This restaurant was definitely one of the most elegant Chinese restaurant and has a huge difference in comparison to your regular Dim-sum restaurant. Having earned a Michelin star, Bistro Na’s has the best interior design with a traditional Asian vibe to it. Since we had a large party, we were put into one of their six private dining rooms where we escaped the crowd.
- Pork Feet Jelly and Broccoli with a vinegar sauce
These perfectly bite sized parcels are a Chinese rendition of jello. However, these pieces of jelly contain odd but delicious ingredients like pork feet and broccoli. These two ingredients plus the cold, soy sauce flavored jelly make for an appetizing and refreshing dish with the texture of the melt-in-your-mouth jelly, pork feet, and broccoli. The sour vinegar sauce even further enhances the dish.
2. Tofu Skin Salad
This is one of the most popular appetizers in Bistro Na’s and we had to order it as I was craving for some tofu skin. The flavors of the chili sauce that was
barely spicy paired well with the tofu skin and the cilantro added some texture. This dish is basically a good classic bowl of Chinese tofu skin.
3. Na’s Spicy Chicken
This chicken arrived soaking in the red chili oil and was also served cold. But, when you eat this dish, the spiciness is just a little overpowering and covers the flavor of the chicken. I also like how the chefs put peppercorns inside to add that Szechuan flavor.
Photo @sharewithanny (instagram)
4. Fish Maw Chicken Soup with Braised Abalone
This dish was presented in a small clay bowl and served with red rice, fried crisps, herbs, and fermented bean curd. The soup itself had a viscosity that was very satisfying with the umami of that chicken and seafood flavor. The ingredients in the soup were also interesting, including chicken, earthy mushrooms, chewy abalone, and that soft fish belly. We were also instructed to mix in the side dishes which was that rice, bean curd, herbs, and crisps which created a unique but tasty experience.
5. Signature Crispy Shrimp
This dish is one of the must try’s in Bistro Na’s. When it was presented to us, it was evident that the shrimp was delicately fried and had a soft interior. As it’s name implies, the shrimp was indeed crispy, but it was actually the skin that was fried, which surprised us since the skin was edible.
6. Slow Roasted Angus Beef
The chef’s slow roasted beef had the flavor of black pepper, which I liked; however, I feel that this dish should be more traditional and taste slightly sweeter. The beef had a chewy texture yet also had a tenderness to it that paired well with the other dishes, especially the bean sprouts/mushrooms
7. Black Bass with Chili Oil
This dish is less spicy than you think. It consists of a huge fish that is often four pounds with a special chili sauce
made with different spices. The bass is also extremely tender because it is steamed over a course of several hours. Very delicious.
8. Na’s Secret Tofu
The tofu in this dish was chopped into rectangular shaped blocks and served with a sweet and sour sauce. It tasted a lot like an egg tofu with a creamy interior and crispy exterior; however, I couldn’t taste the sauce very much.
9. Zhajiang Noodles
This dish is basically a large bowl of noodles with a soybean paste and raw vegetables. The noodles were well cooked and had that chewy texture, while the soy paste added flavor to the noodles. Lastly, the raw vegetables added some crunch to the pasta.
10. Bean Sprouts with Enoki Mushrooms
Nothing much to say here. Just your delicious Chinese roasted vegetable and fungi with crunchy and chewy textures contrasting with each other.
Of course we could not skip the famous signature sweets that the restaurant offers!
11. Na’s Assorted Eight (clockwise from upper right) – Cranberry Walnut Sweet Rice Ball, Ying Yang Sesame Roll, Crispy Rice Treats, Red Date Crisps, Sesame-Crusted Date Roll, Red Bean Rolls, Sweet Rice Balls, and Custard Cake
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