The Blu Lobster Experience (Beijing 12/30/2007)

Blu Lobster is the Mobile Travel Guide four star restaurant situated in Shangri-La Hotel, Beijing.
The Irish chef de cuisine, Brian McKenna, Blu Lobster is well known for combining molecular gastronomy techniques with fine ingredients. The reservation system was terrible, as the restaurant called me to change my reservations twice.

Blue Fantasy

In reposonse to such rude demaenors, I asked the restaurant to offer us two free cocktails. The "blue fantasy" cocktail in the picutre is made of champgne. The dining room is spacious and formal, with blue crystal chandeliers hanging all over the roof. We were the only guest at the restaurant that night, with all the staff hoping us to leave soon so they can start decorate the dining room for new year eve party.
Amuse bouche - water melon cold soup, foie gras mousse on toast, raw oyster in passionfruit froth

The water melon cold soup is too sweet, the oyster is not noticeble, the foie gras mousse is great.

Uni soup
This soup tastes somewhere between cappacuino and seafood bisque.

Pan Roasted Salmon

The chef trid to be creative, and replace salt with sugar as seasoning for the salmon. It did not work.

Filet Mignon with parmesan & spinach ravioli with egg yolk centre
Once the ravioli is opened, the egg yolk flow out. The beef is very tender, but needs more salt.

Mango & pineapple ravioli with coconut volcano
In the middle of the plate is pineapple and mango ravioli. A piece of dried ice is dropped into the coconut drink to creat a volcano. Honestly, it does not look very appetitzing.

Orange Pond Cake

The pond cake is great, moist and full of orange flavor.

Chocolate mousse with house special chocolate & cracker candy powder

The chocolate mousse is similar to the ones I had in McCrady's and Providence. The star is the cracker candy powder which jumped on my palate.

Mignardises and Coffee

The coffee had chemicals added in to present a shaving gel texture.

Overall, the quality of food at blu lobster is medicore, the food needs more seasoning and aroma. Further, the philosophy of playful postmodern food does not quite match the formal and stuffy dining room.