SAMPLINGS ON THE FOURTEEN,
14th Floor, East Wing,
Berjaya Times Square Hotel,
55100 Kuala Lumpur.
TEl:03-2117 8000 ext 8131
Business hours: 6.30pm to 10.30pm
from Monday to Saturday
A TRAINING school by day, Samplings on the Fourteen will be manned by professionals from the Berjaya Times Square Hotel by night to bring you Western classic fine dining dishes amidst a backdrop of sweeping vistas from the floor to ceiling glass windows in the restaurant.
The master craftsmen behind the dishes are headed by one of the two master chefs in Asia recognised by the World Association of Chefs, consultant chef Jochen Kern and restaurant chef Val Murugan.
“One of the most interesting aspects of the restaurant is the view it offers. Apart from that, we also have an open kitchen whereby diners can view the chefs and staff preparing the food through a glass wall,” Kern said.
Apart from the amazing views both inside and outside the building to look at, diners can also expect their food to be the freshest possible.
“We try to use whatever that is in season so the menu can change at any time. Ingredients are of top class quality,” Kern said.
There will be a total of seven types of courses available on the menu such as ‘To Begin’, ‘To Warm’, ‘To Grain’, ‘To Fish’, ‘To Meat’, ‘To Grill’ and ‘To Finish’.
To start off, one can try the smoked salmon, a specialty of Kern’s that undergoes hours of salting, rinsing and smoking before arriving at the table.
“The starter is accompanied by horseradish and sour cream dips as well as caper berries,” he added.
Another mouth-watering item on the menu is the foie gras with caramelised apple that is described by Kern as being a good combination of something sweet and robust.
“To separate the two so the tastes don’t mix on the plate, there is a fried pasta piece that gives the whole dish a nice extra crunch,” he said.
For the main course, there is an array of seafood and meats to choose from including the grilled seafood dish that has black cod, crayfish, king prawn, squid and scallop.
“The ingredients are grilled and marinated with some olive oil, lemon and salt. It is kept simple so that the freshness and taste of the seafood will stand out,” Kern said of the dish that is accompanied by a lemon butter dip for that extra zing.
In line with its goal of serving the best, grade 9 Wagyu beef is also on the menu.
Kern credits the kitchen’s Italian executive chef for the desserts, one of which is the hazelnut mousse cake that comes in layers of sponge cake, mousse and raspberry jelly.
The restaurant also offers a range of both Old and New world wines from France, Italy, Australia and New Zealand to name some as well as champagne.
The restaurant’s main dining room seats 60 people with an addition of two private rooms that can accommodate eight and 12 guests respectively.
This is the writer’s personal observation and is not an endorsement by Star Metro.