Blue Note jazzes up menu for spring

If you’re heading to Beijing’s Qianmen area this weekend for a jazzy night at one of Chick Corea’s shows, it’s also a good time to try Blue Note’s new spring menu while you are there.

A good start: crispy softshell crab with avocado panna cotta, apple salad, passion fruit and chili sauce, a soft and delicate appetizer with a spicy edge.

“We vary our menu based on seasonal ingredients,” says chef Han Guodong.

The pickled mackerel with mackerel ice cream layers the frozen sweetness with a slightly sour taste, which is enhanced with crisp rye bread crumbs. Acidic pickle juice is mixed in the ice cream as well.

“The fish meat has to be marinated for at least a week,” the chef says.

Sweet Maine shrimp coats a halibut fillet from Iceland, and orange peel elevates the overall taste. Seasonal crushed fava bean and onion confit complement the meat.

The chickpea pancake and spring asparagus is an interesting touch. The crispy flour crepe envelops the tender shoots of asparagus, creating a rich treat of the season.

The red-wine-braised beef cheek with creamy soft polenta, roasted vegetables and beef gravy reflect well on the many hours of stewing in the preparation. The beef is succulent with

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densely flavored gravy.

Blue Note focuses on Continental food for those who want to enjoy Western food but aren’t seeking French table etiquette or too much Italian-cuisine history. Future menu plans include US dishes as well.

“We insist on integrating innovation with tradition and apply advanced cooking equipment and popular cooking methods to ensure optimum balance between nutrition and presentation, says Han.

The jazz club and restaurant opened to the public in September and offered guests gourmet food and top-level music performances.

Han suggests guests come early to get better seats for the show, which also allows more time to enjoy the set menu.