Bluu Asian Kitchen & Bar

Feeling anything but blue with class dining options at Bluu

There are a huge number of fusion-inspired restaurants in Phuket, and it is more than safe to say that many of them don’t quite hit the mark. Certain cuisines and national dishes are just too unique to be paired with others and are arguably best left alone as individual offerings.

It was therefore a great relief when my dining partner and I recently visited Bluu Asian Kitchen & Bar at Royal Phuket Marina to discover that they have the fusion approach nailed to perfection, and then some.

Bluu occupies a grand spot along the Marina waterfront, where impressive yachts and sail boats provide a somewhat opulent atmosphere, something that is matched by the fresh indoor décor and warm welcome from our host Khun Paul.

The menu itself is inspired by the coastal kitchens and spice routes of Asia, incorporating the Andaman Sea and Indian Ocean and resulting in delicious fresh platters dashed with aromatic spices from countries as diverse as coastal India, Indonesia, Malaysia, Sri Lanka and Thailand. With such a rich array of flavoursome dishes to choose from, we are somewhat relieved when Paul says he has taken the liberty of ordering what he considers several standout, must-try offerings.

We start with three incredible dishes: the Tom Yam Pani Puri offers crunchy puri shells filled with potato and bean sprout salsa, served with a zesty tom yum infusion, giving the dish an engaging element of theatre and which is deliciously refreshing; the Andaman Citrus Snapper Ceviche with rice crackers is divinely fresh and tangy; and the Por Pia Larb Gai Spring Rolls – Thai-spiced minced chicken, chili-shallot relish and glass noodle spring rolls with a sweet chili peanut dip. There are spring rolls then there are these – delicate yet explosively flavoursome, they are absolutely delicious and my favourite dish so far.

That mantle is soon challenged, however, as the mains arrive. Once again graciously selected by our host Paul, we are first treated to Charred Vegetable and Cottage Cheese Skewers of grilled broccoli, bell peppers and cottage cheese marinated in aromatic Indian spices. It is a deliciously delicate dish packed full of flavour that assaults your taste buds in the most delightful manner possible.

Next is the iconic Thai noodle dish Pad Thai, wok-tossed with tamarind, bean sprouts and crushed peanuts, wrapped in an omelette. This dish needs no introduction, of course, but fans of it know the difference between a half-decent one and an excellent one. This one falls into the latter category and is superb.

Finally, we have the Slow-braised Mutton Pepper Fry Neer Dosa, a thick curry peppered with slices of young coconut flesh and served with south Indian rice crêpes. It is rich and incredibly flavoursome, the meat as tender as it gets and the coconut slices bringing a lovely texture and taste. A highly recommended dish.

Thankfully we have room for dessert and enthusiastically welcome Paul’s final two choices of Mango and Sticky Rice Spring Roll, and Belgian Chocolate Fondant. The former is a playful twist on the all-time Thai classic, wrapped in crisp pastry and served with coconut ice cream; it is both highly original and delicious to taste. The chocolate fondant experience is equally delightful, with one of the finest decadent dark chocolate molten lava cakes I have ever tasted. The incredible macadamia ice cream completes the dish, one that I could quite easily have ordered again!

Located in a great spot, Bluu Asian Kitchen & Bar is a breath of fresh air where food fusion absolutely works. The décor, staff, service and, of course, food are all of the highest standards. It is an ideal place to visit during the day for a relaxed lunch (regular specials are available); likewise, I can imagine it is equally enjoyable and rewarding to visit at night when the marina no doubt adopts a different look and feel. Overall, a fantastic experience handled by great people. One that comes highly recommended.