As the warmer months arrive, Teppanroom chef Oscar Lau and team have crafted a delectable selection of seasonal dishes that offer the essence of summer.
The menu begins with refreshing Shimane Iwagaki rock oysters, which are known for its oceanic flavour when grilled to perfection. These prized oysters are at their peak during the summer season, offering a delightful start to your dining experience.
Another highlight is the Aichi sea bass, sourced from the central Honshu region. This succulent fish is served with Fushimi chilli peppers, a sweet variety hailing from Kyoto that thrives in the summer sunshine. The sea bass is plated with porcini mushrooms, kintoki grass, and a tangy ponzu sauce, creating a harmonious balance of flavours that celebrates the bounty of the season.
(Photo: courtesy of Teppanroom)
(Photo: courtesy of Teppanroom)
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.
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