[Food Adventure 18] Come here food lovers. It's me , Fatkid. Utimate A4 Japan steak!!

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.

Hokkaido Scallops Carpaccio with Triple Pearl, Soya Sauce and Lime Foam

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!

Foie Gras in Two Ways

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.

Signature Lobster Bisque

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

Slow-cooked Turkey with Bread Stuffing and Cranberry Sauce

Trying turkey prepared by sous-vide method is an eye-opening experience that turkey has never been that juicy and tender like chicken. Quite a generous portion that one surely feels full after finishing these two chunks of turkey.

Wagyu Beef (A4) in two ways with Celeriac Puree and Homemade Steak Fries

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.

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.

**This blog is reposted from my food blog on openrice.com. I've been a food blogger for almost 5 years :)