Save the best for last: desserts top the menu at Blue Brick Bistro
Famous Yoku Moku Minami Aoyama sponge rolls are highlight of dinner
On the first floor above Yoku Moku in Lee Tung Avenue is Blue Brick Bistro, a Japanese-Western restaurant, and offshoot of this famous Japanese confectionery shop.
The restaurant’s interior is simple and chic with a fine dining ambience. We tried the four-course dinner menus of pasta/risotto (HK$338) and for main’s seafood (HK$398). We started with Japanese-style chicken liver paté and a classic Caesar salad with smoked chicken for appetisers. The paté was light, and the salad came with a dressing that was slightly sweeter than expected, but the smoked chicken tasted typically Japanese.
We then had the lobster bisque and iberico de bettota ham consommé. The lobster bisque, which came with two chunks of lobster meat, was perfectly balanced. The “salted air-dried ham” consommé, though prepared with carrot and onion to balance out the salinity, was still too salty.
For mains, we opted for linguine with king prawn and Japanese crab paste cream sauce and pan-fried Greenland halibut with triple pear. The linguine was perfectly cooked and the sauce was the right consistency and tasted great with the pasta and the sweet, sizeable prawns. The halibut came with miso foam. The fish was deliciously tender with a crispy skin. The interesting taste of the miso foam came later when the cream finally gave way to hints of caramel.
We ended with the famous Yoku Moku Minami Aoyama sponge rolls for dessert. This was the best part of our dinner. We chose an original roll and another with milk tea. Good balance of sweetness, and the cream was refreshing yet not too buttery. The milk tea cream filling was an absolute favourite.