Spore Food

It's available clear, but the addition of milk takes some of the spicy edge off this appetite-whetting hot and sour soup. Ingredients are plentiful, and you can choose to have a bundle of their signature egg noodles added in to make it a substantial one-dish meal.

The bowl of shoestring fries are doused in a little chicken gravy and light cheesy Mornay sauce. This softens the crunch factor of the fries, making it slightly chewy and soaked in yumminess in parts.

After my third trip here, I am starting to realise that Gastrosmith's "specials of the day" tend to be very interesting discoveries :)
Making an appearance this time was the tenderest of juicy chicken bites coated in a light, crunchy batter and served with an addictive piquant, mildly-spicy Asian sauce (homemade of course). They are nothing short of being downright fab!

Not peanut butter, but Nutella (which is very nearly as good) and caramelised banana fill this French toast, with vanilla ice cream on the side. Simple but so satisfying. Available only during weekend brunch.

A beautiful array of dishes that brings the best out of both Northern & Southern traditions. My favorite was the chicken chettinad and fish masala. Recommend bringing a big group here to cater more variety on the table.

Some may balk at the notion, but I really think maggi goreng is the kind of food that you can eat at any time of the day, even for breakfast. Love the one here, which fires up the tastebuds with lots of chilli padi. And how sexy is that egg yolk?!

Love this chicken chop!! Skin was pan fried till crispy and the meat was tender and juicy!!

Yummy creamy sauce with a hint of garlic

Always a delightful combination.

Balzac Bistro offers two options per course for their set lunch and they all sound really interesting.
I picked the foie gras and duck terrine as my starter. But for reasons unknown, it was replaced with duck rillette today. Not that I'm complaining because it was tasty and attractively presented with toasted baguette, pickles and salad. The pan seared sea scallops dish was my choice of main course. Fresh and succulent, the scallops were accompanied by large meaty mushrooms on a bed of butter squash purée. I decided to close my meal on a sweet note of poached pear (which came cubed and still quite crunchy) and champagne sabayon.
The set lunch menu at Balzac is pretty good value in my view, especially with the house-made bread (served with butter plus a chickpea dip), and the atmospheric Parisian bistro decor thrown in.

Here's an embodiment of good ol' homemade yumminess. The none-too-tart lemon cake and the dulcet tones of blueberries harmonise smoothly for pitch perfect pleasure.