Serving South America’s original fusion cuisine
Peru’s startlingly varied culinary heritage is influenced by centuries of maritime trade with Spanish, African, Chinese, Japanese and Italian merchants, the time distilled vestiges of which having endowed contemporary Peruvian cooking with universal appeal and captivating allure. With a name that cleverly never lets you forget the address, the recently debuted Blu36 is located in a quiet little harbour of a neighbourhood, on a mango-shaded corner just off Sukhumvit Soi… wait for it… 36.
Chef Joel Neri has created an intriguing, taste-temping menu that makes creative and skilled use of Peruvian cuisine’s supremely appetizing pallet of meats, chilli peppers, potatoes and raw fish varieties. A refreshingly light starter that is not without substance, the Gazpacho Peruano (B160) is a delicately herbed take on the chilled tomato and cucumber soup, here slightly “souped up” with the addition of red onion and Chinese mushroom. An eye-catching soup bowl island of malted quinoa rises from the centre, the tiny spouted grains providing both a intriguing visual, and textural counter-point to this delightful vegetarian-friendly treat. Additionally, several quinoa-based dishes feature black, red or white varieties of the famously high-protein grain.
While sounding like it was named after someone’s beloved grandfather, the Papa Rellena (B190) is in reality a golden browned, minced pork-stuffed mashed potato roll (“papa” = Spanish for potato) with aji amarillo (yellow pepper) sauce. The traditional, creamy-rich sauce is a cuisine staple, its distinctive piquant quality—though not level with the weapons-grade pik kee nu—does offer a pin-prickling finish that lingers pleasantly on the palate.
The Western hemisphere’s answer to Japan’s famed skillet-shy seafood speciality, Ceviche de Pescado (B320) is one of no less than five types of this signature crudo-prepared fish dish available from Chef Joel’s kitchen. Served in a sleek Martini glass, the tender bites of ocean-fresh snapper are catalytically “cold-cooked” when mixed with fresh lime juice, coriander and chillies. Another Japanese influenced dish is the Tiradotos (B350), a Peruvian favourite of sashimi-meets-carpaccio fish slices in a splash of spicy sauce.
Moving on to meats, the Aji de Gallina (B310) features the chilli pepper-based sauce made with milk-soaked bread, spooned over boneless, tender bites of chicken breast with onion, nuts and a light touch of cheese, served with petit strips of fried Japanese sweet potato. And for those with even more carnivorous tastes, Peru’s version of the kebab, Anticuchos (B190/B350), will not disappoint. The well-seasoned meat skewers (beef, chicken, duck or shrimp) are served with potatoes, corn and a selection of tangy aji-sauces.
The afters selection features Tres Leches (B190), a timeless Peruvian favourite of milk syrup-drenched sponge cake, and the egg yolk-infused pudding Suspiro a la Limeña (B170). Finally, from the cocktail menu the house specialty Pisco Sour (B220), fortified with Peru’s biting, national-tipple brandy, is highly recommended.
Blu36 Bar & Restaurant
23/7 Napasub Soi 2, Sukhumvit Soi 36
Tel: 02 661 5448
Open daily: 3pm-midnight