Sala Bistro - Niles

Cozy relaxing ambiance. The staff were very accommodating and service was excellent. I ordered Crispy Salmon, flavourful and juicy. A great dining experience.

We were in the mood for steak and dropped into Sala Bistro at Greenbelt. We got glasses of French syrah and a Rosé wine. Besides the complimentary bread basket, we got an appetizer of marinated olives, roasted nuts and parmesan cubes which really complemented our wine. Our steak was the Australian Stockyard Angus Ribeye 400g which we shared. Done medium in a creamy peppercorn sauce, this was really juicy and good. Our sides were fries and rosemary roast baby potatoes. Ended our meal with a good Tiramisu

Posh and classy. Food is good. Service is commendable. Excellent and highly efficient staff. Definitely would recommend this amazing place. There is no reason not to come back. Make sure to book a table ahead of time as it is usually packed especially over the weekends.

We had ordered fish and chips, chicken cordon bleu and the plates to share! The chicken cordon is a must try I must say, it was absolutely amazing! We also ordered a couple of desserts, banoffee pie was decent : All in all a great dining experience, slightly on the higher end on the pocket I should make a point to mention!

A common factor I observed in Sala's dishes is that they're insipid. Other than the tasty free bread and clean dish presentation, there's nothing in their flavor that stands out. We started with the red lentil and bacon soup and the quiche of the day. The soup had a good amount of lentil and bacon, while the quiche had a crisp crust but bland cheese filling. For our main course, we ordered braised lamb shank and fish fillet, however, we were mistakenly served pork pluma instead of the fish. By the time we realized it was the wrong dish, we'd already taken a few slices (the waiters should really list down orders instead of relying on memory alone to prevent mistakes like this). The sweet green beans taste great mixed with the parmesan mash, with the well cooked but under-seasoned lamb. Finally, the pork pluma had a good salt-pepper taste, but I'd prefer if the pork were tenderized more.