I have contemplated whether to write this post as most have been raving about French cuisine with Asian elements specially prepared by Chef Isadora Chai in her “hole in the wall” restaurant located in the most unexpected places -Section 17, Petaling Jaya. Read on and you’ll know why.
Having garnered good reviews in the past one year since it opened, Bistro a Table seems to have settled into an eating establishment. Clientele was a nice mix of well dressed couples celebrating special occassions, office crowds and families having their casual dinner.
We were here to celebrate our 8th Dating Anniversary few months back. Guess it is one of the many reasons to splurge on dinner now and then?
The Bistro is decorated with wood furniture and low hanging light bulbs. The decor has been very well thought out with those ceiling-to-floor curtains that give privacy for couples seated at the smaller tables on one side. The feature wall is decorated with frames of French-themed prints.
The chef’s signature starter, Maple Syrup Coddled Egg with Fleur de Sel & Crouton Dust (RM 16) is very well heard of. One is suppose to give everything a good stir by mixing in the crouton dusts and fleur de sel (flower of salt) to enjoy the sweet and salty taste with creamy texture. For RM16, it was truly an egg-stravegent piece of art.
French Onion Soup with Vanilla Ice Cream (RM 19). I am a French onion soup lover and chef’s rendition is the most creative I have ever seen. As the vanilla ice cream melted, it gave the soup a creamy finish.
KampungBoy ordered the Canelloni of Seared Scallops & School Prawns, served with lobster bisque and Indonesian Black Nut Tapenade (RM62). The cannelloni surprises with a burst of rich and briny seafood. With some lobster bisque Indonesian buah keluak tapenade in between, it’s an uncanny pairing: sweet, nutty, briny, and creamy all at once.
NZ Blue Cod with Lychee Puree and Fennel and Rosewater Vinaigrette Salad (RM 64). To my dismal, my cod fish did not taste very fresh! When we told the waiter he assured us that it was freshly imported and our order was indeed the last available piece for that day. I passed my plate to KampungBoy and he agreed—not a good sign.
We order coffee to go with our dessert but it was awful – diluted and served too hot.
Pomelo Pavlova with Chantilly Cream, Cassis Coulis and Kaffir Lime Leaves, RM 19 (copy-write).
It was amazing! The slightly sour pomelo bits complemented the sweetness of the crisp meringue base very well. And the kaffir lime leaves added a refreshing, zesty edge to it!
Ode to Newton (RM37) is another copy-writted dessert created by Chef Isadora. It is a two-part dessert made of a soufflé and a ginger-beer ice-cream float. The soufflé represents the anti-gravity in which one will take about 10 minutes to finish it. In the mean time, the lemongrass ice sheet will slowly melts and one will witness gravity as the cinnamon & nutmeg ice cream plop into the warm ginger beer.
The soufflé was incredibly light and fluffy; and the addition of candied ginger gave it a local twist. It is served with a small jug of crème anglaise, which is poured onto the cracked souffle before eating. The ginger-beer ice-cream float, tasted exactly like, well ginger-beer float. *served after 930 pm as Bistro à Table has just one oven and can only bake the soufflé after the main courses are ready.
Our dinner came up to about RM 280 that night. While the desserts clearly make an impression; we did not feel the same for the mains. We thought the portions were certainly on the mean side as well.