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米芝蓮一星鐵板燒
2021-10-30 3014 瀏覽
一年一度嘅生日，當然要食餐好慶祝一下啦，鐵板燒都係不二之選揀到呢間米芝蓮一星鐵板燒，希望有一個難忙嘅生日點咗個lunch set 一人前▶️日式蒸蛋，雞蛋鋪滿三文魚子，魚子鹹鮮味令清淡的雞蛋變得鮮味▶️澳洲虎蝦蒜蓉牛油汁，虎蝦彈牙爽口，蒜蓉牛油令味道錦上添花▶️甘鯛魚配南瓜忌廉汁，師傅先把魚焗熟，再把魚皮放回鐵板燒脆，真正做到皮脆肉嫩效果▶️南非鮑魚，肉質肥大鮮嫩，鮑魚肝打成醬汁，其實唔加醬汁都夠味▶️鐵板炒飯，師傅用上牛肉肥膏留來炒飯，甘香味美▶️鐵板炒野菜，用泰國來的芽菜，形狀比一般粗壯，食落更爽脆▶️甜品係芝麻雪糕，正正常常無特別餐後感：Lunch set 嚟講食材新鮮，師傅好功架，煮出一頓美食，總括嚟講午餐性價比高！
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一年一度嘅生日，當然要食餐好慶祝一下啦，鐵板燒都係不二之選


揀到呢間米芝蓮一星鐵板燒，希望有一個難忙嘅生日


點咗個lunch set 一人前


▶️日式蒸蛋，雞蛋鋪滿三文魚子，魚子鹹鮮味令清淡的雞蛋變得鮮味
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▶️澳洲虎蝦蒜蓉牛油汁，虎蝦彈牙爽口，蒜蓉牛油令味道錦上添花
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▶️甘鯛魚配南瓜忌廉汁，師傅先把魚焗熟，再把魚皮放回鐵板燒脆，真正做到皮脆肉嫩效果
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▶️南非鮑魚，肉質肥大鮮嫩，鮑魚肝打成醬汁，其實唔加醬汁都夠味
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▶️鐵板炒飯，師傅用上牛肉肥膏留來炒飯，甘香味美
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▶️鐵板炒野菜，用泰國來的芽菜，形狀比一般粗壯，食落更爽脆
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▶️甜品係芝麻雪糕，正正常常無特別


餐後感：Lunch set 嚟講食材新鮮，師傅好功架，煮出一頓美食，總括嚟講午餐性價比高！
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Disappointed
2021-10-26 1799 瀏覽
How did they even get the Michelin star? The sauces are good but not wow. Every piece of seafood were small and cold even when cooked in front of you. Don’t mind high price at all but give decent value please. There are many way better ones out there. Service was nice.
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How did they even get the Michelin star? The sauces are good but not wow. Every piece of seafood were small and cold even when cooked in front of you. Don’t mind high price at all but give decent value please. There are many way better ones out there. Service was nice.
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1-Michelin Starred Teppanyaki Experience!
2021-09-13 3790 瀏覽
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
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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 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.
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香港唯一米芝蓮一星鐵板燒
2021-09-06 2977 瀏覽
I M Teppanyaki 「鑄」由大坑搬咗去天后大約一個多月，早前終於有機會去食，餐廳店面大左好多，除咗有一張大嘅鐵板燒長枱（約十二人）另外仲有兩間房。不過book餐廳重點唔係book位係book個Head Chef⋯⋯所以今日拜託咗Mok San俾啲驚喜我🤣 鐵板燒食得多，鐵板燒金山勾真係第一次食，多謝Mok San精心安排，金山勾上粉再以鐵板煎到金黃色加上北海道馬糞海膽再配以高湯，口感同味道的配合都是一流，不愧為米芝蓮一星鐵板燒，有興趣試記得要提早預訂。另外冰火鐵板鰻魚海膽手卷同黑松露龍蝦菠菜麵都係我嘅至愛，其他出品一樣出色，重點係最後嘅Mok San愛心鐵板煎荷包蛋x太陽蛋炒飯🤤🥰大滿足美味しい！
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I M Teppanyaki 「鑄」由大坑搬咗去天后大約一個多月，早前終於有機會去食，餐廳店面大左好多，除咗有一張大嘅鐵板燒長枱（約十二人）另外仲有兩間房。不過book餐廳重點唔係book位係book個Head Chef⋯⋯所以今日拜託咗Mok San俾啲驚喜我🤣 鐵板燒食得多，鐵板燒金山勾真係第一次食，多謝Mok San精心安排，金山勾上粉再以鐵板煎到金黃色加上北海道馬糞海膽再配以高湯，口感同味道的配合都是一流，不愧為米芝蓮一星鐵板燒，有興趣試記得要提早預訂。另外冰火鐵板鰻魚海膽手卷同黑松露龍蝦菠菜麵都係我嘅至愛，其他出品一樣出色，重點係最後嘅Mok San愛心鐵板煎荷包蛋x太陽蛋炒飯🤤🥰大滿足美味しい！
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服務一流的米芝連一星
2021-08-31 2104 瀏覽
家姐請食飯有兩位重要人物無到我地自私食🤤呢間book位真係一啲都唔容易😂依家ok了！想試好耐，由大坑搬嚟天后嘅唯一一間米芝連一星⭐️鐵板燒！帶nickco嚟試試！當然預早order定個omakase⭐️第一道已經係整個海膽你嘆先，師傅特登唔用鼓油改用魚子醬去整個咸味出嚟！第二道係鮑魚，師傅用左內臟嘅精華加魚湯去熬個汁！⭐️第三道海膽汁配金目雕🤤癡線！好味到顛，個魚鄰炸到脆卜卜⭐️第四道係龍蝦配而龍蝦膏汁再加松露同素麵😍⭐️第五道鰻魚海膽，鰻魚同紫菜都卜卜趣！⭐️生蠔用左蒸煮法配柚子皮好鮮甜！⭐️和牛唔洗講入口即溶！總括成餐飯就無得彈❤️如果要訂omakase預早前可以order食材！好食之餘服務都非常不錯
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家姐請食飯有兩位重要人物無到我地自私食🤤呢間book位真係一啲都唔容易😂依家ok了！想試好耐，由大坑搬嚟天后嘅唯一一間米芝連一星⭐️鐵板燒！帶nickco嚟試試！當然預早order定個omakase
⭐️第一道已經係整個海膽你嘆先，師傅特登唔用鼓油改用魚子醬去整個咸味出嚟！
第二道係鮑魚，師傅用左內臟嘅精華加魚湯去熬個汁！
⭐️第三道海膽汁配金目雕🤤癡線！好味到顛，個魚鄰炸到脆卜卜
⭐️第四道係龍蝦配而龍蝦膏汁再加松露同素麵😍
⭐️第五道鰻魚海膽，鰻魚同紫菜都卜卜趣！
⭐️生蠔用左蒸煮法配柚子皮好鮮甜！
⭐️和牛唔洗講入口即溶！
總括成餐飯就無得彈❤️
如果要訂omakase預早前可以order食材！
好食之餘服務都非常不錯
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The only Michelin-starred teppanyaki resto in HK
2021-08-19 1810 瀏覽
After trying few Teppanyaki restaurants in Hong Kong, I would say IM is probably the best Teppanyaki in town. The restaurant is very presentable with dark fusion vibe. Lunch set also not too pricey, definitely worth a try!!The Hokkaido scallop is served with kelp and dried caviar. Tasted excellent and not too oily, unlike many other teppanyaki restaurants in Hong Kong.The Amadai fish is the signature dish of "IM". Amadai fish with it’s scale fried came along with pumpkin sauce. It combines the m
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After trying few Teppanyaki restaurants in Hong Kong, I would say IM is probably the best Teppanyaki in town. The restaurant is very presentable with dark fusion vibe. Lunch set also not too pricey, definitely worth a try!!
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The Hokkaido scallop is served with kelp and dried caviar. Tasted excellent and not too oily, unlike many other teppanyaki restaurants in Hong Kong.
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The Amadai fish is the signature dish of "IM". Amadai fish with it’s scale fried came along with pumpkin sauce. It combines the methods of frying and steaming. Tasted amazingly good and surprised me with the texture of the fried fish scales, super crispy and delicioussss.
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The Abalone and seaweed came along with abalone liver paste. I love the creamy texture of the liver paste 
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Their chawanmushi were freshly made and served with loads of roe on top of it. 
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The fried rice were made of wagyu fat, dried sakura ebi, some diced veggies and Japan RAN-OH Egg (Can be eaten raw). It taste better than I expected as I'm not a big fan of fried rice.
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The set also serve dessert choice of sobert, icecream or coffee.
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慶祝紀念
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All time favorite .....best Teppanyaki in to
2021-07-17 3347 瀏覽
知道間餐廳搬咗去更大嘅地方，當然要嚟捧場啦！今日同兩位Food Buddy 來到訪，食物嘅好味程度根本不能用筆墨來形容!今日非常榮幸可以有大廚Mok San為我哋獻技!頭盤係美味大隻生蠔配海膽及三文魚子，佢哋無論夾埋一起食或者分開獨立食都係好鮮甜好好味！之後係黑松露配帶子，我個人不太喜歡吃帶子,但我可以講呢個係我食過最好味嘅帶子！之後就輪到鮑魚配海帶，而佢嘅醬汁係用返鮑魚嘅內臟去做一個汁，鮑魚嘅鮮味以及醬汁嘅濃味配合得天衣無縫！再嚟就係龍蝦配冷麵，而果醬汁當然係又好味又濃烈嘅龍蝦汁啦！之後仲加咗好多黑松露喺上面成件事高貴得來真係太好食了之後仲有我最鍾意食嘅脆皮Amadi 魚，真係每一次都唔會令我失望! 突然好想食鵝肝，咁就麻煩Mok San加咗依味鵝肝配淮山餅，冇錯係用淮山磨粉製成嘅煎餅特別呢！跟住就係A五後切黃牛，medium rare 剛剛好！我哋實在太為食了Mok San又臨時加咗個蘭王蛋配大量黑松露，實在太幸福了最後當然一定有例牌超級好味嘅炒飯同埋蔬菜啦，真係飽到一個點😂😂😂!好耐冇食得咁豐富同咁開心喇，this is always my favorite teppanyaki
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知道間餐廳搬咗去更大嘅地方，當然要嚟捧場啦！今日同兩位Food Buddy 來到訪，食物嘅好味程度根本不能用筆墨來形容!

今日非常榮幸可以有大廚Mok San為我哋獻技!

頭盤係美味大隻生蠔配海膽及三文魚子，佢哋無論夾埋一起食或者分開獨立食都係好鮮甜好好味！
之後係黑松露配帶子，我個人不太喜歡吃帶子,但我可以講呢個係我食過最好味嘅帶子！之後就輪到鮑魚配海帶，而佢嘅醬汁係用返鮑魚嘅內臟去做一個汁，鮑魚嘅鮮味以及醬汁嘅濃味配合得天衣無縫！
再嚟就係龍蝦配冷麵，而果醬汁當然係又好味又濃烈嘅龍蝦汁啦！之後仲加咗好多黑松露喺上面成件事高貴得來真係太好食了
之後仲有我最鍾意食嘅脆皮Amadi 魚，真係每一次都唔會令我失望! 突然好想食鵝肝，咁就麻煩Mok San加咗依味鵝肝配淮山餅，冇錯係用淮山磨粉製成嘅煎餅特別呢！
跟住就係A五後切黃牛，medium rare 剛剛好！我哋實在太為食了Mok San又臨時加咗個蘭王蛋配大量黑松露，實在太幸福了
最後當然一定有例牌超級好味嘅炒飯同埋蔬菜啦，真係飽到一個點😂😂😂!

好耐冇食得咁豐富同咁開心喇，this is always my favorite teppanyaki restaurant in town!
生蠔配海膽及三文魚子
214 瀏覽
0 讚好
0 留言
鮮帶子配少少黑松露
143 瀏覽
0 讚好
0 留言
超級脆皮Amadi 
101 瀏覽
1 讚好
0 留言
鮑魚配海帶鮑魚汁
89 瀏覽
1 讚好
0 留言
龍蝦配日式冷麵
72 瀏覽
0 讚好
0 留言
煎鵝肝配淮山煎餅
63 瀏覽
0 讚好
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A五厚切和牛
73 瀏覽
0 讚好
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黑松露配蘭王蛋
71 瀏覽
0 讚好
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Lobster  soup
58 瀏覽
0 讚好
0 留言
138 瀏覽
0 讚好
0 留言
141 瀏覽
0 讚好
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145 瀏覽
0 讚好
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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生蠔配海膽及三文魚子
鮮帶子配少少黑松露
超級脆皮Amadi 
鮑魚配海帶鮑魚汁
龍蝦配日式冷麵
煎鵝肝配淮山煎餅
A五厚切和牛
黑松露配蘭王蛋
Lobster  soup
  • 脆皮Amadi  魚
  • 鵝肝配淮山煎餅
  • 蔥蒜薄煎和牛