Heralded as one of Singapore’s oldest Greek restaurants, Blu Kouzina is the brainchild of chef-owners Effie and Dennis Tsakiris. All Blu Kouzina dishes are prepared with unique Hellenic products imported directly from Greece, as well as the EVOO made from their family-owned olive grove estate in Messinia, complemented by a specially curated Greek wine menu.
Start the Greek experience at breakfast with classics such as Froutalia Omelet ($24), a regional slow-cooked Greek egg dish comprising potatoes, homemade chicken sausage, grilled pita and roasted tomatoes; and homemade Platos Waffles ($18) with fig compote and caramelised bananas. Or get the Greek and American experience with the Greek New Yorker ($15) for Greek koulouri ‘bread ring’ with labneh and blueberries.
Popular favourites (to name just a few) on the expansive lunch and dinner menu include the choice of 4-Dip Platter ($49.50) and Spanakopita ($20.50) for phyllo pastry oozing with spinach, leeks and feta. The Souvlaki Me Pita ($28.50) features grilled beef wrapped in pita with tomatoes, onions, tzatziki and French fries; while the equally popular Lamb Kebab ($41.50/3pcs) comes with grilled vegetables and harissa. There is also a great seafood selection available, including the classic grilled Kalamari ($37.50), finished simply with lemon and EVOO. End on a choice of delicious Mediterranean and Greek desserts such as mini doughnuts Loukoumades ($14) with honey, or go for the Portokalopita ($12.80) for traditional Greek orange cake and a pot of freshly brewed mint tea.
Written by Priyanka Elhence
