關於 samplingsonthefourteenth ，我們在網路上蒐集到這些相關的討論、資訊與評價

Wonderful premium Marble Gobi, known in Cantonese as the exquisite 'Soon Hock'. Chef Val did wonders to this dish where it was cooked beautifully confit-style to seal in the rich taste of the seafood. Awesome texture, complex even though simple, this dish came across as the winner for the night. 😋😋😋
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This part of SAMPLINGS ON THE FOURTEENTH MIGF MACAU MENU 2018 At Berjaya Times Square Hotel, Kuala Lumpur 👍👍👍
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Featuring a Fusion Spread Of:
➡ Appetizers - Portuguese Squid Salad
➡ Potato Kale Soup
➡ Entree - Macao Garlic Prawn
➡ Mains - Confit of Soon Hock OR Grilled Fillet of Marble 7 Wagyu Tenderloin ➡ Dessert - Serradura & Macaroon
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Available for Sept 2018, the menu is priced at RM 208 nett With Wine & RM 178 nett Without Wine.
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Read About My Macanese Dining Experience On Blog Now ➡️
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http://bit.ly/SamplingsMIGFMACAUMenu2018
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<3 MIGF Menu Tasting At Samplings On The Fourteenth <3 .
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Chef Val reveals a fusion taste of local cuisine for the prestigious MIGF event this year.🍹🍸🍹🍸
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Delighted to be the first few to review & taste his 2 fusion gourmet offerings priced at RM 268nett & RM 168nett respectively per set. 😘😘😘
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For reservations, contact Berjaya Times Square Hotel, Kuala Lumpur Dining Concierge at 03-2117 8121.
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#FollowMeToEatLa
#MIGF2018
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#SamplingsOnTheFourteenth

<3 Samplings On The Fourteen Berjaya Times Square Hotel, Kuala Lumpur <3
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Thanks to a wonderful invitation from Chef Val of Berjaya Times Square Hotel Kuala Lumpur, I'm happy to present Chef de cuisine Val's curation, introducing a greener pasture to their fine dining dishes with a menu themed "GASTRONOMIC GREEN DELIGHT".
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Well, vegetarian food need not be boring, it's not all about having a plain salad or steamed vegetables or just another dhal curry, instead, the chef had prepared a nine-course vegetarian meal for us to savour appealing to diners palate to which he truly believe will go well with Malaysian taste buds.
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On The Table:
APPETISERS
<3 Terrine Of Roasted Pepper With Beans & Peas Jelly
<3 Seared Halloumi & Breaded Camembert, Pickles and Sesame Dressing
<3 SOUP ~ Wild Forest Mushroom With Truffle Froth
<3 Palate Cleanser ~ Mango Sorbet
ENTREE
<3 Chilled Tofu with Shaved Fennel & Yellow Pepper Coulis
<3 Maple Glaze Pumpkin With King Mushroom & Spinach
<3 Steamed Dumpling Stuffed Sweet Turnip & Beans
<3 Mains ~ The Yam Rice with Soy Sauce and Lotus Root
<3 DESSERT ~ Chocolate Mud Cake Butterscotch and Raspberry
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Read All About The Fine Dine Vegetarian Menu On Blog Now>
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http://bit.ly/VegetarianMenuAtSamplingsOnTheFourteethBTHKL
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#FollowMeToEatLa
#BerjayaTimesSquareHotel
#berjayahotel
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