Cafe Bistrot David

29/04/2026

David’s kombu butter linguine is a fan favourite, and for good reason.

Prawns, squid and clams with little pops of ikura for added umami pulled together by a glossy and deeply flavourful pasta sauce that coats each strand of pasta perfectly.

You know you’re craving it. We certainly are. Tap the link in our bio to reserve a table.

17/04/2026

Two words you might use to describe our silky, buttery Black Cod Gindara with beurre blanc sauce?

Simply irresistible.

09/04/2026

What makes David’s fish pie so good? Flaky pastry filled with chunks of fish coated in a rich, unctuous sauce, baked until golden, then finished with creamy mash on top—exactly the kind of thing you keep thinking about on the way home.

08/04/2026

A few corners of the bistrot, each with its own rhythm. Just like the dishes he creates, David spent a long while getting them just right, not in a grand way, but in the small decisions that make a place feel easy to be in—where the light falls, how the tables sit, how close or far apart everything feels. You come in for coffee, a sandwich, a twist of pasta, or something more, and the space settles around you. Take whichever seat feels right, and stay a little longer—it’s meant to be used that way.

27/03/2026

The richest indulgences don’t always have to be sweet. It can also appear as a savoury, velvety, unrepentantly creamy burrata bomb, covered in panko and deep fried till the crust is golden and crispy with a pesto surprise in the middle.

20/03/2026

Selamat Hari Raya, maaf zahir dan batin to those celebrating.

19/03/2026

18/03/2026

Make it taste good.

Spotlight on David’s classic roast chicken with tarragon sauce, velvety shrimp and crab bisque, deep fried burrata bomb complete with pesto surprise.

Comfort food that does exactly what it’s supposed to.

14/03/2026

Our spaces come to life at every service with laidback family meals, friendly get-togethers, milestone celebrations, that team lunch everyone’s looking forward to, life’s big and small announcements, and even solo date days when you just want to treat yourself at our curved bar.

View our menus or reserve a table through the link in our bio.

04/03/2026

A new favourite on our menu: whole sea bream, flown in directly from Rungis Market in Paris every week, then aged for three days before it’s chargrilled in our Mibrasa oven. Next, a silky, lemony Spanish pil-pil sauce is whipped up and spooned over the delicate, flaky, moist flesh.

27/02/2026

One of our most popular dishes, free-range chicken from Bukit Mertajam, Penang, is brined then roasted till succulent on the inside and golden on the outside.

We serve it with buttery mashed potatoes and our creamy tarragon sauce.