Blu Med’s opening last year and this year they are in MIGF. The relaxed atmosphere and great food have fast made it a destination for foodies after some fresh fare. Situated in-between Gardens Mall and Mid Valley Megamall, it is a great place to plunk down for some afternoon tea or a glass of wine and watch the world rush by.
Being just six months old,Blu Med bring us with a modern look where you find stainless steel doors and a bar mixed with the classy brown wood and the lovely relaxing ambience. The MIGF menu is pretty extensive where the Chef Tatsuya had made the creation of East Meet West in the MIGF set
– Chef Tatsuya (pictures from MIGF web)
Chef Tatsuya brings a wealth of experience and knowledge of both Japanese and Classical European cuisine to the proceedings, and at Blu Med, has been given the chance to combine them to create a stunning menu for MIGF.
Hailing from Tokyo, he has been involved in the food scene since the age of 18 where he trained at various European restaurants in the city before learning under his mentor Master Chef Sasajima of Iron Chef fame, who was also a consultant in producing this menu.
Famous also for his own brand of fusion, it is clear where Chef Tatsuya acquired his inspiration for his distinctive style. He loves nothing more than getting in the kitchen and experimenting, pushing the limits of his unique brand of cooking and delivering his patrons exceptional food.
We started with the Amuse –Bouche, which bring us with the Eel Kabayaki Style with Vegetable Brunoise. Chef had added the usual red wine sauce combined with the Japanese Seaweed Stock in their ell kabayaki bringing a more refreshing taste and a true reflection of the fusion in its meal. The fresh eel had been cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before being broiled on a grill. It was paired together with the diced vegetables together with it.
Alongside, we were served with the starter which was the Amaebi & Abalone Tartare, Yuzukosho Vinaigrette. A perfect starter to start off our meals. The sweet shrimps and the abalones were being minced to square fillets and was added with the Japanese Yuzu Pepper and Japanese Green Chilly. Left with the slight saltiness, the taste was indeed appetizing one to have.
When we comes to the soup, we had the Creamy Foie Gras Soup with Sweet Corn Espuma. The decent soup which was well prepared with the duck liver marinated with the Japanese liquor and it was then being slow cooked. The taste gave us with the decadent foie gras emulsion, creamy as can be, with sweet corn espuma.
The imperative pasta course followed next – the Bavettini All’Eoliana. Cooked al-dente with the long flat strands, narrower than linguine but wider than spaghetti, the delights was just sinfully delicious. The delicious pasta is served together with the almond flakes as well as the sweet cherry tomatos on top of it. Lovely.
Palate Cleanser comes next with the Granita of Orange and White Wine. The semi-frozen dessert made from sugar, water as well as combination of orange and white wine together with it is just superb. The sweet tantalizing delights is really impressive.
Folded Veal with Buffalo Mozzarella is indeed another fantastic dish to enjoy with for the night. The Folded Veal with Buffalo Mozzarella is being served with the baby carrot as well as spinach and marsala sauce. Filled with the juiciness of the veal itself, the dish is amazingly good.
Every meals ended with a dessert. The sweet temptations of girl’s favorite is just perfect to capture our hearts. The form of a smooth chocolate fondant prepared in Blu Med Style is just something sweet from the Chef to end our meal.
Don’t miss the opportunity to taste the country’s finest Italian-Spanish cuisine at Blu Med during the Malaysia International Gourmet Festival from 1st to 31st October! The Festival Menu is a steal at RM188++ (without wine)
27-G Ground Floor,
The Boulevard, Mid Valley City, Lingkaran Syed Putra,
59200, Kuala Lumpur
N 3 07.080
E 101 40.585