Bistro a table is among the few restaurant in Kuala Lumpur which serve souffle, a dessert which looks so gloriously good due to its height and look so light. Above is their copyrighted Ode to Newton which is a vanilla souffle with custard and hot ginger drink top with some lemongrass ice halve with nutmeg ice cream, the ice cream is suppose to drop into the hot ginger drink once we are done eating the souffle. around RM38

I like all the items individually, and not together, the souffle and cream are nice on its own, mixing them together make it slightly wet and mushy. Whereas the ice cream and ginger drink are good on its own as well, mixing them both together just make it into a lukewarm gingery milky drink which is not too appetizing.

top view

After eating my second souffle in Bistro a Table, first i had in Augustin Restaurant, Ho Chi Minh. Above my first try making it using souffle recipe for 2 pax by Eugenie Kitchen.

Some adjustment made, not having milk, i use whipped cream substituting some of it with water. It turn out quite good, rising high. Success!

Address: Bistro a table
6 Jalan 17/54, Seksyen 17,
46400 Petaling Jaya, Selangor
Contact: 03-7931 2831

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Sarah May Low

My first YouTube video!

Ingredients: (adapted from recipe taken from Poires au Chocolat)

135g quick cook oat (half of it blitzed to oat flour)

around 25 – 35g of ground almond (just because i have lots of ground almond lying around)

1/4 tsp sea salt

50g unsalted butter

1 Tablespoon maple syrup

75ml boiling water

oat flour (blitzed from oat), quick cook oat and sea salt

making brown butter

add butter and maple syrup, mix well then leave for 1 of 2 minutes to rest

Roll it out to 2 or 3 mm thin, bake for 15 – 20 mins

A healthy and not bad tasting biscuit to use up quick cook oat, just right for mid-day snack in the office

This has got to be the cheapest 3-course meal one can find in Mid Valley Megamall. Choose any main course, any drink and any dessert for only RM 12.90 nett!

Main course choices

More main course choices

Above are non-gelato dessert choices, else can choose any flavour of gelato available. For chocolate gelato flavour, I prefer their Choc & Nut over Intense chocolate. Their durian flavour is not bad as well, made with REAL durian pulp! Some food bloggers rave about their mango yogurt flavor, gotta try it someday.

Our drink: from left: Iced mocha, Ice coffee latte and Ice chocolate

Colleagues’ Pesto spaghetti, not greenish enough and looks creamy, i would prefer a more authentic one with more greenish pesto.

My green curry chicken with kurma rice, quite nice and lots of chicken pieces

Aglio Olio with prawn

very big portion of chicken chop

Colleague’s Lava chocolate cake with strawberry and blueberry!

They are making gelato with liquid nitrogen, red velvet cake shown above is one of the dessert choices

lemon cheesecake gelato, intense chocolate and durian gelato

Hurry for this very value for money weekday lunch / dinner promo, 3 course meal only RM12.90 They are not sure when this promo will be until, so hurry up

Address: Nbrew

Lot F-074A, 1st Floor,
Mid Valley Megamall
Lingkaran Syed Putra,
59200, Kuala Lumpur

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Eat your heart out

Chocolate pastry shell recipe from a recipe book: Canadian Living cooks (Page 30 Chocolate Butter Tart)

Light Cheese Cake filling from 孟老师 Pie Recipe book Page 80

The Chocolate pastry is very nice, make for a crispy nice chocolatey treat. Good to note there is no egg in this recipe.

Recipe for tart pastry

Chocolate Shells:
Dry:
183g flour (some recipe state could substitute 45g with rice flour for crispies shells)
43g cocoa powder
103g cold butter
1/4 tsp salt
Liquid: (mix below and add ice water till 75ml)
1 egg yolk
1tsp vinegar

Filling recipe

Pie pastry rolled out

Without pie weight, gotta improvised with 50 cents coin works pretty well

with some leftover pastry, enough for 4 small tart, above are par-baked pie shells

Par-baked shell

Baked for around 10 minutes in 190 Celsius till water evaporated, then glazed with some whole egg mixture and bake in 170 – 180 Celsius for further 10 – 15 minutes till 80% baked and shiny like above

making light cream cheese filling

Bake in 180 – 190 Celsius for 20 minutes

baked, for these little tarlet, the cocoa bitterness of the tart shell really overwhelmed the cheese filling , it works better to be baked in bigger tart as below so that the ratio of shell over filling to not too high

Beautiful looking light cheese tart, the shell has no sugar and has the bitter cocoa powder aroma.

It was a Groupon or the like deal for eat all you can in China Treasure for RM47 instead of normal price of RM92++

Overall, it is great once in a while thing to have a very filling dinner, to over-indulge.

All you can eat menu, one thing which i don’t really like it that 1 portion of the food is equivalent to 1 portion for each diner on the table, you can’t really order a smaller portion even if some of us not wanting to eat a particular dish, but it does make sense that they don’t want to have extra work of having to cook multiple small portions …

crab meat soup with dried scallop, this is quite good, we order this twice

japanese octopus with jellyfish, normal

fresh and yummy poached prawn with lysium berry (ie goji berry)

prawn with marmite sauce, prawn with chili and garlice sauce, okay for me, prefer the lighter taste poached ones

baked fish fillet with cereal and oat

venison with black pepper sauce

salt and pepper white bait, addictive small bite

claypot beancurd with peanut

steamed red talapia with minced ginger, not bad

squid with chili and cashew nut

HK Choy Sum with garlic

roast duck ‘HK’ style, this is bad, as in some weird smell, of meat with with slight blood tinge, maybe it is a hint that we should stop ordering

pancake with red bean

salted egg yolk custard pau

Address:
Sime Darby Convention Centre, 1A, Jalan Bukit Kiara 1
Kuala Lumpur 60000

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