Bistro à Table

WHY GO

Chef-owner Isadora Chai serves a parade of innovative, French-inspired dishes that appeal to both the eye and the tastebuds.

TATLER TIPS

Overall we had a terrific meal, with appealing dishes, top-notch ingredients, attractive presentation and plenty of technical skill on show.

• Start with the Avruga caviar cold pasta with soy, mirin and white truffle oil. The dish is well thought-out, ensuring that the ingredients complement each other in every bite.

• The Boston lobster spaghettini with vermouth and cognac veloute is a sound delectable choice.

• Savour the Japanese summer Kobe beef, which is showcased in all its glory with mere sea salt.