Bistro a Table: Restaurant Review
Back to Bistro for the umpteenth time. We’ve lost count of our visits.
Cream Of Celeriac
Can you smell it? Cream of celeriac with freshly shaved black summer truffles. One word: wow.
Seared trevally with black truffle jelly & parsnip puree. A fish that features the meaty texture of sea bass & the sweet taste of pomfret. Thrillingly presented, like a UFO of cooking, topped with a slice of jelly & a sliver of truffle for earthy enhancement.
Foie gras & quince paste jelly terrine with champagne jelly, apple salad, gherkins & capers. We order goose liver terrine whenever it surfaces on any menu; Bistro a Table’s breathtaking interpretation ranks near the very best. Buttery, melt-in-the-mouth bliss.
Scallops with ginger cream & shallot veloute. Masterful, with exquisitely juicy scallops cooked somewhere between sashimi & seared.
Eight-hour-cooked duck confit, alongside accompaniments that complement the meat so well: puy lentils, beetroot orange salad & candied kumquats.
Kill the wabbit! Slow-braised rabbit in red wine stew with duck fat-roasted chat potatoes.
Grand Marnier Ice Cream
Grand Marnier ice cream, freshly churned on order with Chef Isadora’s new Pacojet machine. Three words: alcoholic ice cream. With the focus on “alcoholic” & “cream.”
Apple tart tatin with Mexican vanilla ice cream, another product of the RM18K PacoJet.
Chocolate fondant, version 2.0. This improved recipe is matched (in heaven) with concentrated milk ice cream (the PacoJet sure stays busy!) instead of vanilla creme anglaise.
Chocolate mousse with Milo & hazelnut praline. A smooth, sweet-talking player that seduces the taste buds with a dark, bittersweet edge.
Caramelized banana & coconut bavarois. Sugary stuff, with a fragrant, fragile lusciousness.
The Ultimate Hot Chocolate
The menu calls this “the ultimate hot chocolate,” more decadent-tasting than one might expect. A knockout end to a knockout meal.
Location and Contact Details:
Bistro à Table
Section 17, Petaling Jaya