Showcasing a Mediterranean-inflected menu that orbits from cicchetti-like plates of bite-sized seafood to hearty platters of pasta for sharing, Blu Med could reinvigorate Mid Valley Megamall with a red-hot dining experience once it opens by month's end.
Many thanks to Blu Med for this preview of its still-under-construction, two-level premises, split into a casual cafe on the boulevard & a more upscale space upstairs that'll offer the creations of celebrated chef Yasuhiro Sasajima, founder of Kyoto's Il Ghiottone Italian eatery.
Blu Med will placate a wide swathe of customers: breakfast seekers hungry for Eggs Florentine at 8 a.m., lunch crowds hunting for cheerful Italian fare, as well as the after-work clientele who'll revel in pizzas, cocktails & bar snacks.
Everything's still a work in progress, but very soon, a floor-to-ceiling wall of candles might prove Blu Med's centerpiece, complete with bottle-composed chandeliers.
Despite a kitchen that's not fully ready, Blu Med managed to provide its preview guests with an evening's repast of buffalo mozzarella & plum tomatoes ...
... crunchy-grainy wild rice topped with soft aubergine & chewy-fleshy hirame carpaccio ...
... slick, slippery spaghetti with sea bass & grilled veggies in tomato sauce ...
... & espresso-accented panna cotta, all spurring our interest further in Blu Med's future.
Blu Med is spearheaded by seasoned F&B professionals whose passion makes us certain that this will turn into one of Mid Valley's best restaurants.
Blu Med expects to open around Jan. 28, subject to change.
Blu Med,
Mid Valley Mall Boulevard, Kuala Lumpur.
Ah it's not opened yet... thought of trying it next time I'm at MV after seeing an influx of photos from the preview dinner.
ReplyDeleteBaby Sumo: hopefully it'll be open within two weeks! looking forward to plenty of pasta, pizzas & risotto on the a la carte menu =)
DeleteNice. Panna cotta definitely looks a lot nicer than the one I had here - watch out for my post on that, coming soon.
ReplyDeleteSuituapui: hopefully there's nice panna cotta in your neighborhood in sibu (or if there isn't so far, hopefully there will be soon) =)
Deletethe wine colour looks special to me in pink colour~
ReplyDeleteMr Lonely: it was great to drink! :D
DeleteWhen I was 13-14 this was a cybercafe where I would spend hours with friends during holidays! I'm surprised the mamak after that hasn't managed to survive either. Let's hope Blue Med has better fortunes =)
ReplyDeleteDrops Of Contentment: gosh, when mid valley opened, i was already 23 and working, heh :D ooo, i don't recall the cybercafe, but i guess it makes sense that it only endured for a few years. oooh, and i have a review of that mamak place somewhere in my archives! i'm hoping that blu med will be around for many years =)
DeleteAh, finally! I've been seeing the blue board way too long lol! Do you have any idea what the prices will be like? :)
ReplyDeleteElle: yeah, you're right, that blue board has been haunting us for months! :D there are probably gonna be two levels of prices. the cafe on the boulevard level will probably be very reasonably priced for mall shoppers, while upstairs might be a bit pricier but not too expensive, i think =)
DeleteTat was fast! Lovin the hirame carpaccio...great play on textures =)
ReplyDeleteUlric: ooh, the carpaccio + rice dish was my favorite one too! anyways, nice to bump into you guys here that evening =)
DeleteHaha...same here too =)
DeleteUlric: yay :D
DeleteAm looking forward to more (casual or non-casual) from them! =)
DeleteUlric: ya, both the floors should be interesting =)
DeleteWow. The kitchen isn't fully ready and the food looks that good already?! Very impressive. :)
ReplyDeleteBangsar-Babe: yeah, i think this will be a restaurant to keep a very close eye on! :D
Deletethat is a good news...
ReplyDeletecan look forward some new eatery in MV..
Simple Person: ya, i rarely eat at mid valley nowadays cos even though there are so many outlets here, very few of them seem worth returning to :D
DeleteNice seeing u Sean :)
ReplyDeleteRebecca: yes! glad we managed to chat for a minute or two! :D
DeleteIt looks like this place is going to be a hit even before its opening! I can tell the candles will make a big impact especially to girls! :) Nice start on the menu.. looking forward to more dishes once it's fully opened!
ReplyDeleteIamthewitch: yeah, i'm really looking forward to seeing the finished product here. they seem confident that they can complete the renovation by month's end. and yeah, i'd love to see what the a la carte menus here look like too :D
DeleteWaahhh...got new food in MV!! Guess you will be visiting it again once its open rite? ;-)
ReplyDeleteMelissa: yeah, this looks set to be a great addition to MV :D and ya, am looking forward to checking it out again by early february :D
Deletelooks interesting. hmmm dining in the middle of renovations!
ReplyDeleteMissyblurkit: heheh, yeah, the ground floor was still a wreck, but the upper floor was nice and cozy for dinner already :D
DeleteWill wait for your revisit post after they fully open. hehehe
ReplyDeleteCK: should be in about two weeks! i think the pastas here will be good =)
DeleteI'M SOLD! hehe I wanna try that espresso panna cotta! Looks like it will be a grand-looking place! :D
ReplyDeleteVien: it's a panna cotta that'll perk us up at the end of a meal. and yeah, there's plenty of promise in this space! :D
DeleteThe interior looks like it is going to be a fabulous place. I look forward to this. And since mid valley has been quite sad with the choices of restaurant, I think this would be really great.
ReplyDeleteSycookies: yeah, mid valley has been plagued by a quantity-over-quality syndrome for too long. there's definitely potential for blu med to carve a special place for itself here :D
DeleteItalian restaurants are always a good option, any idea what the prices will be like?
ReplyDeleteYouHadYourLunch: ooh, i haven't seen the a la carte menu, but i had to speculate, i'd count on meals at the casual cafe costing below RM30, while meals at the restaurant upstairs could exceed RM50 =)
DeleteLike the texture of the carpaccio and the innovative spaghetti without any tomato paste :D
ReplyDeleteFui: oooo. Thanks for pointing that out about the spaghetti, I didn't realize that. Ya, it tasted good, I finished the entire plate without problems :D
DeleteActually Rebecca who discover it when she mentioned about the watery version of spaghetti compare to the common thick and creamy spaghetti. I just indulging in it with generous amount of seabass in my portion
DeleteFui: oooo, ya, i was just busy enjoying the thick topping on the spaghetti too! :D
Deletewas supposed to have gone. so how do u rate the food honestly? :D
ReplyDeleteCiki: ooh, it's quite difficult to judge, since the restaurant was just doing a trial run. we'll know for certain within a fortnight when it opens for real! :D
Deletewah a preview even before the facade outside is taken out? I passed by this place 2 days ago and now I know what it is all about!
ReplyDeleteEiling: yeah, there are a couple of secret entrances and exits here. very interesting to have a preview when the construction/renovation is still uncompleted :D it's definitely worth returning to when it opens by the end of this month =)
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