Being less than one-year-old, it is no surprise that Blu Med boasts a modern contemporary design, with stainless steel doors and a bar mixed with light brown woods;hue light and relaxed ambience that serves as a great place for casual dining while watching the world rush by. Stepping the wooden staircase to the upstairs, diners will be welcomed with a more intimate venue of wooden floorings, stone walls, and fine table settings that give way to a sense of luxury within comfort.
If you have not visited this new destination before, this October may be a great time for you to do so. Joining MIGF 2013, Blu Med has specially crafted a series of East meets West Festival Menu courtesy of Japanese Chef Tatsuya, who arms with a wealth of experience and knowledge in Japanese and Classical European cuisines.
Amuse-Bouche
Eel Kabayaki style with Vegetable Brunoise
The stunning menu started with Eel Kabayaki Style with Vegetable Brunoise, a famous Japanese favourite reflecting with Western flavours by infusing Japanese seaweed stock and red wine sauce to built a rich, smoky and savoury gravy that beatifully brushed over the almost-melt-in-the mouth eel. Mouthful of flavours and good fats.
Starter
Amaebi & Abalone Tartare, Yuzukosho Vinaigrette
Continued with Amaebi & Abalone Tartare, Yuzukosho Vinaigrette, a unique creation that gathers diced shrimps and abalone lightly tossed with Japanese Yuzu dressing and Japanese green pepper. A very pale, light dish that humbly shines with luxury.
Soup
Creamy Foie Gras Soup with Sweet Corn Espuma
According to Chef Tatsuya, there is one quote saying that: Duck eats corn. So whenever a dish involved duck and corn together, it will surely turn marvellous. Partially inspired by the quote, he created this special soup by marinating duck liver wih Japanese liquor, then slow cook till soft to create a delicately smooth texture, and topped with sweet corn espuma that double up the creaminess.
Pasta
Bavettini All’Eoliana
Granita of Orange and White Wine
The pasta goes Italian with spaghetti prepared in Eoliana style, having tomato, capers, olive, nuts and spices gracefully coating every strand of the al dente pasta to impart a thick, creamy and nutty good flavours.
Granita of Orange and White Wine
Comes in after the pasta, this sorbet-style Granita of Orange and White wine is icy-cold, zesty with a touch of bittersweetness, bringing a distinctive acidic factor that has worked prominently to cleanse and wake up the palate before the main course arrived.
Main
Folded Veal with Buffalo Mozzarella, served with Baby Carrot and Spinach, Marsala Sauce
A time consuming mains that involve different processes. The veal is first minced, compressed and then fold in with Mozarella cheese and pan seared. Smoky yet flavourful at the outer layer and succulent inside with cheesyness oozing out once cuttng through. Served with baby carrot, spinach and Marsala Sauce that delivers a faint hint of red wine.
Dessert
Fondant Chocolate Blu Med Style
The meal ends with Fondant Chocolate Blu Med Style, a prize winning dessert that the chef proud of, delicately presented in MIGF 2013 to cater the most discerning taste bud. Soft baked, the fondant chocolate cake still remained in a moisture state, very chocolaty dense, soft and creamy, a cross between a chocolate mousse and chocolate molten cake will best describe the texture.
Another two weeks left, so grab the opportunity to enjoy this Full Festival Menu priced at RM188+ per person without wine, available from 1st to 31st October.
Blu Med Festival Menu
Amuse-Bouche Abalone Tartare, Yuzukosho Vinaigrette
Soup
Creamy Foie Gras Soup with Sweet Corn Espuma
Pasta
Bavettini All’ Eolina
Granita of Orange and White Wine
Main
Folded Veal with Buffalo Mozzarella, served with Carrot and Spinach, Marsala Sauce
Dessert
Fondant Chocolate Blu Med Style
Photographer: Summer
Writer: YLing
Address:
Blu Med
27-G Ground Floor,
The Boulevard, Mid Valley City,
Lingkaran Syed Putra,
59200, Kuala Lumpur.
Contact:+603-2201 5081
Website: www.blumed.com.my
