Blu Lobster, Beijing

Blu Lobster
Shangrila Beijing

Fun and interactive. This is how chef Brian McKenna creates his menus. Nothing is ever straight forward. The crab meat risotto was altogether hot from the rice, cold from the advocado ice-cream, and light from the lemon grass foam. The spinach pacel served with the 60 degree beef looked deceptively simple until you break it and release the gorgeous yolk within.

The dessert selection is equally fun, with the chocolate tart served with chopped bits of chocs and sizzling candy, that leaves an explosion in your mouth with each bite.




The expresso was served deconstucted with the ground beans at the base of the glass and coffee foam. With each bite, you savour the crunch and flavour of the beans while the foam gives it a lightness.

The different dishes were part of the constantly changing tasting menu. To wrap up the feast, we were served with this minty drink and a paste that when eaten together, is supposed to clean your palate. Delicious and fun meal overall.

Chef McKenna is one passionate chap. He makes it a point to present his dishes to the diners, works with the local farmers to grow the ingredients that he needs for his cooking (and that includes rocket and foie gras), and recruited a complete Chinese kitchen which is very rare for expatriate chefs in China. And if you get the chance, have a chat with him. He is the stellar example of what the love of great food is all about.