my lil oyster: MIGF: Samplings on the Fourteen, Berjaya Times Square Hotel

MIGF 2011 brings me to Samplings on the Fourteen on a wet rainy Saturday. A little cold and a little upset as I was almost late for dinner (let's blame the traffic on the road and also the crowd that I had to walk pass at mall), I settled in at Samplings on the Fourteen quickly. The cozy and warm ambience with a rather pretty scene of lights from below made me relaxed. Of course the friendly crew and bubbly Chef Valmurugan Subramaniam immediately put a smile back to my face within minutes.

I love this open kitchen.

Its exciting seeing the a chef at work.

While waiting for our MIGF menu to be served, we were treated to a rather interesting appetizer. Do not be deceived by the somewhat plain looking parcel. Inside this ravioli is a brilliant mix of the humble button mushroom with juicy crayfish with Parmesan and Emmental cheese. Equally interesting is the mustard sauce with a tinge of whiskey and wine.

Equally delightful was the bread and butter served. Every bread is freshly made. Bread and butter...the simple pleasures of life.

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Appetiser

Combination of Seared Foie Gras, Tomato and Onion Tart

US Scallops with Yellow Mushrooms, Chive Salad

Cloudy Bay, Chardonnay

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Appetiser soon arrives. 2 gorgeous dishes separated by a garden of chive salad.

There is something about seared scallops. Its sweet and juicy yet natural saltiness of this sea treasure is truly refreshing. The trout caviar enhances the Washington scallop further and compliments the shitake mushrooms.

Seared Foie Gras, Tomato and Onion Tart is an orgasmic piece of dish sitting on a puff pastry. Memorable and still is, even as I write this blog. Lightly seared foie gras with just some sea salt, the foie gras literally melted in my mouth.

Buttery melt in your mouth foie gras

The Cloudy Bay Chardonay was light and easy. Fruity and smooth, it complimented both appetisers thoroughly although I personally preferred it wit the scallop as the caramelised shallot with the foie gras felt a tad too sweet for my personal preference.

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Soup

Light Smoked Duck Essence with Ginseng Root and Raviolini

Cloudy Bay, Chardonnay

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Interestingly, Chef Valmurugan Subramaniam marries the East and West for an aromatic soup with Light Smoked Duck Essence with Ginseng Root and Raviolini. The ginseng is light and flavourful and surprisingly went well with the smoked duck soup. The consommé was warm, light and comforting. Perfect for that rainy Saturday night.

The soup is not oily. the golden droplets are actually smoked duck essence.

Petite raviolini

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Sorbet

Celery Mint Sorbet

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The celery sorbet is absolutely refreshing and did a great job to clear our palates. A dazzling play of mint, black pepper and celery. And if one wonders why is the celery mint sorbet more stimulating compared to another celery mint sorbet that you've probably tasted before, the secret lies in the usage of both the celery root and its leave.

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Main

Roasted Australian Pistachio Crusted Baby Veal Rackserved with Greens, Potato Comfit and Truffle Jus

Nicolas Catena Zapata, Malbec

Cajun Spiced Black Cod, Seared Prawns, Vanilla Oil and Escarole Risotto

Puligny Montrachet

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I opted for the Roasted Australian Pistachio Crusted Baby Veal Rackserved with Greens, Potato Comfit and Truffle Jus. This is a luscious piece of baby veal is coated with pistachios, rosemary, pepper and salt. Cooked to perfection, the meat is succulent and tender. The truffle jus was mild so as not to overpower the natural sweetness of veal.

The baby veal was paired with the Nicolas Catena Zapata, Malbec. This full bodied red and slightly sweet wine definitely was definite a good match with the baby veal and it also complimented the slightly nutty taste on the veal as a result of the pistachios.

Buddies Esther and Xiang both opted for the Cajun Spiced Black Cod, Seared Prawns, Vanilla Oil and Escarole Risotto (which I happily took a bite from). Both the cod and the prawns were fresh and it was a good match making this a must have for seafood lovers. However what impressed me most on their choice dish was the escarole risotto. Despite the slightly bitter nature of escarole, Chef Valmurugan Subramaniam cooked it well the escarole remained freshly crisp and added bite into the creamy risotto.

And because it tasted so good, I could not resist asking Chef Valmurugan Subramaniam for an extra serving of the escarole risotto. Yummeh...this was certainly one of the best risottos I have had.

The Puligny Montrachet would be a dry white wine on its own. However it went well with the cod and prawn...or in my case, it was a perfect pairing with the escarole risotto.

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Dessert

Ricotta Cheese Cake, Chestnut Mousse with Raspberry Coulis and Almond Crisp

Peter Lehmann Barossa Art, Late Harvest Frontignac

Coffee or Tea

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Dessert was an awesome play of textures and flavours. Nothing intensely sweet, it was superbly flavourful. The almond crisp was sweet but it went well with the very creamy ricotta cheese cake. The raspberry coulis gave this whole dessert character. The chestnut mousse was surprisingly not as sweet as I thought it would be and was really good with the berries.

Peter Lehmann Barossa Art, Late Harvest Frontignac is provided a sweet ending to this meal. Albeit a sweet (dessert) wine, its fresh fruity finish goes well with the ricotta cheese cake.

And so my wet cold rainy Saturday MIGF dinner was certainly fun and interesting play of flavours by an equally fun Chef Valmurugan Subramaniam whom I remember was happily dancing during the MIGF Gala Launch. A yummy meal by a cheerful chef and yes even his team was equally cheerful like him. When we requested to take his picture, I was certainly very impressed that Chef Valmurugan Subramaniam said "Please take a picture of my team too. It is team work and not me alone". He's such a brilliant and humble chef. *Niceeeeee*