Flavours and friendship – a lovely luncheon at Beach St. Bistrot

The warm midday sun filtered through the colonial windows of Beach St. Bistrot, casting shifting patterns of light across its charming interior. Outside, the afternoon blazed with tropical intensity, making it all the more refreshing to step into the cool embrace of the air-conditioned restaurant. Though my birthday had passed weeks ago, the celebrations continued – this time over a leisurely luncheon with my dear old friend, Auck Seng.

Beach St. Bistrot exuded a blend of modern European elegance and relaxed warmth, where rustic charm met refined sophistication. The walls, adorned with striking black-and-white works by renowned photojournalist SC Shekar, whispered silent tales of culture and time. From the open kitchen, a quiet yet purposeful rhythm hummed, as chefs worked their craft with effortless precision, their energy both vibrant and unintrusive. The aroma of slow-roasted meats and freshly baked pies intertwined with soft bossa nova melodies.

To begin our meal, Auck Seng chose a comforting bowl of wild mushroom soup, topped with crispy crouton cubes and drizzled with truffle oil, adding depth to its umami richness. He enjoyed the soup to the very last drop.

For starters, we shared the watermelon and Serrano salad – a refreshing contrast of flavours. The sweetness of the fruit was well balanced by the saltiness of the crispy, deep-fried cured ham, while creamy stracciatella and a drizzle of aged balsamic brought everything together. Simple yet sophisticated, it was a beautifully composed dish.

For mains, we tucked into the char-grilled bone-in pork rib chop, its smoky exterior yielding to tender, succulent meat. Served alongside peas à la Française – braised with smoked bacon and jus – it was a dish that was wonderfully comforting. The meat was beautifully pink, with just the right amount of fat to keep it moist. One of the better pork chops I have enjoyed in a long, long time.

The deep-fried breaded chicken parmigiana, crisp and golden, was topped with a generous ladle of robust homemade tomato sauce and a gratin of melted cheese. The briny bite of olives and ham lent an unexpected depth to the sauce, balancing its tangy richness. A choice of salad or fries accompanied the dish – I opted for the latter because some days simply call for that extra bit of comfort.

Between bites, laughter and moments of quiet reflection flowed as effortlessly as our conversation. Birthdays, we agreed, were more than just milestones – they were reminders to cherish the people who journey with us through life. As we lingered over our meal, Auck Seng reminisced about our dear Bernard, his words weaving nostalgia into the present. Though gone, Bernard remained ever present in our hearts, his warmth and kindness etched into our memories. Listening to Auck Seng was cathartic – a shared solace in how much we both missed our darling friend. Life, we reminded ourselves, is far too precious not to cherish every second.

Then, our attention was drawn to a stunningly presented dessert as it arrived at the table – the BSB apple tart. Thin slices of braised Granny Smith apples were artfully arranged in the shape of a rose, topped with flakes of edible gold. This lovely creation rested atop a crisp sablé, golden-brown brie and aromatic compressed apples, with a scoop of macadamia salted popcorn ice cream on the side. I absolutely loved this dessert!

Auck Seng, on the other hand, enjoyed the affogato, where two scoops of vanilla ice cream met the bold flavours of espresso, amaretto and kahlua – a creamy treat with an optional alcohol-free twist.

Each dish was a testament to the culinary artistry at Beach St. Bistrot, making this birthday celebration all the more memorable. As the meal wound down, I leaned back, content. Thank you, Auck Seng, for this wonderful little celebration and gifts, for reminding me that good food and great friendships are among life’s finest treasures.

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Written and photographed by Adrian Cheah
© All rights reserved
13 February 2025

Beach St. Bistrot
240, Lebuh Pantai, 10300 George Town, Penang
T: +6018-208 8171
Open: Wednesday – Monday (Closed Tuesday)
Lunch: 12:00 pm – 4:00 pm; Dinner: 6:00 pm – 11:00 pm 

For a taste of Beach St. Bistrot’s culinary offerings at great value, the lunch menu offers a selection at more accessible prices. Guests can also enjoy 20% off their homemade pies – an added treat for a delightful midday indulgence.

Beach St. Bistrot, nestled in a 100-year-old shophouse in the heart of George Town, first opened its doors on 10 May 2023. The restaurant spans two floors, each with its own distinct charm. On the ground floor, the communal table offers a front-row seat to the open kitchen, where guests dine at a long marble table designed with subtle breaks for privacy. A flight of stairs leads to the brassiere, where shelves of multi-hued wine bottles frame a warm and elegant bar. Stained window panes, sourced from the estate of the "Sugar King of Java", lend a sense of history, while reclaimed floorboards from a demolished kongsi house add rustic character. Beyond the brassiere, the white room is bathed in natural light, its expansive brunch windows offering stunning views of the historic Cheah Kongsi.

The restaurant is the passion project of David and Brian Chin, a father-and-son duo best known for their once-popular Dave’s Deli at Queensbay Mall. With Beach St. Bistrot, they seek to carve out a new identity, offering a refined take on modern bistro fare infused with the rich traditions of Spanish, Italian and French cuisine.