A love of music is the inspiration behind new Tsim Sha Tsui hotspot Blues on the Bay. Director Richard Y.M. Lee has combined his passion for music with what he claims is one of the best views in town, from the restaurant's waterfront location at the New World Centre with a patio on Avenue of the Stars. He says the restaurant dishes up 'musicuisine', with musicians performing live as customers dine on gourmet meals.
'I personally love jazz and blues,' he says, 'so naturally, the idea of offering epicurean cuisine and soothing music became the blueprint for the restaurant.'
Blues By The Bay offers Asian cuisine with an emphasis on Vietnamese-French fusion. A prime example is the Vietnamese-style rack of lamb ($148), in which fish sauce replaces salt as the main seasoning for the marinade. Other dishes include the spicy Thai-style marinated raw baby prawns ($88) and hot and sour prawn soup ($72). The dressing for the Caesar salad ($68) is made to order, while the seafood platter (below right; $480, serves two) offers nine types of imported seafood such as American cherrystone clams, Australian lobster, Japanese octopus and Chinese abalone. The rose tempura (below left; $78) is an unusual dish in which edible Thai roses are deep fried.
Blues By The Bay is at shop L012B, New World Centre, 18 Salisbury Road, Tsim Sha Tsui,
tel: 2739 3366.
