THE COMPLETE STORY2 min read 6 photos

About Us

Berjaya – Samplings on the Fourteenth Restaurant — photo 1

Located at the East Tower on the 14th floor of Berjaya Times Square Hotel, Kuala Lumpur,

Samplings on The Fourteenth Restaurant boasts a large collection of vintage wines and

offers the finest Western cuisine that ignites your taste buds. Since opening its doors in

2011, Samplings On The Fourteenth Restaurant has built a steadfast name as one of the

most distinguished fine dining restaurants in the local dining scene. The restaurant is

well-known amongst discerning food lovers in Kuala Lumpur for its excellent service

standards, innovative menu, comfortable ambiance, as well as unique culinary experience.

Berjaya – Samplings on the Fourteenth Restaurant — photo 2

Samplings On The Fourteenth Restaurant also introducing a greener pasture to its fine

dining dishes with its Gastronomic Green Delight, starting April 2018. With the increasing

awareness of maintaining a beautiful appearance and healthy lifestyle; even many famous

people around the world fancied vegetarian food. Samplings On The Fourteenth Restaurant,

at Berjaya Times Square Hotel, Kuala Lumpur (BTHKL), has taken the initiative to serve its

guests with healthy, balanced meals and savouries.

Berjaya – Samplings on the Fourteenth Restaurant — photo 3

Recommended Dishes / Drinks

  • Appetizer

  • (Seared Scallop with Asparagus, Mushroom & Passion Fruit Dressing)

  • Main Dish

  • (grilled fillet of sea-bass with a compliment of shallot sauce or

  • char-broiled chicken leg with pimentos sauce)

  • Desert

  • (chocolate marquise served with raspberry coulis and sesame tuile)

Berjaya – Samplings on the Fourteenth Restaurant — photo 4
Berjaya – Samplings on the Fourteenth Restaurant — photo 5

www.berjayahotel.com

www.facebook.com/Samplings-On-The-Fourteen-290798640312/

Corporate Office: Lot 8.88 East Wing, Level 8 Berjaya Times Square, 1 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

6.30pm - 10.30pm (Mon - Sat)

+603-2142 9611

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Originally published by World Gourmet. Article text, photographs and original publication context are retained.

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