Since their move to the Thomson area in March 2023, Klara now focuses on charcoal-grilled dishes, pairing them with a selection of sake and wine. Expect quality over quantity here, with skillfully prepared dishes that justify the above-average pricing.
I may not be too familiar with the concept of a bistro, but the Charcoal Bar in the name caught my eye. Stepping in brought me to a tastefully decorated space. Plump cushions lay around comfortable seats. Even the dishware is pleasing to the eyes with sugar cubes tucked into a vintage metal tin.
I was pleased to find out that the grill influenced the other dishes on the menu to great effect. The appetiser of Burrata came with charred tomato and arugula in a unique savoury rendition. The addition of a Yuzu Kosho Kiwi Relish is balanced out with a sweet, fruity Raspberry Vincotto. Rounding it off and providing texture is a scattering of Shallot Crisp.
The potatoes fried in duck fat stood out to me at a glance. Instead of a classic roast using duck fat, it was prepared as a potato pave, or in a thousand layers. A style that went viral on TikTok back in 2020. Involving numerous highly tedious steps, I would not hesitate to call this a labour of love. The result is a crisp exterior with soft fluffy insides.
The “Corn ribs” had us picking each piece by hand, gnawing away at the kernels still attached to the cob. The black marks bear testament to the amount of char imparted, together with shaved parmesan offered up an umami-rich snack.
Foie Gras and grilled chicken with plums in a sweet glaze. We were told to start on the dish quickly while it is still warm.
The foie gras had no hint of gaminess, just creamy, decadent and buttery. Utilising ume plums here served as a worthy contrast; sweet with a tart note that cuts through the richness. The chicken thigh, a humble ingredient was cooked in my preferred method, with crispy skin wrapping the juicy chicken meat. The staff was met with guilty eyes as I took layers of potatoes to wipe up the remaining sauce on the plate.
A stack of clams rises up from a pool of chowder. Warm and comforting with a generous amount of clams, of which only a few at the bottom had some amount of grit within. A satisfying, filling dish that I would recommend.
The star of the meal for me, the truffle garlic egg fried rice is worth every penny. A whiff of Wok-Hey can be discerned as the bowl was served. Umami-laden, but not heavy on the stomach. The Japanese grain used held up to the cooking process, with a mild sweetness to each spoonful.
I will certainly be back to try out the rest of the menu.