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2023-01-21
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Dinner. At the new restaurant taking over the long and narrow Gunpowder space. Mostly high bar tables, with a semi-private room and outdoor seating. Seated at counter overlooking the high teppanyaki plate, seating approx 8. Cuisine is Japanese-Italian fusion with a teppanyaki element. Apparently chef Mihara has quite a following in Tseung Kwan O for his teppanyaki skills.Unfortunately, Chef Mihara was not around that night.Asked server if they could hang my coat (it was very cold that evening);
Mostly high bar tables, with a semi-private room and outdoor seating. Seated at counter overlooking the high teppanyaki plate, seating approx 8.
Cuisine is Japanese-Italian fusion with a teppanyaki element. Apparently chef Mihara has quite a following in Tseung Kwan O for his teppanyaki skills.
Unfortunately, Chef Mihara was not around that night.
Asked server if they could hang my coat (it was very cold that evening); server politely declined and asked me to just hang on my chair.
Wine list ok. Asked for a glass of Chianti Classico. Took several different servers to register what it was that I actually wanted.
Teppanyaki chef was making some patties on the high teppanyaki plate. Smelled good. Asked servers if those were on the menu. No one had any idea. In the end, chef came to explain that they were mashed potato to be served together with the Wagyu Beef.
Set menu didn’t look very interesting; decided to go a la carte.
Here’s what we had.
Slow-cooked tripe in homemade Tomato Sauce from Kagawa with parmesan and a fried egg from Kagoshima. This dish was strongly recommended by manager as a signature. Indeed, loved the flavors. Sauce went very well with the bread.
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Prawns in sizzling olive oil with broccoli and roasted garlic in mushrooms. Also came with the bread. Tried to dip the bread in the oil but too spicy for me. PickyEater spilled some of the oil on the table. No one came to clean up; not even when we asked for napkins. Manager must have realized later- as they came wiping down that area every few minutes for the rest of the meal.
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Teppanyaki abalone. Thought the chef was gonna cook it in the teppanyaki plate in front of us but she explained it was too high; good for soufflés- which we decided to order. Liver was presented on a bed of olive paste, which tasted good. PickyEater noted that Kagawa is famous for its olives and olive-related products.
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Amadai with scallops, clams and mussels. In a watery green sauce. Made with olives from Kagawa. Didn’t like it- the intense saltiness of the olives did not seem to go with the seafood. As for the amadai: crispy scales gave off a taste of stale oil.
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Spaghetti made with flour and egg from Kagawa mixed with hot chili peppers, bottarga flakes, Kagawa garlic and chili. Topped with mizuna (水菜- which tasted like rocket leaves) and whitebait. Loved the texture of the pasta, but it all stuck together despite the oiliness.
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Chef noted we didn’t order any beef, so gave us a potato patty to try. Not bad!
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Chef started cooking the macadamia nuts on the teppanyaki plate, started spooning the soufflé mixture on and put on the lid.
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First time to see soufflé made this way. Tasted very yummy and fluffy- definitely one of the best I’ve had. Hilight of the nite.
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In summary: loved the teppanyaki dishes. Fusion dishes: mixture of hit and miss. Room for improvement in the service area.
张贴
