Blu's Chef de Cuisine has worked at the famed El Bulli restaurant in Spain, so diners can expect molecular touches in the menu here. The good news is that Chef Kevin has settled on a good balance between serving real food and experimenting with molecular gastronomy.

For a complete experience, a tasting menu of six courses should be the order of the day. Start with freshly shucked oyster served with a lemon pearl that is bursting with the taste of ocean. Next, the flavoursome lobster thermidor - Canadian lobster roasted and delivered on a bed on mushroom tarragon reduction and crustacean infused foam. Foie gras lovers will appreciate the third course of pan-seared liver, which simply melts in the mouth. For us, the piece de resistance was the wittily named, "The egg came 1st", a poached egg that's fried on a broth of roasted onion, crispy crumbs and black truffle.

For mains, choose either the lamb mole, a deconstructed interpretation of the Mexican dish, or mustard Wagyu tenderloin with parsnip puree and black truffle gravy, which was simply comforting. Last but not least, dessert. The "Breakfast" egg - mango and passion fruit pearl (the yolk) in custard-like coconut crème (the white) - is not to be missed. Alternatively, try the deconstructed lemon meringue pie. Dinner for two costs about SG$280 before taxes and drinks.

BLU
Shangri la Hotel, Singapore, 22 Orange Grove Road
TEL: +65 6213-4598/4488
EMAIL: blumanager.sls@shangri-la.com
WEBSITE: www.shangri-la.com

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