Sunday, June 12, 2011

Bistro a Table

Bistro a Table: Round Two. Earlier entry: June 9.

Tarragon chicken in house-made duck stock stew. Fowl play is fair game when it hatches a result like this. But first, think of the blandest chicken stew you've ever had, with stringy meat dripping in dishearteningly watery sauce. What you'll find here is the complete opposite, thanks to a decadently flavorful, mop-it-all-up gravy.

It's rare to see a restaurant where even the side dishes should be sampled. Bistro a Table's house salad may be a garden-variety recipe, but these leaves are irreproachably fresh and crisp, tossed in a light, tangy vinaigrette that makes each bite a tasty one. Even better: the steamed French beans, spattered with crunchy hazelnuts.

Most of Bistro a Table's one-page menu has stayed the same so far. After running out of options, we've re-ordered a few of our favorites, such as the Caesar salad soup with duck prosciutto & egg. Know how some things taste terrific the first time, but less so on subsequent occasions? Mercifully, that's not the case here.

A study in contrast: steamed veggies with herb butter for the weight-&-cholesterol watcher, juxtaposed with truffle mashed potatoes for the hedonist that lurks within all of us.

Boston lobster & sea urchin linguine. This swing-for-the-fences recipe gets increasingly indulgent at Bistro a Table. In the beginning, slipper lobster was the crustacean of choice for this pasta. But then, chef Isadora Chai started using scampi instead. Now, it's Boston lobster!

Another repeat: coddled maple syrup egg with crouton dust & Fleur de Sel. Anxious to slurp this up, my hands must have trembled while snapping this shot. The image may be blurry, but thankfully, the taste remains very much vivid in our minds.

Gruyere souffle with slipper lobster bisque. In the weeks to come, Bistro a Table will launch special themes on selected days: degustation dinners on Mondays (reservations required), singles meet-&-mingle sessions on Wednesdays (sure to keep the restaurant's communal table lively) & weekend brunches (let's hope there's lots of bubbly!).

Aussie 220-gram grain-fed Black Angus (marble score 7-8) with horseradish whipped cream. Totally the tummy-filler; customers with small appetites will feel like a python that swallowed a cow after finishing this nicely prepared steak.

Patient people will receive their just desserts. Having enjoyed the alcohol-soaked tiramisu on a previous evening, we were curious to try the "deconstructed" version this time. A little less thrilling, but teetotalers and designated drivers will likely be grateful.

Dragon fruit & coconut pavlova with candied ginger. Here's a paradox: we're indifferent about dragon fruit, we loathe coconut, we have mixed feelings about ginger. So how come this tasted like the perfect pavlova? Pure and delicate in flavor, without being too tart or too sweet, but luxuriously soft in texture.

Chocolate fondant with vanilla creme anglaise. Comfort food for cake lovers; warm, chocolatey creaminess, not cloying at all. We can scarcely wait for future visits here.

Chateau Peyruchet Blanc.

Chateau Peyruchet Rouge 2008.

Terrazas Malbec 2009.

Bistro a Table,
6, Jalan 17/54, PJ Section 17,
Petaling Jaya, Selangor.
Tel: 03-7931-2831
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  1. Wow! This is like the best restaurant there is in town currently?? Taking the award for best restaurant first half of 2011?

  2. The food looks delicious. Seems like a nice place to dine. What're their business hours?

  3. tng: i think my top three favorite new restaurants so far in 2011 are hanare, casbah and bistro a table! i can't decide which of the three i like best, since they're all so different! heheh :D
    chong: so far they're only open for dinner, the usual 630pm-1030pm on most evenings, but closed on mondays for private events and degustation menus by reservation. one plus point: parking at night here seems to be a breeze (and it's free) :D

  4. whoa, all of the dishes look damn appetizing! especially the lobster and sea urchin linguini ... omg must go and try!

  5. Singles meet-&-mingle sessions? Well, that's always a reason for you to return, my friend. My guess is that some participants might just swing and saunter over your way (despite whatever the organizer's original intentions, ahem).


  6. timing: oh yeah, that pasta is one of the chef's signature dishes! and the priciest item on the menu (around RM132++, i think), but it's loaded with lobster meat and uni, so the price is fair =)
    lfb: you are too kind, my good sir! the only reason they might come over is to share the bottle of wine that might be prominently placed on my table (they might swing my way, but not swing THAT way, ahem) :P

  7. lfb: u mr optimist, me mr realist (i even used to own a t-shirt that said 'mr realist') :D

  8. I'm a REAL... Optimist? Hehe.

    P.S. Wasn't our MHS rag mag called The Optimist or sumthin'? :D

  9. lfb: yes it was, and it was indeed a rag. unlike our dignified publication, The Franciscan :D

  10. One's a rag mag, the other's a fag mag? Fags being ciggies, of course, I think... :P

  11. lfb: the only thing both mags shared in common was they had green covers, i think. and as kermit the frog would say, it's not easy being green :P

  12. Whoever decided the covers had to be green, I wonder?

  13. Lfb: actually green was the natural choice for the Franciscan, since the Alma mater's official colors are green and white. As for the optimist, well, they were probably just copycats :p

  14. looks like a hit and miss restaurant here.

  15. Eiling: actually I think it's all hits! (or maybe my descriptions were a bit confusing, yikes) :D

  16. OK. I must find time to get here.

  17. Baby sumo: they're open on Saturdays and Sundays too, so it's quite convenient =)

  18. Green and purple are our school colours lah. (Not especially interesting choices of colours, but still...)


  19. lfb: purple?! so tragic :P

  20. had the most amazing stuffed quail there last night. never knew that such a tiny bird could be so flavorful. perfect roasting (actually slightly under) rendered the meat so moist. definitely will go back for more!

  21. sukamakan: glad to hear you enjoyed it. the quail is certainly interesting ... well-seasoned and savory, and stuffed with something or another! :D