After discovering that Linguini Fini doesn’t take reservations, we decided to go to Madame Sixty Ate for dinner on a Tuesday night. I dined with 3 girlfriends, and a colleague of one from Bangkok who was in town for a few days. This lady looked amazing, has two children (the oldest 13!), runs marathons, and she doesn’t look a day over 32. I’ll eat whatever she’s eating, thank you very much!
The restaurant is nicely laid out with good space between tables so you don’t feel like other people are intruding on your conversations – great for a catch up dinner or an intimate date. The kitchen is open and you walk past the chefs busying away on the way to your table. I’d heard about this restaurant many times, and each time was a raving review – however, I couldn’t for the life of me remember what the tag phrase was that everyone mentioned. So when asked our very attentive waiter where the chef was from, he explained that he used to be culinary director at the W Hotel (Ah! That’s what it was!”). “You mean the guy with the crutches in the kitchen?”, one of us asks. Turns out that he was in a serious bike accident where his bike collided with a minibus (bleeping minibuses!!), and he’ll be in recovery for 6 months. Anxious to get back to it, he left the hospital after 5 days and went straight back to the restaurant, where he sits on a bar stool conducting the kitchen likes it’s an symphony orchestra. Now that’s what I call a dedication to food!
The same observant friend who noticed the crutches (she must have spidey senses – or perhaps a heightened sense of alertness due to pregnancy) also pointed out that the majority of diners were female. Goodness knows why, and I can’t think of a smart answer for it, but Madame Sixy Ate definitely seems to be a favorite for a girls dinner! Perhaps it’s the softly coloured interiors of varying shades of blue, white and grey, the whimsical bird-printed wallpaper, or the delicate combination of tastes and flavours that keep the ladies coming back, but one thing’s for sure: I’ll definitely be returning
The “pork chop” resembled roast gammon ham in terms of taste and texture, but it went well with the homemade pasta, and the pork rinds were yum. MSA does a good job of making sure that there are many distinct textures incorporated in the dish.
My dish- Halibut, cauliflower, squid ink: not my cup of tea. I usually love halibut, but discovered that night that I don’t like it cooked in this method. It had the texture of raw fish, and was rather tasteless. The way they decorated the dish with squid ink was very impressive though – edible art!
We ordered a couple of the side dishes to share with our mains, the heritage tomatoes mozzarella mousse and basil oil was again very well presented. It was another dish I didn’t actually get around to to trying, because I was too obsessed with the puree of potatoes below. When the waiter served it he said “These are reaaaaaaally, reaaaaaaaally goooood potatoes”. Potatoes with parmesan and truffle oil…need I say more?!