: Blu Lobster’s smooth, almost tangy coconut soup has to be supped out of a test-tube, while a slightly too-sweet fruity dessert requires noisy sucking from a squat glass tube. The kitchen’s creations are elaborate both in terms of ingredients---the smooth crab risotto is paired with avocado ice cream and lemon grass froth---and textures. The burger is a miniature Big Mac composed of, among other things, biscuit and peanut butter. The restaurant owns its own garden in the city’s suburbs, as close to organic as one can get in China. Despite being a hotel restaurant the atmosphere is chilled---a blue theme with steel fish hints at an underwater effect---while the waitstaff is charming. There is, of course, plenty of lobster and seafood on the menu, although in incarnations you wouldn’t expect; the signature dish, lobster bisque, is cooked with white wine, coconut milk, caviar and curry. As well as an extensive wine list, there are several funky cocktails, including the “Chocotini.”

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Blu Lobster

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