Bistro G (Millenia Walk)

Despite being located at a spot that is relatively obvious, one place that we hadn’t really seen much talk on social media is Bistro G. For those whom are unaware of the roots of Bistro G, it concept is by the same folks behind Patisserie G — these folks have been around in the local F&B scene for quite a while, with their very first Patisserie G location being situated at Millenia Walk; they now do have two other locations with one being at Thomson Plaza, and another being at OUE Downtown Gallery. Bistro G had recently went through a phase of renovation; they are still located within the same premises that was once home to the now-defunct Plentyfull — that being said, they had given up the space that was once Patisserie G within the mall (that space is now taken up by Nozomi). With the renovation, both the operations of Patisserie G and Bistro G are all under one roof — there has also been significant changes made to Bistro G’s space that sees a better usage of the space whilst achieving a brighter and more welcoming look; the layout seemingly recognisable from the days that Plentyfull had occupied the area, with a clear distinction of a more casual dining space against one that is more intimate with tables that cater to larger groups as well. With the renovation, Bistro G has also revamped its hot food menu offerings to align to how it is currently positioned — the menu is segmented into sections dedicated to Breakfast (from opening till 3pm), Pizza (from 11:30am onwards), Pasta (from 11:30am onwards), Kid’s Corner, Appetisers & Tapas (from 11:30am onwards), and Mains (from 11:30am onwards). Patisserie G’s line-up of cakes, pastries and bread are all prominently displayed in the display cases near the entrance, while beverages include an entire list of alcoholic selections as well as espresso-based specialty coffee and tea.

Having been folks whom have visited Patisserie G and Bistro G in the past, we must say that we weren’t expecting too much out of our visit to Bistro G this time. In fact, we weren’t really thinking much about visiting the revamped Bistro G — that was until we found out that they were serving up dishes like the Chicken Katsu with Onigiri on their menu here; a rather significant switch-up from their French-orientated menu in the past. The menu at Bistro G describes the Chicken Katsu with Onigiri to come with elements such as deep fried chicken cutlet, Japanese pearl rice and sweet onion dressing — the way that it was plated does suggest that the deep fried chicken cutlet is being placed atop the Japanese pearl rice, while the sweet onion dressing came above the shredded cabbage salad. We did think that there is some element of thought by the folks at Bistro G to serve the Goma dressing for the salad on the side; just in case patrons prefer it to be separate anyway. If anything, it did feel like the Chicken Katsu with Onigiri was a little over-glorified considering how things have been executed — whilst being shaped like an Onigiri, the texture of the rice felt more typical to usual Japanese pearl rice that one can find in a Donburi; wasn’t as tightly packed and sticky that we had expected out of an Onigiri. That being said, we did notice that the rice did come with a slight sweetness typical of sushi rice, though some parts does hint of a umami note seemingly from Furikake. The portion of deep fried chicken cutlet does seem to be pretty generous here; a rather sizeable slab with each slice is the chicken cutlet being pretty thick — deep-fried to golden brown perfection. We liked how the batter was free from grease; does not reek of any undesirable hint of overused oil; the chicken also being juicy and moist — the batter does hint of a slight note of garlicky flavours.

The shredded cabbage does provide the refreshing crunch that is needed amidst the fried items and the carbs; the bits of sweet caramalised onions acted much like a relish to the entire deal, adding a hint of sweetness to the salad — adding the Goma dressing adds a roasty note and a creamy texture that helps bring the cabbage and the tomatoes together. During our visit, we had also spotted the Formosa; this would be an entremet that features elements such as Tie Guan Yin mousse with yuzu curd, Tie Guan Yin ganache, Tie Guan Yin sponge, Tie Guan Yin sable and Tie Guan Yin glaze. Despite the consistent use of Tie Guan Yin tea in all of the elements for the cake, the aroma of tea in the Formosa can be considered to be quite light overall; the Yuzu does bring a light citrus-y note to brighten things up a little from the bitter undertones of the tea — that being said, we did wish that the aroma of the tea could be stronger especially considering how the Tie Guan Yin sable could easily overpower most of the tea aroma that the other elements carried. During our visit, we had also went for the Gibraltar; this turn out to be really well-executed considering how smooth and creamy the cuppa was; the cuppa being one with a medium body and also one with a nutty flavour profile and a fruity finish — quite the perk-me-up cuppa that we would enjoy at the start of the day. One thing to note during our visit to Bistro G despite some of the misses we have had with the food would be its level of service — the quality of the service rendered by the service staff was most certainly impeccable; they were not only helpful and approachable, but also attentive to their surroundings, with the timing of which they come by serve water, clear tables etc. were really on point. Bistro G definitely would need some time tweaking their recipes to refine what they have to offer, but it does seem that this revamp might be what Bistro G needed — a more approachable and casual set-up without the pretentiousness that Patisserie G has been all these while.

While waiting for your breathtaking beef Wellington at @bistrog.sg, engage in a three way. That’s right, order an Oyster Three Way from Bistro G’s Kushiyaki section. A threesome of oysters come in three different ways: one arrives unabashedly naked, one dons a coat of aburi’d cheese, and one wraps itself in a dazzling dress of grilled bacon.⠀
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All three oysters are different yet they are similarly desirable. The naked one in the back is garnished with what I assume to be little cubes of pickled daikon & soy sauce, and that works wonders with the creamy, briny qualities of the plump oyster. The soya sauce adds extra umami to the oyster, and the pickled daikon add pops of freshness & tanginess to keep the salt levels in check.⠀
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As for the cheese aburi oyster, Bistro G managed to fully melt & brown the cheese without scorching the oyster. Creamy cheese on top of a rich oyster sounds like too much of a good thing, but it was far from being surfeiting here. And the grilled oyster with bacon, come on now, it’s a grilled oyster with bacon & soft bits of leek for a little taste variety. It was always going to be great.⠀
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When it comes to a ménage à trois, there can be a bit of trepidation, but here at Bistro G, a three-way is pure pleasure.

When it comes to ringing in a new year, you gotta ring it in with a little opulence. And nothing says opulence like a beautiful beef wellington. Unfortunately, beef wellies are hard to come by in Singapore, so after doing some internet research for beef welly places that aren’t run by famous bri’ish chefs, I found @bistrog.sg. ⠀
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Bistro G’s rendition of the classic dish does deviate from the classic format slightly ($40++). A cut of beef tenderloin is wrapped up tight in a mushroom duxelles, and the traditional second wrapping layer of parma ham is conspicuously absent. Nevertheless, the beef & mushrooms are encased in puff pastry and baked to perfection, and is accompanied by sides of mashed potatoes and a salad to keep your guilty pleasures at bay.⠀
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The tremendously tender beef tenderloin took little effort to chew, and was quite well seasoned. The mushroom duxelles was chopped a little coarser than I’ve seen dozens of chefs do on YouTube, and that might be the reason why the duxelles wasn’t quite as dry as it could be. The moisture of the mushroom duxelles seeped into the puff pastry, turning it a little soggy quite quickly. However, it might not just be the fault of the duxelles alone, as the puff pastry was easily one of the most buttery ones to ever grace a plate.⠀
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The crisp, flaky and breathtakingly buttery pastry was the perfect cocoon for the tremendous tenderloin. Of course, you gotta eat it fast before it gets a little too soggy. The redolent red wine reduction propelled the Beef Wellington to new highs with its silky, luscious savouriness. The mashed potatoes were delectably smooth & buttery, while the salad was the perfect palate cleanser to absolve you of any gluttonous guilt.⠀
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At about fifty bucks for an insanely indulgent individual Beef Wellington, Bistro G is a real G for this.

They have a few vegetarian options here, including some of the pizzas.

Margherita Pizza made with tomato sauce, mozzarella and basil. Perfect side for sharing. $20++

Bistro G recently opened in Millenia Walk, which is also from the team behind Patisserie G.

Beside continue to serve some of their pastries here, they also serve some of the western food menu such as the pizza and pasta.

They only have one option of pasta on the menu which is the house pasta, that depends on what they have for the day. $20++

Taking over the former premises of Plentyfull at Millenia Walk, Patisserie G have since expanded their operations; their original shop space within the same mall is still in operations, and Bistro G is their latest venture which serves up starters, sharing plates, meat & fish, burgers, sandwiches, pizza and pasta dishes — more of a full-service establishment dishing out bistro fare as compared to Patisserie G which is more casual and focuses more on cafe fare apart from their signature patisserie.

One dish that I have always wanted to try out for myself is the Beef Wellington — pretty glad that Bistro G does serve it here so it’s definitely one dish checked from my to-try list when I come across one. Coming with elements such as Medium-Rare Tenderloin, Oxtail Ragu, Mushroom in Puff Pastry and a Red Wine Reduction sauce, the dish was very well-executed — loved how the pastry was buttery and flaky whilst the mushrooms in between the pastry provided a good bounce; a gradual progression of textures towards the medium-rare tenderloin which is done just right with a pinkish centre. The tenderloin was also on-point; the fibres of the meat came off easily — juicy, succulent and melt-in-the-mouth, absolutely tender yet sufficiently beefy without being overly gamey as one easily slices through the beef without needing much effort. The red wine reduction helps to cut through the meatiness of the dish pretty elegantly, while the mash on the side was immensely smooth and came just savoury enough to pair nicely with the Beef Wellington. Having this rendition was enough for me to be impressed; definitely would want to try a Beef Wellington elsewhere — just makes me wonder who was that genius in history who decided that puff pastry would go so well with a well-executed slab of beef, because the two elements are something which I would never think about putting together in this manner.

That being said, do expect some teething issues with Bistro G; little things such as the waiting time for food being a little long (going possibly near a 40-minute wait after ordering), orders being served more than once and the wrong items coming to table — just part and parcel of being in a new establishment trying to get used to things given how running a bistro is still different from a self-service cafe. Still, the food is pretty decent here with prices that reflects rather well on the type of cuisine, the generally execution of the food and the type of establishment it is. A spot that would work well for a date night at a convenient location in town.