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2014-12-16
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At the spot where I had celebrated my birthday with a bunch of close friends 2 years ago, Chef David Lai, the man behind Bistronomique and On Lot 10, took over the place and turned it into his new hideaway around the corner of Hollywood Road.We were seated at the hidden private room at the back. It was nice to stay away from the crowd but still being able to enjoy the vibe.Bread was served before we placed our orders. Better if it came out warm. The server was quite keen on giving recommendation
We were seated at the hidden private room at the back. It was nice to stay away from the crowd but still being able to enjoy the vibe.
Bread was served before we placed our orders. Better if it came out warm. The server was quite keen on giving recommendations on the menu, which changed weekly.
We had Frog Legs Fritter Provençal to begin with. Provence sits in the region of South Eastern France near the Mediterranean sea. With an emphasis on herbs and vegetables and spices, the frog legs were prepared with an intense amount of tomatoes and herbs to further enrich the fragrant flavors. The frog leg drumsticks were succulent and meaty, which were nicely coated in crispy batter and it was awesome when served with a mixture of the sauce and the rich egg yolk in the middle!
Frog Leg Fritters
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Another signature dish was Tripe Gratin. The aromatic tomato sauce was slightly spicy, which was cooked with the tripe strips for a few hours which were left with a melting texture.
Tripe Gratin
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The Spaghetti alla Bottarga was decent, that the thin sheets of dried roe made the pasta more flavorful. Would be better if the pasta was a little less dry.
We tried Daily Fish in bouillabaise. This was my least favorite dish of the night. It was not the typical bouillabaise we usually preferd. The stew with rouille was more salty and slightly bitter. The fish was actually rather tender, but since we were not particularly fond of the broth. This was the only dish we could not finish.
We decided to end the dinner with its Chocolate Palette.There was a thin crust layer that was made of crunchy chocolate cookie crumbs. The top was so devilishly cream and rich for its chocolate ganache, which engulfed the cake with distinctive dark chocolate flavors.
Chocolate Palette
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It was a simple bistro style French dining experience with down to earth ingredients and nicely cooked comfort food. It was a promising new restaurant in the neighborhood, and I guess it would not be long before we visit again.
张贴
