Mon - Fri: 11:30 - 14:30
Mon - Fri: 18:30 - 22:00
Sat: 18:30 - 22:00
Sun: 11:00 - 15:00
Located at Teck Lim Road, Bistro Soori is a fusion restaurant with an exciting menu of dishes prepared with Asian ingredients using French cooking techniques.
Located at Teck Lim Road, Bistro Soori serves an affordable 3-Course Set Brunch at $39 ($79 for free flow of Prosecco / House Red / House White).
The menu kicks off with a Confit of Portobello Mushroom, Spinach, Semi-Dried Tomato Mozzarella (ala carte $14) – a delicate and refined update from Caprese. Drizzled with balsamic vinegar, I taste the richness of the mushrooms as well as each of the subtly complementing elements.
A Brunch essential is this beautiful plate of poached egg atop of jumbo lump crab, english muffin, tomato, mesclun salad and doused with hollandaise sauce (ala carte $24 for 2). The blandness of the jumbo lump crab is relieved with the creamy hollandaise sauce.
I preferred the Pulled Pork Sandwich, Multigrain Toast, Arugula, Fries ($24) which served an umami-rich pork that enhances the flavour of this brunch dish.
I am wondering if the restaurants which HGW has online booking arrangement with are that quiet. I have this question in mind is simply because Bistro Soori is a very quiet place yet again. But we were pretty convinced with the reviews so went ahead and book it anyway. it's quite a no brainer that we went for the set brunch at $39++ cos ala carte is prcie is on a high side $12 for tomato soup and $14 for creme brulee. I personally liked the tomato soup and smoked salmon starter. Very refreshing. For mains, we are ok with what we have ordered. They arw delicious but didn't wow us. Overall dining experince was good cos wd enjoy little cafe/ restaurant like this.
Bistro Soori is a fusion restaurant with a modern concept with immense pride in their attention to detail in every dish. This thoughtfulness exudes through their food which diners can enjoy through the melange of flavours. My choice for starters was the seared US scallops that was doused with a good deal of mango miso puree with sprigs of salad made of mango salsa and frisse. I enjoyed it tremendously because the scallops were so fat, juicy and fresh! The beautiful searing of the scallops made it even more enticing. Another starter dish that impressed us was the pan-seared foie gras that was accompanied with caramelhead apple, mixed greens drizzled with balsamic reduction sauce. The foie gras can be described to melt in the mouth instantly. I know this delicacy is surrounded with controversy, but well, it was really good and well appreciated. This is my main course of linguine pasta soaked in cream sauce, lobster, spinach, parmesan with seasoning from herbs basil and chilli. The sauce tasted really special and one of its kind, with a waft of coconut milk in its fragrance. The pasta was cooked al dente and the lobster was also very fresh - peeling it from its shell was effortless. This is the slow roasted chicken breast with portobello confit, arugula rocket salad, pistachio with truffle vinaigrette to dress. While the chicken was really tasty and well-marinated, I wished it could be a little more crispier and succulent. Not a fan of rocket salad either, but the portobello mushrooms did stand out despite not being the star ingredient of the dish. The risotto with scallops, prawns, yuzu and parmesan garnished with Thai basil was much appreciated as well, a little on the savoury side and generally really enjoyable. I liked it the most out of all the main courses. My favourite time of every meal is the desserts: this was my first choice of desserts (actually, I was tempted to get all of them for myself) with a classic dark chocolate lava cake, berries syrup and good ole vanilla ice cream that everyone loves. The lava cake was really cold on the outside and flows beautifully when sliced open, with very rich dark chocolate. Oh, I can't continue describing it without craving for it right now. This was my choice of dessert ultimately because I was attracted to the seared vanilla pudding and salted caramel elements which I knew would be a surprise because my imagination had limits on how it would unfold. While it was slightly sweet, the vanilla ice cream and almond flakes that accompanied it neutralized the cloying tastes and I simply loved this. Desserts must be one of Man's best inventions. Curious about the plating? Visit my blog for pictures and more dish evaluation: http://www.amiehu.com/2014/05/bistro-soori-teck-lim-road.html
For the complete review, visit
On a weekday basis, Bistro Soori offers up a 3 course set lunch for an unparallelled price of $39.90. A real steal in my opinion. Further inspection revealed a menu that aims to please as many palates as possible.
I started with the Sauteed Garlic Prawns, Mixed Greens, Red Wine Vinaigrette. Coming to appreciate it's smaller portions and hefty anchoring of greens only later in the meal when the three courses started to weigh me down. The sweet and bitter mix of greens together with the vinaigrette giving the dish unexpected depth of flavor. The prawns - politely seasoned with a wonderful sear on it's exterior.
There was one shortfall: the lack of showmanship you would expect from an open kitchen. There was neither the casual interaction between chef and diner nor the heated exchanges between fellow chefs. All that existed was a heat-load of bodies moving gracefully around each other, no words exchanged, a well-oiled machine. Befitting of it's pristine, cool and chic surroundings perhaps; but I would have loved to see a little bit of life injected.
An espresso cup of Tomato soup followed soon after the starters were cleared. Perfumed with absolutely no spices whatsoever; I gently nudged away the bowl of piping hot soup (burnt the roof of my mouth a little). Yes, there were the clean flavors of the tomatoes predominantly but the kitchen put zero effort into it's flavor profile. I might as well be biting into a tomato straight up.
My Duck confit was perfectly cooked, sided by a Asian influenced spinach and mushroom salad dressed to the nines in a Balsamic Reduction. I tasted a hint of Chinese rice wine amidst the dressing that added a considerable layer of flavor complexity. And one could also comment on the slightly overwhelming splash of dressing, but in the grand scheme of things and the dish's near perfect execution, that would be tantamount to splitting hairs.
Lately, I haven't had much luck with desserts at restaurants. Bistro Soori made an addition to that list.
Pandan Soufflé, Cookie, Strawberry Compote. This created stirs around the table every time a perfectly puffed version gets summoned from the heated enclaves of the oven. Yet what we got was a wet mess of eggy flavoured innards underneath that green sheath that suggested either an improper incorporation of the creme patisserie with the eggs whites or egg whites that were beaten way past their prime. My Caramelized Banana Puff, Rum Syrup, Vanilla Ice Cream didn't fare much better with over macerated bananas that looked clumpy and unappetising. (I spied rather whole looking banana slices on my neighbours table previously.. CONSISTENCY.. they probably scraped the bottom of the barrel on this order). To make matters worse, my puff pastry was raw. A slight tearing apart of the layers revealing a pastry chef's worse nightmare.
I could have done without the desserts.