MIGF 2018 Menu - Samplings On The Fourteen Berjaya Times Square Hotel - TASTE MIGF

MIGF (Malaysia International Gastronomy Festival) 2018 is back and, Samplings On The Fourteenth Restaurant Berjaya Times Square Hotel is once-again participating for this year gourmet festival with its specially crafted festival menu by Chef Val Murugan.

Samplings On The Fourteenth Restaurant Berjaya Times Square Hotel which has won many accolades and awards will satiate your taste buds during this month-long festival promotion from 1st September 2108 to 30th September 2018.

As you would have known Samplings On The Fourteenth Restaurant offers its' guest with a fusion taste of local cuisine while having the spectacular view of the Kuala Lumpur skyline while dining in this restaurant.

For this MIGF 2018 festival, Samplings On The Fourteenth Restaurant will have two menu’s that convey the exquisite taste of fusion gourmet taste for you and your guest; The first is the MIGF Festival Menu (RM268nett per set)

and the MIGF Light Menu (RM168nett).

Starting off with the MIGF Menu, in line with this year MIGF 2018 theme which is Muhibah Chefs! Good Food Brings Us Together. In line with the theme, Chef Val Murugan has specially prepared the Trio Muhibbah Starter which consists of a Lamb Satay, Chicken Dumpling with Fish Tikka to represent the three major races in Malaysia.

This is then followed by the Salmon Croquette with Truffle Cauliflower Mousse as the starter for this menu.



Our soup is the Consomme of Morel Mushroom which has pieces of Foie Gras Jelly with Dry Sherry on a strong mushroom consomme which is flavoured by the distinctive taste of the Morel Mushroom.

For the Entrée, we had the Smoked Duck which is served with rainbow lotus root, tomato jam and peas froth and topped with a fried crispy purple sweet potato.

while the palate cleanser is the Balsamic Strawberry Crusted

For the MIGF 2018 Festival Menu main course, you can choose either the Confit of Red Mullet which is served with Eggplant Rouille with Bouillabaisse Essence, Parsnip Puree



or for the meat eater like me will opt for the Broiled M7 Ribeye Provencal - Gratinated Raclette Asparagus Risotto, Legumes and Madeira Jus.

To complement this sumptuous gastronomic spread, we end the night with the Pistachio Incubus dessert which is accompanied by Tahina Ice-cream for the sweet savoury end.

On the other hand, the MIGF Light Menu will start you off with an appetizer spread which is the  Salmon and Tuna Carpaccio,

This is compliment with the creamy Chick Pea Puree Soup.

you can select either the Medallion Cod which has Soya Garlic Crusted, Legumes, Potato and Clam Jus or the juicy Roasted Lamb Rack to choose from the main course menu under this MIGF 2018 Light Menu.



And for dessert, you will be served the Spiced Mango Parfait with Coconut Sago.

For further enquiries or reservations, kindly contact Berjaya Times Square Hotel, Kuala Lumpur’s Dining Concierge at +60 (3) 2117 8121 or e-mail bth.diningreservations@berjayahotel.com.

Samplings On The Fourteen Address Location Map

GOA BY HUBBA - Spices Of Indian Cuisine at Goa By Hubba

GOA BY HUBBA has recently moved to the prestigious Ascott Kuala Lumpur located at 9, Jalan Pinang Kuala Lumpur, in the heart of the Kuala Lumpur Golden Triangle.

The specialities of GOA BY HUBBA is their elaborate Indian Cuisine. This time around, to celebrate the spices of Indian cuisine, the menu at GOA BY HUBBA now features New Indian Cuisine by Celebrity Chef Sapna Anand, herself born and bred in Goa.

GOA, is one of the smallest Indian states on the west coast, it has remained the dream destination for travellers all around the world. Pristine beaches, a unique cultural mix coupled with warm hospitality, upscale accommodation and deliciously different food keep national and international tourists returning for decades.

Not resting on its laurels, Sapna and the GOA team have been rustling up new dishes to inject freshness into their menu. With her many months away recently, and this time to India's tropical Malabar Coast, Kerala, Sapna has brought home some very interesting flavours. These new dishes were showcased in an exclusive tasting session titled with An Evening with Sapna.

Almost a year since it’s inception, GOA BY HUBBA has garnered avid admirers that are drawn to its signature dishes. Among the many are the Kashmiri Lamb Chop which is a fresh cut lamb rack grilled with a blend of homemade spices, served with a mint chutney that was served to us.

Starting off the evening was the wafer thin Papadam With Moong Dhal Salsa. 

Next on is a marriage setup of the Vegetarian Mantao which was a creation using the popular Chinese Man Tao which is then stuffed with spiced cauliflower, pepper, caramelised onion & coriander.

We then had the Butter Chicken With Cranberry Rice. The chicken thigh meat is lightly grilled and served in a mild butter sauce with cranberry rice at the sides.

Our next dish is the Garlic Butter Prawn With Fried Mantao. The Freshwater prawns are halved and then grilled to have a slight char taste. It is then cooked in a garlic butter sauce, which makes it a rich and creamy dish.



The sauce perfectly matched with the fried mantao which has a nice crisp on the outside and soft texture on the inside to soak up all the butter sauce.

Five new dishes synonymous with Keralan fare were presented with flair. The hero was the homemade Appams which served as the base to be enjoyed with the following new dishes.

The first is the Beef Pepper Fry which has bite-sized chunks of beef laden with spices and pepper is a real start with the Appam.

Next to follow is the vegetable dish which is Vegetable Ishtew; the vegetables are cooked in coconut milk; is a simple yet very flavourful dish.

While the Fish Mango Curry dish which uses fresh red snapper was subtly tart as it uses young raw mango which left a flavour mango sourish taste to the palate. Instead of using fish, you can opt for Tiger prawns instead of the red snapper for this delightful curry.

The melt in your mouth Malabar Bone Marrow Mutton Curry was literally to die for, rich, spicy yet mellow.  The mutton is cooked until soft and tender.

The dinner ended on a sweet note with a Caramelised Ice Cream with Sweet Appam which hit the right note. Sweet APPAM Brown sugar & condensed milk, drizzle with caramel and infused with brandy was the perfect end to our lovely dinner.

“My food is simple and is what I would cook for my family. I am so happy to be able to share it with you tonight. The hero of tonight’s food are the spices, the cooking style and its combinations which we have tasted tonight are the secrets to sublime Indian cooking.” as explained by Chef Sapna.

What's more when these delectable dishes are complemented by Goan Inspired Cocktails that amuses the palate with exotic spices. The dinner also featured Bombay Sapphire Gin in the guise of Indian Inspired Cocktails like the Masala Mantra,

Kinky Kokum,

Spiked Mango Lassi

and Pandara Martini.

For your information; these new dishes will be launched on 20 Aug for all to enjoy! So it’s time to make that beeline to Goa By Hubba to taste this delicious fare.

Goa By Hubba Address Location Map

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

There are 2 outlets for the Grand Harbour Restaurant, the first one is at Fahrenheit 88 while the second one is located at Damen Mall Subang Jaya. 

To many Chinese families which celebrates the Mid Autumn  Moon Cake festival 2018, you can make a visit to Grand Harbour Restaurant to taste out the specially crafted dishes by the famous Chef Chan Peng Wah aka Chef Big Nose and to buy the mooncakes to bring home or as a gift to families and friends.

This year 2018 Grand Harbour Restaurant is featuring 2 new mooncake flavours under the theme of Mid Autumn Treasures which feature its first treasure which is the Golden Zest (Honey Lemon Single Yolk) 柠蜜单黄 

and followed by the Fruity Duet (Cranberry & Pineapple) 蔓莓凤梨

while the other 2 flavours that we tasted were the Fruits Nuts Mixture 伍仁果子, which is one of my favourites as there are big chunks of nuts and fruits that makes nibbling into it a delight.

and Jade Lotus Single Yolk 单黄翡翠莲蓉

For those that love to taste out, the other flavours can order from the Grand Harbour Restaurant at Fahrenheit 88 and Damen Mall.

For those wishing to taste the special Mid Autumn dishes by Chef Chan can relish on it starting with ala carte menu.

The first dish is the Braised Spare Ribs with Chestnut & Fried Onion 葱油栗子焖肥骨 (RM50.00+) which is braised using a secret sauce until an almost fork tender texture with its juices fully incorporated into the three-layer spare ribs. 

Then it is cooked with the chestnut to enhance the aroma and flavours which is evident on our first bite of this melt in mouth spare ribs, especially on the fatty layer.  The sauce is perfect with a bowl of white rice.

The second dish is the Steamed Chicken With Lotus Seed & Garlic In Lotus Leaf (RM120.00+) which Chef has meticulously prepared it with 2 step process which the first is to poached the chicken and then simmered the village chicken with a special salty broth to encapsulate into the chicken giving it a special light salty taste. 

The chicken is then cut into individual pieces and places on a lotus leaf and together with the lotus seed is sent to the steamer. The result is a distinct salty taste of the firm-tender chicken meat which has a broth that is again perfect with a bowl of steaming white rice.

For dessert, the Chef has also presented the special Red Dates Layer Cake (RM9.80+) which is served chilled.

You can also taste out the special Grand Harbour Restaurant Mid Autumn Festival 9 Course Set Menu at RM1,188+ 

which also feature some of the following dishes which is Braised Crab Meat Thick Soup With Assorted Dried Seafood and Crab Roe. This rich soup is full of dried seafood which includes fish maw, fish lips, dried scallop with pieces of water chestnut and lots of crab meat. A nice warm touch to open our palate for the dinner.

The next dish is the Wok Fried Giant Grouper Fillet in Hong Kong Fishing Village Style. Usually, crabs or prawns is used for this style of cooking but the Chef has used the Giant Grouper fillet for a change. This prized fish is normally best served using the steaming style as one can really taste the elastic texture of the fish. For a change, the fish fillet which was battered; is then deep fried and wok fried with garlic, dried chillies and black dace to give it a fiery taste to this dish.

This is then followed is the Poached Ming Prawn With Chinese Yellow Wine. The extra big size Ming Prawns are laid on to the special pot, It is then fired up and cooked in front of the customer while the broth of Chinese Yellow Wine is slowly poured into the pot. 

You can see the changes in the colour of the cooked prawns and this is best eaten as soon as it is cooked so that you can enjoy the taste to its fullest with the nice bouncy texture of the cooked prawns.

For the vegetable dish, we were served with the Braised Homemade Bean Curd With Fish Lips & Mushroom in Abalone Sauce. 

The fish lips are braised to a nice firm texture together with the thick shitake mushroom and the soft homemade bean curd which is then served with poached broccoli.

Our last dish before dessert is the Fried Rice with Eel and Black Pepper. Here again, the Chef invokes some sense of creativity into a simple dish. For fans of the Eel will find this a refreshing change. Other condiments include the use of sweet corn and mustard leaves to blend into the overall taste.

For this set, you will be served 2 type of mooncakes to end your dinner.

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Price

Grand Harbour Restaurant Fahrenheit 88 Address Location Map

 Grand Harbour Restaurant Damen Mall Address Location Map

Grand Harbour Restaurant Moon Cake Mid Autumn 2015 Review