Upping the ante for cafes

Hokkaido scallops, sea prawns and baby octopus were in the Linguine with Garlic Kombu Butter sauce. ― Photos: LOW BOON TAT/The Star

David Chin wants to up the ante in Cafe Bistrot David, serving hearty, scrumptious fare with a gourmet slant in a cafe setting. It’s food to be shared, whether it’s the signature gourmet pies, the CBD Original Burrata, Linguine Garlic Kombu Butter, or even the Cold Capellini with Abalone.

“My menu is made up of what I like to cook,” said David whose trained chefs now execute the dishes.