Mr. Jason Wong, who hails from Hong Kong, started as an apprentice in teppanyaki cuisine and has almost 30 years of experience in this field. He is dedicated to exploring high-end teppanyaki cuisine, skillfully handling ingredients and blending French cooking techniques, Chinese culinary styles, and traditional Japanese art. Mr. Wong's dishes aim to maintain the natural flavor of the food, which he believes can only be achieved through selecting high-quality ingredients and cooking them with the utmost care. From the cooking process to the dining experience, it is a luxurious journey of ultimate indulgence.
On April 4th, Chef Jason will showcase his signature teppanyaki dishes, including the Kelp Salt-Baked Abalone and Boston Lobster Teppanyaki with Japanese Inaniwa Udon
The Kelp Salt-Baked Abalone is made with natural fresh black abalone from Tottori Prefecture, Japan. Using Chinese salt-baking techniques, the abalone is wrapped in kelp and covered with several times more rock salt, then baked on the teppanyaki plate at 260 degrees Celsius to lock in its original freshness. With abalone liver as a garnish and the soup made from specially selected razor clams by Chef Jason, the dish presents the abalone's natural flavor in its purest form.
The Boston Lobster Teppanyaki is made with a whole 1.5-pound Boston lobster, seared with herb butter on the teppanyaki plate, preserving all the essential nutrients. The dish is served with a concentrated lobster broth made from dozens of lobster shells, vegetables, herbs, and sea urchin, simmered for four hours, and paired with chewy Japanese Inaniwa Udon.
In addition, Chef Jason will also present his seasonal appetizer platter, three kinds of sashimi, A5 Wagyu beef, three special barbecue dishes, seasonal Lotus Fish rice, and a flaming soy sauce ice cream red bean pancake.
Experience the spectacular teppanyaki performance and savor the high-end fireworks of the teppanyaki plate. Chef Jason, the master of teppanyaki at W Hotel Guangzhou, will bring you a creative and delightful culinary experience.
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