MIGF FESTIVE MENU 2016
Samplings on The Fourteenth
Classy Decor
Dining at Samplings On The Fourteenth is a classy affair; the perfect place to bring that special someone for a romantic rendezvous with stunning views of the city by night and refined western fare are the ingredients for a perfect date. It’s great for entertaining clients as well, with intimate private dining rooms ideal for functions or celebrations of all types.
Chef de Cuisine, Chef Val
Chef de Cuisine, Chef Val
Chef Val’s creative and well-presented dishes are a testament to his 26 years’ experience in upscale dining establishments. Notable also is the impressive wine list that offers a range of vintages from across the globe, incorporating both old world and new, to suit all tastes.
Dining At Samplings on The Fourteenth With Chef Val
This year, I was honoured to be invited by Samplings on The Fourteenth for their Special Festive MIGF Menu tasting session for this year MIGF 2016, Malaysian Gastronomy International Festival. Chef Val will showcase his culinary masterpieces to dazzle diners, featuring a bountiful array of dishes with a full 7-course dinner to tempt the discerning gourmets.
AMUSE BOUCHE
Lamb Tartlet With A Goat Cheese Croquetas
Wine Pairing
*HUGEL GENTIL ALSACE, FRANCE, vintage 2014
The Amuse Bouche, an astonishing contrast of flavours and textures, the opening course opened the diners’ eyes to what a rare treat they were in for.
APPETIZER
Pan-Fried Haloumi, Chilled Marinated Vegetables In Season & Lemon Emulsion
Wine Pairing
* *HUGEL GENTIL ALSACE, FRANCE, vintage 2014
Chef Val's second course – an appetiser of Pan-Fried Halloumi, Chilled Marinated Vegetables in season and a Lemon Emulsion. Delicately presented with the classic brined cheese, halloumi at the epicentre of a circle of vegetables, showing off the chef’s penchant for pairing flavour with aesthetics beautifully.
SOUP
Pouring of the Soup at the Table
Green Pea Cream, Artichoke Chips & Tomato Tartar
The third dish on Chef Val’s grand festive menu saw a soup plate of Artichoke Chips and Tomato Tartar presented to the discerning diners. Before the diners dug into the portion, however, we were informed that this was part of the soup course and so came a Green Pea Cream in teapots poured into the bowls in front of our eyes.
APPETIZERS 2
Poached Baby Mackerel, Chick Pea Puree, Smoked Garlic Cream & Walnut
Wine Pairing
*TAHUNA MARLBOROUGH SAUVIGNON BLAC, vintage 2014
Next up came the second appetiser – a dish of Poached Baby Mackerel, Chick Pea Puree, Smoked Garlic Cream and Walnut. During September’s Taste MIGF event, Samplings on the Fourteenth’s Poached Baby Mackerel was a hit where 20 guests waited eagerly for seconds serving of this delicious dish!
PALATE CLEANSER
Malibu Lime Sorbet
To refresh the diners before the banquet continued, Chef Val prepared a palate cleanser of Malibu Lime Sorbet which set the diners up perfectly for the remaining courses.
Diners can choose between 3 tantalising dishes of chef's main courses. Take you pick from the mains of lamb, fish, and beef dishes and paired with the respective wines.
MAIN COURSE
Wagyu Beef Medallion, Pumpkin with a hint of Xeres Vinegar, Duck Foie Gras & Thyme Juice
*TRIVENTO RESERVE MALBEC, ARGENTINA, vintage 2014/2015
Arguably Chef Val’s finest dish of the evening – a Wagyu Beef Medallion served with Pumpkin with a hint of Xeres Vinegar, Duck Foie Gras and Thyme Jus. Almost unanimously, the knowledgeable food-lovers around the table agreed that it was the standout dish on a menu full of extraordinary culinary marvels.
*TRIVENTO RESERVE MALBEC, ARGENTINA, vintage 2014/2015
Wagyu Beef Medallion was in fact perfectly paired with *TRIVENTO RESERVE MALBEC, ARGENTINA, vintage 2014/2015 for this tasting.
Pan-Fried Halibut Fillet, Smoked Tomato Puree, Parsnips and Shellfish Froth
*CASILLERO DEL DIABLO CHARDONNAY, CHILE, vintage 2014
Those looking for a healthier option can go with Pan-Fried Halibut Fillet, Smoked Tomato Puree, Parsnips and Shellfish Froth. Seafood has always been an integral part of Western cooking and Chef Val proved why he is considered among the zenith of his profession with the light halibut an explosion of flavour.
Slow-Cooked Lamb Cutlet, Baked Stuffed Red Onion, Glazed Root Vegetables and a Jus Of Cherry
*CASILLERO DEL DIABLO SHIRAZ, CHILE, vintage 2014
Slow-Cooked Lamb Cutlet with Baked Stuffed Red Onion, Glazed Root Vegetables and Cherry Jus. Succulent to the touch with a melt-in-your-mouth texture, the diners were delighted by its tenderness and the natural accompaniment of the vegetables.
DESSERT
Guanaja Chocolate Delice, Sea Salt Flakes, Butterscotch & Cream Cheese Mousseline
*GRAHAM'S FINE TAWNY PORT, Douro non vintage
The perfect ending to a dining experience was presented with Guanaja Chocolate Delice, Sea Salt Flakes, Butterscotch & Cream Cheese Mousseline. Those with a sweet tooth will be delighted by Chef Val's perfect choice of Valrhona Guanaja choice of chocolate with the perfect balance of sweet and bitter, paired with *GRAHAM'S FINE TAWNY PORT, Douro non vintage.
Selections Of Wines For Pairing ~ Festive Menu
The Full Festival Menu at Samplings on the Fourteenth is available for just RM228 without wines and RM388 with wine pairings included and can be viewed here. A five-course light version of the Festival Menu is priced at RM178 or RM288 without or with wines respectively.
Click Here For The Festive Menu: www.migf.com/2016/festival-menu
Click Here For The Festive Menu: www.migf.com/2016/festival-menu
To know more about the jovial Chef Val, click here.
Samplings on The Fourteenth
14th Floor, East Tower
Berjaya Times Square
1, Jalan Imbi
55100 Kuala Lumpur
Tel: 2117 8131
Operation Hours: 6:30pm - 10:30pm
(Closed on Sundays and Public Holidays)
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