The Bistro, Impiana Hotel Ipoh

The Bistro, Impiana Hotel Ipoh (19 October, 2018)


The Bistro is one of the dining outlets at Impiana Hotel Ipoh. It is located near the main entrance into the hotel. The Bistro offers fine dining set dinners and has a well-stocked liquour cabinet. On some nights, particularly during the weekend, there is a band providing live entertainment.

The Bistro with its well-stocked liquour cabinet (19 October, 2018)


The Bistro has a stage where on some nights, there would be a band providing live music. (19 October, 2018)


Since October, 2018, The Bistro has started to offer dine fining with a set menu. (19 October, 2018)

Dining at The Bistro

My wife and I had the pleasure of dining at The Bistro on Saturday, 20 October, 2018. Upon arriving, we were warmly greeted by Mr Rizal, the maître d', and was attended to by Mr Feez, who provided us excellent service throughout the night. We indulged in the Set Dinner which was priced at RM58 nett. It comprises a starter, a soup, a selection of main courses, a dessert and coffee or tea.

The Starter was Prawn Cocktail with Mango Salsa, Potato Ball with Tomato Salsa, Spinach Mini Quiche with Olives. This was followed by Organic Pumpkin Chowder, served with warm, soft rolls.

For the main course, I opted for Grilled Sirloin Steak, done medium rare, served with classic mashed potatoes and sautéed vegetables, and topped with black pepper sauce and parsley herb hutter. My wife had Pan-Fried Norwegian Salmon, served with beetroot horseradish pur&eaucte;e, vegetable compote and topped with tangerine sauce. Another option available was Pan-Fried Spinach Roulade of Chicken au jus, served with pumpkin purée, sautéed vegetables.

The dessert was a symphony comprising an array of miniatures. There was a cheesecake, a brèe brûlée and a strawberry cream sorbet.

My wife and I at The Bistro (19 October, 2018)


The Starter. (19 October, 2018)


The Soup. (19 October, 2018)


For the main course, my wife had Pan-Fried Norwegian Salmon. (19 October, 2018)


I had the Sirloin Steak, grilled to medium rare. (19 October, 2018)


We concluded our dinner with a Symphony of Desserts. (19 October, 2018)


My wife and I with Mr Faeez, our waiter, and Mr Rizal, the maître-d'. (19 October, 2018)

Conversation with Chef Ismail

The next day, I had the opportunity to sit down with Chef Ismail, the chef who prepared our dinner the night before. I thanked him for the meal, and asked him some questions about it.

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