Been almost 7 years since 2010, Blu Kouzina, the Greek Restaurant was previously located in Bukit Timah when it first set foot in Singapore. The idea came across during a gathering. The Taskiris’s family used to entertain a lot in their house so “why not you open a restaurant?” as suggested by the rest. Everything began when Chef-Owner Effie Tsakiris drove pass, came across a restaurant space, decided to rent and the rest is history.
Chef-Owner Effie & Her Executive Chef
“Everything is home-cook. We purchase very high-quality ingredients. The recipes are given down by my mother and grandmother. Whatever I give my children, I give my customer. I do not compromise on quality of the product.” Said Effie Tsakiris, Chef-Owner of Blu Kouzina.
Keftedes | Beef Meatballs, Tzatziki
Blu Kouzine is a Greek family base recipe and menu just like what we eat in a Greek’s house. Whether it is in Greece, whichever Greek restaurant we go to, they going have some basic dishes that everyone cooks but as shared by Effie, she thinks that the key difference of her restaurant lies in the way we cook and quality of food.
Kalamari Shara | Grilled Calamari, Vinegar, Extra Virgin Olive Oil (EVOO)
Xtapodi Shara | Grilled Octopus, Vinegar, Extra Virgin Olive Oil
“Our philosophy is not only to feed you but to give you a nutrition base so whatever goes into your mouth, must have nutrition benefits keeping you healthy.“
Greek is a type of Mediterranean cuisine. The Mediterranean cuisine encompasses the whole of the Mediterranean from Portugal all the way down to Israel. What distinguishes Greek food is their oil. Having said that, the Lebanese, Moroccan, Spanish, Israeli also has oil, but Effie thinks that the oil from the Greek’s is a little different due to the type of olives used where the texture of the oil is not as heavy as the other olive oils. Therefore some Spanish-Italian cuisine mixes their olive oil with Blu Kouzina’s which helps to ‘soften’.
Lamb Chops | 3 Grilled Lamb Chops, Vegetables, Roast Potatoes
Psari Stin Shara | Sea Bream
Blu Kouzina farm and harvest their own olives and they take very careful care on how the olives are being processed. Not everybody can say that they use their own olive oil inside their cooking as it is too expensive to do but that’s what the Tsakiris’s family do.
Horiatiki | Tomato, Cucumber, Onion, Olives, Feta Cheese Extra Virgin Olive Oil, Vinegar
Research has shown that the Mediterranean diet, the Greek’s Mediterranean style is one of the better ones. These were mentioned by Mayo Clinic, doctors, the famous Dr. Oz’s Show and more in sharing about the oil and the quality of the food.
Saganaki & Figs | Kefalotiri Psito cheese, Fig Sauce
Talagani | Sheep Milk Cheese, Blu Sauce
The whole heritage of Greek food is basically about their oil and recipes. To put it into simplicity form, it actually involves mainly extra virgin olive oil, salt, lemon and oregano.
Lamb Skewers | Tomatoes, Onions
What are Your Views on Michelin Star?
Chef-owner Effie personally believes that food is a personal subjective experience. As quoted, “what I like you, don’t like.. what you don’t like, I like..”. The critic on food is a very personal thing. The Michelin star encompasses a lot of things such as ambiance, service, wine, a lot of styles and not just food.
“Obviously, the food must good. A star is given because of the chef, and food is what is the restaurant known for. Ultimately it also encompasses everything. But if I get 1, I will be proud of it. As I said, food is subjective so when people criticise your food, its their own personal view. It doesn’t mean that 500 people that are going read it, they will have the same views. Some might but others might not.”
So you read something, you have to come and experience for yourself. It might pre-dispose you into thinking it is very good or very bad… but if never try you should never judge.. and that goes into any type of cuisine.
Amalia Rose | 100% Agiorgitiko
Elegant Sparkling wine with soft pink and copper highlights. Ribbon of fine bubbles with strength and durability. Notes of a distinguished nose of cherry, while the discreet presence of yeast completes the set.
Ktima Brintziki – Tinaktorogos
A transparent green and yellow wine, known to be indigenous to the area of Ancient Olympia where it is cultivated uniquely by KtimaBrintziki for the last 23 years. It is a wine with impress acidity, lemon flowers and tropical fruits with a long-lasting aftertaste.
I can taste a Peranakan meal and say wow it’s excellent.. but my mum taste it and might not be able to eat it. that doesn’t mean the food is not good. When my mother came to Singapore she couldn’t eat the Chinese food but that does not mean that the food is not good.. its call perception. When we went for a holiday.. my children will go for the Asian buffet for breakfast. Why? it is because we have been in Singapore for many years; they grew up with the Asian cuisine. they will rather eat Asian than western but that doesn’t mean western is not good. They have been living in Singapore for 17 years.
Skouras Synoro – Cabernet Franc 40%, Merlot 40%, Aghiorghitiko 20%
Colour: Deep, Clear, Transparent Purple with Ruby highlights
Nose: Intense, Dense, Fresh
Aromas: Red Mulberries, Red Cherries, Ripe Strawberries coupled with sweet aromas of chocolate, cinnamon, cedar and discreet barrique.
Taste: Full, Rich Extract, Alcohol which balances the tense acidity and the ripe, dense tannins.
Consistent flavours with aromas with fruit ones being more predominant.
Aftertaste: Duration, volume and complexity
Do you all intend to expand your restaurant?
Should we expand.. it will be a new concept with new cuisine. My daughter, Gigi, will run it. We will start from Deliveroo. the principles will the same by providing a nutritional healthy meal but at a fast casual type of concept. The key menu will be with Mediterranean which comprises of rice, grains, salad, protein, vegetables, our homemade 18 types of dips including tartare sauce which we make fresh from scratch.
What are your challenges?
Educating people on the food and making them understand what they eating is not just a meal but an experience with nutrition value. Now we receive some customers feedback on a common thing via our Deliveroo; “why so much cream so much mayo in your dips or Souvlaki? They do not realise it is not mayonnaise, but actually yogurt; one of the best you can find in Greece. We import our own fish, yogurt and cheese from Greece. Customers can purchase them too.
Hummus | Tahini, Chickpea, EVOO, Fava | Yellow Lentils, Onion, Oregano
Tzatziki | Yogurt, Cucumber, Garlic, EVOO, Tarama | White Cod Roe Caviar, Lemon, EVOO
Melitzanosalata | Smoked Eggplant, Feta, Herbs, EVOO
Tria Fasolia | White Deans, Black-Eyed Beans, Chickpea, Dill, Spring Onion, EVOO
What is Your Personal Favourite Food in Singapore?
Congee, the Hong Kong style or traditional Teochew fish porridge. I also like mee goreng, chicken rice.
Bougatsa | Filo Pastry filled with Semolina Cream Filling, serve hot and powdered with Icing Sugar & Cinnamon
Baklava | Filo Pastry filled with Walnut and topped with Homemade Syrup
Filo Pastry filled with Almond Custard and powdered with Icing Sugar
Cheers with Dennis Tsakiris, Owner of Blu Kouzina
A pleasure to have Sharon Tang & Jimmy Ling of LionHeart Studio, Cheryl Mok & Judy Tan.
Dempsey Hill, 10 Dempsey Road, #01-21
Lunch Mon-Sun 12pm – 230pm
Dinner Mon-Sun 6pm – 10pm
First Seating from 6pm – 8pm
Second Seating from 8.15pm – 10pm
Contact: 6875 0872