Blu Med Ristorante e Bar @ Boulevard, Mid Valley

Searching for some scrumptious carte du jours that serves up to hearty food made with the freshest ingredients, enhanced with a little twist of invention? Then you might want to pay a visit to Blu Med Ristorante e Bar soon, as they would be launching their new menus, just to satiate the ever growing taste bud of the gourmands around. Oh yea, there would also be some great welcome promotion by Blu Med itself too, if you could stay till the end, patiently holding the drooling temptation : )

Open door kitchen concept is adopted.

This grandeur-setting ristorante is conveniently located at Boulevard, Mid Valley, which specializes in Mediterranean cuisines apart from drawing culinary influence from various regions throughout the world. This is all made possible as the kitchen is being spearheaded by Chef Tatsuya Ikeuchi (Executive Chef- right), whose métier is in French and Italian fusion, co-assisted by Chef Kazutoshi Nakasone (Chef de Cuisine- left).

Some info about the prolific Executive Chef. 

Chef Tatsuya Ikeuchi who hails from Tokyo, Japan, he has been passionately involved in the food scene at the young age of 18. Having trained at various highly acclaimed French and Italian restaurants including Ventaglio at the Mandarin Oriental Tokyo, he then ventured on to Shanghai where he opened an upmarket Spanish and Japanese Café, frequented by the local and Japanese socialites.

 Before coming to the sunny shores of Malaysia, Chef Ikeuchi has also trained at Il Ghiottone in Tokyo, under the guidance of Masterchef Sasajima of the Iron Chef fame.

Am sure anyone would be amazed by the profile of this resolute chef. Thus, rest assured that the food that is served is none other than palate-pleasing.


Blu Med presents the ideal venue for both casual diners and guest of formal occasion. Diners are welcomed into a cozy yet chic interior, graciously decorated with floor-to-ceiling high transparent glasses, accentuated by the vertical garden and accompanied by the unique chandeliers that are made of glass bottles. This environmental friendly design is indeed unique and majestically portrayed.

Built-in with two levels; the upper floor caters to a more lavish fete, that seats approximately 50 people, with two VIP rooms, whereas the lower floor is leaning towards a nonchalant tune, for the comfort of its 100 patrons, including the al fresco deck alcove.

Upper level

Creatively dividing the casual dining area from the lounge is an aesthetical display of white lighted candles intervals.

The new bill of fare features a tempting range of Pan-Asian fare from comfort food such as salad, tapas or pizza, to spaghetti, dessert and other Southern European varieties.

The gastronomical night kicks off with some thoughtfully concocted BluMed Cocktails; Strawberry Caipiroska and Caipirinha, with the former garners the majority vote, though I personally prefer the zestier latter.


Strawberry Caipiroska (RM26)

Creation of Absolut Kurant, fresh lime chunks, golden brown sugar, soda water, strawberry puree and lime juice

Caipirinha (RM26)

From the recipes; Cachaca Rum, fresh lime chunks, golden brown sugar, ginger ale and lime juice.

Very soon, Steamed Vegetable (MYR 29.90) is ushered out as the hors d'œuvre.

Salubriously garnished with garden salad like Romaine lettuce, Oakleaf, also crunchily toasted buttered baguette, soft-boiled potatoes, carrots, broccoli and cauliflower, all awesomely drizzled with cheesy milky cream. The homemade cream is rather strong but delectable with its mild consistency, as it is a mixture of cream, Parmesan cheese and goat cheese. That explains the slight pungency of cheese flavor compared to the usual salad dressing, but I still love it! : )

Next up, we have Eggplant Siciliana (MYR 5) for our tapas testing.

It is a classic Italian style of baked eggplant with tomato sauce, capers, garlic, olive oil and anchovies evenly blended within. It is a tad tangy and so makes a great entremet,

Soft Shell Crab and Broccoli Tempura (MYR 15) to interject with some Japanese touch; tempura.

Basically, this is a wonderful fritter dish that is fried till golden brown. The ingredients like broccoli and soft shell crab are battered with tempura before deep fried and served with a Thai-like chilli dipping. However, I would love to have my tempura to go easy on the batter.

Subsequently, a common Itailian staple but appears inventively is the Quattro Formaggi Pizza (MYR 48). Made lusciously with four type of cheeses, namely Mozzarella, Taleggio, Gorgonzola (Blue Cheese) and Parmesan.

I have had a similar fare at Capricciosa previously and loved it dearly ever since. Now that this ubiquitous pizza is made unconventionally with a dulcet twist of floral honey to it, it has since become my top pick! Am pretty sure every cheese lovers would find it comforting. Even cheese novice would enjoy it as the sweetness of the honey would have subdue the stronger taste of goat cheese. Ma ma mia!

Squid Ink Spaghetti (MYR 29.90) makes the ensuant entrée.

A glorious dish with unique squid ink sauce made tastier with squids, clams, cherry tomatoes and mussels. It is skillfully cooked up as the squid ink doesn't leave any unnecessary hassle stain to the lips, that bother me after the maiden trial at Capricciosa, but this is surely more convincing. At least I do not need to keep my lips decently clean with serviette after every slurps :) Thank God!

Last but not least, a main course befittingly to be shared with friends alike is the Executive Combo Set (MYR 59.90), which feeds up to 4 pax.

This value combo comes with deep-fried battered Dory fish and chicken breast, served with creamy mashed potatoes and fragrantly grilled lemon grass-marinated satay(chicken skewers), accompanied by three types of savoury dipping sauce; tartar, barbeque and peanut.

The chicken strips are nicely breaded with panko, resulted in crispy bites. Appropriately paired with the peanut dipping or even the special BBQ sauce, that is homemade with beef stock, orange juice and chilli sauce. Bet it’s quite mind-boggling in this case :)

Oh, not forgetting the well-deserved praise of the perfectly bed of mashed potato that is really smooth and velvety, spiced up with pickles, beef bacon, potatoes and also homemade mayonnaise. Don’t think you would find that appealing flavour elsewhere and it is actually very mouthwatering! Love it to the last scoop!

Eventually, Caramel Apple Honey Toast with Ice Cream (MYR 19.90) round up the wondrous feasting night on a sweet note.

Braised apple slices are served on top of a thick fluffy toast, alongside with a scoop of vanilla ice cream and a squeeze of sinful cream. Sprinkled with some yearning honey with dashes of cinnamon powder, it lives up to a decent toothsome dessert. Just remember not leave the bread for too long, unless you don’t mind a sorta soggy texture, hehe.

Together with the rest of the discerning food bloggers, we grab the opportunity to get a tips or two from the reputable chefs pertaining to these new menu launching.

In conjunction with the new menu launching, Blu Med has also prepared a special token of appreciation to its guests; 50% off Squid Ink Pasta!!

Voucher is redeemable starting 17 Mar till 30 April 2014 with T&C.

If you don't wanna miss out the chance to savour their delish spread at this great promotional catch, remember to print out the leaflet below to score yourself a treat! 

Thanks a bunch to FOOD's Ivy,for the lovely invitation and the hospitality of Angeline and Sue Fin, representative of Sushi Kin. I think it won't be long before my next return, as am already missing its Honeyed Quattro Formaggi Pizza! (A lill' shoutout from a cheese aficionado, just can't help, hehe)

Till then, have many fabulous days ahead and carpe diem folks ! ^_^

Location:

Blu Med Ristorante e Bar
27-G Ground Floor, The Boulevard, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur

Contact: 03-2201 5081