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Quaint but Cramped
2014-12-31 6747 views
I heard that Le Port Parfume is run by the same people of the more far-flung Bistro du Vin, so want to try it. An early reservation was made. The bistro was at a tucked away location at Kau U Fong. Only two tables were taken when we arrived. The staff seemed to follow the reservations strictly. We were seated in a corner table of two where I’d to place my coat and bag on my lap, although the adjacent four-seated table was never filled throughout our meal.The brown décor has a cozy vibe, but the
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I heard that Le Port Parfume is run by the same people of the more far-flung Bistro du Vin, so want to try it. An early reservation was made. The bistro was at a tucked away location at Kau U Fong. Only two tables were taken when we arrived. The staff seemed to follow the reservations strictly. We were seated in a corner table of two where I’d to place my coat and bag on my lap, although the adjacent four-seated table was never filled throughout our meal.

The brown décor has a cozy vibe, but the tables and chairs were quite small and packed. The high ceiling helps to make the place look roomier. A handwritten chalk board on the wall serves as a playful wine menu. Many wine bottles were placed on the beams for decoration. The attentive staff works swiftly though allows much time for us to ponder the menu. We chose the eggplant salad, octopus omelette and catch of the day.

The eggplant salad included roasted tomatoes, romaine hearts, olives and eggplant paste. The dressing was too sour that it sometimes made me think of spoiled food. We thought the tomatoes were a highlight as they’re roasted to perfection and each bite was a refreshing burst of succulent sweetness with a hint of herbs.
Eggplant salad
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 The octopus omelette with chorizo came in a hot Le Creuset pan. The smell of fried eggs and fresh octopus was really good and appetizing. The chorizo added a punch of flavor and the dish was well cooked.

After quite a long wait the catch of the day was served with roasted mixed vegetables. It was a fully cooked red snapper with skin removed. The fish was fresh as the flesh was flaky and tender. However, after quite a number of gulps we couldn’t help judging it biased by Chinese palate. We think it’s unwise that the skin has to be removed with the scales upon roasting. The skin would make the dish much juicier. The delicate flavor and texture of the flesh around the fins were also lost as the fish was grilled. There was no seasoning apart from the lemon and fennel stuffed in the fish belly so we fetched salt and pepper from the empty table next to us. We came to enjoy the roasted vegetable very much as the roasting brought out the natural sweetness of the new potatoes and tomatoes. Anyways, it’s just my personal opinion. It’s unfair to judge Western cooking with Chinese standard.
Catch of the day with roasted mixed vegetables
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 We were fairly stuffed by then. The dessert menu was written on a cute chalkboard. We hesitated and chose banana tartin with lemongrass and ginger ice-cream rather than the pricey madeleine. The ice-cream flavor intrigued us. Upon a 10-minute wait a flower-shaped pie came with a sprinkle of grounded nut. The crust was not crunchy, but the ice-cream made the dessert interesting and rounded off the meal nicely.
Banana tartin with lemongrass and ginger ice-cream
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 The meal was not bad overall, but I’d rather try Bistro du Vin next time to see if they’ve enough space to live up to the casual, laid back vibe.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2014-12-15
    Dining Method
    Dine In
    Celebration
    Anniversary
    Recommended Dishes
    Banana tartin with lemongrass and ginger ice-cream