38
6
4
港鐵天后站 A2 出口, 步行約2分鐘
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電話號碼
25707088
開飯介紹
鐵板燒廚師莫燦霖與他的團隊以熟練的烹調技巧和新鮮食材,為客人提供獨特而難忘的鐵板燒體驗。午餐提供精選套餐而晚餐提供多道菜色的套餐,另有單點菜單。
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獎項殊榮
米芝蓮一星餐廳 (2022-25)
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
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🥰 鐵板燒.鑄 (I M Teppanyaki and Wine) - 香港唯一米芝蓮星級日式鐵板燒. 電話訂位, 屬預約困難店, $300 人頭訂金, 只可改, 不可退, 十分霸氣. 餐廳位於 食肆林立 嘅 “天后”, 遠離中環戰場.🥢 大廳設一張12人肥U型鐵板燒吧枱, 另設兩間中型廂房, 裝修格局黑鼆鼆. 點咗廚師精選午餐, $480+10%, 包括茶碗蒸, 大蝦, 甘鯛魚, 簿燒牛肉, 炒芽菜, 麵豉湯, 炒飯, 咖啡或雪糕.🍥 茶碗蒸. 茶碗係暖嘅, 蛋係凍凍哋嘅, 溫度十分可疑, 魚子略帶酒味.🦐 大蝦. 原隻蝦頭保留, 冇玩蝦膏, 原汁原味, 而且爽口彈牙, 不俗!🐟 甘鯛魚. 鱗立皮脆, 絕了! 魚肉非常嫩滑, 十個讚.🐂 薄燒牛肉. 食材配合天衣無縫, 又唔太多蒜味.🍙 炒飯. 櫻花蝦係主力, 有點過鹹, 扣分! 另外少少薑味, 唔係人人接受.🍀 炒時令蔬菜. 我唔鍾意食芽菜, 還好.🤗 麵豉湯. 夠熱, 但真係一般般.🍨 雪糕. 綠茶味配紅豆, 完美結束.🫘 熱咖啡. 正常吧!🤗 總結: 座位舒適, 但枱面冇紙巾濕紙巾提供. 上菜節奏頗快, 師父冇乜交流, 其他服務合格吧. 蝦, 魚有醬汁設計, 唔係乾煎, 少見. 整體食物味道水準之上, 但食唔出粒星囉.
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Dinner. Teppanyaki with 1 Michelin star⭐️ have always been on my Bucket list.Seated at counter and served by owner/chef Mok San.Nice by the glass selection. Went for a glass of burgundy red. Here’s what we had. Decadent beginning to the evening- plump, sweet prawn crowned with shimmering caviar. Amedai with its delicate flesh and signature crunchy scales. Accompanied by a pumpkin cream sauce with mirin, adding a velvety, nutty sweetness.Perfectly al dente Linguini paired with succulent lobster meat, in a light bouillabaisse sauce highlighting its natural richness.Expertly tender Hokkaido Abalone- a hallmark of careful timing and heat control. Paired with a rich, earthy liver sauce. Shark’s Fin with golden crispy exterior, served in a luscious crab sauce that imparted sweetness and depth. Briny creamy Uni and rich, smoky eel, wrapped neatly with rainbow sesame speckled rice in crispy seaweed: playful, colorful, and explosively flavorful. Char Siu wagyu- still at the experimental stage but Chef wanted our input. The BBQ char siu marinade followed the recipe of Chef Kwok (nicknamed 叉燒文) of China Club. Here, Mok San decided to use the less fatty cut of Tenderloin. Downside: a bit too chewy for me and no marbling whatsoever. Paired with super sweet mini onions from Aichi (愛知縣), mushrooms, pumpkin, and perfectly done garlic flakes.U.S. Sliced Beef Roll, seared just to tender perfection, rolled around spring onions. Fried Rice with Sakura Shrimp- brilliantly executed crowd-pleaser. Served with Miso Soup with Lobster Claw and Bean Sprouts. Dessert: melon and birthday cake for the birthday ⭐️In summary: lavishly exquisite teppanyaki journey through Land and Sea where pristine ingredients met masterful technique. Every course was carefully calibrated to impress without being overwhelming.
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雖然只係lunch,但都對餐廳有啲期望。但食完餐飯之後極之失望,平時冇寫開食評都忍唔住要比差評。薄燒牛肉已經超級多蔥,但從來冇問我地食唔食蔥。最後嘅櫻花蝦炒飯都係落左勁多蔥同姜,而且冇事先問我地有冇忌口,啲蔥同姜完全蓋過左食材本身嘅味,完全冇蝦味,不如叫姜蔥炒飯好過,完全接受唔到。食完餐飯即刻喉嚨痛然後發燒,同餐廳反映完啲問題之後完全冇跟進。唸唔明依間餐廳點解會係米芝蓮,完全感受唔到服務同埋對客人嘅重視,唔會再有下次。
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講嘢咄咄逼人,可能唔憂做。未去到餐廳個第一印象已經好唔掂,最後冇book到。服務態度一直都係餐廳打分重要嘅一環,如果唔想理街外客我諗直程唔聽電話仲好,因為呢位小姐無論態度、語氣、禮貌都十分唔掂。為左你我都特登註冊留個言,除左希望你地可以改進之外,都祝你地繼續生意興隆。
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