Blu

Description:

• Molecular gastronomy comes to town under BLU's new chef de cuisine, Kevin Cherkas. Drawing on his work at Michelin-starred restaurants El Bulli in Spain and New York's Daniel, the Canadian has created an a la carte menu, from which guests can choose individually or select six dishes for a set price. Thought-provoking creations include foie gras with savory caramel, and the Egg Came First (a boiled egg served with onion broth, crumbs, and black truffle). The decor is stylish and European, with modern glass sculptures by Danny Lane and fiber optics glowing through the glass bar and floor. Try to get a window table, since it commands an awe-inspiring view of Orchard Road from its 24th-floor perch.

• © Frommer's 2013

Awards:

Frommer's

•  Very Highly Recommended 2010