Review

Bisou, a friendly kiss in French, offers modern gastronomy in a neo-bistro style. The casually modern dining room is adorned with whimsical illustra- tions of people kissing, with a lively bar on the ground floor. The second floor offers a loftier, airier atmosphere. The à la carte menu spans several categories, allowing guests to opt for small bites or indulge in a substantial multi-course dinner. Bread and butter are taken seriously here, with the latter ceremonially scooped tableside. French toast with black truffle and parmesan cream, along with gougère filled with Comté cheese and Iberico ham, provide a strong start. Refreshing hamachi ceviche with calamansi and kumquat offers a zesty interlude before moving on to richer dishes. Nduja pappardelle is unctuous, savoury, and comfortingly spicy – like a peck on the cheek. Signature full French pigeon with foie gras and mush- rooms, is carved tableside, showcasing both kitchen and service crafts- manship and is truly excellent. Hokkaido pork chop with mole salsa is also enjoyable. For dessert, vanilla and hazelnut mille-feuille with hazelnut ice cream is a wonderful finale. Almond macarons cap things off. The wine list is impressive and carefully curated, with options ranging from old vintages to large-format bottles. Signature cocktails from the fully stocked bar add to the experience, with bar seating available for those who enjoy watching mixologists at work.