Batu Belig restaurant Bow
Batu Belig restaurant BOW
I have been to Batu Belig restaurant BOW restaurant a few times and each time it gets more cozy.
Loose, friendly and usually good food.
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Situated overlooking rice fields in Balu Belig, the upstairs dining area has a lovely ambience where you forget the noise of the passing traffic.
Great for lunch or a more relaxed dinner. Good staff, lovely feel.
Set on two levels in a modern building, with very comfy couches upstairs on the terrace around largish tables, it has a French colonial graciousness.
The owners have clearly made a big effort to merge aesthetics, comfort and function in terms of the decor. And it was also gracious of the owner to feed us, dressed as we were in smelly tennis gear after a few hard sets.
I have had the pumpkin soup which was delicious which was followed by the barramundi which was also really good.
I have also had the mezzo platter on another occasion which was impressive in its variety of tastes.
See the bottom of this page for more photos of Batu Belig restaurant BOW
My friend, a regular and big fan of Bow, ordered a salad which he was very happy with.
Another time I had a fairly simple but deliciously flavoured lentil soup lentil soup that was really good, with delicious bread on the side.
My friend had a burger which he was also impressed with.
On a more recent visit (July 2014) I ordered a steak which I was less than impressed with. I ordered medium rare, and it came fully rare, so I sent it back.
Then I was disappointed to find it was mostly fat and gristle, so I did not like it very much. OK, that is first time I had a less than delightful dining experience.
The food is touted as the Best of World, hence the name BOW. It is not cheap, although not excessive (2 courses for 150k or so, depending of course on what you eat), but definitely worth a visit, certainly a romantic setting and great for a dinner date.
They have a circular pool table here, with no pockets, so I do not know the game, but kids seem to like playing on it.
By Mark O’Brien 2013, updated July 2014
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