“Joining since a merely six months ago, Chef Tatsuya from Japan 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, Chef Tatsuya has been in the food scene since 18 years old 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.
Well-known 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.”
Presented exquisite together with vegetable brunoise, this delicate eel dish was served as the amuse-bouche to prepare diners for the wonderful east-meet-west gastronomic journey at Blu Med Restaurant.
Prepared in Kabayaki style, the eel was deboned and butterflied first before dipping in a sauce and broiled it on grill. Instead of the usual beef and red wine sauce, chef put in the east influence by substituted the beef stock with Japanese seaweed stock, creating a nice unique blend of flavor.
Amaebi and Abalone Tartare with Yuzukosho Vinaigrette
Starter from the ocean, the mixed of Amaebi (a type of shrimp) and abalone tartare gives a very nice fresh succulent chewy texture, combining with the chef own-blended yuzukosho vinaigrette that has yuzu and Japanese green pepper as the main ingredients, its slightly saltiness taste did bring out natural sweetness of the seafood tartare.
A taste of the luxurious. Chef marinated the duck liver first with Japanese liquor before slow cooked it till a nice thick creamy soup form. Topped with sweet corn espuma, its natural sweetness balanced up well the rich savory taste of foie gras soup.
We finally served with the main course that delivered a promising taste satisfaction. The meat was first pounded to the desired thickness. Chef then folded the meat together with Buffalo Mozzarella before cooked it till perfection. Tender and juicy as promised, the cheese added flavor without significant substance to its already delightful taste that accompanied by the Marsala wine sauce. Serving together were the baby carrot, cauliflower, and bed of spinach.
We ended our ‘East Meet West’ MIGF gastronomic journey of Blu Med with the fondant chocolate that earned chef a proud winning in his previous working experience at Shanghai. Chef’s own concoction of this classic French dessert tasted heavenly in rich chocolate flavor with creamy moist texture. A truly pampered indulgence to even the most discerning sweet-tooth of diners.