Samplings on the Fourteen,
Level 14, East Tower,
Berjaya Times Square Hotel,
Jalan Imbi, Kuala Lumpur.
Tel: 03-2117 8127/8133/8131
Business hours: 6.30pm to 10.30pm
Pork-free.
THE New Year’s Eve dinner menu at Samplings on the Fourteen will feature all new dishes at the restaurant that offers French cuisine with a fine view from the 14th floor.
A lot of attention goes into each dish in order to bring out the best of the special ingredients that have been introduced to it.
For instance, the preparations for the Goose Liver Terrine appetiser begins the night before it is served, according to the restaurant’s sous chef Valmurugan Subramaniam, better known as Val.
“The liver is soaked in milk overnight. This is to give the dish an extra milky flavour unlike any other. The next day, it is placed in cheese cloth to be boiled and simmered,” he said, adding the idea was to make the dish akin to mousse with some sweetness to it.
Next comes the artichoke, flown fresh from Australia and made into Artichoke Veloute with cream fraiche, chives and oyster fritters.
“In order to keep the artichoke from losing its colour in the soup, it is first boiled with a bit of lemon. Then, a good quality clarified chicken stock is added to it, creating a match with the main star of the soup,” Val said.
Lingering aroma: The Grilled US Beef Tenderloin with black truffles comes with an assortment of roasted root vegetables and finger potatoes.
Right after that, a Champagne Sorbet is served to clear the palate for the main dish that is a choice of either Pan Roasted Barramundi Fillet, Grilled US Beef Tenderloin with Black Truffle Jus or Pan-Fried French Duck Breast.
“I feel that giving diners a wider choice of main course is better as it allows for a wider range of tastes to be satisfied,” Val said.
Each dish features saffron in the first, to black truffle in the second, and French duck in the third.
“The use of black truffle jus in the beef adds a wonderful aroma to the dish. As for the citrus jus used with the duck, it is made of raspberry, passionfruit and orange that provides a natural sweetness that complements the main ingredient well,” he said.
Grand combinat ion:The Artichoke Veloute is a mixture of clarified chicken stock and cream for a nice smooth texture while the oyster fritters give the dish a satisfying crunch.
As the meal comes to an end, dessert of chocolate mousse, vanilla brulee and a macaroon is served along with coffee or tea and New Year petit fours.
The menu is priced at RM200++ per person.
Diners can proceed to the broadway after the meal to take part in the free entrance countdown party.
This is the writer’s personal observation and is not an endorsement by StarMetro.
