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2017-05-27
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Recently me and my friend are in love with Japanese cuisine and tonight we went to the same building that we went last week for some teppanyaki. The restaurant has a fabulous night view and comfortable seating. We ordered the special set for two with abalone and pork steak. The Seaweed salad with cod roe was quite special, the staff told us to mix the cod roe well with the salad before eating. The cod roe was a bit spicy so after mixing with the veggie, it mild it down. While we were tasting the
The Seaweed salad with cod roe was quite special, the staff told us to mix the cod roe well with the salad before eating. The cod roe was a bit spicy so after mixing with the veggie, it mild it down.
While we were tasting the salad, the chef was busy boiling up the soup for us, after awhile, he pour it into a big bowl for us.
My friend chose the Wild mushroom cream soup because she is a big fan of truffle and mushroom. It was creamy and tasty with a splash of a wild taste.
I got the Pumpkin cream soup with crab meat, it was so creamy and smooth. I really like the sweetness of the pumpkin! The crab meat was soft and meaty.
We also received a Signature Italian toast which goes with the soup. The bread was crispy and crunchy, it tasted so good with the tomato mixture. The tomato mixture was flavourful, I like the herb that the chef used to cook it.
Then we saw one of the staff pick up two abalones from the tank and gave them to the chef. He then gave them a wash in the sink before cooking.
The abalones were still moving when the chef put them on the stove. It took quite awhile to cook them. I saw the chef took it out from the shell and cut it into thin slices and then mixed well with soya sauce. And then the South African abalone with butter and soya sauce was ready. It was served nicely on the plate. I like the texture very much as it was chewy and also seasoned perfectly. The veggies on the side was crunchy and tasty.
While we were enjoying the abalone, I saw the chef flaming up the pot and cooking our next dish. He was cooking the clams in the pot with sake. Before he serve the soup, he make sure every one of the clams were open up. The clams were fresh and sweet and soft to chew. The soup was much too strong for me to handle so I only had a few spoons.
Our next dish was the Japanese kobe pork steak. We chose the thick steak because we like meaty food. It took quite awhile to cook it since the chef was so busy with other dishes. The chef cut it into mouth-size stripes so they were easy for us to eat. The Kobe pork was delicious, it was tender and juicy. It tasted even better after putting some apple mash on top and eat it together.
I was so full already but there was still fried rice to go. I found the fried rice sweet and soft. I also like the way that it was moistly.
While we were eating, we received a plate of seasonal vegetables, they were crunchy but had less flavour.
We got the ice cream with banana pancake as our dessert. I chose the yuzu sorbet which was refreshing and sour with a splash of bitterness. The banana pancake was soft and eggy.
張貼
