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2023-05-14
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I M teppanyaki- being the only teppanyaki house in HK awarded with a Michelin star, we booked a causal lunch during a weekday to try out. We were being seated in the smaller room as the main teppanyaki table in the main restaurant was nearly full. The decor of using darker tone created a moody vibe in the restaurant. Their lunch menu offered a range of set lunches, from the more budget friendly beef teppanyaki set to the IM Special Set featuring lobster and A5 wagyu beef. This is commendable as
We were being seated in the smaller room as the main teppanyaki table in the main restaurant was nearly full. The decor of using darker tone created a moody vibe in the restaurant.
Their lunch menu offered a range of set lunches, from the more budget friendly beef teppanyaki set to the IM Special Set featuring lobster and A5 wagyu beef. This is commendable as some Michelin star achiever tended to push their clients to have their full blown tasting menu and provided limited selection. I chose their seafood lunch set priced at $430 (appetiser, prawn, amadai fish, abalone, fried vegetables, pickles, miso soup, fried rice, coffee or ice cream). Since they didn’t have the prawn on the day, they would replace the prawn with Hokkaido scallop which I had no problem with.
The following were my tasting notes:
Appetiser: chawanmushi with salmon roes on top - the chawanmushi was silky smooth and of the right temperature. When eaten with the salmon roes, the ocean was busting in my mouth, then rounded off by the smooth egg custard. Delicious .
Appetiser - chawanmushi
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Hokkaido scallop: the scallop which sat on some fresh seaweed (smelled like the seaside😅) was beautifully seared and charred, with the centre just slightly semi- translucent. The caramelised flavour worked well with the butter and garlic dressing. A good dish.
Scallop
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Amadai Fish: this must have been the best amadai fish I have ever had so far. As explained and demonstrated by the teppanyaki chef, the fish was half fried and half steamed in the pan with a cloth wrapped lookalike lid, a cooking method developed by the head chef of this restaurant. The fish scales (visually curled up after being cooked) were edible and extremely crispy and yummy. The flesh of the fish on the other hand was still tender, flaky and juicy, unbelievably sumptuous with the pumpkin cream sauce . This must be one of their signature dishes. A must try if you are a first timer to this restaurant.
Amadai Fish
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Abalone- the South African abalone was cooked just right and was presented sliced and sat on some fresh seaweed. The chef made the sauce using some of the internal organs of the abalone which was interesting.
Abalone
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Fried rice, miso soup, pickles, fried vegetables- really liked the fried rice which was done professionally with lots of dried Sakura shrimps which make the rice very flavourful. The miso soup was nicely balanced (not too salty) with big clams too.
Fried rice
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General: overall, the food was well presented and tasted great, particularly the Amadai fish. Great value for money for the choice of set lunch that I chose. The teppanyaki chef was engaging with the clients at appropriate intervals explaining the dish, cooking methods used and the choice of ingredients. No wonder it is Michelin ⭐️ worthy .
张贴
