Bistro à Table @ Section 17

I think it’s a bad thing that Bistro à Table is only a stone’s throw from our place. The temptation to eat there is just too great, and I feel no remorse when I say that I might actually be dining there again tonight, with my parents and the husband. The last time I came, I was swept away by the Australian Wagyu which had an insanely high marbling score of 9. The slab of meat was so riddled with fat, it was ridiculous.  But, as I say, if you’re a Wagyu addict and you have the cash to support your habit, you will love the ones they serve at Bistro a Table. Like any decadent pleasure drug, the meat is priced according to weight and country of origin. And like any decadent pleasure drug, the more you pay, the better the high. This Australian Wagyu had a nice balance between beefy, mineral flavor and pure, unadulterated fat. Very, very good indeed. So what did I do with my 400gm slab of Wagyu meat cooked medium rare? I shared it with a friend, of course. I mean, it was way to huge for one person alone. Served with a scoop of mashed potatoes and horseradish whipped cream, this was one killer sexy steak. Even till today, I am not sure what possessed me to complement my Wagyu steak with the equally rich (and tasty) starter of Grand Marnier Duck Parfait served with Cornichons & Caper Berries. But, am I complaining? No. No, when it comes to food, one can never have too much of a good thing. Just keeping going.

The Duck Cassoulet is something I will be dining on tonight, with my folks. I already made a mental note of it. Too much Wagyu will kill you, so I am opting for the far lighter duck cooked as a hearty stew. I love the way the duck meat falls off the bone and the soft bed of beans it is cooked on is just fabulously creamy. Err, did I say healthy. Well, less fat, possibly;)

The first time I ever dined here, Isadora chided me for not trying her desserts. This time round we ordered 4 out of the 5 listed on the menu. The woman can stop complaining now. The Terribly Alcoholic Tiramisu, was well, terribly alcoholic. Very nicely done  – really struck a chord with the alcoholic in me. Also a big hit was the Chocolate Fondant, the Dragonfruit and Coconut Pavlova,  as well as the Kaffir Lime & Lemon Tart. I don’t know about my dining companions but I liked all the desserts.

Since we were a company of 6 persons, we actually tried a fair number of items on menu. Here are some of the dishes we ate..

Grand Marnier Duck Parfait with Cornichons & Caper Berries RM19

Australian Wagyu (Grade 9-10) with Horseradish Whipped Cream (RM100/100g)

How would you like your steak..?

medium rare.. medium rare!

Duck Cassoulet RM48

Scampi & Shellfish Bouillabaisse with Rouille (Fish Stew) RM58

Pan-seared line-caught Barramundi with Summer Vegetables RM48

Another form of duck, not on the menu

Gruyere Souffle with Slipper Lobster Bisque RM35