Bistro Léa — Restaurant in Kuala Lumpur

Review Headline: “Lea: A Little Paris Tucked Beneath the Kuala Lumpur Sky”

Full Review: If Paris is the city of light, then Lea is its culinary echo—nestled not along the Seine but beneath the star lit skies of Kuala Lumpur. Step into this understated gem and the city melts away; you’re suddenly in a charming arrondissement, where every dish speaks fluent French and every bite feels like a love letter from the Left Bank.

The evening begins with the chicken liver parfait—or as the rest of us call it, pâté. But don’t let the humble name fool you. This dish is a masterpiece: smooth, rich, and impossibly indulgent. It’s the kind of food that makes you pause mid-bite, close your eyes, and whisper a silent “merci.”

Next came the Soupe à l’oignon, a dish that in lesser hands could be forgettable, but here, it’s elevated to greatness. The broth is deep, almost orchestral in flavour, with caramelised onions playing first violin and molten Gruyère taking a bow at every spoonful. It’s not a warm hug—it’s a full-blown aria in a bowl.

Then, the Canard à l’orange—rosy-pink slices of duck breast, cooked with exquisite control, served with an orange sauce so vibrant, it could very well be sunshine distilled. Tangy, tender, and utterly unforgettable, it walks the tightrope between elegance and decadence with effortless grace.

And just when you think the evening has peaked, in comes the affogato. A modest-looking dessert, yes—but it arrives like a shot of romance from an Italian café smuggled into this French affair. The bitter coffee cascading over velvety vanilla is both a farewell and a promise of return.

And behind it all, the maestro himself: Chef Dimitri Rosli. His touch? Golden. His vision? Clear. His ability to turn French classics into KL’s finest dining experience? Unquestionable.

How do I judge a restaurant? I ask myself: Would I come back? And at Lea, the answer is crystal clear: Mais oui....

Given that the food and hospitality industry is pretty challenging, I hope this review will be taken as constructive feedback rather than criticism. We were impressed by the atmosphere and the effort of making it feel like an authentic French bistro. Staff could have been better trained at setting the table (we were missing utensils) so instead of bringing them only when serving the dish, upon taking orders, they should be able to set the right utensils for the right diner. Plates should be placed in front of said diner rather than in the middle of the table, unless requested. There were one too many instances where the dish came and instead of asking whom the dish was for, was lazily placed in the middle. What may help (see above), is by placing the right utensils for dish for the right diner. DO NOT have the duck confit. I feel aggrieved for what passed as duck confit at a purportedly “French” bistro. Anyone who’s not been to France would have a wrong impression of what this dish actually looks and tastes like. A quarter leg was served in a half bowl, which is for starters, a very impractical way of plating something that size and something that needs slicing with a fork and knife. The frites that came with the steak were ever so slightly charred. On the plus side, the smoked herring starters and apple tart dessert were nice. The price point for a set lunch in this location, was reasonable. Good luck to the team, I hope that things...

Overall food was a delight. Everything was made well.

The bread was baked to a perfect texture with coriander seeds (i think... whatever it was, it made it left an impression)

The charcuterie was a lot better than initially expected. A very yummy accompaniment to the bread and vice versa.

The beetroot soup was allegedly a very delicious soup according to my girlfriend. I personally am not a fan of beetroot but despite this, I found it very palatable and that says a lot.

Duck pie. Don't expect a super crusty pie. I dont eat enough french pies to know if this is normal, But in my opinion, it was overall a really good texture to go with the moreish jus along side it. If you love duck, and you love deliciousness in your mouth, order this.

Beef tongue croissant sandwich. Beef tongue was perfectly cooked. Good amount of rocket to balance. And the gribiche.... my goodness the gribiche.... what a sandwich. Personally would love to try it in a baguette too.

Creme Brulee. This was the GOAT of the meal. This creme Brulee had a texture that was smoother than a baby's bottom. 11/10.

Affogattto. This was just a plain old affogato. But they did not skimp on the quality of the vanilla ice cream. I found it was a pleasant way to end the meal.

Overall. Food amazing, but service could have been a tad bit more attentive and warm. Especially since we were the only table when we first...