Third Culture Dining — Restaurant in George Town

We saw this restaurant in the in flight magazine on our Malaysian Airways flight and the write up sold it to us so decided to try it. I was expecting amazing things but the whole experience was quite strange. The location was in a residential street and looked like it was a house. The restaurant interior was sparse and old fashioned - the photos actually do it justice.

The wine list was quite limited which was fine as it had my favourite NZ Sauvignon Blanc. I therefore ordered this and was told they didn’t have any. They offered 2 other white wine choices, so I opted for one of those but it was warm. I therefore waited for this to be chilled before I could enjoy it.

We opted for the 3 course set menu. The food was nice on the whole and was tasty and nicely presented. However my main course was very fatty, which I know you can get with braised beef, but the majority was inedible which was a shame as the broth it was served with was v tasty. The bread to accompany our second course tasted stale which was also a shame as it would have been lovely to soak up the juices. Most of the items on the menu had a supplement which I chose to have for my 2nd course by adding prawns (for which I received 1 prawn).

Through the whole meal the staff stood and watched us while we ate. I know it would be so they could be there to offer assistance if we needed it but it was very off putting. It made it more awkward as we were the only ones in there. (2 people left half way through our meal) Maybe some background music would have helped.

I thought the price tag was very high RM800 was what it was. Service was automatically added on too. To not have chilled wine and offer stale bread just shows a total...

A true hidden gem.

From the first course of pumpkin soup and garlic toast, you sense a knowledgeable and deliberate hand behind the dish that exuded subtlety and finesse. The photos of her experience with the world masters only confirm that you are in such masterful hands.

The duck had a slightly firm texture that cut easily, paired well with a sweet tangy glaze. The mashed potato was a small portion but the rich flavors made up for it. The watercress salad provided the herbal foil to cleanse the palate after each bite of the rich sweet duck. Not a single morsel was left at the end.

The Seabass had a firmer than usual texture due to some aging, according to the chef. My partner could not stop being effusive about his dish especially the crispy skin and lemony butter sauce. Like me, he devoured every drop on his plate.

I finished with a scoop of chocolate ice cream that had dark chocolate notes that sang to me. My partner seemed satisfied by his vanilla version.

I walked out of the place riding on the lingering sensations from this meal, which a good refined french-inspired one should carry. The chef has a clear vision, and I see this place going far.

A small place with only 4 tables, hence, reservation is...

Sometimes there are experiences you don't expect, and the dinner my wife and I have just had recently there is one of them. Everything was so different from what we're used to that we still can't believe it. From the outside, the restaurant doesn't look like a traditional restaurant, as the entrance is so individual and reminiscent of a private home. The welcome on the porch is also so personalised that it looks like nothing out of the ordinary. The dining room itself is more reminiscent of an elegant guest house. In short, it's almost as if the lovely chef Sue, who deserves all our compliments for her perfect French, were welcoming us into her home. As for the cuisine, what can we say other than to praise it. Everything was absolutely delicious and perfect for our tastes. Let yourself be tempted by the superb foie gras and the 21-day-old local duck. Two marvels. Only one regret: having to leave after such a discovery. However, a desire very quickly compensates for this regret, that of returning. Once again, a big thank you to the hostess, la Maîtresse des lieux, la remarquable cheffe Sue, and her team, who took such...