Blu Singapore: Splurge on Spanish inspiration

If you are one of those who scoffs at high-concept avant garde cuisines because of a disastrous experience with foamy emulsions, it’s time that you get acquainted with Blu.

Yes, the initial talking point at the glass-wrapped Blu may be the sweeping views of Singapore’s western landscape from her vantage point perched on the 24th story of the Shangri-la hotel.

But since mid 2008, imported talent Kevin Cherkas -- who learnt his trade from star-studded chefs at the likes of El Bulli and Arzak -- has been stirring up a culinary storm at Blu with Spanish gastronomy-inspired creations that eschew cream and butter; and his progressive cuisine rocks.

Mushroom broth arrives encapsulated in an ethereal marble-sized bubble; the robust flavor of the soup envelopes the palate with a gentle prod from the tongue.

Farm eggs are boiled then fried and served immaculately intact on a bed of dense French onion broth flanked by an earth of chopped black truffles.

And the surprise of taste and texture might continue with something like the refreshingly light deconstructed coconut dessert scattered with contrasting flavors of passion fruit and cubed mangoes. 

What a difference Cherkas’ solid cooking techniques make to the froth and foam commonly associated with avant garde style cooking.