Review: Samplings On The Fourteenth reinvents a la carte menu

Nestled in the fourteenth floor of Berjaya Times Square Hotel Kuala Lumpur, Samplings On The Fourteenth has always been known for its constant strive to improve the menu to keep diners feeling fresh and excited at each visit.  

Helmed by Chef Valmurugan Subramaniam (Chef Val), the restaurant has recently launched a new and improved menu featuring a reinvention of Samplings signature dishes like Jerusalem Artichoke soup infused with virgin coconut oil, Wagyu Beef Cheek served with blue cheese polenta and the Caesar Salad, which is made and served a la minute at the dining table.

Classic with a twist, the new menu combines nostalgia of the old with the whimsy of new ingredients into a long list of show-stoppings delicacies.

Read on to discover some of the best dishes we tried from the new menu at Samplings On The Fourteenth:

Caesar Salad 

Marking the start to an exciting meal, Chef Val brought a feast of the eyes for us with the Chef's Recommended Caesar Salad, tossed a la minute in front of you, with the freshest ingredients and homemade caesar dressing and croutons. 

Centered around a runny egg yolk that melts into a silky mixture of dressing and parmesan with fresh romaine lettuce and toasted croutons, the salad is not just a visual pleasure, but also an appetising dish to kickstart the night.

Poached Sea Scallops

Following the delightful salad, we moved to the sea with a serve of juicy poached sea scallops topped with salmon caviar on a bed of chipotle tomato and spinach puree. Each bite of the scallop, ate with caviar, brought punches of refreshing flavour to the palate, while the side of chipotle tomato and spinach puree added touches of earthiness that mellowed down the overall dish.

Also, a smoky grilled portobello mushroom salad brings a piquant touch to the dish with the idea of marrying the land and sea in perfect harmony.

Cream of Jerusalem Artichoke

After the stimulating scallops, we tried the velvety Cream of Jerusalem Artichoke that highlighted sweet and nutty flavours with a hint of saltiness that leaves your warm and satiated with pleasure. 

The touch of virgin coconut oil drizzled on top added richness and body to the soup, making a great finish to the poached quail egg within the liquid goodness.

Braised Australian Wagyu Cheek

A signature of Chef Val, the Braised Australian Wagyu Cheek has always been a favourite of ours. For the reinvention of this dish, Chef Val elevated the robust flavours of the melt-in-your-mouth beef cheeks with a thick serve of blue cheese polenta. 

Both ingredients packed punches of flavour, which to our surprise weren't overpowering. Instead, the gripping flavours of the beef danced perfectly with the distinctive and buttery taste of blue cheese – definitely an achievement to be applauded. 

Gianduiotto Terrine

To finish off the night on a high note, the hotel's new pastry chef John Wong whipped up an opulent Gianduiotto Terrine for us. 

Layered with hazelnut chunks, hazelnut chocolate mousse and pecan nut cheese brownies with edible gold leaf and a nutty brittle, the terrine was a fine celebration of sweetness that had our palates tingling with joy and satisfaction.

To experience the brand new menu of Samplings On The Fourteenth,  please call +603 2117 8000 ext. 8131 or email bth.samplings@berjayahotel.com to book your reservations. The restaurant is opened from Monday to Saturday, 630PM to 1030PM.

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