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2016-12-10
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Finally, red lanterns hanging above the walkway at Lee Tung Avenue are replaced by white bulb strings, turning it into a snowy scene! Having tried its set lunch sometime ago, here I came for its dinner set which is equally satisfying. What I appreciate the most is the balcony which makes al fresco dining possible, and most importantly, makes you reach the 'snow' in arms length!Blue Brick Bistro as a restaurant per se, as well as Yoku Moku which sells confectionery items, are just around the same
Blue Brick Bistro as a restaurant per se, as well as Yoku Moku which sells confectionery items, are just around the same corner at the Lee Tung Avenue. The latter one has been selling confectionery items at several locations, such as IFC, Lee Garden Two and Langham Place, but the restaurant for all-day dining is the first one ever in Hong Kong as well as outside Japan. The brand was founded by Mr. Noriichi Fujinawa in Japan during the 1970s and its cigare cookie is its bestseller.
I came for lunch just once although the place is highly accessible - quite a difficult task to book a table as one has to book 2 weeks in advance. Not sure when they raised the price from $118 (my experience) to $148 for a four-course lunch now, but after reading the new menu, $148 is in fact justifiable as it was at my time. In my $118 menu, one has to add $28 for the signature YOKO MOKU Minami Aoyama Roll, but it is now included without extra charge at $148. It is therefore more or less the same in terms of worthiness.
With salad, soup, main course and dessert, the four-course lunch set is worth checking out in addition to the European ambience (ignore red lanterns in the meantime) and elegant vibe. I went on a summer day and sat at the balcony, not sweating any throughout my meal as ventilation was satisfactory. Branding as serving western cuisine with a Japanese flair, food was in optimum size but at the same time delicate in taste. Japanese ingredients such as sake, seaweed and soft boiled egg. Dishes weren't in a surprising mix but the overall quality of food justified the price.
We didn't try the YOKO MOKU Minami Aoyama Roll but still enjoyed two signature cigare cookies as complimentary gifts. These small but amazing cookies made a finale to our lunch, which were crunchy and strong in buttery aroma.
Having a pleasant experience at lunch time, I had no hesitation making it my dinner venue for a weekday night. I found it even more glamourous than daytime, with decorations fully lit up. Shops and restaurants have been flourishing over the past few months, making it an international hub of food. However, what makes Blue Brick Bistro stand out from the others is still the balcony area to make the outdoor festive vibe get in.
Given that weekday lunch is around $150 each, doubling the price for dinner isn't outrageous. However, what I come for is a festive menu which is definitely more pricey but equally worth its value!
Simple chic and modern decor makes the interior a cosy place for gatherings in group or couple dates. As it is slightly cooler than summer days (pathetic that "winter" hasn't yet come), sitting at the balcony without heating is divine. No fear for colder days though, as heaters are evident in the setting.
Appetiser (2 choices)Hokkaido Scallops Carpaccio with Triple Pearl, Soya Sauce and Lime Foam 北海道带子薄片配三色鱼子及青柠轻泡沫
This festive menu is a five-course one, charging $880/each but with 20% discount for early diners coming in at 6-815pm. Kicking off the evening is an appetiser truly with recognisable Japanese flair - scallops are delicately sliced to 2mm thin, adorned with "triple pearl" which includes salmon roe and caviar, edible flowers and lime foam. Sweetness and marine flavor of scallops is well balanced with savory highlight of "triple pearl", with the most interesting one among the three being "salmon roe in molecular way" (the dark orange ones)- much softer in texture but they really look like salmon roe!
北海道带子薄片配三色鱼仔及青柠轻泡沫
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Foie Gras in Two Ways 香煎法国鹅肝及鹅肝慕丝
Second choice of appetiser is having a stark contrast in taste and texture to the scallop carpaccio. Indulgent sounding foie gras are pan fried with perfect crunchy exterior and tender, greasy interior. Beneath the fried foie gras lies several fruit slices which are peach instead of the conventional apple to be used. Eating the two together minimizes the grease and provokes a delightful taste sensation. The round "pate" is foie-gras-related as well, which is in form of a terrine. As it isn't heated up, aroma of grease is mild and gentle. It would be better to serve this with bread or biscuit, otherwise one will feel a bit fed up to finish the terrine alone.
Soup (2 choices)Signature Lobster Bisque 龙虾浓汤
Just like appetisers, two soups are contrasting in flavour and texture, though both are presented by pouring hot soup right in front of you to a glass plate. I would go for lobster bisque for sure as it requires much technique to handle the balance of creaminess and bold lobster flavour well. The soup starts off with luscious
龙虾浓汤
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Iberico de Bettota Ham and Chicken Consomme 慢煮伊比利亚火腿及鸡肉清汤
The ham and chicken consomme delivers a cleaner finish, though its charima is quietly complex brought by the 24-hour cooking of ham and chicken in the process. A little drawback is on the dried piece of ham placing on the plate which is too salty.
Main course (3 choices)Slow-cooked Turkey with Bread Stuffing and Cranberry Sauce 慢煮酿火鸡配金巴利汁
慢煮酿火鸡配金巴利汁
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Pan Fried Tooth Fish with US Asparagus, roasted cherry tomato 香煎牙鱼柳配美国芦笋杏仁轻泡沫
香煎牙鱼柳配美国芦笋杏仁轻泡沫
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Wagyu Beef (A4) in two ways with Celeriac Puree and Homemade Steak Fries 日本和牛(A4)配芹菜蓉及自家制炸薯
Not a surprising dish in terms of ingredients and plating, but different tastes and textures of wagyu cheek and rib eye amazed us. Its cheek is slow-cooked for 14 hours to create the melting and requisite rich flavour of wagyu, while the rib eye part is pan fried to medium rare. It may be a little bit too raw but it is fine for me. High level of dissolving fat makes it the richest steak ever.
DessertYOKO MOKU Minami Aoyama Roll 南青山蛋糕卷—原味
"Save the best for last", the signature sponge roll is perhaps the highlight of the night and the most memorable dish here. Not being a fan of creamy pastry, the famous Dojima Roll (堂岛卷) isn't my cup of tea; Yoko Moku's roll is also a blend of cake and cream, but they got the balance of sweetness and creaminess really well, close to perfect. It is so far the best cake roll I have ever tried!
Just like Fauchon and Lady M which reach out from a mere patisserie to all-day dining restaurant, Blue Brick Bistro is also one among the leading ones which successfully brings in its delicate japanese flair and signature confectionery items into the all-day menu. Neither lunch nor dinner here disappoint me. A return is a must at least for its signature roll!
张贴
