
Restaurants
NICE Bistronome
Nice Bistronome, finding its namesake in the seaport city of Nice, brings together the seemingly contrasting worlds of French cooking and Italian flavours while showcasing the freshest Mediterranean ingredients
Established by chef Andy Choy, whose background in French cuisine is evident in all of Nice Bistronome’s dishes, the restaurant places simplicity at the forefront of its operation. Regional Italian ingredients are allowed to shine here, from supple burrata to luxurious olive oil in signatures like burrata paired with fig chutney, duck confit doused in smoked duck jus, and handmade pasta swimming in a crustacean sauce and dotted with tiger prawns.
TATLER TIP
Order just the right amount of dishes so you can keep returning to Nice Bistronome to discover more of its diverse menu.
ON THE PASS
The restaurant was conceptualised by chef Andy Choy in the amount of time it takes to have a shower.
Must Try
- Burrata with Figs
- Duck Confit
- Tiger Prawn Pasta





