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2013-10-02
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I was told that the menu at Blu Med was produced and consulted by Chef Yasuhiro Sasajima, of Iron Chef fame. Having watched the Iron Chef program on television , I was naturally excited that I will be savouring a menu directed by the talented chef himself!laughChef Sasajima broke out of the realms of traditional Japanese cuisine and started his love affair with Italian cuisine, marrying the two together to cook up a fine fusion of meals from his kitchen.I was looking forward to tasting his uniqu
Chef Sasajima broke out of the realms of traditional Japanese cuisine and started his love affair with Italian cuisine, marrying the two together to cook up a fine fusion of meals from his kitchen.
I was looking forward to tasting his unique and distinctive Italian cuisine with a Japanese twist so much.
Upon arriving at the 2nd floor, I was greeted to interior decorations befitting a minimalistic concept.
It was brightly lit with incandescent spotlights, boasted cosy wooden and brick-wall ambiance, spacious and splashed with warm, earthly colours comprising shades of brown, white with a touch of blue.
I exchanged a few words with the friendly managers present.
After being ushered to our seats, we sat at our table in anticipation for what the evening had to offer.
The waiters began to pour some wine for us.
We were served the Luis Felipe Edwards Cabernet Sauvignon
The first dish on our table was the appetitzer of Buffalo Mozzarella and Plum Tomato "Caprese".
The buffalo mozzarella, which is typically used in Italian dishes and less rubbery than usual mozzarella, was moist and had a mild piquancy – slightly tasteless, but well paired with the mint sauce drizzled around the dish (which doubles as good presentation too!).
Buffalo Mozzarella and Plum Tomato "Caprese"
For purists, this is made out of curd cheese using pure buffalo milk.
The locally sourced tomatoes and lettuce sprinkled with olive oil, basil oil and vinegar upped its initially bland flavour and hit the concept of freshness in mediterranean food right on the bull's eye.
The second dish that was placed before us was the Carpaccio of Hirame with Wild Rice and Soft Aubergine.
The first thing I did was to look for the aubergine. I couldn't see it at all! Did they give my plate a miss? I soon found out that the soft, "mashed" aubergine was hidden underneath the Hirame. That was my favorite of the night.
The wild rice reminded me of risotto, but slightly grainer and nutty in comparison. When mixed with the relatively moist and "grassy" taste of the alfafa sprouts, it amassed a rather odd but not unpleasant flavour - definitely an acquired taste.
The Hirame, a popular type of white flesh fish used in Japanese cuisines (see how the fusion of Italian and Japanese influences is depicted now?) was fresh and served cold, just like sashimi.
Then came along our mains.
The third dish to arrive was Spaghetti Tomato Sauce with Sea Bass and Grilled Vegetables.
We were told that the pasta sauce was made from real tomatoes, and not the ones out of cans nor puree versions.
A block of Parmesan cheese was grated to our desired amount, as toppings for the pasta
The cheese added a light but sharp flavour to the pasta, making it a very good choice for garnishing.
We could clearly see how its sauce wasn't the ones right out of the can.
I found this dish slightly watered down and tasteless, but then again, it was justifiable, as they only used fresh ingredients and we all know how fresh tomatoes holds a high water content. Good or bad? I'll leave you to decide.
It also had minimal seasoning; giving way to the natural flavours of tomato, sea bass and its side of grilled vegetables. This dish was fresh, light and had a oceanic and "fishy' flavour to it.
This dish was pretty standard, nothing to shout about especially to people who are more familiar with, or prefer their pasta with strong, heavy flavours. It does has its strengths and weaknesses, whatever suits your palate! smiley
Being sweet tooths, I was only looking forward to the desserts after that.
Hopefully, our moods and appetites would take a positive turn once it arrives.
The final dish that we got to taste was the Espresso Pannacotta.
But being a culinary aficionado myself, I do understand that the most difficult part of making the perfect Panna cotta is mixing the right ratio and achieving the right texture – soft, but firm enough to hold it together, with a gentle wobble only when moved.
Though pretty in presentation, I must say that the texture of the Panna cotta was slightly dissapointing as it was too jelly-like, stiff and rubbery. I much prefer my Panna cotta to be the usual, softly set, creamier ones with silkier pudding-like consistency.
Apart from that, I loved the rich taste of this typical Italian dessert – especially this one as it is infused with Espresso! yes
It gave me a smooth mouthful, albeit not a melt-in-the-mouth texture. Still tasted delicious, though. The berries and almonds were a great touch too.
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