14 September 2010.
Blu reminds me of Jaan @ Swissotel the moment I stepped in. It has a really small seat capacity and the structure of the place resembles each other too much.
Led by Chef Kevin Cherkas with a track record from some of the world’s Michelin’s Restaurant, we were pampered with one of the best dining experiences as the chef carefully invoked our senses with ihs progressive dining concept. A traditional cooking with a twist!
But if you were to ask me, it’s not that traditional at all but alot of twist. It’s like every single dish is an art-piece on its own. Exqusite, imaginative and entertaining! Not to forget, it’s totally delicious with a new twist of e.g. the mushroom soup in bubble and all-time favourite foie gras. Read on to find out the rest!
That’s also when we begun to appreciate the beauty of experience-dining (the chef just whip up anything out of the menu for you and you? -just wait and enjoy the surprise.)
And these? In celebration of the 3rd year.
blu offered us the back-view of the bustling Orchard road. Not brightly lit and almost no cars. This view just reminds me of the view i saw at Otaru 9months ago.
this bread is really awesome with the cream cheese. They complement each other so well. The fragrance of the bread coupled with the tinge of saltiness and sweetness of the cheese. omg. An observation: we seem to be getting ourselves addicted to bread every annual anniversary.
Lobster Thermidor
A traditional french dish that was named directly after the month of Thermidor (second month of summer). While others say that Napoleon created the dish during the month of thermidor, others said Tony Girod created the dish at the Cafe de Paris to celebrate the opening of the play known as Thermidor.
Whatever it is, here what we have right on our table is an exquisitely prepared lobster by Chef Kevin. The lobster comes in small succulent bite-sizes. The lobster foam was also carefully garnished right before our eyes. This is the first time that i realised that the foam i had about 2 years ago at Jaan came from a lobster. They called it the Lobster Foam. The tortilla chip was especially nice too. The sauce had lotsa mini roes in it. I think Vampy almost threw the roes away.
The whole dish is just heavenly.
ALL TIME FAVOURITE:
FOIE GRAS@Fruit.com!
An extremely well-cooked piece. It melts into your mouth sinfully. So well-marinated that even after it has melted, there’s still a tinge of saltiness left. Yums. The best I had. Yes, better than Saint Juliens by that bit! But it was a tad oily but man, even the oil tasted soo good! Full of the essence of foie gras!!
- The Egg came 1st. (yes, the name of the dish)
The nicest and most innovative egg i’ve ever eaten. This is egg with onion broth. The egg yolk was left almost uncooked and it’s loaded with bread crumbs on top.
There’s also a specific way of eating this. You are supposed to cut the egg into half and then scoop it up together with the onion broth. I never like my egg yolk to be sunshine but this, it changed my mind.
A complimentary refresher from the chef.
Grape sorbet with yoghurt and a soda infused grape!
This is really refreshing. And im surprised by the soda infused grape somehow.
Beef Mustard: Air-flown Wagyu beef
My first time eating a beef that almost melts. How amazing is wagyu beef? Very! The meat was really tender. And credits to the chef as well coz he cooked it so well! Also, look at the way the dishes are arranged. Sauce in a diamond share, mushrooms on top of a mashed potato making it look like a mini tree.
my mains. A snapper fish with vanilla-scented paella.
The chef told us that it’s super SUPER SUPER super SUPER SUPER SUPER fresh. (he used alot of super). As this was just air-flown the previous morning from New Zealand almost right after the fishermen caught it! He was like, other than it being super fresh, that makes it super healthy!
Yea, one of the nicest ‘fine-dining’ fishes i had. There’s a really sweet taste to it and the paella and the green sauce there compliment the fish well and not taking away the natural goodness of the fish! yums!
- Breakfast.
We were confused when the waiteress told us we will be having a breakfast during our dinner for dessert.
Apparently the chef had made the dessert into the same of an egg. -looks exactly like one. The yolk was made of mango and right at the bottom is a passionfuit sorbet.
We were again told to cut the yolk into half such that you can reach to the bottom of the sorbet and eat it together with the “shell” made by coconut.
It’s a refreshing one but i wouldnt say it’s my top coz there isnt enough mango-passsionfruit to go around for the coconut that i always hated since young!
But it’s really nice when eating the 3 together!
Oh and the candle? It’s an anniversary candle;o
Blossom Tree
- didnt i said the chef was imaginative. He made candy floss on a tree…made them like roses or fruits you can pluck it off the tree and eat it!. The best candy floss i had…it is in its most special flavour ever. Like sour peach ;o
And these are choco coffee beans. We were supposed to use the leaves as spoon (note, they are chocolate too) to scoop the choco and eat it! Amazing imagination.
And just as i was wondering if we could get a copy of the names of the dishes that we have eaten for the night, the waitress came with a copy of hand-written menu by the chef. sweet!
Happy Anniversary today!! Even though i guessed it on the car based on the general direction that we are going and the pathetic hints that you gave me, I’m still very delighted by the night’s celebration. I really love the place, the food:) Thank you for the super exorbitant celebration, vampy! And i’m glad we have an additional piece of memory now.
