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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#FollowMeToEatLa
#BTHKL
#SamplingsOnTheFourteenth
#FineDining
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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<3 SAMPLINGS ON THE FOURTEENTH MIGF MACAU MENU 2018 At Berjaya Times Square Hotel Kuala Lumpur <3
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Taste MIGF Macau Menu by Macau Chef Sandra Niza Barros in collaboration with Chef de cuisine Valmurugan Subramaniam at Samplings On The Fourteenth at Berjaya Times Square Hotel, Kuala Lumpur.
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Featuring a fusion spread of
<3 Appetizers - Portuguese Squid Salad
<3 Potato Kale Soup
<3 Entree - Macao Garlic Prawn
<3 Mains - Confit of Soon Hock OR Grilled Fillet of Marble 7 Wagyu Tenderloin
<3 Dessert - Serradura & Macaroon
.
Available for Sept 2018, the menu is priced at RM 208 nett With Wine & RM 178 nett Without Wine.
.
Read About My Macanese Dining Experience On Blog Now ➡️
.
http://bit.ly/SamplingsMIGFMACAUMenu2018
.
.
#FollowMeToEatLa
#BTHKL
#SamplingsOnTheFourteeth
#FineDine
#Macau
Samplings On The Fourteenth
macanese appetizers 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的精選貼文
<3 SAMPLINGS ON THE FOURTEENTH MIGF MACAU MENU 2018 At Berjaya Times Square Hotel Kuala Lumpur <3
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Thanks to the wonderful invitation, I was invited to sample the special MIGF Macau Menu prepared by Macau Chef Sandra Niza Barros in collaboration with Chef de cuisine Valmurugan Subramaniam at Samplings On The Fourteenth at Berjaya Times Square Hotel, Kuala Lumpur last week.
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We get a taste of what Macau has to offer as they unveil a stunning array of culinary treasures showcasing the city's heritage flavours. Chef Sandra, a third-generation chef born & raised in Macau has curated an amazing modern Macanese cuisine with a twist in a special menu at Samplings On The Fourteenth.
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Available for Sept 2018, The MIGF Macau Menu is priced at RM 208 nett per person (With Wine) and RM 178 nett per person (Without Wine). This consist of a full 5-course menu with the option of with or without wine.
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On The Table Of a Full 5-Course Dinner:
<3 Appetizers - Portuguese Squid Salad
<3 Potato Kale Soup
<3 Entree - Macao Garlic Prawn
<3 Mains - Confit of Soon Hock OR Grilled Fillet of Marble 7 Wagyu Tenderloin
<3 Dessert - Serradura & Macaroon
.
Read About My Macanese Dining Experience On Blog Now ➡️
.
http://bit.ly/SamplingsMIGFMACAUMenu2018
.
.
#FollowMeToEatLa
#BTHKL
#SamplingsOnTheFourteeth
#FineDine
#Macau