Why it’s hot

This November FoodLoft Central Chidlom is welcoming a sensational new experience. Hailing from France, executive chef Bruno Bertin is a champion rotisseur, apprenticed under Patrick Henriroux (three Michelin stars), taught at Cordon Bleu in Japan, and was sous-chef and executive chef for two of celebrated chef Daniel Boulud’s venues. He’ll be serving up his classic French cuisine here through Jan 31, 2017.

On the menu

It’s just like being in Paris! Bertin’s authentic French cuisine makes liberal use of the sous-vide technique, where dishes are slow-cooked in an anaerobic environment to preserve their flavors and achieve a perfectly tender texture. Try it in the “72 Hours Seared Beef Deluxe” or the BBQ short ribs bone-in with grilled vegetables (served with sautéed potatoes & sautéed mixed vegetables). Another French favorite, duck, appears both in the sliced duck breasts salad with elegant rose ponzu dressing and the duck confit with pomme Sarladaise and demi-glace sauce. There are even regional specialties on offer, such as the Alsatian favorite “choucroute” (pork knuckle and sauerkraut).

Getting there: FoodLoft, 7/F, Central Chidlom. 1027 Ploenchit Rd. BTS Chitlom/Phloenchit. 02-793-7070

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