BLU Ultimate Dining Experience

I recently went on the BLU Ultimate Dining Experience. Huh, what’s that? That’s exactly what I thought when I received the voucher as a birthday present. The voucher said BLU Ultimate Dining Experience for 2 Persons, and apart from that it had something to do with the Shangri-La hotel (and of course that it was about eating…), I had no idea what that was about. Google wasn’t much help.

I eventually called up Shangri-La to ask. The experience was about fine dining at the BLU restaurant, with a custom tailored 5-course set meal, and return limousine ride. I decided to use this with The Wife to celebrate her birthday.

So, arrangements were made with Shangri-La’s dining department to organize the dinning experience. They would have a limousine pick us up, meet as at the hotel lobby, then bring us up to the BLU restaurant. They would serve champagne and caviar in the patio while discussing the menu for dinner. It sounds really exciting. Oh, in case you’re wondering… limousine simply means… a nice cab, like those Mercedes taxis.

The limousine did not show up at the appointed time. I suppose through no fault of Shangri-La, the limousine driver (or somewhere between him and Shangri-La) managed to get the time mixed up. He eventually showed up over 30 minutes late. Fortunately, this seemed to be about the only hiccup for the rest of the night. Shortly before arriving at the hotel, the limousine driver apologized profusely for the mistaken pickup time.

We were quickly whisked up to the BLU’s patio. I had originally expected to be able to see a little of the Singapore skyline in the setting sun, but we were much too late for that. The sun was already totally out. We were served Caviar Waffles (photo at the start of this post) and champagne. Then, our waiter (his title was Team Leader) discussed our 5-course menu. Here’s what we had:

1. Lobster:
2. Foiegras @Fruits.com: The Foiegras was really nice. It was seared with breadcrumbs, so it had a crusty taste to it.
3. The Egg Came First: It’s poached and seared.
4. Lamb: The meat was thinly sliced, very tender. The Wife thought it wasn’t the best way to showcase the supposedly best lamb meat.
   Ribeye: Thick succulent meat that was perfectly medium done.
5. Breakfast: This is supposed to be dessert, but the dish is very interestingly named Breakfast, because it is made to look like a half-egg. The white is actually yogurt, and the yoke is passion fruit (I think).

We also had a small truffle cake to celebrate the birthday, and BLU topped it off with a Blossom Tree. They also served white and red wines to accompany the first 4 courses of dinner.

At the end of dinner, we were whisked back down to the lobby into our waiting limousine, and the limousine driver once again apologized profusely for the earlier delay.