Brasserie Alma Offers A Real Taste Of The French Brasserie Tradition
Having explored French cooking with Italian and Thai influences, chef Andy Choy now returns to traditional French cuisine.
One of the quintessential things to do in France is visiting a brasserie. It’s a big part of its culture, where friends meet, business meetings take place, and people wind down after work. What matters most, however, is that its menu always promises a hearty and satisfying meal.
In the heart of Kuala Lumpur, you’ll find exactly that in Brasserie Alma. With chef Andy Choy of N.I.C.E Bistronome and THB Bistronome recently taking the helm, the restaurant unveils a refreshed menu that showcases the authenticity of French brasserie cuisine.
“I’m revamping the menu in stages,” Choy says. “This is the first phase, so I want to focus on the classics.” The meal opens with escargots de Bourgogne, a familiar dish favoured by many, and a rustic bowl of French onion soup that is tough to master but perfectly executed here.
The mains offer no shortage of options. Among the highlights, diners will find steak frites, an iconic staple served with herbed butter and red wine reduction; sole meunière, a French fish dish enriched with lemon, capers, and shallots; and poulet à la crème, chicken cooked in a cream sauce with morel mushrooms, potatoes, and leek. On the side, the chef presents coquillettes au jambon, small elbow pasta with cream, truffle, cheese, and ham. “In France, this is usually a children’s meal,” he explains, though it is now also seen in brasseries as comfort food that brings back childhood nostalgia.
As the former co-founder of Chateau Dionne, Choy reintroduces his signature orange marmalade soufflé at Brasserie Alma. Each soufflé arrives with a personal number, a tradition he has continued since his time at Chateau Dionne that has well surpassed five digits—but it’s only just the beginning here.
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