Paella. Wang Zhuangfei / China Daily

The pan-fried tuna with Arugula and black truffles, paired with fresh lettuce, was also a good starter to tingle our taste buds. Tuna fillets wrapped with white and black sesame seeds were fried for two minutes, leaving the meat tender and firm, and with a light-red color.

The highly anticipated "tomahawk" steak did not let us down. Cooked medium rare, the meat tastes heavenly: tender, succulent, chewy and flavorful. Perhaps part of the reason is because the selection of superior cuts of meat: Australian 180-day grass-fed rib-eye. Sprinkled with arugula, Parmesan cheese and sour vinegar sauce, the steak can be enjoyed with a peppercorn dipping sauce or without, depending on your preference.

Another highlight is the red wine roasted lamb leg with seasonal vegetables and grilled garlic sauce. The charcoal roasted lamb leg was marinated for four hours with more than 10 different spices before being grilled into a maroon color. The texture is incredibly soft, but the aroma captures you before your first bite.

Blue Marlin's drink list also caters to nearly all tastes: smoothies, milkshakes, tea, coffee, juice, more than 50 different cocktails, and a wide variety of beer and wine.