KY eats – Samplings on the Fourteenth with Chef Malcolm Goh

By KY

Chef Malcom Goh & host Tham Zher Peen for AFC's Back to the Streets

While still in the year of Snake, I got an invite to sample Chef Malcolm Goh’s dishes at Samplings on the Fourteenth at Berjaya Times Square.

For those who aren’t familiar with Chef Malcolm Goh, he is one of the chefs on AFC’s Great Dinners of the World (together with Johnny Fua and Sherson Lian of Elegantology). Pairing with popular Malaysian radio DJ and host, Tham Zher Peen, Chef Malcolm is now back on AFC’s Back to the Streets 2.

Chef Malcom Goh & host Tham Zher Peen (lower left) for AFC’s Back to the Streets

The show features chef Malcolm and Zher tracking down and replicate Malaysia’s outstanding street food at the BERJAYA University College of Hospitality kitchen, which was also where we had this dinner.

For more information of the show, check out asianfoodchannel.com/show/back-to-the-streets-2

roasted portobello with smoked garlic vinaigrette
roasted portobello with smoked garlic vinaigrette

We started the night with roasted portobello pave with garlic vinaigrette, mushroom tortellini with tomato fondue and herb salad. The portobello fashioned into a cube and was one of my favorite items from the whole night, nicely balanced by the freshness of salad and the more subdued taste of tortellini. Very nice.

salmon mi-cuit with pickled beets, cauliflower mousseline
salmon mi-cuit with pickled beets, cauliflower mousseline

Second course was salmon mi-cuit with pickled beets, cauliflower mousseline, potato chips and spiced butter sauce.

Mi cuit roughly means half cooked in French, which is a fine preparation method for salmon with its delicate texture that tends to become tough and harsh when overcooked. The accompanying pickle and potato chips compliment the fish well.

sous vide chicken with crispy skin, creamy leak stew
sous vide chicken with crispy skin, creamy leak stew

Third course was sous vide chicken with crispy skin, creamy leak stew, golden potatoes and red pepper emulsion.

Sous vide is a method of cooking where meat is sealed in a vacuum packed plastic bag, then dipped in a a water bath with accurately regulated temperature. By cooking chicken this way (which I didn’t realise then), chicken breasts remain moist while fully cooked to the internal temperature of 165

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