I must first thank the food critics, Wong Ah Yoke of Sunday Times and a reviewer at HungryGoWhere, Hungry Goh, for highly recommending Blu Restaurant at Shangri-La Hotel. With such high expectations in mind, the chef, Kevin Cherkas, still impresses both my husband and myself when we dined there last Saturday. My husband called him a 'Flavor Genius' and indeed, Chef Cherkas is a genius at creating exquisite flavors.

We chose the Experience Menu which was a 6-course one at $139++ per person and Chef Cherkas came to our table to ask us for our likes and dislikes. My husband loves meat and seafood, and Chef Cherkas recommended a robust flavor for him. For myself, I told him that I love foie gras and also a chocolate person. My husband added that I love creamy food, which is true. Chef Cherkas created a menu for both my husband and myself based on our preferences and told us what he would be cooking. He told my husband that his main course would be steak with Mole sauce. My husband was astounded as he loves Mole sauce and he felt as if Chef Cherkas could read his mind.

Anyway the courses we had were: 1st course (appetizer) - Camembert cheese on toast (my husband), liquid foie gras with caramel and balsmic vinegar (myself). I prefer my husband's though I love foie gras because I felt that caramel was a little too sweet and masked the taste of the foie gras. I told Chef Cherkas later when he came to chat with us and he took the comment very well and immediately started thinking of what he could use to replace the caramel; said that perhaps caramellized onion would do the trick. Second course was a lobster broth for both of us. Not your typical broth but a concentrated lobster bisque which tasted like the entire lobster was squeezed into this bisque. The lobster was very fresh and succulent. Third course was pan-fried foie gras, which melted in our mouth and was absolutely yummy to me. Fourth course was the piece de resistance in our mind: egg truffle dish. After finishing it, my husband declared it was 'liquid sex', and he wasn't embarrassed to tell Chef Cherkas either. Chef told us that it took more 6000 (or was it 7000) eggs over 6 months to perfect the dish. The egg was cooked at 72.3 degree celsius (pardon me if I got it wrong) and when mixed with the onion and truffle, tasted so sumptious. There was absolutely no raw taste of the egg at all and Chef told us it was because of the onion. The fifth course was the main course which was a steak for my husband and a seabass for me. My husband loved it. The fish I had was really fresh and and the ratatoille (I think) that accompanied it was tasty as well. The 6th and last course was the dessert, a tropical fruit of mango puree and some citrusy sorbert in the form of an sunny-side up egg on a breakfast plate for my husband, while I had the 'Oreo' chocolate dessert. My husband was amazed that the 'egg white' which was some sort of sorbert actually had the texture of egg white. For me, the chocolate 'oreo' was one of the best desserts I've ever eaten in my life. It was the third time so far that I went 'wow' on my dessert and the only time when it wasn't a warm chocolate cake. To clear our palate after dinner, we had this very whimsical dish of cotton candy (tastes like hawthorn candy to me) in the form of flowers stuck to a plastic plant with dark chocolate for soil and edible leaves as well.

The service was very good at the restaurant. Our table was wobbly and chef got the maître d’ to fix our table for us. Also, the waitstaff was very tactful. We had champagne upon arrival and when we were suggested to have wines to pair with our food, we declined. The maître d’ suggested we finised our champagne first and we could then decide if we wanted wine.

All in all, it was a fantastic experience and for anybody planning to go there, please ask for window table for night view over the city. We didn't ask for it but were pleasantly surprised to be given one. That really added to the dinner pleasure. Did I also mention that Chef Cherkas saw us off at the elevator? I'm so glad that he's in Singapore because I'm sure he'll help to lift the food scene here. My husband and I believe he has the capability to be a michelin chef.

Thank you. Now that I've caught your attention, let me first start off by saying I don't like hanging out at hotel restaurants. And of all the evil empire death star hotel chains go, the Shang is right there up at the top of the Imperialist scum. I mean, a hotel group that still has rasa sentosa signage in 70s magnum pi font and can't be bothered to change their decor? Have I lost my mind? How can Blu be the most inventive restaurant in Singapore, better than Iggys, Les Amis, etc?

I have not had the chance to be inspired by Singaporean food for a while. Time dragged by, long weary days as I waited for the next epicurean experience. And the drought ended last week when Daniel Boulud, chef extraodinaire came down to Singapore and I met this 110% intense Frenchmen as he prepped to cook a 12 course event for 50 guest at the Fullerton, after having held his ground as the VIPs came munching around his new establishment in Beijing looking for fine food while they watched the Olympics.

So the requisite "after hours" party ensued where all the chefs trundled off to Akashi and promptly ate all the best fish available that night, and Daniel was struggling to call one of his former chefs who apparently is based in Singapore. After course no 6, fighting to demolish more of the sushi and washing down the wagyu with sake, a skinny, hyperactive and intense character turned up. Kevin Cherkas, the wet behind the ears, new chef of blu, finally had managed to extricate himself from service to join us as we waited for the next course to arrive.

I found out that Kevin had previously worked for Daniel, the 2 star michellin restaurant held by namesake Daniel Boulud (who btw was a celebrity chef when Gordon Ramsay was still a footballer) and then went to cook in spain with Ferrain Adria at El Bulli, and then was helming Lafite in KL, only to finally joining the Shang two months ago to rescue Blu, the restaurant which before he arrived, I can only say was probably staffed by the usual minions and chefs who were going thru the motions to serve food to unsuspecting out of town punters.

My view is that Blu, 6-7 years ago was a restaurant which held its own, but with the latest proliferation of new independents, has been lost in the fog of PR bullshit and hype, when local restaurants like Iggys get all the attention to making the top 100 list in restaurant magazine, Blu until two months ago might as well as be written on as a necessary cost expense to support the hotel business.

Anyway, by the 3rd bottle of sake, Daniel eating live crabs and trying to flip a bottle of sake at the robatoyaki joint next door, Kevin said to me, "come over, I'll cook for you and we'll see where we get to after that"

So last time I checked I don't have the clout to blackmail Ferran to get seats at El Bulli , so hey, Kevin cooked with him right? Lets put him through the grinder.

Have paitience, this is going to be a long read, as i go thru blow by blow what ensued.

We started off with the Cloud, a cotton candy creation which had savory notes and ended off with a taste of Chilli. Very confusing, totally frustrating and completely Spanish Ferran.

Even the bread, served on black slate plates, had paprika and Spanish influenced spices which when dipped into the herb butter, showed a level of subtlety which I hope did not fly by the crowd that was there tonight. The meticulous presentation smacked of molecular gastronomy influenced presentation.

This is when I realised this guy can cook.

Next was the lobster, morsels of the sweet flesh seared on one side to create the crunchy texture, floating in a mushroom sauce and finished off with cream foam in front of you

Foire Gras, seared, gently presented in a rectangular slate plate, classic food, elegantly presented for consumption, the sauce being a fruit based number which contrasted to the rich flavours of the liver

Lamb Mole, yet another Spanish influenced dish with popcorn, chocolate and lamb fillet pink and tender,

Finally, deconstructed key lime pie, or at least I'm calling it that, lemon merangue, on lemon sorbet, with a base of crumble with the texture of fine sand.

Now this is not molecular gastronomy, more as kevin calls it, progressive gastronomy, where new techniques are starting to take root, and providing a unique dining experience close to the edge of distaste / genius.

Think contemporary chinese art before it became trendy. Think dim sum dollies before their 4th show.

He's not going to be a hidden secret for long. my suggestion is u go over there, choose the experience menu (140 SGD) and with the alcohol and extras, you will come under 200 sgd. which is cheaper than taking a flight to barcelona and begging ferran to cook for you.

I'm a believer. once in a while, the evil hotel empires do finally do something correct.

Finally, ignore all reviews older than 2 months on this forum. was a different guy. Lets see what everyone turns in as reviews going forward.

Btw, if you tell him the CODE word "Bamboozle", he'll give you a surprise. :)

We enjoyed the evening in the BLU. Excellent service, open minded team, great food with a perfect view and a canadian chef.

Unfortunately the Rose Champagne was from an open bottle and the freshness gone. After a little complain the service changed the glasses immidiately. The Lobster as a starter is a highlight and the small teasers all really great. Main course was a delicate braised beef on a bone. The wine list is very large and has some real treasures - one dessert wine a bit less. The OREO desert the best chocolate-ice-fondant I have ever had.

The ambience is nice, the service dressed stylish. Very well trained and the chef very friendly and flexible. The table decoration a bit plane - we asked for some candles and then it was romantic. But all other tables a bit cold and not very cosy. But nevertheless, we will come back.

Sheer high price will impress showoffs. But that money does buy something friendly and familiar, not nouvelle or intimidating. Big bucks dining as it has always been: red meat, langoustine and chocolate souffles served with fuss and a slight accent. Simply put - the meal was decadent and indulgent. The place was romantic and chic and service was impeccable.

Went there with the wife for her birthday last year.
In few words :
The food was awesome , we ask for sea bass, it was very well done. The sauce was delicious . Really very good.
Service is good, a bit difficult to get notice given the setup of the restaurant , still they are able to attend you most of the times... you need to call them.
Nice, romantic atmosphere .