Natz Bistro Lounge
Nazt Bistro Lounge
When I spoke to Manager Alain Hsu of Nazt Bistro Lounge on the phone, I knew very well that she must be a very experienced person in the Food and Beverage Industry. And I was right; she had been trained and developed by institutions like Le Amis, Mortons, 1 Rochester group of restaurants and Brown Sugar. Alain together with Chef Alvin formed a partnership and Nazt Bistro Lounge was formed!! Nazt is located in one of the beautifully conserved shop houses along Club Street. The interior is cozy, relaxing and cool with nice lighting. The walls are adorned with paintings of different artists for sale. There are set meal menus as well as ala carte.
My eating partner and I chose the Chef’s Alvin’s special – Apple Spaghetti and Dried Berries with Melon Sauce. It was one of the most interesting appetite whetting salads I ever had – very creative indeed. Chef Alvin had peeled a Granny Smith apple into long spaghetti like strands, probably using a spiral vegetable cutter. This apple ‘spaghetti’ along with some cranberries was served on a sauce made of blended rock melon. It was not only visually pretty and refreshing in taste but very healthy too. Though it was very creative, when I want to rate it as a dish, I could not do it because it just tasted of a combination of fruits – more like a fruit salad. We also tried the warm Mushroom and Prawn Salad, a very simple basic recipe of sauted fresh mushrooms and prawns.
For main course we tried the Pan Fried King Salmon served with asparagus and mango sauce. You really have to use your initiative when pan frying salmon. Sometimes the skin will stick to the pan; at times the fish might just break. Chef Alvin had pan-fried my salmon very skillfully. The skin was intact and crisp and not torn. The fish was cooked fork tender to bring out its rich, tender flavor and texture and the asparagus was tender crisp to my liking. I must say that I would have preferred to eat the salmon and asparagus just with salt and pepper.
We also tried the Seafood Delight –grilled fillet of sole with fresh water prawns and clams with clam chowder, caviar and crab oil. Sole is mild flavored and delicate in texture and somehow it goes along with other seafood. The fish fillet combined with a large fresh water prawn and clam chowder was rich especially with the caviar glistening on it and the crab oil that imparted a light fragrance.
Dessert was interesting. I have started to believe that Chef Alvin’s speciality is cooking with fresh fruits. We ordered the Pan Seared Water Melon – caramelized water melon with berries and ice cream. I know you are wondering how seared water melon will taste like…….. Trust me it is delicious. The flavor combination of the caramelized sugar from the water melon juice itself really embodies ‘umami’, the sixth taste. Research shows that, searing the water melon helps to release the lycopene, a carotenoid that helps protect against cancer, so you get even more health benefits from cooked watermelon than raw!! There you are, you can indulge in this dessert by Chef Alvin.
Next we tried the ‘must try’ of Nazt Bistro Lounge - Tour D’Orange – orange tower with raspberries, mascarpone cheese, deglazed with caramelized pepper sauce. Basically it is a tower constructed with peeled and sliced orange with fresh strawberries and mascarpone cheese in between- acting like pillars for the ‘tower’. The orange slices have been deglazed with caramelized pepper sauce to just about add a tinge of spice to the desert. It was served with a berries sorbet making the dessert a completely pretty and refreshing dessert.
On the whole, we left the restaurant filling light especially so after indulging in the desserts!
Nazt Bistro Lounge
54 & 56 Club Street
Tel: 6223 3868