Bistro à Table

WHY GO

Quality modern French cuisine holds court in this intimate chic restaurant. While it may be a tad difficult to locate this little gem, it’s well worth the effort.

TATLER TIPS

Isadora Chai the chef-owner and her team serve up an à la carte and two dégustation menus (either four or five courses) of modern French dishes showcasing top-flight produce.

Try the coddled maple syrup egg with crouton dust and fleur de sel to start, a glorious blend of sweet and savoury. Another recommendation: the duck rillette is the kitchen’s take on contemporary Peking duck served on a slider of brioche. For mains, the winter Hokkaido Wagyu sirloin impresses with its flavour. Accompany it with truffled mash and steamed French beans for subliminal enjoyment. A generous serving of risotto with Langkawi tiger prawns is equally as accomplished in its preparation and presentation.