PUBLISHED September 4th, 2013 04:00 pm | UPDATED April 14th, 2016 05:31 pm
Whether it’s lunch with an old friend or a casual date night meal – Bistro Du Vin is amongst the top favorites for diners with a midrange budget. Their motto: serving delicious, hearty food in a laid-back setting – where diners can enjoy good food without having to pay for the frills of fine dining. Yet you can be sure that you get an authentic Parisian experience, from the French artwork hanging from the Burgundy-hued wallpaper to the Thonet chairs on the classic checkered tiled floor. Keen to stay true to its name and authenticity, the wine list only offers wines from France, but thankfully you don’t get authentic French service, waiters here are pleasantly polite and non-stuffy.
Chef Dalton Fong’s specials are written on the big chalkboard in the middle of the restaurant, which change according to season, popularity and the Chef’s inspirations. Be sure to call to check before heading down to avoid disappointment. And before you start ordering everything off the board, don’t forget the regular menu which holds classics like the Duck Rilette and Pork Pate, once a Chalkboard Special but now a dish that has withstood the test of time and taste. A former Sous Chef at sister restaurant Au Jardin, Chef Dalton and his team occasionally sail the high seas in search of new culinary experiences to take home. How exciting, I thought. Many of the current specials are inspired by a recent trip to the coastal region of Normandy, each with its own story. Ask the Chef the next time you’re there – it makes a difference to know that your food came with a little adventure!
The Omelette Souffle with Ratatouille Puree ($16) is Chef’s rendition of the famous Omelet of La Mère Poulard on the island of Le Mont St Michel. I remember my trip to the Northwest coast of France, where a visit to the UNESCO-listed World Heritage Site was touted as a must. The sight of the magnificent abbey towering in the misty distance surrounded by muddy marsh is indeed a sight to behold. Unfortunately bad weather and swarms of Japanese tourists saw me beat a hasty retreat off the island, without sampling their culinary offerings. Even if I did, I don’t know if I would have gone for the Omelet though. At a ridiculous $45 per 100g for just eggs, it would have seemed more like a touristy gimmick to me.
Chef Dalton has made it a little more affordable. The unconventional preparation of the omelette sees its yolks and whites cooked separately, such that it resembles more a soufflé than a traditional omelette. Light foamy texture was indeed like a soufflé, though taste reminded me of a too-oily fried Orh Luat (Oyster) Omelette. However that pool of ratatouille puree it was sitting in, now that…I was a fan of. So delicate and light that it instantly disappeared on the tongue, I’d vote this as a dip to mop up with bread.
The Seafood Choucroute ($44) is a French specialty that pairs sauerkraut and seafood (mussels, clams, prawns, john dory, squids, octopus, rock fish and baby potatoes) poached in a rich cream broth. Inspired by a restaurant in the sleepy town of Honfleur – known for its apples, butter and cream, Chef Dalton dutifully loads up on the dairy which mellowed the tanginess of the sauerkraut and brings everything together. Be sure to visit on a day when the restaurant gets its seafood delivery though – the freshness and availability of the ingredients are vital.
The Peppercorn-crusted NZ Tenderloin with Handcut Potatoes in Duck Fat ($44) was the Chef’s go at the classic Steak au poivre found in every French cookbook. Tender to the point of mush, the 200g chunk of meat was seared and roasted to a perfect medium rare. The peppercorn crust gave a textural depth of flavor to the meatiness of the beef. Though it could have used a more heavy hand with the salt, the pool of velvety mushroom gravy it was sitting in came to the rescue.
Dessert came floating in yet another moat – the Floating Island is a slice of firm meringue with Crème Anglaise & Pink Almond Dragee ($12). A meringue but not quite, it was pretty strange, feeling somewhat like a marshmallow balloon on the tongue. But thankfully it didn’t have the characteristic saccharine of a meringue, leaving you to enjoy it with the sauce. The custard is thick, sweet and bespeckled with vanilla pods. Yummy.
Good French food at decent prices and ambience to beat, Bistro Du Vin sees regulars, locals and expats alike, coming back like there’s no tomorrow.
Written by M.
On this occasion, the meal was compliments of Bistro du Vin.