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2021-09-13
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I M Teppanyaki and Wine is the only Michelin-starred teppanyaki restaurant in Hong Kong. Operated by renowned chef Lawrence Mok, this small but cosy venue is perfect for those looking for a high quality teppanyaki experience.We ordered their Chef’s Special Lunch, priced at $480 hkd per person (+10% service charge).The set includes:- Appetiser - Scallop, Amadai Fish, U.S. Sliced Beef 🐟 🥩 - Pickles, Miso Soup, Fried Rice 🍚 - Coffee or Ice Cream ☕️ 🍨 Pic 1️⃣: Amadai Fish— IM’s signature dish and I tot
We ordered their Chef’s Special Lunch, priced at $480 hkd per person (+10% service charge).
The set includes:
- Appetiser
- Scallop, Amadai Fish, U.S. Sliced Beef 🐟 🥩
- Pickles, Miso Soup, Fried Rice 🍚
- Coffee or Ice Cream ☕️ 🍨
Pic 1️⃣: Amadai Fish
— IM’s signature dish and I totally understand why. This dish combines different culinary methods including frying and steaming, giving the fish a very unique texture. The scales on the fish skin are deliberately kept on and fried till crunchy, giving it an extremely crunchy outer layer whilst the meat of the fish remains soft, tender and juicy. This dish is finished off with a delicate pumpkin sauce that is light and allows the flavours of the fish to come through even more. Sprinkled with seaweed flakes and shiso flowers for extra aroma and lovely presentation.
Pic 2️⃣: Scallop
— So delicious! Scallop was cooked perfectly, and was finished with a tasty butter sauce that was not overly oily and greasy. Loved the addition of kelp which helped balance out the richness of the dish. The black shavings on top is actually dried caviar which went with the dish really well, as its deep and savoury flavours contrasted well with the kelp and delicateness of the scallop.
Pic 3️⃣: Fried Rice
— Loved watching this being made. The rice is fried using steak fat which made the dish super aromatic and tasty. Not to mention, Ran-Oh eggs are used, giving the rice its deep orange colour and rich eggy flavour. The sakura shrimps were fragrant. Personally, the fried rice had bit too much ginger for my liking and I thought it masked some of the elements that were in it.
Pic 4️⃣: Chawanmushi (Appetiser)
— So good. Chawanmushi was served steaming hot and topped with a generous amount of ikura. The ikura was so fresh and tasty and a perfect pairing for the steamed egg.
Pic 6️⃣: Miso Soup & Pickles
— Miso soup was really tasty and rich, slightly on the saltier side but I loved the addition of clams to elevate its taste.
Pic 7️⃣: Stir-fried Vegetables
Pic 8️⃣: Ice Cream
Not pictured (but deserves a mention): Sliced Beef 🥩
— This was probably my second favourite dish from the meal. The meat was so tender and had intense marbling, making it melt in your mouth. The chef wraps it in heaps of fried garlic and shallots which made it so addicting and tasty. This can be eaten with or without their dipping sauces because it’s flavourful enough.
📍Ambiance: Loved their classy, dark-hued interior, Chef Mok is so friendly and approachable and takes his time to explain every dish to you.
⭐️ Definitely and unforgettable experience and would visit again.
張貼
