With summer in full swing, chef Oscar Lau and his team at Teppanroom have crafted a delectable summer menu to help you savour the best of the season.
It starts with refreshing Shimane Iwagaki rock oysters, rich in oceanic flavour when grilled to perfection. Then, experience the delicate Aichi sea bass, sourced from the central Honshu region, which is served with Fushimi chilli peppers, a sweet variety from Kyoto that thrives in the summer sunshine. The fish is plated with porcini mushrooms, kintoki grass and a tangy ponzu sauce, creating a harmonious balance of flavours.
(Photo: courtesy of Teppanroom)
(Photo: courtesy of Teppanroom)
Extending the fusion of Western and Japanese flavours, another highlight is the Spanish red prawn. These succulent prawns are cooked with crispy burnt rice, salted egg yolk and egg somen noodles, all bound in a creamy sauce Américaine.
The seasonal lunch menu is priced at HK$1,080 per person; while the seasonal dinner menu ranges from six courses at HK$1,480 per person, with an optional wine pairing for HK$590 per person.
Click here for menu details