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1767 Bardstown Rd. (Speed Ave.) Send to Phone
502-451-2749 | Make Restaurant Reservations | Menu
Contemporary Pacific Rim fare is served in a series of enticing small plates.
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  • 4.5 star rating
4.5 rating over 3 reviews
Dining room at Asiatique, Louisville, KY

Asiatique Restaurant Review

: Chef Peng Looi pioneered Pacific Rim dining in Louisville, and he has reinvented his menu to emphasize small plates and even more East/West fusion. Among the “hot” selections are mussels with curry and naan, chicken satay with turmeric and lemongrass, and duck nachos with Asian salsa. On the “chill” side are seafood ceviches, sashimi with mango relish, and seafood tartare. Ingredients such as soft-shell crab and skirt steak flavor several noodle and bun items. Entrées worth seeking out are the mahi with lemongrass and ginger and the beef rendang with coconut and cardamom. No small part of the fun is the multilevel layout. Each of several floors has only a few tables in every windowed room, which gives the feeling of dining in a Zen-inspired tree house for adults. The ground level portion of the building is devoted to the dimly lit bar pouring craft cocktails that muddle Asian tastes such as ginger or lychee, and late-night snacks like an Indian chickpea fritter, pork belly sliders with sweet potato pommes frites, and grilled calamari. The international wine list offers myriad meal pairing options. Knowledgeable servers will help with selections if needed.

User Ratings & Reviews for Asiatique
Average rating    3
Reviews 1 - 1 of 11
A fusion restaurant that misses the mark
by docc1 on Sun Mar 07, 2010 3:44 pm
This is a beautiful restaurant with an incredibly attentive staff. It came highly recommended by friends. We ordered the 5-course degustation menu.
The first course was a cold duck salad. It was perfect, with an incredible variety of tastes and textures, and a wonderful hoisin vinaigrette. The next course, panko-encrusted diver scallops and tiger prawns were beautifully presented with a tasty aioli. The seafood was well-cooked, but nothing particularly remarkable.
The next two courses, however, were disasters. There was a plate with a pulled-beef stew and a pork rib. Again, a nice presentation, but the food was so salty that it was almost inedible and the sauce for the stew lacked subtlety. The next plate (which looked almost exactly like the preceding one) contained a lamb chop and a lamb stew in a cabernet reduction. Again, the salt content of the plate was too much. The sauce was overpowering, although the meat was well-cooked.
The dessert assortment was magnificent to look at, but there wasn't anything memorable taste-wise.
Reviews 1 - 1 of 11


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