Tucked away at the corner of a secluded row of shoplots in SS17, Bistro à Table might look unimposing to passers-by; yet it is anything but ordinary. This cosy nook is owned by Chef Isadora Chai, a Marketing major with an insatiable passion for food, life and her five Rottweilers.




The innovative chef switches up the menu once every few months, so that patrons are always in for a gastronomic experience whenever they visit, making it a perfect dining spot for those who love one-of-a-kind concoctions.

APPETIZER

The only permanent fixture on the ever-changing menu is Chef Isadora Chai’s Signature – Maple Syrup Coddled Egg with Fleur de Sel and Crouton Dust – which we decided to try. Within the shell was the splendid blend of sweet and savoury flavours, comprising of a well-executed soft boiled egg, maple syrup and hand-harvested sea salt, brought together by the crunchy texture from the crouton dust.

MAINS

Our next dish arrived and with it, so did the crowd. We ordered the Japanese Tarako Spaghettini with Hokkaido Scallops and Shredded Squid. As non-creamy pasta fans, we would be the first to admit; we are now converts. Each strand of spaghettini was generously coated with salted cod roe, a glorious mix of creamy and briny with every forkful. The enormous scallops were the star of this dish – Incredibly fresh and perfectly pan seared, juicy on the inside.



We also sampled the Pan-Seared Market's Best Catch with Roasted Cherry Tomatoes & Lobster Bisque. The fish was spectacularly seared to crispy skin perfection, before it is dipped into the frothy decadence of the lobster bisque. The hybrid of textures is what makes this dish outstanding – Tender, flaky fish coupled with velvety mash and decadent broth of crustaceans.

DESSERT

However, the dessert was the main attraction that stole the show.

Imagine a world where all things bitter and sour could be sweet… Magical? Maybe. Impossible? Not in the least.

Introducing the Mind Screw, a sugarless pineapple roulade with Sarawakian pink pepper tulle, green apple ice cream and mango puree.



The beautifully plated sweet course arrived and along with it, a set of instructions. In our conversation with Chef Isadora later that night, she regaled the inspiration for this brilliant edible masterpiece. On a trip to Sweden some years back, she discovered the Miracle Berry in a local pharmacy and learned that it was used as a natural sweetener for people with diabetes. Her background in science, when paired with her creative culinary genius resulted in a (as it is called) mind-screwing dessert.




We were asked to first taste the mango purée and the green apple ice cream. There was a hint of natural fruity sweetness to both, with a tinge of tartness for the ice cream. Next, we were requested to lick the lemon wedge and as we should, our faces crinkled at the burst of acidity. We were then invited to suck on the miracle berry lozenge until it is completely dissolved. A wee bit of patience is necessary, but it was worth the (slight) wait.

Once the lozenge dissipates, we were asked to lick the lemon wedge again, and the sharp taste was replaced with utter sweetness. In fact, it tasted like orange and we ended up chewing through the entire slice. It also heightened the dessert's natural flavours, minus the calories. The simple science behind this interesting dessert might not be a miracle, but I daresay, it is nothing short of god-like.

CONTACT DETAILS

Address: 6 Jalan 17/54, Petaling Jaya, 46400, Selangor.

Tel: 03 - 7931 2831

Opening hours: Tuesday to Sunday, 6.30pm - 11pm.


*Author's note: This piece was originally intended for my little space. I only realised much later (read: after we've polished off our food and wine) that we've already covered a review for this place (with a different menu then). Never one to waste a good recommendation, I took the liberty of sharing it here on my personal blog.