Reflexions
Plaza Athenee,
Wittayu-Wireless Road.
Tel: 02-650 8800.
Open: 6pm-12.30am. Music from 7pm.
Credit cards accepted.
At first sight the room appears stark, almost art deco, with a bar straight out of Rebel Without A Cause and a montage of black and white photos above it. It is a very modern restaurant and the menu is the same. In the starter section there are five salads out of a total of 11 options. The main courses have the usual flowing descriptions that mean damn all to most of us. A good example was “Crispy roast duck with Peruvian purple potato puree with broad beans and a cabernet raspberry reduction.” Delicious I am sure! Of course the food is cooked and presented with great care and much thought goes into the presentation.. There is live music that comes from a talented trio who will play virtually anything you ask for: although sometimes I think it is better to let them do what they do best: entertain you. A good restaurant with some nice music: a bit stark maybe when not so full.

November 2005

I had a very interesting meal here recently and an update is required. The current chef is Martin Faist from Germany cooking in the modern French style. The food was first class although I do have some serious reservations about the service. The decor and music are as described.

As a starter I had a dish from the daily special menu. It was described as "Whole rabbit served four ways: Saltimbocca, braised shoulder, home-made terrine and crispy leg." As can be seen from the picture, this was the dish of a craftsman with five fiddly, small dishes coming together as one. My main was Crepinette of Guinea Fowl, although I fear that description does little to justify the incredibly detailed dish I was presented with - a moist, rolled guinea fowl with mushrooms and spinach inside and two sauces - including a really rich foie gras reduction. The other half had frogs legs unlike anything she had ever had before, and steak. For puddings, the ice cream pralines and mango and ginger tart were both good looking and in the case of the tart, (was it really a tart?) highly inventive.
Summing up what I thought of the cooking is simple. It was genuine cutting edge modern French cooking and, on that basis, the cooking, if in France would almost certainly gain one star, if not two, from those tyre people turned restaurant reviewers. I still find the room a little sparse, and as I said the service was sometimes lacking in "attention" I think is the word. I also found the wine list a little confusing, until I had worked it out. At first sight it seemed to be a single page, but there was life and indeed a very sensible list under that front page.
I have now classified Reflexions as French from European