Chef Oscar Lau and his team have curated a selection of seasonal summer dishes at Teppanroom, blending Western and Japanese flavours, and pairing them with carefully selected sake and wines from Austria, France and Japan.
Highlighted pairings include the Oze no Yukidoke Junmai Daiginjo sake from Gunma, Japan, which is served with Shimane Iwagaki rock oyster. This sake offers an enticing and elegant aroma that refreshes and cleanses the senses, with a splendidly balanced finish featuring floral and grain notes.
Another pairing is the Vau du Puits Bourgogne Chitry Rouge, Olivier Morin from Burgundy, France. This wine develops aromas of cherries on the nose and palate, with a good tannic structure without any aggression, making it a seductive choice to pair with Spanish Mediterranean red prawns.
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 additional HK$590 per person for the wine pairing option.
Learn more about this seasonal menu here
(Photo: courtesy of Teppanroom)
(Photo: courtesy of Teppanroom)