Bidou

Bidou opened in March 2025 in a pastel-yellow shophouse on Jalan Setiakasih 5 in Bukit Damansara. It is the French project of Darren Teoh, chef of the two-Michelin-starred Dewakan, who trained in French kitchens including Les Amis in Singapore. A narrow staircase leads to a warm, ochre-toned dining room with banquettes, old menus and Bibendum prints on the walls, and there is a private room downstairs.

The menu pays homage to the chefs of nouvelle cuisine, naming the source of each dish. Michel Guérard's salade gourmande with mi-cuit foie gras, Paul Bocuse's fish baked in a pastry crust and Escoffier's consommé Hélène sit beside pâté en croûte, a crab and Gruyère soufflé, duck confit with sauce rouennaise and a vol-au-vent of veal sweetbreads. Desserts include a chocolate soufflé and a tableside ice-cream sundae, and the wine list runs to more than 30 by the glass.

It suits a date or a dinner for people who love classic French cooking. Starters run from about RM32 to RM98 and mains from RM95 to RM180, tax and service included. Dinner is Monday to Saturday (last table 9pm), with lunch on Saturdays; book online or by phone.