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2014-09-22
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Sliced Beef Lunch (hkd $180)Appetizer – Octopus saladu.s. sliced beef 150gFor a $180 set lunch, i did not expect it to be mouth-organsm kind of beef. The quality of the beef was reasonable, but it fully showcased Chef Mok’s amazing skills. The way he cooked this made it a lot better than what it would have been for this level of quality. The sliced beef was panfried to perfection, and aromatic. The amount of garlic and herbs stuffed inside was just right, which was rare since a lot of restaurant
Appetizer – Octopus salad
u.s. sliced beef 150gFor a $180 set lunch, i did not expect it to be mouth-organsm kind of beef. The quality of the beef was reasonable, but it fully showcased Chef Mok’s amazing skills. The way he cooked this made it a lot better than what it would have been for this level of quality. The sliced beef was panfried to perfection, and aromatic. The amount of garlic and herbs stuffed inside was just right, which was rare since a lot of restaurants in hong kong have overstuffed garlic and herbs inside in order to cover the taste of lower quality beef.
Fried rice with sardine and gingerThis is the best teppanyaki fried rice i have ever had in Hong Kong. It was such a simple dish, but once again Chef Mok’s technique was obviously incredible. Sardine was slightly panfried to release its aroma, and it was channelling in between every bit of the rice. SO GOOD! The ginger took over the role of garlic (you normally get that kind of garlic bacon fried rice in HK teppanyaki restaurants), and gave the fried rice a refreshing touch. This would not give you the heavy oily aftertaste that you normally had with garlic bacon fried rice. This dish actually worked like a ‘sorbet’, revitalising your taste bud.
Chef’s Special Lunch ($320)silver cod
This innovative way of cooking silver cod totally reminded me of my favourite restaurant in Tokyo Ukai-tei, which i had a similar dish as this silver cod. By panfrying the cod on the pan, it had a slow cook effect, which kept the cod soft and silky but at the same time achieving a crispy surface. The onion sauce was coated on the surface of the cod, and made the seasoning just right!
u.s. steak 200g (From another beef set)Since this is not Japanese A5 wagyu beef, it wouldn’t have the marbling effect and mouth watering oil that run across your tongue. But once again, for this price, this was way better than i expected. It was panfried to perfection, pinky in the middle and slightly crispy at the exterior.
foie gras with fruit and teriyaki sauce ( hkd $280)Fioe gras has always been one of my favourite dishes in teppanyaki, so i ordered one from a la carte. I wouldn’t say it was amazing, but reasonable. It would be even better if the foie gras was thicker, which would be much more difficult to fried to perfection.
Since i visited at lunch, the quality of the ingredients were not incredible but reasonable for this price range. But the skills of Chef Mok and this kitchen had truly amazed me, and i would definitely come back for dinner and hoping to sample the best teppanyaki in town.Taste: 9.0
Creativity/Authenticity: 8
Atmosphere: 8
Service: 8
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