Mission

Mission: To respond thoughtfully and responsibly to my experiences of drinking and dining at restaurants with regard to the quality, service, preparation, presentation and overall experience received thereat. The standpoint is one who respects the crafts of the chef and sommelier and who seeks to understand their choices in the kitchen and cellar and grow in knowledge. In this, I will seek to be fair, reasoned, direct and constructive and aim to keep my ego in check on our mutual journeys through the worlds of food and wine.

Monday, July 29, 2013

YEAST in Bangsar - Great ambience and food!

Went for a second time to Yeast in Bangsar and was again impressed with the food. The Oeuf au Lait de Comte (poached egg with spinach and cheese sauce) was robust and filling with the home baked bread fingers whist my Boeuf Bourgignon was excellent - rich red wine reduction sauce over tender wagyu like beef strips. The garlic mash was sweetened with glazed (what I guess was) parsnip shavings and was superb. 

In contrast, both the chicken roulade and skate felt oversalted, and the tagliatelle sauce a shade frich in texture. All gets forgiven with the Chocolate souffle and dollop of Ice Cream that sinks slowly through the crust and mingles with the hot sweet sponge into a chocolate goo that is perfect sugar heaven. Profiteroles with green tea ice cream had potential, though the profiterole felt a shade firm and dough like. 

Previous visit found the duck breast outstanding and gthe Catch of the Day very good. Ambience is such that all the kitchen staff are working their magic along a main bar in full view of the audience. In sum, a delightul French bistro tucked in the heart of Bangsar. Hope they can survive when the landlord ups the rent. 

PS the name seems to conjure up some amusement in my medical friends. They immediately assume a reference to a fungal condition when to the rest of the world it is the stuff that makes bread rise. Guess they should get out more.

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