Samplings on The Fourteenth

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This dish serves with potato and leek mash, wild mushrooms, cured cherry tomato and olive tart with saffron nage. Thumbs up for it! The dish is not only attracting my appetite, but also tastes great! The cod is so tender that just like melt in my mouth when I eat it. It is very fresh without any fishy odor. If you are a seafood lover, you can't miss it.  

This is a lavish salad. The smoked salmon is my favorite. The salmon is tender and properly seasoning. Talking about the prawn salad, it is a creative salad. The chef use crispy cookies to folder with tomato, and top with fresh prawns. The taste is fresh and nice.

Amidst the hustle and bustle of the city life, very few restaurants still capture serenity, luxury, and intimacy; Samplings on the Fourteen proves to be one such rare gem that excels in doing so, despite being right in the heart of the busy city, with a view of the chaos outside from the fourteenth floor, while being insulated from it all.Samplings’ Christmas Even dinner offers such an experience, with a leisurely-paced multi-course meal that facilitates faithful friends who are dear to us, to g

Christmas is this joyful festive where in culinary, the magical quality of love at first sight strikes when attending the tasting event at the Berjaya Times Square Hotel, Kuala Lumpur. This Christmas eve, Samplings On The Fourteenth Restaurant attributes an entire course of fine dining servings beautifully plated to put a smile across your face when enjoying the line of exquisite dishes. Specially designed by Chef Val, the meal sets in with top class services, and overlooking the captivating vie

Samplings on the Fourteen recently started serving dinner, so customers can now savor the setting here at night. The restaurant feels more romantic in dim lighting, with an enchanting 14th-floor view of KL's skyline that naturally includes the Petronas towers. Pappardelle with slipper lobster & green zucchini in pesto sauce. A refreshing change from heavy, creamy pastas. This must be what springtime tastes like. Pan-seared Belgian sole & scallop rolls with champagne trout caviar sauce, green as

Samplings on the Fourteen recently started serving dinner, so customers can now savor the setting here at night. The restaurant feels more romantic in dim lighting, with an enchanting 14th-floor view of KL's skyline that naturally includes the Petronas towers. We secured a table by the window for the best seats in the house, but fear not: even if you come blindfolded, the most crucial component of the Samplings experience is partaking of the French and Italian fare confidently prepared here. Ra

Samplings on the Fourteen: Round 2. Goose liver on candied apples, mixed cress & aged balsamic vinegar. Surprisingly sizable slabs, triumphantly tasty. When was the last time we had foie gras? Seems like far too long ago. Kaffir lime panna cotta. Smooth and creamy, with an orange, chili & caramel topping. Earl Grey chocolate mousse with cashew nut snap. The list of desserts here isn't long, but whatever we tried left us supremely satisfied.

Samplings on the Fourteen: Round 2. Clear venison essence. Reminiscent of oxtail broth, brimming with tender slices of meat. The accompaniment of fried dumplings was mushroom-laced parisienne _ a cross between gnocchi and arancini. Duck confit with organic lentils & fricassee lettuce. One of KL's juiciest, least salty versions of this recipe. These savory dishes at Samplings could pass muster at a full-fledged Parisian restaurant. Bilyara, Wolf Blass Shiraz (2009).

For desserts, the Mango Panna Cotta is the best selection. Savour each mouthful as the slippery cold mango flavoured pudding glides down your throat. It is also accompanied with fresh sweet mango salad on the side to satisfy the bigger appetite for mango lovers. It's a little too sweet for me hence I have them together with the home-made olive syrup neutralises the sweetness with a slightly fragrant aftertaste.

For desserts, the Mango Panna Cotta is the best selection. Savour each mouthful as the slippery cold mango flavoured pudding glides down your throat. It is also accompanied with fresh sweet mango salad on the side to satisfy the bigger appetite for mango lovers. If they are too sweet for you, you can have them together with the home-made olive syrup which neutralizes the sweetness.

For seafood lover, the Stuffed Whole Squid with Spring Citrus Salad the one for you. It is one special dish of its own. The filling of chicken mousseline in the squid complements both meats which lent a balance texture between soft and chewy touch on the taste bud. The spring citrus salad also perks up appetite with its sourish and sweet aftertaste. A truly divine treat indeed.

The students from the Berjaya University are trained in specially designed labs such as Coffee Academy and Oenology Lab (used in wine tasting sessions) just like the working area out there where they learn the many skills they needed to survive in the real world. Don't be surprised if students came to serve you in the restaurant. For mains, the Pasta Alla Carbonara is simply delightful. Each strand of the al-dente fettucine is wrapped with rich creamy anchovy sauce and cheese making every bite b

To equip the students with ample experience to prepare them in the working world, Berjaya University College of Hospitality engage them in Immersion Methodology where they learn in the actual setting of their own courses, including the kitchen. Have the Minestrone Soup as a starter. Aromatic vegetables of tomatoes, long beans and peas are immersed in a clear Italian style tomato soup giving it a full sourish sweet flavour hot soup to warm the tummy.

It was my first time being in a foreign gastronomic festival. Very interesting I must say, to be able to taste how Venezuelan cuisine will be like. Visually, it was not as flattering but it was unusual. The smell of plantain sticked in your tongue. A tinge of sourish, faint but enough to tease. Somehow it had the smell of Dahl that I have no idea which ingredient contributed to it. Smooth and light, it was a perfect entree.The main was so much more colorful than the soup. It was a combination of