Bistro à Table

Description:

• Local chef Isadora Chai's exquisite creations are reason enough to leave the city for the quiet residential area of Section 17, Petaling Jaya. French-trained Chai churns out experimental flavors that are a sheer treat for the palate. The menu displays mod-French dishes adapted with Asian-inspired ingredients not typically used elsewhere. Your palate is invigorated through unforgettable dishes such as maple syrup egg with asparagus spear and crouton dust; duck liver parfait with cornichons and caper berries; the eight-hour-cooked duck confit with lentils, beetroot orange salad and candied kumquats; and hillside lamb rack with pink pepper jus and savoy cabbage. Desserts get just as much attention from the chef. Imagine treats like kaffir lime and lemon tart; apple tart tatin with Mexican vanilla ice cream; chocolate mousse with milo and hazelnut praline; and white jasmine tea and champagne poached pear in sabayon-like cherry cream. It is haute cuisine dished out in humble surroundings, with suspended bulbs and French prints plus a central common table that seats strangers together. The menu changes according to what's freshly available.
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