Second helpings - Blu Lobster

Innovation is still key at Blu Lobster

Blu Lobster has moved away from its molecular gastronomical beginnings. With the arrival of new chef de cuisine Jordi Villegas Serra, the food at Blu Lobster will now resemble something more traditional – with a few inspired twists thrown in.

Serra grew up working in his family’s home-style Catalonian restaurant in Spain. Over the course of a decade-long career, he has worked in several Michelin-starred kitchens including Abac in Barcelona and the Grand Vefour in Paris.

With his roots in Spanish cooking, Serra unites classical methods with modern techniques, developing a cooking style that he admits is difficult to define.

He best describes it as ‘modern European with a touch of the Middle East and Asian’. A clear sign of his creativity is his brilliant lime potato soup (160RMB).

Who would have thought that lime juice would marry so well with potatoes? Besides the amazing flavour of this particular combination, the soup is served with pan-seared scallop and thinly sliced zucchini, giving it texture and considerably raising the status of the humble potato.

Other creative takes include the crab salad layered on avocado and mushroom that’s complemented by a refreshing basil sorbet topping, giving a different taste perspective from the usual pesto sauce.

His Wagyu beef (950RMB) is paired with caramelised mini carrots, without any trace of a sugary glaze, and carrot coulis, a healthy tasting but still delicious sauce.

Every dish is presented beautifully, with just the right amount of food and leaving adequate room for ‘Dulce Lorena’ (95RMB) – a scrumptious lavender panna cotta, glazed strawberr y and bread pudding in coconut milk that provides a satisfying conclusion to a stunning three-course meal. Eileen Wen Mooney

Blu Lobster Shangri-La Hotel, 29 Zizhuyuan Lu, Xicheng district (8882 6964). Open 5.30-10pm Tue-Sun. Four-course meal 550RMB. 西城区 紫竹院路27号香格里拉酒店