September 26, 2018
Vegetarian fare takes an ambitiously adventurous turn at Samplings On The Fourteenth, Berjaya Times Square Hotel's award-winning restaurant, which recently introduced a fine-dining flourish to soulful creations that harness the harvest of the earth.
The Gastronomic Green Delight vegetarian menu is now firmly part of Samplings On The Fourteenth's repertoire, exploring fresh ideas that will tickle both the imagination and the taste buds - the grass genuinely is greener on this side, especially with an excellent view of KL's skyline to match with your meat-free meal.
Bonus: We're currently running a contest for Berjaya Times Square Hotel - one winner on Facebook will receive a gift certificate for a weekend buffet high tea for two persons, while one winner on Instagram will receive a certificate for a two-day, one-night stay in a superior room for two persons. Check out the Eat Drink KL Facebook and Instagram pages to enter the contest before 3 October 2018.
The Gastronomic Green Delight can be savoured through multi-course set menus or a la carte. For a memorable voyage through modern vegetarianism, try the five-course selection (RM118 nett per person), which evolves seasonally, sprinkled with pleasant surprises throughout.
Our recent visit sprouted first with the Oriental Avocado with Fruit Jelly, which blends creamy notes with sweet and subtly spicy nuances. The key ingredients to this comforting kick-off include bananas, pineapple, coconut and curry powder, boiled together before being mingled with the avocado - it's a beautifully, buoyantly balanced effort that showcases the inventive skills of chef de cuisine Valmurugan Subramaniam and his team.
Seremban-born Chef Val, whose personality brims with exuberance, has been cooking since 1986, with humble roots at a banana leaf restaurant in Segamat - he has since honed his craft at top hotels in KL before finding his current home at Berjaya Times Square Hotel for nearly a decade now.
If the avocado appetiser was a display of originality, the Chickpea Puree illustrates a tenacious sense of meticulousness. The chickpeas are soaked overnight for two days, then boiled until soft and pressed with the skin removed. Finally, butter, saffron and cream are added for a final flourish - the result merits the painstaking effort, a heart-warming recipe for rainy evenings.
The Polenta Cutlet with Asparagus is potently flavourful, vanquishing the misconception that vegetarian food is perpetually bland. Partnered with salsa verde that sings of lemon, orange, basil and tomatoes, it's a harmonious symphony of delicious dynamics.
The Mushroom and Pumpkin Kofta exemplifies how the cooking here feels completely wholesome and nourishing - an indulgence that's as guilt-free as it gets. These crisply crumbed vegetable balls are prepared with no frying, with only a dash of olive oil to bring out a healthy boost.
Our five courses conclude with the Spiced Mango Parfait, which tastes as lovely as it looks - the highlight of the supple, slightly tangy parfait is delectably paired with further fruity elements in a macaron and coconut sago.
Also offered are seven-course vegetarian meals at RM148 nett per person and nine-course meals at RM168 nett per person. A full separate menu with meat also remains available.
Customers can also order a la carte dishes starting at RM18 nett - there truly is a whole new world of playful possibilities to pluck from here; choice picks include the Spinach Risotto with Roasted Peppers and Pine Nuts, the Gratinated Penne with Ricotta Sauce and Porcini Mushrooms, Grilled Salad of Kale with Cottage Cheese, and the Poached Pear with Balsamic Marinated Strawberries - each one is lively and complex, with reinvigorating medleys of vegetables, fruits and nuts at their textural prime, elegantly seasoned and expertly assembled together.
Many thanks to Samplings On The Fourteenth for having us here.
Samplings on the Fourteenth
Berjaya Times Square Hotel, 1 Jalan Imbi, 55100 Kuala Lumpur.
Open Monday-Saturday, 630pm-1030pm. For Reservations: 03-2117-8000 (ext. 8131)
Email: [email protected]
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