Bistro Convent

ABOUT

Stepping into this restaurant is like entering a Parisian sidewalk bistro. From the Mallard-inspired interiors in greens and reds to the curated menu of French classics, “attention to detail” doesn’t quite cut it when describing this stalwart spot that offers some welcome respite from the bustlin ...More

Stepping into this restaurant is like entering a Parisian sidewalk bistro. From the Mallard-inspired interiors in greens and reds to the curated menu of French classics, “attention to detail” doesn’t quite cut it when describing this stalwart spot that offers some welcome respite from the bustling crowds of the CBD outside.

The menu has everything you’d expect at a typical French bistro, including crowd favourites foie gras, quiches, and duck confit. The Foie Gras is perfectly executed - tender, buttery duck liver tossed in an apple and red wine reduction. This dish practically melts in your mouth from the first bite, and the red wine gives the dish an earthy flavour offset by the sweetness of the apple for a balanced mix of natural flavours.

The Vol Au Vent is another French classic that is not to be missed. Chicken, ham, and mushroom encased by a rich, crisp pastry makes for the perfect dish to be savoured with a glass of red from the extensive list here. For something a little moreish, opt for the Boeuf Bourgignon, a dish of beef cheek stew served atop fresh fettuccine pasta. The beef is juicy and perfectly tender, and go perfectly with the al dente pasta.

Diners looking for an authentic French dining experience are sure to find what they seek and more here. (August 2018)

THE BUZZ

The food is equally Parisian and competently executed, which makes us wonder why the place isn’t doing any better. Probably because it’s too authentic for its own good: no tuna tataki salad, no pasta, no lava cake. Instead, you get dishes with funny names (vol au vent anyone?) and amphibians (flam ...More

The food is equally Parisian and competently executed, which makes us wonder why the place isn’t doing any better. Probably because it’s too authentic for its own good: no tuna tataki salad, no pasta, no lava cake. Instead, you get dishes with funny names (vol au vent anyone?) and amphibians (flambeed frog legs, B480)—exactly what a French bistro should be serving. BK Magzine

More noteworthy even was the Boeuf Bourgignon (380 baht). The tasty stew, beef cheek slow-cooked in Burgundy until soft and the juice thickened in flavour and consistency, was served on a bed of fresh fettuccine pasta and proved an excellent one-dish meal. Of an eight-item repertoire of desserts, profiterole (380 baht) was suggested. Four hefty pieces of choux pastry sandwich filled with vanilla ice cream and a drizzle of chocolate sauce and toasted almond flakes arrived, however, it left a mediocre palate impression. Bangkok Post

DISHES WE LOVE

Foie Gras, Boeuf Bourgignon, Vol Au Vent, Pate de Foie, Tart au Citron