Wednesday, September 7, 2011

Bistro42

Revised name, revamped menu: T Forty Two at Bangsar Village has become Bistro42 _ possibly The BIG Group's crown jewel as far as food as is concerned.

The selection is more decadent and delightful than before. This melted goat's cheese on toasted brioche with hazelnuts & honey tastes as warmly glorious as it looks. A Breakfast of Champions indeed, available all day long.

Among Bistro42's slew of heavy recipes for hearty eaters, the coq au vin might wallow comfortably in a Parisian bistro. This superbly seasoned stew comprises half a chicken _ roasted, then slow-braised in white wine with shallots, mushrooms, smoky beef bacon & ciabatta chunks.

Scallop & prawn omelet with lobster bisque sauce. Sadly, prices here have shot up, commensurate with the caliber of the cuisine. This omelet is the most expensive starter at RM39.90++, but that's also how much the cheapest main courses cost.

Baked orecchiette with lamb meatballs, sausages, Mediterranean spices & fresh mascarpone, feta & mozzarella. Diners will require caloric carte blanche to consume this hefty pot of pasta, swollen with cheese & carbs at their most weight-threatening.

Fight flab with Bistro42's spring salad, aptly described on the menu as "a riot of colors" with edible flowers, veggies & chopped nuts in ranch sauce. The dressing is less than ideal, but the carrots, cauliflower & legumes are as guilt-free as it gets.

The piece de resistance: an astonishing pear-&-avocado salad, tossed with arugula, white balsamico, shaved parmigiano-reggiano & toasted pine nuts. One of 2011's most delicious salads, raising the bar even higher for The BIG Group.

"Run, run, as fast as you can, you can't catch me, I'm the gingerbread man." That childhood refrain popped in our mind as we carved up this spiced pineapple tart with gingerbread ice cream. Desserts here always leave us smiling.

Mont Blanc, essentially pavlova with marron ribbons encasing ferrero roche candy. This might look unappetizing, but the combination of chocolate & chestnut-flavored cream with crisp meringue was a triumphant textural treat.

Lychee jelly & elder flower pannacotta, a silky-smooth, cool concoction with beautifully fruity & floral flavors.

Mocha & blackcurrant marshmallows. Could marshmallows be the next macarons?

Bistro42's specialty cocktails comprise fascinating tea-based mixes. Here are the Elder Chamomile Flower (gin, chamomile tea, elder flower syrup, lemon juice) & White Sangria (rum, white wine, cointreau, lemonade, mixed fruits).

Oolong Mojito (rum, lime, sugar, mint leaves, oolong tea) & Watermelon Mar-Tea-Ni (vodka, green tea, watermelon liquor)

Peppermint Appletini (vodka, peppermint tea, apple juice) & Lemon Meringue Martini (vodka, limoncello, sugar, fresh milk, lemon juice).

Bistro 42,
Bangsar Village, Kuala Lumpur.
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19 comments:

  1. Didn't have the chance to try T Forty Two... and it's replaced by this now. The food certainly looks fancy.

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  2. Could marshmallows be the nx macaron? hhmm I wonder too! :)

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  3. chong: you're in luck! bistro42 is even more marvelous than t forty two! the food here absolutely exceeded expectations :D
    rebecca: maybe, but only if there are interesting marshmallow flavors, like wasabi, heheh =)

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  4. it would be interesting to have a shop selling all kinds of marshmallow flavors! i am looking forward for tofu flavored marshmallow

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  5. Michelle: yikes! Marshmallows that taste like tofu would certainly be strange. Though I'd list in under the "acquired taste" category, heheh :D

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  6. I have to agree - the selection looks more decadent than ever. The brioche in particular looks like a sexy bite. This looks like a bistro Parisian vampires wouldn't mind being caught dead, uhm, undead in... ;)

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  7. You had me at edible flowers! :D (Does it feel strange eating flowers? I think I would feel like a goat or something :S)

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  8. Only visited T forty two once during Mr Mah's birthday, maybe should revisit again to try this new menu.

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  9. wow, everything IS super decadant!! melted goat's cheese on toasted brioche with hazelnuts & honey sounds like comfort food .. so nice!!!

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  10. The marshmallows here look like they have texture of a mochi.

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  11. wah all the food here looked so rich. I might not be able to stomach all of these! but they looked good.

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  12. Nay to marshmallows! You know which next age-old-confectionery-item-turned-haute-cuisine I'd gun for? LAMINGTONS! Both cherry and chocolate- flavoured ones, or even better, a combo jumbo version!

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  13. kenny: absolutely! now if only this bistro would keep vampire-friendly hours. last orders are at 9.30 p.m. ... way too early for any self-respecting bloodsucker! :D
    wendy: it might feel strange if we were eating only the flowers, but combined with the veggies & the ranch dressing, the flowers tasted like regular raw salad leaves. and they were aesthetically very pleasing! =)
    ckiong: yeah, and can also get drunk on cocktails! but don't wait so long until mr mah's next birthday before you return here! :D

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  14. ciki: yeps, what a way that would be to kick-start the day! heavenly stuff, definitely :D
    baby sumo: heheh, their texture is somewhere in between soft and pleasantly chewy ... but not really sticky =)
    eiling: yeah, the main courses should be shared, since the portions are heavy and the ingredients are indulgent! :D
    min: i must confess, i haven't fallen for the charms of lamingtons yet, but i'm game for it! i want them fluffy yet creamy though! =)

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  15. Love those bright colours of the Spring Salad!

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  16. pureglutton: yeah, the colors are so vibrant and vivid! :D

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  17. The melted goat's cheese on toasted brioche with hazelnuts & honey looks AMAZING.

    Btw loving your comprehensive (and very organized!) blog :) x

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  18. fatfish: it tasted amazing too, heh! :D and thanks very much for your kind words. appreciate it =)

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  19. the smoked duck breast with pan seared foie gras was horrible. The meat was to dry and all I could taste was the smoked tea. The vein wasn't removed from the sauteed foie gras. And the foie gras did not taste like the one I had in France.

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