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When has a restaurant changed enough to be a new restaurant? Not necessarily when the chef changes, that’s for sure: chefs come and go all the time, whether it’s a steady throughput of chefs at a chain restaurant or the head chef leaving Forbury’s and being replaced by someone else. Not necessarily when they rebrand the menu, either – a good restaurant probably does this quite often. But when it closes for renovations and emerges from the chrysalis with new branding, a different menu and a different name, perhaps it’s time to look afresh.

The Warwick ceased to be at the start of the year and reopened as Bali Lounge. The exterior was slightly different: no longer described as a pub but as a “Bar. Restaurant. Gallery”, no less. The menu was altered – slimmed down, with more emphasis on Indonesian food. Ever since then, I’ve been wondering: should I go back? Is it a new restaurant? The longer it went on the more I felt my old review of the Warwick might be misleading, and that’s why this week you’re reading this.

Turning up on a weekday evening my first impressions were that the changes, such as they were, were on the subtle side. The interior looked much the same, the only concession being some newer, bigger, nicer looking tables. Curiously, the chairs were still the same and there were still at least three different types, just as there were at The Warwick. I got the impression that the management hadn’t quite wanted to start from scratch.

The menu looked the same – the same faux-chalk comedy font sported by the Warwick and, for that matter, their sister restaurants the Moderation and the Queen’s Head. But on closer inspection there were definitely some changes. There were far less of the Thai specialities and some dishes had made their way across from the menu at the Queen’s Head, like rijsttafel (a sort of Indonesian smorgasbord, if that isn’t adding an unnecessary extra level of Swedish complexity to a dish that already has both Dutch and Indonesian roots). So, was it a new restaurant? I was still none the wiser.

Perhaps the best way to find out was to compare like with like: much as I wanted to start from scratch myself, making a fresh start rather than retracing previous visits, I felt that opening with a mixed starter (the “Bar Platter”, in fact) was still the best way to try a range of Bali Lounge’s food. Besides, with Tampopo sadly closing down and Reading losing its fabulous sharing platter I was hoping to find a replacement here, especially now that the menu extends beyond Thailand.

The presentation would have aggrieved people who want everything to come on a plate, but I didn’t actually mind it turning up in a wooden trug. The chicken satay was the first to go and was a hit, with moist chicken and a rich, savoury (if quite plain) satay sauce. A little basic, perhaps, but still enjoyable – and surely nobody really expects their world to be rocked by chicken satay. The spare ribs, though, were not good. The first one was a grim right angle of gristle where there was almost no meat and what meat there was clung on in a manner best described as Blatteresque. A shame, because the second rib was how ribs are meant to be – tender meat, sliding off with no work at all, at which point I got to appreciate just how sticky and tasty the sauce was. But by then, the damage was done.

It didn’t get better. The crispy squid wasn’t. It was clearly fresh, but it was floppy and tasteless none the less. The only real flavour was the coriander dusted over it – if it had been coated in some seasoning and fried properly it could have been a knockout, but it looked more like fusilli than seafood. The saddest thing was that you got a lot of it – mouthful after mouthful of disappointment and wasted potential. The prawn fritters (or, to be more accurate, whole prawns in batter) were also forgettable – also a bit limp and again in batter with no crunch, salt or kick of any kind. It felt as if the chefs were frightened of using authentic levels of spice for our tender British palates and had erred way too far on the side of caution. Bali Lounge seemed to have managed the trick of turning from a pub to a restaurant and, at the same time, turning restaurant food into pub food.

BaliStart

It didn’t bode well for the main courses, so we waited for them to arrive with rapidly lowering expectations. By the time the dishes turned up they almost met them. The best of the two was actually the vegetarian (hurrah!) dish, the tofu pad Thai. This was still mind-numbingly plain but at least the texture was interesting. There was a decent amount of tofu, soft like cubes of scrambled egg, throughout the noodles. The carrots were cut a little larger than I expected (I have never been to Thailand so forgive me if this is the right way to make a pad Thai) and there were little florets of broccoli and the occasional mange tout in amongst the beansprouts which gave it a nice crunch. Then there was a hugely generous sprinkling of peanuts adding yet more texture.

You’d think that would be enough, wouldn’t you? Apparently not, so we had a wedge of lemon as well, for reasons which escape me: all I can guess is that maybe they’d run out of lime. And, in case that wasn’t enough, a honkingly big pile of naked salad leaves had been dumped on top. Your guess is as good as mine. In the end they got pushed to one side and ignored, like tea drinkers in certain coffee shops. If I was trying to find something positive to say, at least it was healthy. But what it really needed wasn’t a slice of citrus or the contents of the salad crisper – it needed some soy, or some ketjap manis, or something that would have made it taste of something. It was hard to imagine being the sort of person who would eat this dish for fun, thank goodness.

BaliPad

The other main was from the specials board – salmon with thick red curry sauce, courgette and green beans. I ordered this because I had happy memories of pla chuchi in other restaurants and again, wanted to see how it measured up. Well, on the plus side, the kitchen can cook salmon: lovely and firm with a crisp skin just the right side of blackened. A lot of places – Loch Fyne, for instance – get this wrong, so credit where it’s due. But again, the rest just didn’t cut it. The little pile of (unadvertised) shredded vegetables didn’t appear to be pickled or dressed so I am guessing it was the Thai equivalent of a salad garnish. The red curry sauce was one of the duller ones I’ve had, with a bit of acrid heat but no real sweetness; I expected better, based on the satay sauce I’d had earlier. The courgette and green beans were a bit thin on the ground. The rice was there to make up the numbers. If this dish had done the “which Star Wars character are you?” Buzzfeed quiz, it would have come out as Blando Calrissian.

BaliSalmon

The wine was nice but inoffensive; a decent Australian shiraz and a Chilean chardonnay were both less than five pounds a glass. I have run out of words to describe how things taste – which is ironic given that I’ve used so few in this review, but I enjoyed the wine more than the food. The service was also nice but inoffensive – the young lady doing the majority of the serving was very quiet but friendly, food was brought at about the right speed and plates were cleared efficiently. Nice. Inoffensive. They’re not words that are ever going to feature in a mission statement, are they? The bill for two people – two courses each, two glasses of wine each – came to fifty-one pounds. If I was describing the value for money, I guess I’d say it was inoffensive.

With hindsight, I wish I’d gone for the rijsttafel and the beef rendang: reading through the restaurant’s website it’s clear that the management decided to rebrand the place after recent trips to Indonesia, and it suggests that they’re really passionate about the food of those countries. But, in the predominantly Thai food I ordered, it feels like they’ve thrown the baby out with the bathwater: I didn’t get much zing or spice when I was expecting my food to be absolutely crammed full of both. My socks remained firmly unknocked-off throughout: it felt like the kind of Asian restaurant I could take my mum to, and much as I love her that’s really not a compliment. The thing is, my predominant feeling in writing this review is one of sadness. So, is it a different restaurant? Yes, I’m afraid so.

Bali Lounge – 6.4

77 Kings Road, RG1 3DD
0118 9566969
http://www.thebalilounge.co.uk/

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