This teppanyaki restaurant first started in Taiwan, and very soon becomes very popular. Because of its success, it has now opened overseas branches, and the one in Hong Kong has recently opened, located at Park Aura in Tin Hau. Today we come to experience why this place becomes such a hot spot in town right now.
Arriving sharp at 17:30 for the first dinner serving, we are seated in a side room which can accommodate 6 customers, taken care by Executive Chef Ma himself. We have pre-ordered the Premium Teppanyaki Set ($880 each), and soon the staff shows us the fresh ingredients we will be having on the night, getting my mouth to water already.
The first course is a Warm Salad, made from different organic vegetables from local farmers. Not using any oil in the process, the chef has just used a bonito stock to steam the Romaine Lettuce and Nameko Mushroom. The vibrant green colour is maintained for the lettuce, with good sweetness. There is a white and black truffle paste on the side as well.
The second course features Scallops from Aomori. They are very large and of sashimi-grade, with the chef grilling for one minute on both sides to half-cooked, cutting it in half in the middle, before putting some Salmon Roes inside. The salmon roes are marinated in-house with kombu, sake and mirin. With a shiso leaf to help wrap it to eat, the scallop has wonderful umami while the poppy salmon roes add a bit of savoury as well. Both the taste and texture are impeccable.
The third course is Lobster Tartar, with the chef removing the claw and leg meat of the lobster, to serve together with the shredded meat from snow crab. He adds some sea urchin and caviar for additional flavours on top of the delicate taste of the crab meat. A luxurious treat of eating the delicacies without having to worry of getting the hands dirty.
The fourth course is the Clam Soup. Steaming hot in temperature, the soup has been boiled for over two hours, made from a large amount of clam, together with ginger and garlic. The clear broth is delicious and rich in umami, with two clams placed inside the bowl. It is beautiful in taste, and keeps the stomach warm and comfortable.
The fifth course features Foie Gras. with the thick goose liver having air-dried, before grilling on the iron plate. Served on a toast, with a Muscat grape, and red wine tomato sauce which has nicely balanced the bitterness of the red wine. Eating them together, the sweetness of the grape and the acidity of the sauce helps to balance the greasy goose liver beautifully.
The sixth course is the signature of the restaurant, Grilled Fish, featuring Threadfin. The fish is cooked for 8 minutes on both sides, with the fish showing good fattiness. The result is an amazing golden brown, with the crisp skin intact and not broken, while the flesh is cooked and moist. There are some rock salts and sudachi on the side to season. A testimony of the amazing skill of the chef. A must-try.
The seventh course continues to showcase some more seasonal vegetables, which include Pumpkin and Asparagus from Thailand, Sweet Potato and Napa Cabbage from Japan. Unlike the earlier salad, this time the organic vegetables are grilled longer to slight charred, but still very sweet and among these the pumpkin is the best, soft and flavourful.
The eighth course is Abalone. Coming from South Africa, the abalone is first steamed and then grilled, paired with a seaweed sauce to highlight the umami and original flavours, without the additional ‘distraction’ from the usual rich abalone liver butter sauce. Less heavy and with authentic taste, I personally prefer this style more.
The ninth course is Boston Lobster, coming from Canada. With each person having half a lobster, the meaty lobster tail is sweet in taste, with the chef using the lobster tomalley to prepare a flavourful sauce on the side. Underneath the lobster is a slice of Zucchini, to offer another different texture and taste in the dish.
Before transitioning to the beef, the tenth course is a Shaved Ice to help refresh and cleanse our palate. While it tastes a bit like cola, the staff asks us what is the ingredient and we have successfully guessed that it is Vita Lemon Tea. A local twist which brings back memories as we did not have that for many years.
The eleventh course is the Wagyu Sirloin. The chef has grilled it beautifully to medium rare per my request, with a caramelized crisp surface while keeping the flesh red and juicy. It is nicely seasoned, but there are also truffle salt and pepper, as well as wasabi on the side as condiment. The grilled garlic is also very tasty, with sweetness and not spicy.
The twelfth course is Fried Rice. Continuing the philosophy of less oil and salt, the fried rice does not feel greasy, and each grain of rice distinct and not sticking to each other. With egg, spring onion, and garlic, it is just spot-on in seasoning with enough flavours but not excessive.
The thirteenth course is Lobster Soup. Inside the soup there is a big lobster claw, meaty and flavourful. The chef shares that it takes meticulous effort to remove the meat from the shell, as they have a strict quality requirement of keeping the claw intact in shape to serve. The soup is delicious, and we appreciate the attention to quality.
The fourteenth course is Pancake with Pineapple. The golden-brown pancake is appealing on the appearance and equally delicious in taste, with the puree inside to add to texture, as well as a piece of pineapple on top with a drizzle of maple syrup. A sweet completion to a wonderful meal for the evening.
Service is very good, with the chef explaining the
ingredients and cooking techniques along the way, and the server is friendly and interactive. A
great experience, with the food delicious, and we do not feel the greasiness of
excessive use of oil or butter. The bill on the night is $2,002 which is very
reasonable as well. No wonder it is so popular, and they deserve the
recognition.
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