & Lotus Root

Finally, our main course arrived at the table - The Yam Rice with Soy Sauce and Lotus Root. It features a flavourful glutinous rice cooked with soft yam among other ingredients. Finishing touches with crispy lotus slices, asparagus and soft sago marinated with saffron.

 Dessert
Chocolate Mud Cake
Butterscotch & Raspberry

Complete your lovely dining with the rich Chocolate Mud Cake Butterscotch and Raspberry with coffee or tea of your choice.


  Group Photos With My Fellow Bloggers During The Media Tasting
The vegetarian dishes are available starting from now on Monday to Saturday from 6.30pm to 10.30pm. 

The fine dining restaurant operates from 6:30pm to 10:30pm, Monday to Saturday. The restaurant's main dining room seats 60 people with an addition of 2 private rooms that accommodate 8 and 12 guests respectively.

For further queries or reservations, kindly contact Berjaya Times Square Hotel Kuala Lumpur's Dining Concierge at 03 - 2117 8000 (Ext 8131) or email bth.diningreservations@berjayahotel.com 

Location Map For Berjaya Times Square Hotel Kuala Lumpur 

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1 comment:

  1. Wahhhh... these vegetarian dishes are really exquisite especially the chilled soft tofu :)

    ReplyDelete