Luxuriously delicious

29 December 2011 | last updated at 11:59PM

By OLIVIA PETER
KUALA LUMPUR 
streets@nstp.com.my 
END 2011 on a fine note by dining with your loved ones at Berjaya Times Square Hotel's Samplings on the Fourteenth restaurant
   Chef Valmurugan Subramaniam and his team have come up with a unique and creative New Year's eve dinner.

   Most of the ingredients are imported either from US or Australia to offer diners the best in taste and quality. 

    Valmurugan says the emphasis is on both Italian and French cuisine.

   The appetiser, goose liver terrine, requires a lot of effort and needs to be prepared overnight to give it its smooth texture. The mango pieces atop give it a tinge of sweetness.

There is also the Artichoke Veloute,  a creamy soup of artichokes accompanied with oyster fritter.

   The chef suggests that diners to not dip the fritter into the soup to savour the crispness.

Prior to the main course, a champagne sorbet is served to cleanse the palate.

   The main course offers a choice of either pan-roasted barramundi fillet, grilled US beef tenderloin with black tuffle jus or pan-fried French duck breast.

   Barramundi fillet, the chef says, is a luxurious dish, as it is freshly imported from US.

   The flavour of the fish comes forth in this pan-roasted dish.

   The medium-done grilled beef tenderloin in black truffle jus is another must-try as the truffle gives the meat a taste of finesse.

   The French duck breast, says Valmurugan, has noticeably larger and finer meat texture compared to our local ducks.

   It also comes with thick layer of fat, which absorbs the coarse sea salt rubbed on its  skin.

   A mini macaroon with berries in between, a chocolate mousse and a caramel brulle ends the dinner set on a sweet note.

  All dishes  are of small portions, promising diners taste satisfaction rather than size.

The New Year's eve dinner is priced  at  RM200++ per pax.   The Samplings on the Fourteenth restaurant can accommodate 60 people and has two private rooms.

  It opens daily from 6.30pm to 10.30pm except Sundays and public holidays.  For reservation and information, call 03-2117 8000 ext 8131 or email bth.samplings@berjayahotel.com.
luxuriously
Sous chef Valmurugan Subramaniam showcasing pan-fried French duck breast

Comments