I have been to Macau a couple of years ago and the few things I vividly remember is the awesome Portuguese tarts and the beautiful historical buildings. I enjoyed exploring the city through food, the history, the architectural buildings, especially those beautiful historical landmarks (everything except the people from Mainland). Thanks to Aunty Lilly, I had the opportunity to experience Macau again through fine dining at Samplings on the Fourteen.
Samplings On The Fourteenth is currently showcasing Macau Cuisine on their menu by Chef Val. Few months ago, it was the vegetarian Indian cuisine which I heard was one of the best in town. The restaurant is located at the 14th floor of The Berjaya Times Square Hotel.
This is the Macau Cuisine menu we sampled. The 5 course meal per person is RM178 nett per person and there’s option of wine pairing at RM208 nett.
This is our first time here at the restaurant and we were impressed with the view from where we were seated. A full view of the upcoming Exchange 106, said to be the tallest building in Malaysia. This would be the next ideal fine dining restaurant for dining with a view.
Appetiser
Portuguese Squid Salad
The Portuguese Squid Salad is very colourful, vibrant and pretty. Was expecting a lot of flavours but it was pretty bland for me.
* * *
Soup
Potato Kale Soup
The soup was hearty and comforting. The kale was finely sliced and added into the potato soup with dehydrated sweet potatoes and smoked duck.
* * *
Entree
Macao Garlic Prawn
The garlic prawns were served with polenta, potato and kale crisp. I like that satisfying feeling of pulling the prawn’s flesh off the shelf with one motion using the fork. Sadly, I can’t do that with the prawns here as the flesh were so attached to the shells. Prolly overcooked.
* * *
Main Course
Grilled Fillet of Marble 7 Wagyu Tenderloin
The Wagyu is impossible to go wrong. Tender and juicy served with sunny side up of quail eggs, lotus and Kale.
Confit of Soon Hock
Pan seared Soon Hock served with Kale, olives, baby potatoes, chargrilled capsicum and dehydrated sweet potato. This is an eye opener. I’ve had many types of pan seared fish, but this is a first to find Soon Hock cooked this way. Soon Hock is a premium fish which is normally steamed and eaten in Chinese restaurants.
* * *
Dessert
Serradura & Macaron
For dessert, we had the Serradura and Macaron. Serradura is also known as Sawdust pudding, made of layers of whipped cream and crumbled Marie biscuit. Was expecting Portuguese egg tart but this is also a well known dessert in Macau. William enjoyed this the most in the 5 course meal.
Samplings On The Fourteenth Macau Cuisine
RM178 nett per pax without wine
RM208 nett per pax with wine
For further enquiries or reservations, kindly contact Berjaya Times Square Hotel, Kuala Lumpur’s Dining Concierge at +603 2117 8121.
Samplings On The Fourteenth
14th Floor, Berjaya Times Square Hotel,
1 Jalan Imbi,
55100 Kuala Lumpur
Tel: +603 2117 8121
Email: bth.diningreservations@berjayahotel.com
Facebook: Samplings On The Fourteenth
Opening hours: 6.30pm – 10.30pm
