Two Ox Revisited

Ever since my friends and I dropped in at Two Ox years ago, just as they were about to close the kitchen, and the maitre d very obligingly hailed the staff back just to serve us dessert, I've always felt I needed to return to the place and have a proper meal, and well, actually, technically I still haven't, and feel duty bound to return pretty soon.  However, I was fortunate enough to be invited to join fellow bloggers Brought Up To Share at a recent review (hence, technically I haven't really been back as a customer).  Located on the The Row, which is a resuscitation of the Asian Heritage Row of yore, this trendy bistro looks very inviting ... and even more inviting was this particular sign at the entrance.

Choice of Appetiser and Main AND Dessert for 88++ or 120==...I was curious.

The very gorgeous Julienne Huh, who bears a striking resemblance to Sainy, the owner, (cousins, apparently) was our hostess for the night, and is also one of the Directors of the place.

The name 2OX was chosen by owner, Sainy (who also owns Maison Francaise), whose chinese Zodiac year is the Ox, a hardworking animal, so it represents her and her team.

Lovely freshly baked bread with pesto.  Ordinarily I'd have asked for butter as well, but I decided to save space...

Cognac Foie Gras Terrine, Onion Chutney and Homemade Brioche Toast.... The words foie gras are music to my ears, and I love it in most forms.   The silky creamy rich terrine melts in the mouth and sends shivers of pleasure .... perfect with a dollop of the chutney, upon that crispy brioche. (RM55)

Lobster bisque with Lobster and Carrot Bon Bon... Okay, it's a real HINT of lobster in the bon bon, with some imagination, but nevertheless, that bisque was choc ful of lobster flavour.  A great consistency, not too thick and not too watery to make it like local har mee soup.  My only grouse was that it wasn't piping hot, but then again, after so many such experiences in western restaurant, I wonder if it's because they generally do not like to scald their tongues unlike Chinese soups which can cook a raw egg. RM28

The house pour wine, which is a decent Chilean Chardonnay....

Espresso braised beef shortribs, fondant potatoes and king oyster mushrooms... in my book, the star of the night, the beef was tender, and that espresso marinade really gave it a different flavour, without trying too hard. RM90

The fondant potatoes were also delicious... I mean, there's only so many ways you can describe potato, but it was good.

Dover sole, Muniere Sauce, Grilled Squash, toasted walnuts and a most delicious potato gratin.  A discussion ensued on the table about sole mates, and the different types of soles, and which were good soles and bad soles.  So apparently, dover sole (and actually it's available here locally from our local waters as well, not just off the white cliffs of Dover) is the more meaty tastier one, whereas lemon sole is the thin one that the chinks make into sole powder for hokkien mee.  RM75

At this juncture, it would be good to explain that on the menu, all items have either a red or blue dot.  If you choose the RM88+ menu, you choose the blue dot items from all categories, and for the RM120++ you choose the red dot.  Now for example, if you had ordered the foie gras, and the braised short ribs, ala carte would already be RM55 + RM78.... and that doesn't include dessert yet, so sssshhhh, in conspirational whisper, it is cleverer to order THE SET.

After our two featured mains, Julienne asks us, so what do immediately springs to mind when you go to a French restaurant, and a chorus of unison quacked, "DUCK CONFIT" .... so the lady felt compelled to feed us with their version of ...

Duck Confit,....unlike traditional ones which come sauceless, this one was paddling in a pond of green gravy, almost mysteriously radioactive green, which tasted really good actually.  No one could really guess that there was asparagus, (one of those things, its at the tip of your tongue but you can't put your finger on it).... amongst other things.  I loved the Duck Confit, the meat was moist and the skin crispy.  DEEELICIOUS.  RM80.

The new Chef, Phillip Murray Dominic, has 11 years of culinary experience and has worked for various French Chefs in and out of the country. He was trained in Verona, Italy and Vienna, Austria.

The affable half Malaysian Chef Philip has revamped the menu sinceSeptember, but still retainsthe authentic flavours of French cuisine, creating the all-new robust, hearty flavour in his dishes, with a hint of Mediterranean twist.

Another view of the duck confit.

I thought the following dessert of Pineapple Carpaccio was outstanding, how the humble pineapple can be transformed into something so exotic sounding and tasting.  And that mascarpone ice cream, so simple but soooo good.  RM30

The other dessert, the Valrhona Chocolate Souffle, ...I'm sure would appeal to souffle fans, of which I do not count as one... and least of all chocolate souffle, as I like my chocolate dense and rich, not airy and light....I'm a peasant that way.  RM20

Anyway, all said and done, I honestly cannot wait to return and order the RM120 set, I've already earmarked from the menu what I want to try.  So I shall return.

2OX French Bistro
54 & 56 Jalan Doraisamy
50300 Kuala Lumpur
Te; :03-2692 2233