Blu Restaurant & Lounge
When you think of the color Blue, what comes to mind??… Well, once you’ve visited this restaurant in Sugar Land, hopefully it will pop up in your mind as it does ours.We had the absolute pleasure of visiting the restaurant and meeting Chef Jett and one of the co-owners Amy. Chef Jett has created a vibrant Euro-Asian menu filled with authentic flavors that are sure to take your mind back to some glorious memory from times past. While eating one of the dishes during lunch, Priya was instantly taken back to a dish that her mother would make. From their $12 3-course lunch menu to the lively weekend scene, Blu has something to offer everyone. The service is prompt, polite, and the waitstaff are very well informed on the menu.
We started with the Tom Yum Soup and the Blu Asian Salad. The Blu Asian Salad was definitely a winner. The creamy miso dressing nicely coated the frisee and will have you longing for the recipe (trust me)! The Tom Yum Soup was what reminded Priya of a South Indian dish (rasam) that her mom would always make. We talked to the chef later and he did say that he made the soup extra spicy to mimic the flavor of rasam. The Tom Yum was delicious with rich lemongrass flavors and delicious mushrooms & shrimp.
We followed up with the Sweet Potato Samosas and the Ginger Chicken Potstickers. The Sweet Potato Samosas were amazing. The pastry was perfectly crisp and the curried sweet potato was lightly sweet with a very spicy center.
For our entrees we ordered the Hong Kong Fried Rice with beef and the Massaman Beef Short Ribs. The Hong Kong Fried Rice was very light. We’ve tried many fried rice dishes but this one was a step above. The beef in the rice was extremely tender. What really set it apart was how light yet flavorful it was. This was a very simple dish with a world of flavor. The Massaman Beef Short Ribs were packed with tons of flavor. What really made the dish for us, was the sauce. Once again, Chef Jett stayed true to creating a dish that was very authentic and left us wanting more. The curry flavor really comes through without being overbearing and works well with the coconut milk. A great medley of flavors.
For dessert, we had the Banana-Rum Raisin Bread Pudding. This was a new take on bread pudding for us. Served in a large cup with many layers of bread and banana, and topped with a plantain chip for a nice textural contrast. We really enjoyed this dessert. As a sidenote, Chef Jett’s wife is the pastry chef, and we must say that she’s quite amazing.
Blu turns into a lounge after 10pm on Wednesdays through Saturdays. We’ll definitely be back to check them out after hours. Food Monsters is very excited to watch them grow and will definitely be back very soon!
Thanks,
The Food Monsters
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