Cover Nice Bistronome (Photo: Nice Bistronome)
Nice Bistronome (Photo: Nice Bistronome)
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We speak to Nice Bistronome’s executive chef to learn more about his latest culinary venture
Located in the heart of Seksyen 17, Nice Bistronome is Andy Choy’s third dining concept. While Chateau Dionne presents a French tasting menu and Doux Doux is known for its caneles, Nice instead combines French and Italian styles of cooking in the form of flavourful sharing plates.
The burrata with fig and onion chutney is a dish many come to the restaurant for, topped with supple, fresh figs and toasted hazelnuts. Also on the menu are escargot with herb butter, a delicate fish soup, and saltimbocca (in this case, chicken and duck prosciutto replaces the classic combination of veal and pork).
Read more: 9 dining pop-ups to keep an eye out for in the Klang Valley
Above Burrata
Above A selection of sharing plates
Burrata
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While he now has three successful concepts under his belt, cooking was not always on the cards for Choy. “When I was young, I fell sick and therefore was not always able to try all the food I wanted,” he reveals. “When I slowly recovered, I wanted to eat all the dishes I missed out on.” Food was expensive, and he realised cooking was a way to explore more cuisines.
Beginning his education in KDU Penang, Choy’s skills allowed him to gain a scholarship to Switzerland. He cut his chops around the UK, Dubai, Bahrain, and China, where he joined a restaurant group in 2011, growing its repertoire from a single establishment to 10. In 2019, he joined a French government programme and worked around France before returning to Malaysia.
Above Chateau Dionne
Chateau Dionne
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“My partner, who owns Chateau Dionne in Shanghai, asked me to be executive chef of the branch he was opening in KL,” Choy says. The restaurant opened during the pandemic towards the end of 2020, with both a tasting menu and a la carte options.
During this period, they also began selling caneles due to the lockdown, but even when restrictions were lifted, customers often requested for the expertly-made sweet treats. “At Chateau Dionne, we couldn’t cope with the demand, so we opened a central kitchen in Seksyen 17 for our desserts,” he smiles. The lot that now holds Nice was situated next door, so when it was made available, the team jumped at the opportunity.
See also: Jwala presents an elevated Northern Indian dining experience
Above The Nice Bistronome team
The Nice Bistronome team
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“We always wanted to have a bistro under the same group, but we weren’t set on a concept,” he says. Choy tells me, chuckling, that the idea actually came about while he was in the shower and with the help of ChatGPT. “While I was showering, the city of Nice came into my mind,” the chef begins. “After, I ran to my phone and used ChatGPT to find out all I could about the country, and fatefully, it used to be part of Italy 200 years ago and was handed over to France after the World War,” Choy says.
Above Sharing plates at Nice Bistronome
Sharing plates at Nice Bistronome
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The idea of French food with Italian flair came to mind, using more olive oil and balsamic vinegar instead of butter and cream, and Nice, as it stands now, was born. While the restaurant has only been open for a couple of months, Choy hopes to grow his strong team and give customers a memorable experience.
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Images: Nice Bistronome
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
